Helpful Hints as You Prepare Your South Carolina State Fair Entry

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beekeeping, beeswax, comb honey, education, honey, honey judging

Entering your honey and beeswax in competition can be fun and profitable. The payouts for first through fourth place awards aren’t going to make you wealthy but that ribbon should make you proud of your accomplishment. Your honey will be judged by Certified Honey Judges, trained in the art and science of honey judging. Your entry speaks highly of your efforts to be recognized as producing a South Carolina beekeeping product that represents the very best South Carolina beekeepers have to offer.

Let me begin by saying I’m no expert. I decided to enter last year’s State Fair for the simple reason that I enjoy almost all aspects of beekeeping. Entering the fair competition was, for me, a way to explore another aspect of something I find rewarding. I had no idea I’d win anything; I just wanted to participate. After doing my research I found that the rules vary a bit from show to show but there are common threads that run throughout – cleanliness, consistency, presentation, and beauty. Your entry should reflect your pride in your product while following the presentation guidelines of the particular show.

This article will attempt to explain how to enter your honey and beeswax for judging at the South Carolina State Fair. It is not all inclusive and the reader is encouraged to visit the State Fair website for particulars related to entry dates, categories, drop off and pickup dates, and other particulars. At the end of the article I’ll list important links to the State Fair and the entry department. Registration may be made either online or via postal mail. And the cool thing is it’s free to enter as long as you do so during the regular registration dates. This year Regular Registration begins July 1^st and closes September 1^st. You can enter after these dates (until September 16^th) but there is a rather costly entry fee to pay for each entry during late registration.

The South Carolina State Fair accepts entries in the following categories related to beekeeping:

1 pound jar extracted honey (light)

1 pound jar extracted honey (dark)

2 pound jar extracted honey (light)

2 pound jar extracted honey (dark)

Pint jar extracted honey (light)

Pint jar extracted honey (dark)

Quart jar extracted honey (light)

Quart jar extracted honey (dark)

1 pound jar extracted honey with comb (light)

1 pound jar extracted honey with comb (dark)

2 pound jar extracted honey with comb (light)

2 pound jar extracted honey with comb (dark)

Pint jar extracted honey with comb (light)

Pint jars extracted honey with comb (dark)

Quart jar extracted honey with comb (light)

Quart jar extracted honey with comb (dark)

1 pound cut comb honey (light)

1 pound cut comb honey (dark)

1 pound beeswax

Best Beekeeper Exhibit

That’s a lot of categories to enter. Wow! And most have 1^st place through 4^th place awards! Let’s get started talking about how you’re going to take home a ribbon this year!

Before we begin, let’s talk about your timeline. Decide now what categories you wish to enter. Calculate how much honey you’re going to be entering in this year’s State Fair. Do the math. You may find that you’ll need quite a bit of honey. After you determine the categories and the amount of honey you will be entering set aside an additional 25 – 50%. This will provide you with a margin of safety in case of a spill, you need to re-strain, and provides for loss due to pouring from one jar to another. Don’t worry about setting aside too much as it will still be saleable afterwards should you have more than needed. You just don’t want to run short as you prepare your entries – you want consistency in your show batch and that will be easier if you have a bit more rather than a bit less than you plan on entering.

Once you decide what categories you will be entering, register online or by mail. It’s free if you register before September 1^st so why wait? Registering will also help you get mentally into setting your timeline of tasks for preparing your entries.

Tip: Fiona Apple sang a song titled, “Slow Like Honey” but you shouldn’t be slow getting started in preparing your entries. Honey moves slowly. Bubbles and foam rise slowly. The steps needed to produce your final entry will take time and your best entry will be one that’s not rushed. It’s one of those hurry up and wait situations. So get started now, be patient, then during the preparation period tweak your entry and progress towards your final finished product.

First let’s talk about those entries involving Extracted Honey in 1 pound, 2 pound, pint, and quart jars:

Extracted honey will be judged on:

Density – water content above 18.6% will be disqualified.
Absence of crystals.
Cleanliness of honey – Without lint, without dirt, without wax particles, without foam.
Flavor – ONLY for honey flavor adversely affected by processing.
Container appearance and cleanliness.
Accuracy of filling.

While all honey entered must be in glass jars, the 1 and 2 pound jars must be in Queenline type glass jars. These can be purchased at most bee supply companies. If you can visit a local bee supplier that carries them you should do so as this will enable you to select the clearest jar without flaws, bubbles, scratches, and other imperfections. At this point you may be thinking, “What does the jar have to do with honey judging?” and you’d be right to think this but remember your presentation is extremely important if you’re going to win against the best beekeepers in South Carolina. We already know you’ve got the best tasting honey in South Carolina, just like I have, but what sets dozens of excellent honey entries apart is going to be the fine points and that starts with presentation. Just like a fine dinner at a nice restaurant versus a trip to your favorite fast food joint, the experience counts. So, start with a jar as perfect as you can find.

Tip: Take that jar and wash it inside and out. Place it in the dishwasher and turn on the extra shine setting. Clean it and polish it until it shines inside and out.

Density – moisture content above 18.6% will be disqualified.
Your honey will be checked for density. Hopefully you remember from your beginning beekeeping class that honey should contain no more than 18.6% moisture. The USDA standard for Grade A and Grade B honey states honey should contain a solids minimum of 81.4% (or 18.6 moisture). All honey submitted for judging will be checked and a moisture content above 18.6 will be disqualified.

