~ The more I studied beekeeping, the less I knew, until, finally, I knew nothing. But, even though I knew nothing, I still had plenty to unlearn. Charles Martin Simon
The meat was practically falling off the bone, it was so tender ! You take a bite and you can taste a sweet and spicy flavor but you’ll get some smokiness at the end of the bite. A great recipe when you’re hankering some ribs but don’t feel like cooking outdoors.
Ingredients
3 pounds bone-in country-style pork ribs
1 (6-ounce) can tomato paste
½ cup apple cider vinegar
1/3 cup firmly packed light brown sugar
3 tablespoons stone-ground mustard
2 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 tablespoon chili powder
1 tablespoon liquid smoke (we used hickory smoke)
1 teaspoons ground black pepper (we used freshly ground black pepper)
1 teaspoon kosher salt
¾ teaspoon ground red pepper
2 cloves garlic, minced
Directions
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Place the ribs down on the bottom of the slow cooker.
Take a medium-sized mixing bowl out and add to it the remaining ingredients (tomato paste – minced garlic), stirring to combine. Pour the tomato mixture over the ribs, turning the ribs so they get thoroughly coated in the mixture.
Place a layer of paper towels over the slow cooker, putting the lid on afterwards. Cook on LOW for 5 to 5 ½ hours or until the meat’s tender. Serve the ribs with the sauce and enjoy !
It’s DEFINITELY soup season. We were in Paris over the weekend and I had some French onion soup while we were there and wanted to make some soup for lunches this week when we got back. I was going to stick to my usual tomato and basil as it’s my favourite, but thought I should spread my wings a little! Plus, Tesco’s didn’t have any fresh basil when I went so I improvised!
I thought I would go for butternut squash as there’s something about the vibrancy that brings warmth to the dish before you’ve even eaten it. I always make soup on the hob so I thought I would roast the veg for this one then add the stock and blitz it up after. Anyone can make soup and it’s a great way to get your daily veg intake without even realising!
Prep time – 15 minutes.
Cooking time – 1 hour 15 minutes.
Ingredients:
1 large butternut squash – remove seeds and skin, cut into large chunks.
I have never made French Toast with Honey Custard before and it was delicious! This recipe will feed 6 people or you could freeze any leftovers. I could eat this Honey Custard French Toast for any meal, not just breakfast.
Ingredients
6 eggs
1/2 cup honey
1 cup milk
1-1/2 tsp cinnamon
1/8 tsp salt
1 loaf French bread, sliced into 12 pieces 3/4” thick
At The Honey Cottage we believe the benefits of raw honey should bee in every meal. There is no better way to boost your immune system then with soup and raw honey.
Oh man, I am a soup manic during the winter. I don’t know about you, but there is nothing better than having something warm in your belly on a cold day. This was actually a soup that I had made by accident! I was trying to figure out what to do with left overs one day and surprisingly came up with this tasty soup that my family loved. This is one of my favorite recipes because it is a very easy to make and is a very hearty meal. Plus, I like not having to extra things just to make one recipe; these are ingredients that are normally in our house.
These easy Honey-Pecan Green Beans are a welcome addition to any meal…
Honey-Pecan Green Beans
1 lb. fresh green beans, trimmed
½ c. toasted pecans
1 T. butter
2 T. honey
Salt & pepper
In large sauté pan, bring green beans and ½ c. water to boil. Lower heat and simmer until beans are tender-crisp. Drain. To sauté pan, add butter, pecans and drained green beans; cook over medium heat for a few minutes more, adding honey and seasoning and cook until green beans are tender. Serve hot.
There are very few sweets as satisfying as a piece of baklava with a steaming cup of coffee. Many groups claim Baklava as their own. It is widely believed that it is of Assyrian origin. Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat. The history of Baklava changed with the history of the land. The Near and Middle East saw many civilizations come and go. Baklava and the recipe had spread to the Near East, Armenia, and Turkey. With the advent of the Grecian Empire, it spread westward to Greece. (Source)
That is why Baklava has many varieties, the traditional baklava is made with walnuts and in the southern with pecan and in the western with almonds. The Turks are known to famously make it with pistachios. I prefer pistachios and almonds in my Baklava.Today I’m sharing with you all, the easiest and yummiest homemade baklava recipe. The basic ingredients for baklava are nuts, phyllo pastry and syrup or honey. I bought the phyllo pastry from the supermarket. You can find it in the frozen foods aisle. I’ve used a mixture of almonds and pistachios for nuts and made a beautiful rose flavored honey syrup. This is one of those recipes that you cannot fail with and even if you try hard to do, the outcome no matter what is going to be absolutely delicious.
