Favourite American Honey Recipes

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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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