Tip: Check your honey before submission to ensure a moisture content of 18.6% or less by using a refractometer. I recently saw one on Amazon for $24.00 but I’m sure someone in the club will check your moisture for you if you don’t have one. A good rule of thumb is capped honey will be 18.6% or less in moisture so take no chances on the honey you’re going to enter by only using capped honey and you should be safe. Rationale:  Honey with lower moisture content resists fermentation. The best grades of honey will not ferment due to the lack of moisture.

Absence of crystals:

Absence of crystals in the entry will also be checked. All honey will crystalize given enough time. The ratio of sugars contained in the honey determines how fast the honey will crystalize. Depending on the floral source some honeys may crystalize in a matter of months. Other honeys may last a year or even longer. Other factors contributing to the crystallization process include the presence of particles in the honey such as pollens as well as storage temperatures.  The judges will check for crystallization by shining a light through the honey to detect minor crystals. Using last year’s winning entry would probably not result in a repeat performance as the honey will probably have detectible crystals. Rationale:  Although we know that honey can always be re-liquified, the lack of crystals assures the market customer that the honey has been properly stored and is fresh.

Cleanliness of honey – Without lint, without dirt, without wax particles, without foam.

Of course no one wants to see a bee body part floating around in their honey. But neither should you worry much about your honey not being ultra filtered either. Pollen is a natural component of honey and is expected. While the presence of naturally occurring pollen is expected, neither should your entry be hazy or cloudy with pollen.

Items such as lint, pieces of wax, and bubbles should be absent.

Tip: Don’t use cheesecloth to strain your fair entry. Start your straining with your standard stainless steel sieve using the finest mesh. Then allow it to sit for a few weeks so that any wax and particles rise to the top of the jar where they can be skimmed off. If you’re not pleased with the clarity an additional straining can be made using a lady’s stocking. Be cautious though as the fine mesh of the stocking can introduce very fine bubbles which will take some time to rise to the surface of the honey for removal. When straining honey let gravity do the work as forcing it through the mesh by wringing will increase fine air bubbles.

This process is going to take some time. Honey is thick and wax particles and bubbles move slowly. Ideally you should set aside your honey now to give it time to start clarifying. After giving it a few weeks you’ll want to open the jar and skim off the particles and foam. You may find you want to then do another straining through a lady’s stocking before pouring it into your specially prepared jar for your entry. Then you’ll wait again for bubbles to rise. Eventually you’ll be satisfied.

Tip: When you make your final pour into your presentation jar over fill the jar to within a quarter inch of the top. This will allow you to skim off any foam or pollen a day or two before you take your honey to the Fair. It will also allow you to remove that extra honey such that your fill line is perfect (more on this later).

Tip: Placing the jar on a window sill will gently warm the honey allowing bubbles and foam to rise a little faster and will reward you with seeing the honey get clearer each day.

Flavor – ONLY as adversely affected by processing.

You don’t get extra points for having the best tasting honey in South Carolina. Actually, some honey judging competitions do have a “black jar” contest where the honey is judged on taste alone. No doubt everyone’s honey is going to taste the best to them and it’s purely subjective so “black jar” contests are separate from standard honey judging.

What you need to know as far as taste goes is that you can lose points for “off tastes.” That is, if your honey has an overly smoky flavor from over smoking the hive when you pulled your honey. Or perhaps poor handling of your bee repellant when you harvested has caused an off taste. Another possibility is allowing your honey to sit too long before processing causing some uncapped honey to ferment which may have affected the flavor. Yet another reason honey can have an off taste is overheating in the extraction process. And if your honey has a taste of spearmint, tea tree oil, wintergreen, or lemongrass oil it’s going to be obvious your entry was adulterated with feed syrup. In conclusion, you won’t get extra points for five-star tasting honey but you can lose points for errors that may have affected the flavor of your final product.

Container appearance and cleanliness:

As already mentioned, the visual presentation of your product is important and reflective of the effort you have made to show off your entry. Don’t let even a speck of dirt escape your detection inside or outside of your jar.

But don’t stop with just polishing the jar, absolutely no fingerprints should be on the exterior or interior of the jar. Your lid should also be spotless without dents, scratches, labels, or signs of rust. Although any lid is allowed, a nice one piece lid allows the judge to easily remove the lid to evaluate the lid and the honey. I prefer white lids although I believe gold tone is also available.

Tip: Take an extra lid with you on the day you take your entry in for drop off. There should not be any honey on the interior of the lid. The steward receiving your entry understands this and will patiently wait while you change jar lids before submitting your entry. (Another method is to use plastic wrap between the lid and the jar and remove the plastic wrap prior to submission).

Judges will not disqualify a jar because of an air bubble (in the glass), but try to get the best jar without ripples, nicks, scratches, residue (stickers, honey, adhesive, finger prints etc.)

Also, if reusing a jar, make sure there are no lingering odors. On opening the jar it should smell like honey.

Tip: When entering pints and quarts show off your honey rather than the jar.  A simple, plain, thin walled (mayonnaise type) pint or quart glass jar allows your honey to be the star of the show.

Important: Do not affix any label to the jar or lid. Your entry will be appropriately marked with an identification slip when received by the show steward on entry day.