Last night was our annual Bee Association’s Holiday Potluck dinner. I continued last year’s effort of a bee themed platter. This year I replaced the grapes with strawberries to provide more bee pollinated items on the platter. If you consider the cheese as dependent on bees for the cow’s forage then it was almost a home run.
Just a refreshing anytime salad that is quick and easy to make. The secret to it is rice vinegar. The cucumbers I used was end of the season large and full of seeds. I seeded them and peeled them. You can slice them the way you want. Add tomatoes cut in wedges and thinly sliced sweet onion. I like to make the dressing and put my sliced onions in first and let them marinate for an hour. Add cucumbers, tomatoes and parsley when ready to serve.
These cupcakes might look plain, but they’re far from that! Cut up bits of walnut give a warm, earthy flavor and together with the cinnamon, nutmeg and cloves it makes a great, wholesomely warm fall/winter dessert. These cupcakes retain a moist texture thanks to these walnuts and lend themselves well to being decorated creatively.
Begin by mixing all dry ingredients in a large bowl. Add the butter, when the butter is well mixed in, add the eggs and honey. Scoop them in muffin forms and bake at 180°C for 20 minutes. Mine are way too big for this recipe as you can see in the pictures, I used old-fashioned sized ones that weren’t suited to the muffin tin. Decorate as you wish. I mixed almond essence with honey and almonds. You can also decorate with whole walnuts.
This cake is one of my favorites in school and college days, Most people in my friends circle used to love chocolate flavor, I was the one, who always wanted this flavor. I was that addicted to this so much. Sadly, nowadays when I go to the cake shop, I don’t find this cake, they have 100’s of other flavors, but not this. Fortunately, some small bakery shops still have this cake to save me. 🙂
That’s how, I really wanted to make this myself at home and treat me with strawberry and honey flavor, whenever I get the cravings. This one is very easy, just like other cakes, with simple extra two steps. Check below for detailed explanation with step by step pictures.
This was such a simple dinner to make that it made me very happy. The kids happily ate it and we all sat around the table and talked. It was wonderful! I added buttered egg noodles with garlic and some brown beans to complete the meal. This is a recipe that is going back in our rotation.
Wait until you taste these all natural Pan Fried Honey Bananas! They are unbelievably easy to make and are sweetened naturally with honey then sprinkled with cinnamon. You could eat this for breakfast but for me it is more of a dessert or great snack.
One of our favorite things about fall is; FOOTBALL!!! There is nothing more thrilling then hanging out and watching the game with friends and family! One of our favorite dips to eat when we are watching the game is Honey Jalapeno dip. This is perfect to serve with crackers, chips, and vegetable trays. We even like spreading on our sub sandwiches. Hope you enjoy it this dip as much as we do!
I found a recipe for Honey Bread and Butter Pickles in Canning for a New Generation and decided to give it a try. I’m reluctant to continue to call these pickles bread and butter pickles since they’re missing one of the key components I generally associate with bread and butter pickles – the sweetness factor. I actually doubled the amount of honey called for in the recipe. They were still not what I would consider sweet, and I tend to have a fairly low tolerance for sweet. The recipe still turned out a wonderful pickle, it’s slightly different from a traditional dill, and has the additional bonus of not containing any cane sugar. I also didn’t bother with canning these pickles, although, this recipe is perfect for canning if you want to put in the extra work. I simply decided to save some time and store then in the refrigerator for up to a month, and gift a few jars.
Buckwheat Honey is our central ingredient for this recipe. While some may question our choice of honey on this recipe, we picked it because Buckwheat Honey is known for its depth of flavor. You can use Buckwheat Honey for all sorts of savory recipes and we think this is a great fit! Enjoy!
September is National Honey Month and it seemed fitting for us to celebrate. Not only because we have a pretty sweet line of honey jars, but also because we’ve been enjoying honey sweetened preserves and all the benefits of swapping honey for sugar in our jams, fruit butters and other preserves.
Note: You don’t need to peel these pears. The natural pectin in the skins helps thickening. And adds flavor and nutrition. When you puree the pears (with the skins), you’ll find the skins just disappear into the butter.
Combine the pears, honey, lemon juice, and ginger in a low, wide, non-reactive pot. Place over high heat and bring to a boil. Once the contents of the pot begin to bubble and roll, reduce the heat to medium-low. Using an immersion blender, puree the warm pears until smooth. Cook, stirring regularly until the pear puree is thick. You know it’s done because it begins to thickly coat the sides of the pan and offers more resistance when you stir. During cooking, the pear butter may have clumped up a bit. If this is the case, use your immersion blender to puree is smooth again.
