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Favourite American Honey Recipes

Ann Harman
Author of the Home Harmony articles in Bee Culture

HONEY!

It is perhaps the most versatile cooking ingredient found in your kitchen. We are

accustomed to sugar as the primary sweetener, but sugar contributes only sweet - no flavour. Honey contributes both sweet and a flavour that enhances whatever food you are making.

In general, mild-flavoured honey is the most useful since its flavour will not dominate. However, honey with a strong flavour can be used in spicy sauces or even with some fruits.

Honey can be substituted for sugar in many of your favorite recipes without harming the texture. However problems can occur substituting honey for sugar in cakes that use a large quantity of sugar. You see, honey contains a little water which may affect the texture of cakes. But you can use honey instead of sugar in beverages, both hot and cold, in salad dressings, sauces for meats,

biscuits (cookies in USA terms), breads, and many desserts. Honey is a natural addition for all fruits.

A beautiful brown crust on breads plus a moist texture that does not go stale rapidly are the results of using honey. Oven temperatures may need to be reduced slightly, 14°C (25°F) to prevent burning. Do not combine eggs with honey until ready to use. If an egg-honey mixture is set aside the eggs will curdle and the mixture cannot be used.

Honey does not necessarily make a particular food sweet. Just a drizzle of honey in cooked vegetables makes them taste especially good with no hint of sweetness. Honey combines well with spices, such as curry or hot peppers. In many recipes salt can be omitted when using honey. Its flavour and slight acidity compensate for the effect of salt.

If your honey is set (crystallized, granulated) and difficult to measure or mix, liquefy it by putting the jar in a bowl of very hot water. Keep the water hot and stir the honey occasionally.

Keep a container of honey handy and feel free to use honey every day.

Ann Harman

SAUCE FOR MEATS

This sauce can be used for beef, pork or chicken. For a marinade, pour over meat and cover. Chill in refrigerator overnight.

30 ml 2 tablespoons finely chopped onion

15 ml 1 tablespoon ground coriander

30 ml 2 tablespoons honey

1 ml 1/4 teaspoon ground black pepper

1 ml 1/4 teaspoon garlic powder

1/2 ml 1/8 teaspoon cayenne pepper

45 ml 3 tablespoons fresh lemon juice

50 ml 1/4 cup soy sauce

Combine all ingredients. Heat gently for a few minutes while stirring to blend the ingredients. If using as a marinade, cool before adding meat.

SPICY HONEY SAUCE FOR CHICKEN

50 ml 1/4 cup vegetable oil

150 ml 3/4 cup lemon juice

50 ml 1/4 cup water

7 ml 1-1/2 teaspoons Tabasco sauce

45 ml 3 tablespoons soy sauce

45 ml 3 tablespoons Worcestershire sauce

175-250 ml 3/4 -1 cup honey

5 ml 1 teaspoon salt (optional)

1 to 1-1/2 kg 2 - 3 pounds chicken, cut into parts

Mix sauce in pan. Heat and stir until ingredients are well blended. Cool. Marinate chicken for 2 to 3 hours. Bake, basting occasionally with sauce.

HONEY GARLIC LAMB RIBS

1-1/2 kg 1 pound lamb ribs

2 cloves garlic, finely chopped or pressed

125 ml 1/2 cup soy sauce

125 ml 1/2 cup dry white wine or pineapple juice

125 ml 1/2 cup honey

10 ml 2 teaspoons curry powder OR

5 ml 1 teaspoon ground ginger

Mix ingredients and warm gently, stirring to blend. Cool. Pour over lamb. Marinate overnight. Baste with marinade while grilling or baking.

FRESH HERB SALAD DRESSING

This is at its best when the garden if full of fresh herbs.

250 grams 1/2 pound lettuce and other salad greens

125 ml 1/2 cup orange juice

30 ml 2 tablespoons honey

pinch of salt

pepper, to taste

5 ml 1 teaspoon fresh chervil, finely chopped

5 ml 1 teaspoon fresh chives, finely chopped

5 ml 1 teaspoon fresh tarragon, finely chopped

5 ml 1 teaspoon fresh parsley, finely chopped

Mix all ingredients well. Serves 4.

SHERRY HONEY APPLES

The alcohol in the sherry cooks off, leaving a lovely flavour.

6 apples, peeled, cored and sliced

30 ml 2 tablespoons butter or margarine

30 ml 2 tablespoons honey

15 ml 1 tablespoon lemon juice

30 ml 2 tablespoons sherry

In a large fry pan, melt the butter or margarine and add the apples. Saute for 5 minutes. Combine the honey, lemon juice and sherry and pour over the apples. Continue cooking until the fruit is just soft, about 5 minutes more. Serve hot with ice cream.

BASIC DIJON-STYLE MUSTARD

This must be made in advance since it must age to the right amount of sharpness. This mustard makes a wonderful gift. Package in an attractive jar and attach a label indicating that the mustard was made with your own honey.