Accuracy of filling:

It’s important that you give the customer their money’s worth. To that end, a standard has been set that will be judged in honey contests. A rough estimate is that your honey fill line should be above the bottom of the lid such that no air is observed when the jar is looked at from the side. Stated another way, no light should be seen between top of the honey and lid. Aim for a point at the bottom of the spiral that the lid screws onto.

Photo Credits: (left) Courtesy Southcentral Alaska Beekeepers Asso. (below) Courtesy Metro Atlanta Beekeepers Assn.

(Note that the jar on the right is not ready for judging as there are particles on the inside of the jar around the top. This should have been “cleaned up” prior to submitting it for judging.)

Tip: When doing your final adjustments use the bottom of a spoon to touch the top of the honey removing any floating particles. Also, use your spoon to clean the area around the inside and outside of the glass where the lid will be. The judges will note any debris inside or outside of the lid area.

End of section on Extracted Honey Entries

Let’s take a break before finishing up with the other entry categories. I’ll not give as much information on the following items for a couple reasons. First, the basics already covered are the same: cleanliness and adherence to the standard. The other reason is I have not competed in the cut comb or chunk honey categories. I have done some research though and will gladly share what I know. Additionally, I’ll be running this article by a couple people that have more experience than I for their approval before I distribute the article. And finally, I encourage you to do some research yourself. You’ll find that there is some variation between honey judging rules and guidelines although the basics are usually consistent.  Most of what you will find below is from the South Carolina State Fair guidelines.

Onward we go:

All Classes with Chunk Comb (light and dark – all entry weights)

Chunk Honey is cut comb placed inside of jars before filling the jar.
Neatness and uniformity of cut – Upgrade for parallel and 4-sided cuts; downgrade for ragged edges.
Absence of watery cappings, uncapped cells and pollen
Cleanliness of product – Down-grade for travel stains on comb, foreign matter, wax, foam or crystallization.
Uniformity of appearance in capping structure, color, and accuracy of fill.
One (1) piece of comb in jar.

Comb cut the right way up – it’s a fault to put it in sideways or inverted

(I’ve heard some people melt a bit of wax in the bottom of the jar to hold the chunk of comb down in the jar.)

Cut Comb Honey (light and dark)

Cut comb honey is comb cut from the frame. Foundation should be thin and without wire.

Entry is one pound cut comb.
Neatness and uniformity of cut, absence of liquid honey.
Absence of watery cappings, uncapped cells, and pollen.
Cleanliness of product, absence of travel stains, absence of crushed wax.
Uniformity of appearance.

Beeswax
Single piece, pure beeswax, minimum (at least) 1 pound (16 oz.) but not to exceed 17 oz. There is no standard for molds as long as the wax block meets the above weight guidelines.

The optimum color for pure beeswax is light canary to straw yellow. Wax should be clean, uniform in appearance, and have a pleasant aroma. Cracks, ripples, finger prints, or debris or shrinkage deduct from points. I’ve seen polished wax and unpolished. Last year’s winning entry was unpolished.

Preparation of beeswax for entry is challenging. It will most likely require multiple meltings and strainings for it to become completely free of debris. This can be accomplished using a double boiler or crock pot(s). Never place wax directly on a heat source as it will readily ignite and exposure to high heat can adversely affect the finished product.

I use a couple old crock pots I have acquired at thrift stores. In one crock pot I melt the wax and, using a ladle, I pour it through a coffee filter sitting on top of a metal kitchen strainer. As the melted wax filters through it drops into the second crock pot which is set on its lowest setting. Sometimes a couple filterings like this gets the wax clean but a lot depends on what condition the wax was in to start.

When pouring into the mold melt your wax using the least amount of heat possible. You want to avoid wide swings in temperature as the wax will shrink as it hardens and a wide temperature variation increases this effect. Also, try to let the wax harden slowly to minimize cracking and shrinkage. I pour my wax in my barn, which can easily reach over 100 degrees Fahrenheit so it takes a while to fully harden. I usually keep an eye on it and as it cools and shrinks I add just a bit more melted wax to fill any shrinkage on what will eventually be the bottom of the wax block. Also, make sure your mold is level so that your finished product sits nicely on the show table.

Be patient, it may take several attempts to get a satisfactory block that weighs at least 16 ounces but less than 17 ounces.

Elsewhere on the web is this excellent, very detailed description on how to prepare wax for showing. Wax for Show By F. PADMORE

Best Beekeeper Exhibit

I would direct the reader to speak with Cathy Kittle (Fair Booth Coordinator) at Mid-State Beekeepers Association for information on this entry. It involves a physical exhibit related to beekeeping. A beekeeping theme is presented each year. You will need to check with the Fair Booth Coordinator (Cathy) for this year’s theme. Also, there is a space limitation of 3 exhibits. The Booth Coordinator must have you registered in order to exhibit your entry.

In closing, hopefully I have answered some questions related to entering and preparing your honey and wax for judging at the South Carolina State Fair. As I mentioned earlier, I’m far from an expert on this topic but felt the need to get some information out there for those that might want to participate in yet another honey bee related activity. Below are some links that you may find helpful as you further investigate various methods and try to reach for that perfect entry for this year. Happy beekeeping and I’ll see you at the State Fair!