Remove the pot from the heat and funnel the finished butter into the prepared jars, leaving 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
I had been in the mood for tacos for a few days but could not decide what kind I wanted to make. Ground beef? Steak? Chicken? A trip to the butcher decided for me. We popped into the butcher and waiting for me was this pork shoulder (aka boston butt). Once I laid my eyes on it my taco destiny was decided.
Fruit salsas/relish don’t usually appeal to me. I like my savory dishes savory and my sweet dishes sweet, rarely do I enjoy combining the two (except for the classic salt+chocolate]. However, I had a few honey mangos hanging out on the counter, and figured I would give this whole fruit salsa thing a go. Speaking of honey mangos, where have you been all of my life? I have never seen them before this year and suddenly they are in every supermarket. I’m glad for it, they are way easier to prepare than the mangos I am used to eating.
Anyway, the next time you find yourself wanting some tacos, or need to feed a crowd, definitely give these a try. If you are a savory fruit skeptic, give the relish a go, it definitely made me a convert.
A bit of history to sweeten an excellent historical recipe. Have a visit and read the full recipe. – sassafrasbeefarm
Monica King here to kick off National Honey Month since I’m a beekeeper. This awareness month was initiated by the National Honey Board in 1989 to promote American beekeepers and honey.
One pharoah, Cleopatra, used honey in her beauty regime. One of Cleopatra’s secrets, and her most famous, was her ritual bathing in milk and honey. Both of these ingredients naturally soften the skin, exfoliate, and leave a fresh, sweet scent. You can do this yourself by adding two cups milk and half cup honey to your bath water.
Personally, it is Cleopatra’s sweet tooth that I can relate to. Cleopatra’s favorite treat was a sweet honey ball called “Dulcis Coccora” also known as “Tiger Nut Sweets.” A recipe was reported to have been found on a broken piece of Egyptian pottery dating from 1600 BCE.
What’s Cooking in Gail’s Kitchen? Equal Measures: Honeycomb Cheese Wheel! Remember when you were a kid and for fun you puckered up with those candy red wax lips? Me and my girlfriends would put them on, batt our eyes, sashay our hips, and laugh hysterically. Most often we’d find ourselves chewing on the sugary insides before spitting them out into tiny red blobs on our way home from school. I’m sure that made quite an impression on the neighborhood boys. Well today’s honeycomb is a distant cousin, twice-removed, to those artificial candy lips. Even better, raw honeycomb is completely safe to eat and naturally sweet. A little goes a long way simply because it is seeping with honey. Dress it up with a wheel of Camembert or Brie cheese, seasoned with a clove of garlic and a couple of sprigs from the herb garden. Spread it across baguette slices for an open-air treat.
Do you enjoy simple dinners that are healthy and tasty?
One of my favorite meals is Honey chicken toast because it is a great meal on a busy day. This meal is perfect for one person or a whole family. My favorite honeys to use on this recipe are; alfalfa clover and the plain whipped honey from Honeyville. I switch between two different honeys depending on my mood. These are nice and sweet; which is complemented by the salt sprinkled on top. This dish is perfect for sparking your taste buds. Don’t take my word, try it out for yourself and see what the buzz is all about.
And for your busy days, here’s an easy dinner, done in about 30 minutes. It’s full of citrusy flavor with just hint of sweetness. A little mixed rice, a bright salad and it’s dinner!
I wish we all had time to stand in front of the barbecue and have parties on the deck (or by the pool if you’re so lucky) but man, sometimes we’re just busy and need to eat! That’s when this big batch of Honey Barbecue Pulled Chicken is a lifesaver.
Coming home I felt revitalised to get on with the never-ending chores and to-do’s though feeling much more centred and energised. I even managed 45 mins before leaving to pick up the kids to whip up some of my favourite afternoon treats. My Lemon, Chia, Honey Yoghurt Cakes ready and waiting for the troops to come for then the chaos begins…
You can use non-fat milk, ice cream or yogurt if you wish
1 pint vanilla ice cream or frozen yogurt
2-1/2 cups strawberries
1/2 cup milk
1/4 cup honey
4 small mint sprigs (optional)
In blender combine all ingredients except mint. Blend about 30 seconds until smooth and creamy. Serve immediately in tall chilled glasses. Garnish with mint sprigs if desired. Makes four servings.
