The Fresh Honey Cookbook

84 Recipes from a Beekeeper's Kitchen

Author: Laurey Masterton

Publisher: Storey Publishing

ISBN: 1603428712

Category: Cooking

Page: 208

View: 1311

Indulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.

Taste of Honey

The Definitive Guide to Tasting and Cooking with 40 Varietals

Author: Marie Simmons

Publisher: Andrews McMeel Publishing

ISBN: 1449441386

Category: Cooking

Page: 192

View: 4547

“Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City “It’s rare to see such an information-rich book presented in such a cheery and beautiful package. We also need to know more about this important, timely—and also timeless— subject. A well-written tome packed with good recipes comes as no surprise, since this is from Marie Simmons, one of the absolute best food writers around. I read this one cover to cover.” —Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate "I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey, not only the recipes but the more informal suggestions that follow each chapter—my favorites. And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations." —Deborah Madison, author of Local Flavors and Vegetable Literacy Honey is a lot like olive oil; how do you know what type to select from the farmers' market or the store shelf? Are all honey bears created equal? What makes one variety of honey different from another? Which is better for baking and which is best for savory dishes? Why is one darker than another in color, what does that mean? All these questions and more will be answered in Taste of Honey. Veteran cookbook author Marie Simmons helps readers understand the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over 60 sweet and savory simple, delicious recipes. Here is just a sample: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and Mint. Main Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce; Cold Chinese Noodles with Peanut Honey Sauce. Salads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Honey Glazed Beets with Cinnamon, Orange and Mint; Roasted Eggplant Slices with Warmed Feta and Honey Drizzle. Sweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies. Each recipe includes a detailed guide for the type of honey that will work best with it, along with some ideas to experiment with. In addition to full recipes, there are simple, fast things to do with honey at the end of each recipe chapter called Quick Hits with Honey:· For crackers, celery boats, or sandwich spread combine ½ cup peanut or almond butter and 2 tablespoons buckwheat, sunflower, avocado, or alfalfa honey.· Drizzle lavender, thyme, or star thistle honey on a fruit plate medley of sliced fresh watermelon, cantaloupe, and honeydew.· Serve a ripe pear, cut into thin wedges, with a salty blue veined cheese (Stilton, Roquefort, or Gorgonzola) and a handful of toasted walnuts with a drizzle of chestnut honey.· Season lamb chops with finely chopped rosemary, coarse salt, and freshly ground black pepper and broil. Brush each side with a generous coating of your favorite honey 1 minute before turning.· Dress salad greens with equal parts fresh lemon juice and honey for a quick oil-free dressing.· Stir ½ teaspoon grated orange or lemon zest into 1 cup creamy whole milk ricotta cheese. Top with dusting of ground cinnamon and drizzle with lemon or orange blossom honey. You'll also find a comprehensive glossary that covers 40 different varietals of honey, as well as information about the healing properties of honey and interesting tidbits about bees and honey throughout history. Seventy-five photographs by Meg Smith capture the intimate life of the bee and all it's activity producing honey, along with the gorgeous food you can make with it. This is the book to help you better understand the different flavors of honey and how to use the right one to best complement your next recipe.

Honey, I'm Homemade

Sweet Treats from the Beehive across the Centuries and around the World

Author: May R. Berenbaum

Publisher: University of Illinois Press

ISBN: 0252090047

Category: Cooking

Page: 184

View: 7724

Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Noted entomologist May Berenbaum also details the fascinating history of honey harvesting and consumption around the world, explains the honey bee's extraordinary capacity to process nectar into concentrated sweetness, and marvels at honey's diverse flavors and health benefits. Honey is a unique food because of its power to evoke a particular time and place. Every time it is collected from a hive, honey takes on the nuanced flavors of a particular set of flowers--clover, orange blossoms, buckwheat, or others--at a certain point in time processed and stored by a particular group of bees. Honey is not just a snapshot of a time and place--it's the taste of a time and place, and it lends its flavors to the delectable baked goods and other treats found here. More than a cookbook, Honey, I'm Homemade is a tribute to the remarkable work of Apis mellifera, the humble honey bee whose pollination services allow three-quarters of all flowering plant species to reproduce and flourish. Sales of the book will benefit the University of Illinois Pollinatarium--the first freestanding science outreach center in the nation devoted to flowering plants and their pollinators. Because so much depends on honey bees, and because people have benefited from their labors for millennia, Honey, I'm Homemade is the perfect way to share and celebrate honey's sweetness and delight.