Reference Links:

South Carolina State Fair Entries: https://www.scstatefair.org/sc-state-fair

South Carolina State Fair General Rules and Information: http://scfairgrounds.com/oes/entry_exhibitor/queryPremiumGuide.php?deptID=4

South Carolina State Fair Guidelines for Honey Entries: http://scfairgrounds.com/oes/entry_exhibitor/queryPremiumGuide.php?deptID=4#48

Honey Judging and Standards by Malcolm T Sanford: http://entnemdept.ufl.edu/media/entnemdeptifasufledu/honeybee/pdfs/AA24800-Honey-Judging-and-Standards.pdf

Judging Honey by Dewey Caron: http://extension.oregonstate.edu/mb/sites/default/files/docs/breecec/Judging%20Honey%20by%20Dewey%20Caron%202015.pdf

USDA Extracted Honey Grades and Standards: https://www.ams.usda.gov/grades-standards/extracted-honey-grades-and-standards

USDA Extracted Honey Inspection Instructions: https://www.ams.usda.gov/sites/default/files/media/Extracted_Honey_Inspection_Instructions%5B1%5D.pdf

Metro Atlanta Beekeepers Honey Contest General Rules: http://www.metroatlantabeekeepers.org/honeyContest.php

Eastern Apiculture Society – Honey Show Prep: http://www.easternapiculture.org/resources/honey-show-prep.html

Southcentral Alaska Beekeepers Association: http://sababeekeepers.com/DemoBooth.html

Showing Honey at Fairs by E.C. Martin: http://beesource.com/resources/usda/showing-honey-at-fairs/

North Bucks Beekeepers Honey Show Preparation: https://www.nbbka.org/honey/honeyShow/preparation.aspx

 

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Honey and Cheese Pairing by Honey Hunter

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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

Read the entire article here: Honey and Cheese Pairing — Honey Hunter

Honey Custard French Toast by In Dianes Kitchen

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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

Read fully recipe here:  Honey Custard French Toast — In Dianes Kitchen

Garlic and Honey Roasted Squash by Honey Hunter

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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!

For a list of ingredients and instructions visit: Garlic and Honey Roasted Squash — Honey Hunter

Honey Cookies by The Honey Cottage

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cookies, honey, honey recipe, recipe

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!

Ingredients

1 cup of honey

1 cup peanut butter

½ cup softened butter

1 egg

¾ cup chocolate chips

1 ¼ cup of white wheat flour

1 tsp. baking powder

Full recipe here: Honey Cookies — The Honey Cottage

Honey Cucumber and Tomato Salad by Momoe’s Cupboard

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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.

Full recipe here: Honey Cucumber and Tomato Salad — Momoe’s Cupboard

Grilled Dijon Honey Fingerling Potatoes by June Cleaver 21st Century Style

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These are a great crispy and flavorful potato recipe that keeps you from slaving over a stove or oven to make.  It may be fall where I live, but the weather is more like summer, so I have been trying to avoid using my oven as much as possible.  These are made on the grill so they would also make for a great side dish to any cookout meal.

Read entire recipe here: Grilled Dijon Fingerling Potatoes — June Cleaver 21st Century Style

Honey Egg Nog

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beekeeping, egg nog, honey, honey recipe, recipe

My friends know I love Egg Nog. I look forward to seeing it being offered in the stores each year. Enjoy this recipe by epicurious.com on making homemade Honey Egg Nog.

Eggnog is a wonderful rich festive drink, something of a dessert in a cup and much more indulgent than mulled wine. It doesn’t have to be made with spirits, so you can make a non-alcoholic batch for the kids and the designated drivers. But it’s better with the rum and brandy! I recommend using one of the heather honeys as they work well with spice. 

INGREDIENTS

• • 1 cup honey
  • 1 cup warm water
  • 1 cup light rum
  • 1 cup brandy
  • 12 free range egg yolks
  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • Garnish: grated allspice, ginger or nutmeg

Note: 1 cup is 240ml

PREPARATION

In the bowl of an electric mixer, dissolve the honey in the water. Stir in the light rum and brandy thoroughly. Beat the mixture, gradually beating in the egg yolks, the milk, and the cream. Beat the eggnog until it is foamy and serve it in individual glasses with a dusting of grated allspice, nutmeg or ginger.

As the recipe contains raw egg it is unadvisable for those whose immune system is less strong. We don’t recommend giving it to small children, the elderly, pregnant women and those with a low immune system.

Recipe reproduced from Epicurious: Here

Chicken Wings Marinated in Cranberry and Honey Sauce by Estonian Cuisine.

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chicken wings, fall recipe, honey, honey recipe, recipe

Sounds like a game changer for Saturdays. But only one tablespoon of honey? I don’t think so. ! ~sassafrasbeefarm

Chicken Wings Marinated in Cranberry and Honey Sauce

Delicious sweet and sour marinade from honey and cranberries softening tender poultry.

Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.

Get the full recipe here:  Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis — Estonian Cuisine. Eesti Toit.

Chipotle Honey Lime Chicken by kevinis cooking

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This easy Chipotle Honey Lime Chicken is a smash hit every time. Whether grilled or sautéed in a pan, the citrus marinade with warm spices, fresh herbs and honey is packed with flavor. Perfect as a main course, sliced over salads, in tacos or in a sandwich, this recipe is so versatile! Well this past…

See full recipe here: Chipotle Honey Lime Chicken — keviniscooking.com

Chocolate Bakalava by Let’s Taco Bout It Blog

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Istoriya Odin

This recipe first published at: Let’s Taco Bout It Blog. Visit the link below to read entire article. get the recipe, and see some amazing pictures.