What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Balsamic Reduction Sauce-It’s Sweet! This is the elegant dark sauce you find drizzled over salads, cheese, meats, vegetables, and even fruity desserts in restaurants. At home, it can be made in minutes. You’ll feel like a master chef when you swirl it over your favorite dishes. I do.
1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.
Crumble Cooked Bacon over a bed of Spinach add greed Shrimp.
Growing up, my dad regularly made stir-fry using bags of frozen stir-fry vegetables, whatever meat seemed like a good idea, and little else. As a result, I never really liked stir-fry. After moving out on my own, I attempted my own stir-fries, with fresh vegetables and complicated concoctions of soy sauce and citrus juice and sesame seeds and whatever else seemed like a good idea. I still did not like stir-fry.
It turns out I actually never really knew what I was doing.
Recently, I have returned to stir-fry thanks to The Supper of the Lamb, by Robert Farrar Capon (which I reviewed here). Capon explains that the joy of the stir-fry is in simplicity and speed. A hot skillet or wok, just a few vegetables, a little meat and a little sauce is all that’s needed.
It turns out I actually do like stir-fry, as long as I don’t mess it up.
We are so excited for BBQ season; it is such a great time to get together with friends and family! One of my favorite dishes at any summer party, picnic, or BBQ is potato salad. I can never get enough and there are so many ways to make it different. From using different potatoes to using a vinegar for the dressing; potato salad can come in so many flavors! I really love adding O’Hara’s sweetwater draw honey dill mustard, but definitely try their other AMAZING honey mustards too!
I’m always on the look-out for “healthy” hundred-year-old cookie recipes, so I was thrilled when I came across a recipe for Honey Wafers. The recipe uses honey as the primary sweetener – though it does contain a small amount of sugar.
Old-fashioned Honey Wafers are delightful with coffee. They have a distinct honey flavor, with mild undertones of lemon. Don’t expect these cookies to taste like sugar cookies.
I used a 2-inch in diameter round cookies cutter when making these cookies. This was a good size. Small is better. The honey is very predominant, and made for savoring.
These cookies got relatively hard after a day or two, but were still good. They could also be softened by putting in an airtight container with a slice or two of apple.
Do you ever look at your salad and wish it was more?
I have always been a fan of making fancy salads! This is one of my favorite recipes because you can use a different fruit or meat and change it up! This is a salad that is perfect for lunch or dinner and is easy enough to make in advance. The best part of this salad; is the sweet and savory satisfaction you get from eating it. I truly believe a salad should not just be a salad; it should be fun and leave you feeling great. I hope you enjoy this recipe as much as I do! Remember the eyes it first; making the salad look good will mean that you will feel more satisfied.
It’s still berry season here in South Carolina. Time to enjoy lots of sweet delicious strawberries!
It’s finally berry season again and I couldn’t be more excited. I LOVE berries. I eat a yogurt parfait almost every day and I need fresh berries in it to make it feel complete.
I buy berries all year long, even when they are out of season and way too expensive. I know I shouldn’t or at least buy the frozen berries. But there is something about a juicy, ripe fresh berry I cannot resist. The frozen just aren’t the same.
Now that berries are back in season AND on sale. Well, naturally, I did a little happy dance at the store.
….and I created this delicious new breakfast treat.
My husband and I went out to eat at Texas Roadhouse and thoroughly enjoyed their warm rolls with the Cinnamon Honey Butter so I thought I would make my own. I love cinnamon and this butter is excellent on things like French toast, pancakes, toast, sweet rolls, dinner rolls…. well you get the idea. This can be made up in a matter of minutes and then placed in the refrigerator for a few hours and it’s ready to go!
Once more, dietary changes are forcing cooking and baking changes. Some results are rather dreadful. Others have proven to be quite good! So it was with this cheesecake. No sugar, no gluten. The biggest problem was finding the dry curd cottage cheese. also known as hoop cheese or farmer’s cheese. I found the cheese at the local Whole Foods, and neither my husband nor I had ever tasted it – but we did, and liked it. It is a rather dry cheese, not sweet or salty, with a bit of a curd, but very fine, like ricotta. The original recipe is from this blog, but I changed it so that I made one 8″ cheesecake, instead of 4 individual ones. The only thing beside pan size that I changed was the baking time.
You just can’t beat fresh honey! It’s great for so many purposes but we especially love it in recipes! These baked chicken tenders turned out great. Full of flavor and just delicious!