Honey Crafting

From Delicious Honey Butter to Healing Salves, Projects for Your Home Straight from the Hive

Author: Leeann Coleman,Jayne Barnes,Caneen Canning

Publisher: Simon and Schuster

ISBN: 1440557551

Category: Crafts & Hobbies

Page: 160

View: 9036

From hive to home! From the satisfying taste of fresh honey butter to the blissful aroma of a beeswax candle, Honey Crafting celebrates everything the hive has to offer. Inside, you'll find a variety of sweet crafts for around the home, including Molded Beeswax Ornaments, Oatmeal and Honey Scrub Bar, Honey Gorgonzola Toasts, and Cocoa Lavender Lip Balm. Whether you're interested in creating delicious meals that highlight honey's robust taste, developing all-natural beauty products, or preparing home remedies that will soothe any ailment, this book makes it easy for anyone to savor the simple pleasures that come from harvesting the golden nectar. With step-by-step instructions and plenty of buzz-worthy wisdom, Honey Crafting will help you sweeten up your day with all the goodness that honeybees bring.

Honey

Everyday Recipes for Cooking and Baking with Nature's Sweetest Secret Ingredient

Author: Angelo Prosperi-Porta

Publisher: TouchWood Editions

ISBN: 1771511087

Category: Cooking

Page: 208

View: 5484

Honey is a collection of recipes that showcase the sweet, rich, and sunny-colored delight made by nature’s hardest worker—the bee. You'll be surprised at how versatile honey really is. Honey is a natural whole food that can be used in many different dishes and enjoyed in a variety of ways—this book introduces you to the countless possibilities of nature's sweetest natural ingredient. Honey can be used to great effect to add moisture and color to breads and baked goods; enhance the texture and depth of flavor in sauces and preserves; provide balance and an unexpected counterpart to savory side and main dishes such as roasts and seafood; and add its trademark understated sweetness to confections and desserts. In addition to featuring general guidelines on how to substitute honey for white sugar in all kinds of dishes, Honey also offers a wealth of information about the key ingredient. You'll learn about why bees are so essential to our ecosystem, the most common varietals of honey and their characteristics, and how to use honey to create brines that enhance the savory flavor of meats before roasting, smoking, or barbecuing. And if that's not enough, you'll even learn how to make your own honey throat lozenges. Written by award-winning chef Angelo Prosperi–Porta, many of the recipes in Honey were inspired by the chef's Italian heritage, and his profound respect and admiration for bees.

Healthy Honey Cookbook

Author: Larry Lonik

Publisher: Stackpole Books

ISBN: 0811711951

Category: Cooking

Page: 188

View: 5142

Identify and understand the plants that are changing the North American landscape forever Ful-color photographs make identification simple Detaile species accounts include information on identifying characteristics, effects on the ecosystem, and effective management techniques Second edition includes 23 additional species and updates and revisions throughout Features full-color photos and descriptions of some 175 alien species-both terrestrial and aquatic

The Asheville Bee Charmer Cookbook

Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends

Author: Carrie Schloss

Publisher: Agate Publishing

ISBN: 1572848014

Category: Cooking

Page: N.A

View: 7032

Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than 50 different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, 20 honey varietals, and 8 special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout.

The Healing Powers of Honey

A Complete Guide to Nature's Remarkable Nectar!

Author: Cal Orey

Publisher: Kensington Publishing Corp.