“He stepped down, trying not to look long at her, as if she were the sun, yet he saw her, like the sun, even without looking.”

― Leo Tolstoy , Anna Karenina

The Princess Oblonsky, also know as Anna Arkádyevna Karénina or even more familiarly Anna, looked curiously for and back the immense banquet table. Being nobility afforded many luxuries for her and her inquisitive and thoughtful mind enjoyed these luxuries to the fullest. She adored the ability to sit and enjoy a meal with her family and friends, however this grand hall full of people she barely knew was a bit much. The fakery, the frippery of it all insulted her sensibilities to their very core. The grandiose hall was modeled after the glorious summer palace in Versailles, the very height of couture and society. Twinkling tapers softly lit the entire guilted corridor with candelabras, tapestries and chandeliers glittering. All at once it was to much to behold, yet Anna drank it in like champagne.

Even more than the grand room was the grand foods! Each aristocrat had multiple gourmet courses served and each was whisked away by the Tatar attendants in coattails down to the backs of their knees once the dish had been finished. In between, Anna and the other guests had time to discourse on the favorite topics of the evening the food, the military, and their fellow aristocrats. While the nobles around her were distracted by the gossip, she wandered off to examine the sideboards full of stylish desserts. There were all of the nouveau delicacies from Paris, but as Anna continued until she found her absolute favorite, baklava. This decadent, delicate pastry was layered with honey and nuts and to add a bit of the french flair that the Russians adored so much, the whole sweet was studded with bits of melted chocolate.

As Anna finished browsing, she returned to her seat thinking only of how her son would have loved the baklava. Abruptly, she realized she had been staring down and across the table, with a young man smiling back at her. Anna shook her head to clear her thoughts and joined in the conversation with the man to her left but every time she looked up, there was the rakish grin. It’s was as hard to resist smiling back as it was to not have a piece of the baklava!

(cont.)

Read entire article, see some amazing photos and get the recipe at:  Chocolate Baklava – Anna Karenina — Let’s Taco Bout It Blog

Caramelized Korean Beef with Kimchi Fried Rice by GloryBee

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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!

Read the full recipe here:  Caramelized Korean Beef with Kimchi Fried Rice — GloryBee

Happy Birthday Dr. Elton James Dyce

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July 15, 1900 — February 23, 1976

Dyce was best known for his process for controlling the crystallization and fermentation of honey leading to the popular creamed honey. His process is used throughout the world in all major honey-producing countries.

Professor Emeritus E. J. Dyce served as assistant professor, associate professor, and professor of apiculture in the University’s Department of Entomology for twenty-three years. He had retired on December 31, 1965. A native of Ontario, Dyce served as demonstrator, lecturer, and professor of apiculture at the Ontario Agricultural College in Guelph, now Guelph University, from 1924 to 1940. He was the first manager of the Finger Lakes Honey Producers Cooperative in Groton, New York, between 1940 and 1942; in that position he worked to develop a wide market for New York State honey.

Dr. Dyce was born and raised in Meaford, Ontario. He obtained his B.S.A. from Ontario Agricultural College in 1923. He earned his M.S. degree at McGill University where he was a Macdonald scholar. He obtained his Ph.D. degree at Cornell under the direction of Professor E.F. Phillips.

The Dyce Process

Dr. E. J. Dyce, then professor of Apiculture at Guelph University and later Professor of Apiculture at Cornell University, developed the first practical process for making a granulated honey in 1928. Dyce later patented the process and in Canada gave the patent rights to the Province of Ontario. In the United States the rights were given to Cornell University. Much of the money earned in the United States was invested and the income is still used to support research on bees and honey at Cornell. The patent has now expired and anyone may manufacture and market the product.

Some Facts About Granulation And Fermentation

When Dyce began his studies there was little known about honey granulation and fermentation. He was aware that all natural honeys contain yeast. When the moisture content of the honey is somewhat above 19 percent, these yeast cells grow, producing carbon dioxide and alcohol. The yeasts found in honey are not the same as those used to make alcoholic beverages or bread but belong to the genus zygosaccharomyces. However, carbon dioxide may be produced in such quantity in fermenting honey as to burst the drums or containers in which the honey is packed. The foul odor produced by fermentation makes the honey unmarketable. If it is not damaged too badly it may be used as bee food.

When honey granulates a small amount of the water in honey is taken into the sugar crystals. However, the quantity of water so contained is not proportional to the amount of water in the honey. Thus one may have a jar, drum or container of partially crystallized honey in which the liquid fraction has a moisture content higher than that of the original honey. When this occurs the honey may ferment. Dyce recognized that if he was to control the granulation of honey he must first pasteurize the product. Any seed crystals he added must also be made from honey, which had been pasteurized.

Dyce found that the optimum temperature for honey granulation is 57’ F. There has been much conflict about this question in the literature. Many people were of the opinion that a fluctuating temperature speeded up granulation; Dyce showed this was not true. Most granulated honeys will have a firm texture six to 14 days after the introduction of seed crystals if held at the proper temperature. In commercial practice rooms used for holding honey the process of crystallizing are held within 10’F. of the optimum temperature.

Pasteurization of honey destroys the nuclei on which crystals might grow. Dyce found he could introduce previously granulated honey, that which had been ground and the crystals broken, into honey to be crystallized.