500 ml 2 cups dry white wine

1 1 large onion, chopped

3 3 cloves garlic, minced or pressed

250 ml 1 cup dry mustard

45 ml 3 tablespoons honey

5 ml 1 teaspoon vegetable oil

10 ml 2 teaspoons salt

Combine wine, onion, and garlic in pan. Heat to boiling and simmer 5 minutes. Cool, strain and discard solids. Add the liquid to dry mustard and stir until smooth. Blend in honey, oil and salt. Return to pan and heat slowly until thickened while stirring constantly. Cool. Place in jars. Age 6 to 8 weeks at room temperature, then refrigerate.

To make Honey Mustard: Add 125 ml (1/2 cup) honey to 250 ml (1 cup) basic mustard.

DELICIOUS GRAPES

75 ml 1/3 cup honey

30 ml 2 tablespoons brandy

30 ml 2 tablespoons lemon juice

500 ml 2 cups sour cream or yogurt

1/2 kg 1 pound seedless grapes

Mix honey, brandy and lemon juice with sour cream. Pour over grapes and stir well. Chill. Can be served as a light dessert or as a snack. Serves 6

OATMEAL CAKE

Although this cake takes a large quantity of honey, it is not too sweet. It is excellent with a cup of coffee or tea.

250 ml 1 cup oats

125 ml 1/2 cup butter or margarine

375 ml 1-1/2 cups boiling water

425 ml 1-3/4 cups whole wheat flour

5 ml 1 teaspoon baking soda (bicarbonate of soda)

4 ml 3/4 teaspoon salt

5 ml 1 teaspoon cinnamon

1 ml 1/4 teaspoon nutmeg

2 eggs

325 ml 1-1/4 cup liquid honey

5 ml 1 teaspoon vanilla extract

250 ml 1 cup chopped nuts

Combine oats, butter or margarine and boiling water and let stand about 20 minutes until cool. Combine dry ingredients. In a large bowl, beat eggs until foamy. Add honey in a fine stream, beating well. Add vanilla and stir in oat mixture. Add dry ingredients, about 125 ml (1/2 cup) at a time, beating well after each addition. Add nuts. Pour into greased and floured pan 22X32X5 cm

(9X13X2 inches). Bake at 180°C (350°F) for 30-40 minutes. Cut when cool.

CRANBERRY HERB SAUCE

This sauce is excellent with all meats including game. Use as a marinade or cook to a thick consistency for a sauce.

2 2 small onions, diced

4 4 cloves garlic, minced or pressed

15 ml 1 tablespoon vegetable oil

about 340 g 12 ounces fresh or frozen cranberries

625 ml 2-1/2 cups water

500 ml 2 cups dry red wine

150 ml 2/3 cup honey

2 beef bouillon cubes

2 ml 1/2 teaspoon dried thyme, crushed

4 whole bay leaves

5 drops Worcestershire sauce

pinch rosemary

dash ground red pepper

Cook and stir onions and garlic in oil in large pan over medium heat until onions are softened. Add cranberries and the rest of the ingredients. Bring to a boil. If you wish to use this as a marinade, cool this mixture and add the meat. If you wish to use it as a thickened sauce, reduce heat to low and simmer about 1 hour or until mixture reduces by half. Stir frequently. Remove and discard bay leaves. Puree sauce in blender or food processor. Makes 625-750 ml (2-1/2 to 3 cups).

An alternative recipe

CRANBERRY RELISH

500 g 1 pound fresh or frozen cranberries

250 ml 1 cup honey

75 ml 1/3 cup orange-flavoured liqueur

2 340-gram 12 ounce cans of mandarin oranges, drained

In a pan put the honey cranberries and liqueur. Heat very gently until mixture is liquid. Then heat until cranberries pop, stirring occasionally. Remove from heat and allow to cool slightly. Add oranges and mix gently but thoroughly. Cool, then refrigerate. Best when served at room temperature.

HONEY WHOLE WHEAT BREAD

Honey can be substituted for sugar in any yeast bread recipe. This recipe makes 2 loaves of delicious whole wheat bread.

500 ml 2 cups milk

75 ml 1/3 cup liquid honey

15 ml 1 tablespoon salt

50 ml 1/4 cup oil

30 ml 2 tablespoons yeast

50 ml 1/4 cup warm water

560-800 g 5-7 cups whole wheat flour

Warm milk. Add honey, salt and oil. Dissolve yeast in warm water and add to milk mixture. Stir until smooth. Add flour in three parts, beating well after each addition, until stiff dough is formed. Turn onto lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place in greased bowl, turning once to coat. Cover. Let rise in warm place until doubled, about 50 minutes. Shape dough into 2 loaves. Place in greased loaf pans. Cover and let rise about 30 minutes. Bake at 180°C (350°F) for 40 minutes. Remove from pans, brush tops with melted butter and cool on wire rack. Makes 2 loaves

OATMEAL CAKE

Although this cake takes a large quantity of honey, it is not too sweet. It is excellent with a cup of coffee or tea.