ISBN: 0758274556

Category: Health & Fitness

Page: 320

View: 6695

“This book will help you stay healthy . . . for good!” —Ann Louise Gittleman, Ph.D. Discover Honey’s Amazing Bee-Healthy Powers Did you know?... · Eating honey can help lower the risk of heart disease, cancer, diabetes—even help reduce body fat and unwanted weight!—and increase longevity. · Pure, raw, unprocessed honey is a healthier sweetener than table sugar and high-fructose corn syrup. It’s chock-full of antioxidants, minerals, and vitamins—and only has 21 calories per teaspoon. · Honey can relieve a variety of ailments, including allergies, coughs, fatigue, digestive woes, skin problems, pain, and stress, as well as boost libido. Drawing on the latest honey buzz and interviews with medical doctors, beekeepers, and researchers, this enlightening book reveals 30 healing honey varieties, tells you how to incorporate honey into heart-healthy recipes such as Honey Custard French Toast and Honey-Glazed Game Hen, and provides more than 50 home cures, plus beauty treatments and household uses—all made with the amazing honey bee’s gifts! “This eye-opening book provides you with a delicious truth of the traditional Mediterranean diet: Honey is a sumptuous route to optimal health.” —Dr. Will Clower, author of The French Don’t Diet Plan

Honey Connoisseur

Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals

Author: C. Marina Marchese,Kim Flottum

Publisher: Black Dog & Leventhal

ISBN: 1603763325

Category: Cooking

Page: 208

View: 781

From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey. After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor. The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages. Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike. Praise for The Honey Connoisseur: "Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way." -- Max McCalman, author of Mastering Cheese, Cheese: Connoisseur's Guide to the World's Best, and The Cheese Plate "Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert." ?Julian Niccolini, Owner of The Four Seasons Restaurant, New York City "With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book." ?John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook "Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings." ?Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC

Homemade with Honey

Author: Sue Doeden

Publisher: N.A

ISBN: 9780873519571

Category: Cooking

Page: 144

View: 2441

Homemade with Honey is the sixth book in the Northern Plate series, celebrating the bounty of the Upper Midwest by focusing on a single ingredient, exploring its historical uses as well as culinary applications across a range of dishes.

Value-added Products from Beekeeping

Author: R. Krell,Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

ISBN: 9789251038192

Category: Science

Page: 409

View: 2049

The purpose of this bulletin is to introduce beekeepers, people considering keeping bees and those interested in processing and marketing to the large diversity of products that can be derived from beekeeping for income generation. Each product category, includinng cosmetics, derived from basic bee products such as honey, pollen, wax, propolis, royal jelly, venom, adult and larval honeybees, is presented in this publication, providing history, description, product quality, marketing aspects and a few selected recipes. A detailed bibliography, a list of suppliers of equipment, conversion of weights and Codex Alimentarius Standards for Honey are given in the annexes.

Picnic

125 Recipes with 29 Seasonal Menus

Author: DeeDee Stovel

Publisher: Storey Publishing

ISBN: 1612122655

Category: Cooking

Page: 192

View: 1300

Create delicious and portable feasts for any occasion. Whether you’re headed to a neighborhood park, an elegant music festival, or the top of a mountain, DeeDee Stovel shows you how to create a tasty outdoor dining experience. With 125 recipes that include dishes like cucumber soup, lobster rolls, fried chicken, and apple cake, you’ll be amazed at the variety of foods that are well-suited for outdoor eating. Call up your friends, grab a blanket, and fill up your picnic basket!

Make Mead Like a Viking

Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

Author: Jereme Zimmerman

Publisher: Chelsea Green Publishing

ISBN: 1603585990

Category: Cooking

Page: 240

View: 3284

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.

Malibu Farm Cookbook

Recipes from the California Coast

Author: Helene Henderson

Publisher: Clarkson Potter

ISBN: 1101907363

Category: Cooking, American

Page: 304

View: 5578

"Helene Henderson used to teach small cooking classes and host large outdoor dinners at her farm in Malibu. When photographer Martin Lof caught wind, he came to shoot the events and sold the story all over the world. Soon the dinners became too big--and that's when the then-empty space at the end of the Malibu pier fell into the picture. Helene's casual restaurant was meant to be a six-month pop-up, but it never closed. Today, Malibu Farm is beloved for the freshly sourced ingredients, spectacular Pacific Ocean views, and warm vibe. In her debut cookbook, Henderson offers recipes that celebrate Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. She still captures the spirit of her own farm with recipes from the chicken coop to the vegetable beds to the sea; she even takes us to the vineyard, beehive, and olive grove. The Malibu Farm Cookbook is a stunning sensory experience that will transport readers right to the edge of the Pacific."