These crystals are called starters. When five percent of a ground, finely granulated honey was introduced into newly pasteurized honey there is a sufficient quantity of seed to produce a high quality, finely crystallized honey. In commercial practice most firms use eight to ten percent starter; under ideal conditions less may be used. An important factor is that the seed crystals must not be warmed too long and thereby caused to melt partially.

Dyce processed honey

Dark, strong flavored honeys have a lighter color and milder flavor when made into a finely granulated honey; this fact has led some packers to use less than desirable honey in making granulated honey. Honeys used to make granulated honey should be of table quality. The optimum moisture content is 17 ½ to 18 percent; in the northern states 18 percent in winter and 17 ½ percent in summer; in the southern states 17 ½ percent is used throughout the year. The moisture content of a crystallized honey has a great effect on its hardness and therefore its spreadability. Honeys which have a higher or lower moisture content will be too hard or too soft and will not spread properly when spread at room temperature. The first step then is the selection and blending of honeys of proper color and moisture contents.

Honeys to be processed by the Dyce process need not be filtered. In fact, filtering removes certain of the natural elements present in honey, especially pollen. The honey should be heated to about 125’F at which temperature it should be carefully strained. Dyce recommended the honey next be rapidly heated to 150’F and then cooled rapidly. This temperature is sufficiently high to kill the yeast present. Prof. G.F. Townsend of Guelph University showed that yeasts in honey were killed if it was held at 160’F for one minute or 140’F for 30 minutes or some equivalent combination of time and temperature between these two extremes. In commercial practice e there is time involved between heating and cooling the honey, which also has an effect on yeasts. If the honey in a bulk tank is heated to 150’F and then cooled, even under optimum conditions, it will have heated enough to kill any yeast cells present.

The Starter Crystals

For a starter one uses granulated honey, which has been previously made by the Dyce process. It is not satisfactory to take previously granulated honey from the grocer’s shelf to be used as seed since the high Temperature at which this honey is held in a store will have started to melt the crystal nuclei present. One method of obtaining a yeast-free, finely granulated honey to use as a starter is to grind with a mortar and pestle a small amount of coarsely crystallized honey that had been heated (pasteurized) previously. The honey must be ground very finely and preferably at a temperature in the vicinity of 57’F as the crystals may melt at higher temperatures. The honey into which the crystal nuclei are introduced must also be cooled before the starter is added. Most of the grinders used for starter for Dyce crystallized honey are homemade or modifications of meat or food grinders on the market.

Air and Crystallized Honey

Honey which is in the process of granulating and which is held at lower than room temperatures is viscous. Often a number of air bubbles are incorporated into it in the process of cooling and/or adding the seed. These small air bubbles may rise to the surface of the product and give it a white frothy appearance. This white froth may be avoided by allowing the honey to settle a few hours before it is packed, or packing and cooling the honey rapidly so the air bubbles are incorporated into the final product. The air has no objectionable effect on the flavor.

Granulated honey in glass may pull away from the glass. The honey may assume a white froth-like appearance between the honey and the inside of the glass. Customers usually do not realize what has happened and may think the honey has spoiled or become moldy. (Mold cannot grow on or in honey.) It is for this reason that granulated honey is usually packed in tubs or glass jars with labels that wrap completely around the container.

Stack Heat

The seed crystals are usually added to the cooling honey when the temperature has reached about 75’F. It is very difficult to force honey to flow at lower temperatures. This temperature is higher than desired but if it is not held too long little damage is done. However, when cases of newly packed, crystallized honey are placed on pallets or trucks the cases must be carefully spaced so that air can flow between and around the cases. If this is not done the stack of newly packed jars will retain heat. This heat could have an adverse effect on seed crystals and cause them to be less effective as crystal nuclei.

Shelf Life

Properly made granulated honey has a long shelf life, longer than most liquid honey. Honey packers have observed that they may make and hold granulated honey for long periods of time, much longer than they would have stored packed, liquid honey. Granulated honey made and held under controlled conditions retains its fine texture, color, appearance and taste. There is probably a wider market for honey in this form than is now being exploited.

Sources:

Crystallized Honey By Roger A. Morse

Cornell University Memorial Statement

Patent Application and Description of Creamed Honey Process

Books by Elton J Dyce:

Dyce, E. J.

• Beekeeping. General Information
  Cornell Extension Bulletin: October, 1955 (Number 833, Revised Edition)
• Beekeeping. General Information
  Cornell Extension Bulletin: May, 1970 (Number 833, Revised Edition)
• Beekeeping. General Information
  Cornell Extension Bulletin: August, 1951 (Number 833)
• Wintering Honey Bees in New York State
  Cornell Extension Bulletin: November, 1974 (Number 1054, Reprint Edition)
• Wintering Honeybees in New York State
  Cornell Extension Bulletin: November, 1960 (Number 1054)

Dyce, Elton J.

• Fermentation and Crystallization of Honey
  Cornell Agr. Experiment Station Bulletin: October, 1931 (Number 528)

Slow Cooker Barbecue Ribs by Sweet ‘n Savory Therapy

Tags

barbecue, dinner recipe, honey, honey recipe, recipe, ribs

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

1. 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.
2. 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.
3. 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 !