YIELD: Makes 4 servings
INGREDIENTS
2 lbs. skinless, boneless chicken tenders
1/2 cup BBQ sauce
1/4 cup honey
2/3 cup whole wheat flour
1/3 cup milk
2 eggs,beaten
2 1/2 cups whole wheat Panko breadcrumbs
1/2 tsp. salt
1/2 tsp. pepper
non-stick cooking spray
Honey BBQ Dipping Sauce:
1/4 cup BBQ sauce
2 T honey
DIRECTIONS
Preheat oven to 400 degrees.
Cover baking sheet with parchment paper.
In large bowl, mix flour and panko together with salt and pepper.
In another large bowl whip together BBQ sauce, milk, eggs and honey.
Dip tenders in BBQ/milk (wet) mixture and generously roll the chicken tenders in the Panko mix. Place the chicken strips on the baking sheet. Bake for 10 minutes. Flip tenders over and allow it to bake until cooked through and outside is crisp, about 10 minutes. Cook chicken tenders longer if you want more brown.
Serve with the Honey BBQ Dipping Sauce (below).
To make the Honey BBQ Dipping Sauce, combine the BBQ sauce and honey, stirring together until fully mixed.
Tip: Spray tenders with non-stick cooking spray to help them crisp up better.
Just fab! Pancakes with strawberries and honey. Smiling faces all around in the house. And I have to admit, I adore the picture. Definately one of my best shots. So proud!
The bread recipe of the week are these lovely buttermilk dinner rolls. They are light, solidly formed, and subtly flavored by honey and lemon zest. I added some sprouted wheat flour to the mix for some additional protein, but, if you do not have any on hand, feel free to use regular flour, or substitute in another whole grain flour. Keep in mind that the density of the flour will effect the lightness of the rolls.
I’ve made this dish twice, once for my husband and once for my best friend. Both times I was met with amazing feedback, and I have to admit, it’s one of my best yet. I’m a huge fan of Asian flavours and this really has it all going on. It’s fresh, zingy and sweet. There are no carbs and the veggies are served raw so it’s super healthy. Using medium chillies in raw form adds a nice heat, not too much, but enough to let you know it’s an Asian dish. There is something fun about food you can eat with your hands, just load up the Romaine lettuce cups with crunchy Asian slaw and top with some sticky fragrant chicken. Roll it up and get stuck in.
This recipe is great for when you’re entertaining because everything can be prepared in advance. The slaw can be prepped and stored in a container in the fridge (undressed), the slaw dressing can be made and popped in a jar with a lid (no need to refrigerate). Prepare the chicken by slicing and covering with the marinade in a glass bowl, wrap with cling and store in the fridge until needed. When you’re ready you can have everything ready and on the table within minutes.
Don’t be put off by the long list of ingredients, because some of it is store cupboard stuff and the rest is mostly just veggies. I’ll be entirely honest, the preparation takes a little longer than most dishes I cook, but it’s just a case of finely slicing the veggies. Why not stick the radio on and practice your knife skills one afternoon? You’ll be glad you spent the time when you taste how delicious this dish is. It’s like a party in your mouth, seriously!
Some may say that cheesecake is food of the gods—those people include the ancient Greek Olympians, who feasted on a flour cake filled with cheese and honey after their pentathlon competitions. The ancient Greeks were already aware of the connections between physical aptitude and lifestyle choices—and the athletes engaged in a variety of restrictive diets believed to enhance their performances, such as xerophagia, a diet consisting of dry foods. Like the modern-day cheesecake, the ancient Greek version was an indulgence, something you pair with your wine at the end of a languid feast.
In 250 BC, the Greek poet Archestratus wrote a gastronomic travel guide called Life of Luxury that is only preserved in fragments. In one piece that has survived, he makes mention of the dessert: “Yet accept a cheese-cake made in Athens; or, failing that, if you can get one from somewhere else, go out and demand some Attic honey, since that will make your cheesecake superb.” But, alas, he did not include any recipes.
As with the classical sculptures we now find in museums, we can thank the Romans for preserving the Greek cheesecake into posterity. De Agri Cultura, Cato the Elder’s 160 BC farming manual, is not only the earliest example of surviving Latin prose, but a glorified food blog—it includes not one but several recipes for cheesecakes.
“Cato is a proud Roman, writing in Latin,” Cathy Kaufman, food history and author of Cooking in Ancient Civilizations, explained over email. “Nonetheless, there seems to be an overlap between Archestratus’s gastronomic descriptions and Cato’s recipes.” The only possible difference between an ancient Greek cheesecake and an ancient Roman cheesecake, classicist and food blogger Andrew Coletti added, is that the early Greeks didn’t use chicken eggs.