250 ml 1 cup oats

125 ml 1/2 cup butter or margarine

375 ml 1-1/2 cups boiling water

425 ml 1-3/4 cups whole wheat flour

5 ml 1 teaspoon baking soda (bicarbonate of soda)

4 ml 3/4 teaspoon salt

5 ml 1 teaspoon cinnamon

1 ml 1/4 teaspoon nutmeg

2 eggs

325 ml 1-1/4 cup liquid honey

5 ml 1 teaspoon vanilla extract

250 ml 1 cup chopped nuts

Combine oats, butter or margarine and boiling water and let stand about 20 minutes until cool. Combine dry ingredients. In a large bowl, beat eggs until foamy. Add honey in a fine stream, beating well. Add vanilla and stir in oat mixture. Add dry ingredients, about 125 ml (1/2 cup) at a time, beating well after each addition. Add nuts. Pour into greased and floured pan 22X32X5 cm

(9X13X2 inches). Bake at 180°C (350°F) for 30-40 minutes. Cut when cool.

ANGEL SCONES (BISCUITS in America)

15 ml 1 tablespoon yeast

30 ml 2 tablespoons lukewarm water

1250 ml 5 cups flour

5 ml 1 teaspoon soda (bicarbonate of soda)

15 ml 3 teaspoons baking powder

45 ml 3 tablespoons honey

5 ml 1 teaspoon salt

250 ml 1 cup butter or margarine

500 ml 2 cups buttermilk

Dissolve yeast in water. Into a bowl combine flour with dry ingredients. Cut in butter or margarine. Add buttermilk, then yeast mixture. Stir until flour is dampened. Knead on floured board about 1/2 minute. Roll out to 1 cm (1/2 inch) thickness. Cut with 5 cm (2 inch) round cutter. Bake at 200°C (400°F) for 12 to 15 minutes. This dough can be refrigerated and will keep for a week.

VERSATILE HONEY BISCUITS (COOKIES in America)

250 ml 1 cup honey

250 ml 1 cup butter

2 eggs

5 ml 1 teaspoon vanilla extract

625 ml 2-1/2 cups flour

15 ml 3 teaspoons baking powder

5 ml 1 teaspoon salt

VARIATIONS:

250 ml 1 cup chopped nuts OR

250 ml 1 cup lightly floured raisins OR

250 ml 1 cup chopped candied peel OR

125 ml 1/2 cup cocoa OR

250 ml 1 cup coconut OR

250 ml 1 cup chopped dates

Cream honey and butter until light and fluffy. Add eggs and beat until light creamy color. Add vanilla and dry ingredients. Beat until well blended. Drop from teaspoon onto greased baking sheet, leaving room for batter to spread. Bake at 180-190°C (350-375°F) for 12-15 minutes.

Oatmeal Biscuits (Cookies) are a very common American biscuit (cookie) so here is a recipe for those. The other popular American biscuit (cookie) is the Chocolate Chip cookie but frankly I have not found a good recipe for those that uses honey - so I make mine with sugar. I think it has

something to do with texture - sugar gives a different texture than honey!

OATMEAL BISCUITS (Cookies in America)

187 ml 3/4 cup butter or margarine

375 ml 1-1/2 cups honey

1 egg, beaten

625 ml 2-1/2 cups flour

4 ml 3/4 teaspoon salt

1 ml 1/4 teaspoon soda (bicarbonate of soda)

6 ml 1-1/4 teaspoon baking powder

5 ml 1 teaspoon ground cinnamon

375 ml 1-1/2 cups oats

62 ml 1/4 cup raisins

15 ml 1 tablespoon hot water

5 ml 1 teaspoon vanilla extract

Cream butter or margarine. Continue creaming while adding honey in a fine stream. Add beaten egg. Combine dry ingredients. Add to creamed mixture. Add oats, raisins, water and vanilla.

Mix thoroughly. Drop by teaspoonfuls onto greased baking sheet. Bake at 190°C (375°F) for 25 minutes. Makes about 60 biscuits

Another popular American item is Carrot Cake. It does not taste like carrots.

CARROT CAKE

125 ml 1/2 cup butter or margarine softened

250 ml 1 cup honey

2 eggs

500 ml 2 cups finely grated carrots

125 ml 1/2 cup golden raisins

75 ml 1/3 cup chopped nuts

60 ml 1/4 cup orange juice

10 ml 2 teaspoons vanilla extract

250 ml 1 cup flour

250 ml 1 cup whole wheat flour

10 ml 2 teaspoons baking powder

7 ml 1-1/2 teaspoons ground cinnamon

5 ml 1 teaspoon soda (bicarbonate of soda)

2 ml 1/2 teaspoon salt

2 ml 1/2 teaspoon ground ginger

1 ml 1/4 teaspoon ground nutmeg

Cream butter or margarine in large bowl. Gradually beat in honey until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine carrots, raisins, nuts, orange juice and vanilla. Combine dry ingredients in another bowl. Add dry ingredients to creamed

mixture alternately with carrot mixture, beginning and ending with dry ingredients. Pour batter into 32X22X2-1/2 cm (13X9X2 inch) greased pan. Bake at 180°C (350°F) for 35 to 45 minutes or until wooden pick inserted in centre comes out clean.

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