Read full recipe here: Slow Cooker Barbecue Ribs — Sweet ‘n Savory Therapy

Roasted Butternut Squash and Honey Soup by A Food and Lifestyle Blog

Tags

butternut squash, honey, recipe, soup recipe

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.
• 2 large carrots diced.
• 1 sweet potato diced.
• 2 large brown onions sliced.
• 4 garlic cloves left whole.
• Handful of fresh sage leaves.
• 1 tsp turmeric.
• 1 tbsp curry powder.
• 2 tbsp honey.
• 1 tsp ground ginger.
• 1 tsp ground cumin.
• 1 tsp cumin seeds.
• Salt and pepper.
• 2 bay leaves.
• A few thyme sprigs – just remove before blitzing.
• 1 ltr vegetable stock.
• 100ml single cream.

Read full recipe here: Roasted butternut squash and honey soup. — A food and lifestyle blog.

Honey Pork Soup by The Honey Cottage

Tags

honey, honey pork soup, honey recipe, recipe, soup

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.

Ingredients:

2 bundles- Organic Fine or Round Udon noodles

3 cups Chicken broth

1 cup of sliced pork

1 shreddedcarrot

¾ cup of peas

¾ cup of corn

1 can of water chestnuts

1 Tablespoon of raw honey

Salt and Pepper to taste

Read directions for cooking and full recipe at: Honey Pork Soup — The Honey Cottage

Honey-walnut-almond cupcakes by The Lowland Homestead

Tags

cake recipe, cupcakes, honey, honey recipe, recipe

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.

Read the full recipe with ingredients here: Honey-walnut-almond cupcakes — The Lowland Homestead

Honey Garlic Pork Chops by What’s for Dinner Moms?

Tags

dinner recipe, honey, honey recipe, pork chops, recipe

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.

Read the full recipe here: Honey Garlic Pork Chops — What’s for Dinner Moms?

What’s the Price of Cheap Honey? by Married with Bees

Tags

adulterated honey, food, honey, honey prices

People love to ask questions when they find out that we started keeping bees.  One of the most common questions is, “When will you start selling honey?”  That question is usually followed by the comment, “Local honey is really expensive.  You can make a lot of money.”  In our part of the Midwest, local honey sells for anywhere between $8 and $12 for a 1 pound bottle, and those prices are typically set by hobby beekeepers who sell mostly at places like farmers markets.  If you read my previous blog post, you will know that hobby beekeepers aren’t getting rich on their honey.  The question that people should be asking is, “Why is the grocery store honey so cheap?”  The answer to that question will probably shock you.

Read the full article here: What’s the Price of Cheap Honey? — Married with Bees

Pan Fried Honey Bananas by In Dianes Kitchen

Tags

honey, honey bananas, honey recipe, recipe

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.

Get the full recipe with pictures here: Pan Fried Honey Bananas — In Dianes Kitchen

Honey Pickles by The Ephemeral Bee

Tags

honey, honey pickles, honey recipe, pickles, recipe

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.

via Honey Pickles — The Ephemeral Bee

Ginger Honey Pear Butter by Fillmore Container

Tags

ginger, honey, honey recipe, pears, raw honey, recipe

Ginger Honey Pear Butter

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.

If you haven’t tried using honey in place of sugar in your preserves, this post about honey sweetened preserves offers some guidance on how to do that safely. We’ve also learned a lot about the addition of honey, and tried many trusted recipes from the books Naturally Sweet Food in Jars, and Preserving with Pomona’s Pectin.

GINGER HONEY PEAR BUTTER

This recipe is adapted from Marisa McClellan’s recipe for Gingery Fig Butter in her book Naturally Sweet Food in Jars.

Yield: 5 (half-pint/250 ml) jars

3 pounds/1.4 kg pears, chopped

1 cup/340 g honey

1/4 cup/60 ml bottled lemon juice

1 tablespoon freshly grated ginger

Prepare jars, lids and a boiling water bath canner and 5 half-pint/250 ml jars.

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.

Ref.:

https://www.fillmorecontainer.com/blog/2018/09/20/ginger-honey-pear-butter/

Pork Tacos with Honey Mango Relish by From Prosecco to Peaches

Tags

honey, mango, recipe, relish, taco, taco recipe

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.

Get the recipe here: Pork Tacos with Honey Mango Relish — From Prosecco to Peaches

Dulcis Coccora Recipe by Savor the Southwest

Tags

art, dates, fruit recipe, honey, honey recipe

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.

“Dulcis Coccora”
1 pound pitted dates
water
2 Tablespoons ground cinnamon
1/2 Teaspoon fresh ground cardamon
4 tablespoons chopped walnuts
honey – to coat
ground almonds and/or pomegranate seeds

Read full recipe here: Bees: Tears of the Sun God Re — Savor the Southwest:

Breakfast fruit bowl with honey by Sunsets Sunrise

Tags

breakfast recipe, honey, honey and fruit, recipe

Hi everyone! I thought I would post food for today. Back on the grind of eating healthier. Breakfast is known as the most important meal. This is breakfast. Strawberries, blueberries, mango, kiwi over yogurt and oats on the bottom drizzled with raw honey. My way of eating healthier. Although at times I go off course. […]

Read full blog post here: Breakfast fruit bowl. — Sunsets Sunrise

Use Honey first for a cough, new guidelines say by Lytchett Bay Apiaries

Tags

honey, honey for cough, raw honey

New guidelines for doctors from the National Institute of Clinical Excellence (NICE) say they should tell patients to use honey first when they have a cough. This is based on 3 studies that showed honey reduces symptoms by 2 points on a 7 point scale.

Honey and over-the-counter medicines should be the first line of treatment for most people with coughs, new guidelines recommend.