A Taste of Russia

A Cookbook of Russian Hospitality

Author: Darra Goldstein

Publisher: Russian Information Service

ISBN: 1880100428

Category: Cooking

Page: 217

View: 3021

A definitive modern cookbook on Russian cuisine, "A Taste of Russia" layers superbly researched recipes with informative essays on the dishes' rich historical and cultural context. With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.

The Moveable Feast - A Picnic Cookbook for All Seasons

Author: Vicky Bittner,Denise McMurry

Publisher: Dog Ear Publishing

ISBN: 1598585088

Category: Cooking

Page: 100

View: 6291

The Moveable Feast is a menu book of picnics for all seasons. It gives attention to both sophisticated adult menus and fun and practical children's menus so you can enjoy your picnic whether you are on a romantic date or hoping to catch just a relaxing moment. For each of the menus, we have incorporated everything from the drinks to the dessert to keep it simple for you! We used seasonal fruits and vegetables in our menus. We encourage you to include seasonal produce varieties that are in your area! Our families found picnics to be such a fun experience, we just had to share.

The New Blue Ridge Cookbook

Farm Fresh Food from Virginia’s Highlands to North Carolina’s Mountains

Author: Elizabeth Wiegand

Publisher: Rowman & Littlefield

ISBN: 1493013831

Category: Cooking

Page: 304

View: 8342

More than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains.

Feed Your Brain First

Author: MD Mph Fessenden, Ron

Publisher: Xulon Press

ISBN: 9781626975231

Category: Health & Fitness

Page: 276

View: 2420

REDUCE STRESS * CONTROL BLOOD SUGAR * IMPROVE SLEEP EAT MORE HONEY! Since ancient times, honey has been known for its many healthful benefits, but what many don't know is that honey is the GOLD-STANDARD of carbohydrates, producing more liver glycogen for brain fuel than any other food. In Feed Your Brain First you will discover: A sensible, easy to follow diet strategy that focuses on fueling the human brain as the first nutritional priority The best foods for a hungry brain How to keep the brain fuel reserve "topped off" throughout the day and at night Why diets based on the "glycemic index or GI" are shortsighted and ignore the critical fuel requirements of the brain Recipes and menus that maximize the amount of liver glycogen - the brain fuel reserve - from every meal and snack Follow the suggestions in Feed Your Brain First to reduce your risks for the conditions and diseases associated with the metabolic syndrome - obesity, diabetes, heart disease, high blood pressure. Read the stories of real people who discovered that conventional nutritional advice does not always guarantee good health. "Nutritional advice that we have believed to be true in our generation has produced more obesity, diabetes, and neuro-degenerative diseases than during any other time in the history of our nation." Improve your health - join the HONEY REVOLUTION! TGBTGBOOKS.COM, LLC www.tgbtgbooks.com

50 Ways to Eat Your Honey

Healthy Honey Recipes for Mastering the Art of Honeylingus

Author: Adrienne N. Hew, CN

Publisher: Savor the Journey, LLC

ISBN: 1500681156

Category: Cooking

Page: 150

View: 4962

"For everything you ever wanted to know about the world's healthiest sweetener, don't miss 50 Ways to Eat Your Honey by Adrienne Hew. Interesting information and great recipes!" - Sally Fallon Morell, President The Weston A. Price Foundation Author, Nourishing Traditions Modern sweeteners are the scourge of modern society, but there is one alluring sweet treat that has stood the test of time. Able to inspire poets and statesmen and conjure up sensual feelings, Honey -- REAL Honey -- has the ability to nourish, heal and comfort us. Contrasting her wildly popular tome, 50 Ways to Eat Cock, Certified Nutritionist Adrienne Hew's 50 Ways to Eat Your Honey: Healthy Honey Recipes for Mastering the Art of Honeylingus explores this decidedly feminine traditional food like you've never seen before. Join her on her journey from Honey virgin to deflowered aficionado while learning about the secrets of the hive and the crisis facing the bees. This book will give you not only 50 sumptuous ways to eat your Honey, but you will also discover the best ways to use Honey for maximum nutrition, heal internal and external wounds, and how to tell the real thing from impostors. It will change the way you look at Honey forever!

The Art of Eating Cookbook

Essential Recipes from the First 25 Years

Author: Edward Behr

Publisher: Univ of California Press

ISBN: 0520949706

Category: Cooking

Page: 296

View: 4180

From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.