Cato’s cheesecake recipes include a sweet version called savillum and a savory cheesecake called libum, the latter being related to our modern-day word, libations. “They were often made as religious offerings,” Coletti explained. These were simple baked mixtures of baked cheese and flour that could be eaten with a spoon. Another more complex version from Cato, the placenta cake, involves layering cheese, honey, and dough together and flavored with bay leaves. According to Coletti, black poppyseeds were also used as cheesecake toppings. Think of them as ancient sprinkles.
This was Cato’s original recipe for placenta cake:
I love everything in this recipe. Fruit, cream, honey, roasted nuts. What’s not to like?
Tropical and seasonal fruits, dry fruits are used. Dressing is done with fresh cream and honey. Here I present fresh and juicy fruitsaladwithhoneyncreamdressing to relish during festive days or anytime. Njoy Cooking, Serving n Savoring!
Ingredients:
2 1/2 cups of flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinn.
1 cup sugar
1 cup honey
1/2 cup vegetable oil
4 eggs
2 teaspoons orange zest
1 cup orange juice
Directions:
1. Preheat oven to 350 degrees
2. Grease and flour a 9 x 13 pan. Sift flour, baking powder, baking soda, salt and cinn.
3. In a large bowl (separate), combine sugar, honey, oil, eggs, & orange zest
4. Beat in the flour mixture alternately with orange juice, mixing just until incorporated
5. Pour batter into prepared pan
6. Bake 40-50 minutes or until cooked through.
If you love honey, you will love cheese and honey even more. This paring will linger with you like a deep romance. As the holiday season approaches it is not too late to find a honey for your cheese board.
Local Honey
First things first. With honey, I always like to start local. There is nothing that pleases me more than to support the bees that pollinate the flowers in my neighbourhood in London. Also as a member of the London Beekeepers’ Association, I am proud to support small scale artisan beekeepers from my home city. However, it is not always easy to get local honey as demand far outstrips supply
Wings are fun, festive, quick to make and delicious. Perfect as apps before your holiday party or as a simple dinner paired with mashed potatoes and salad. When my family last bought a batch of local chicken, we picked up six fresh whole chickens and cut them into parts before we froze them — ziplock baggies of breasts, thighs, wings, legs and leftover bones/parts — each destined for different dinners. It was a fun shakeup from the whole chickens we typically make. And it gave us enough wings to pull off this dish. Whether you’re getting your wings locally or no, the honey, spice and yogurt combo make these hard to resist. Feel free to double the recipe for twice as much goodness.
Mmmmm…there is nothing more amazing then the smell of good food. Going through school one of my favorite classes was soups, sauces, and consumes. I could really put my personality, passion, and love into anything I made. It was like signing my signature through food and showing people what I was really made of. This special honey spaghetti sauce has been one that I have been trying to make versatile for many years. I think I have accomplished that because I like to use it as spaghetti sauce, on meatball subs, for chili, on pizza, and for Frito pies. I hope you enjoy this sauce as much as we do at The Honey Cottage.
Appetizer platter made for the Mid-State Beekeepers annual holiday potluck.
This year my contribution to the local beekeeping holiday dinner was an appetizer platter featuring this year’s comb honey. The honey was from my yard here and made using the Ross Rounds system. It seemed well received and was cleaned up by the end of dinner.
As pictured, Comb honey sitting atop cream cheese, green seedless grapes, blackberries, blueberries, Townhouse Focaccia Tuscan cheese crackers, Triscuit Fig and Honey crackers.
I love autumn, the season when the leaves turn red and the farmer’s market close to me is abundant in winter squashes.
Butternut squash is available to buy for most of the year (in supermarkets), however some of the more unusual varieties of squash only appear at this time of the year. It is worth looking out for them in farmer’s markets and of course they taste fabulous roasted with honey (as are honey roasted carrots).
Honey roasted squash is a simple and easy to make side dish and below is a quick recipe.
The cooking is mostly hands-off, and the prep is easy!
Have you noticed; when you make a switch to something your taste buds just won’t let you go back?
I used to love store bought cookies and when other people made cookies. Until, I tried this recipe. Now no matter what I try to eat, it just tastes way too sweet for me. I really love this recipe because you can add little things to make it taste different. I also like that I can freeze them so if I am not in the mood to make them, I have some ready! However, they never last long enough in our house. I really have a bad habit of eating them for breakfast too!