Read full article here: Use Honey first for a cough, new guidelines say — Lytchett Bay Apiaries

Citrus Honey Chicken by The Thankful Heart

Tags

chicken, citrus chicken, honey, honey recipe, recipe

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!

Read the full recipe at: Citrus Honey Chicken — The Thankful Heart

Honey Barbecue Pulled Chicken by Frugal Hausfrau

Tags

barbecue, honey, honey recipe, pulled chicken

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.

Read full recipe at: Honey Barbecue Pulled Chicken — Frugal Hausfrau

Berry Honey Milkshake by BEEKeeping: Your First Three Years

Tags

honey, honey recipe, strawberry

 

BERRY HONEY MILKSHAKE

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.

via Cooking with Honey — BEEKeeping: Your First Three Years

Honey – Balsamic Reduction Sauce by snapshotsincursive

Tags

balsamic, honey, honey as food, honey recipe, recipe

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.

HONEY – BALSAMIC REDUCTION SAUCE-IT’S SWEET!

Ingredients:

Read the full recipe here: Balsamic Reduction Sauce — snapshotsincursive

Big Papi’s Honey Grilled Shrimp with Bacon and Salsa Spinach Salad by Bones At The Table

Tags

bacon, honey, honey recipe, recipe, shrimp

Honey Grilled Shrimp by Bones at the Table

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.

Read the full recipe and lots more delicious recipes at: Big Papi’s Honey Grilled Shrimp with Bacon and Salsa Spinach Salad — Bones At The Table

How to Eat Honeycomb – by Old Swamp Apiary

Tags

comb honey, honey, honey as food, honeycomb

How to Eat Honeycomb – Three Tasty Options

by Old Swamp Apiary

May the Honey Bee with You by Campus Buzz

Tags

honey, honey as food

“Honey has been consumed by humans for over ten thousand years: the Egyptians were the first to practice the art of beekeeping and it has been reported that the Romans used honey instead of gold to pay their taxes. This sweet substance not only contains a complex mixture of sugars but has many other natural constituents. It is a combination of these that make it a unique and nutritious food, for both bees and humans! The composition and concentration of these constituents varies and depends on honey floral and geographical origin, honey processing and storage, and seasonal and environmental factors. Honey can also contain many contaminants mainly due to anthropogenic activities.”

cont.

Read full article here: https://wp.me/p8q7ap-em

Old-fashioned Honey Wafer Recipe by A Hundred Years Ago

Tags

honey, honey cookie, honey recipe, honey wafer, recipe

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.

Read full article and get recipe here: Old-fashioned Honey Wafer Recipe — A Hundred Years Ago

Goals in Beekeeping and Upper Entrances

Tags

beekeeping, honey, management

As with all beekeeping we have to ask ourselves what our goals are. Do we want to keep bees just to have bees? Do we want to keep them in as “natural” a way as possible? Do we want to make bees for sale as nucleus hives? Or do we want to manage our bees for honey production?

If one wants to manage their bees in as natural a manner as possible then do so by following their lead. Thomas Seeley and others have determined that honey bees will choose a dry cavity approximately 40 liters in size with an entrance of approximately 2 square inches. The bees select that size because it gives them what they need to meet their ultimate goals – reproduction and survival. They build up fast, fill it, and swarm which has definite advantages for them from pest, disease, and reproduction standpoints. If we want to keep bees more naturally we simply need a gum log or empty 40 liter box with a hole bored in the side – no frames, no foundation, nor fancy hive accessories.

But most of us don’t keep bees naturally. The moment we step away from that gum, skep, or single 40 liter box we are managing them in a manner to accomplish our goals not their goals. I’m not interested in raising bees in cavities like they select. I’m interested in managing bees in cavities I select based on the goals I wish to attain. But that’s not so bad. My bees benefit from disease management, protection from starvation, and pest control which they would not have if left on their own.

For me that’s different management and different box configuration for making queens, a different box configuration for overwintering, and lots of boxes for honey production. And it’s also lots of management every step of the way. Adding ventilation, boxes, making early splits, treatments, IPM, regular assessments, and interventions just so I can support them while they focus their efforts on plundering the local nectar resources.

Regarding upper entrances, they are added when needed for ventilation, reduce brood nest congestion, and increase traffic efficiency. They also create a disruption in the swarming process. They allow nectar to be cured quicker with less effort increasing the bees’ efficiency, decreasing their caloric expenditure, and saving precious wing wear and tear for their future as foragers. But managing upper entrances also means getting them back off when they are no longer needed which is after the nectar flow and prior to the major pest onslaught such as hive beetles and yellow jackets. For the most part it is a two month a year manipulation. It is work for me which increases the efficiency of the hive such that they can grow far beyond what nature intended. But it requires management.

Beekeeping is science based management. It is not for the lazy nor for procrastinators. Most people want their beekeeping to be something in between a gum standing in the backyard and what I strive for. Most probably don’t want large hives – they want a little honey and a well pollinated garden. That’s great. For them they can choose any number of hive types such as Langstroth, TBH, Warre, Long Lang, etc. and have good outcomes while enjoying their bees. It’s all good if you know your goals and follow your ideals and science.

HONEY, HONEY, HONEY — Discordia Meadery

Tags

food, honey, mead

Perhaps one of oldest, natural food substance known to mankind. Produced by bees, collected and utilized for lot of different purposes, whether to drink with warm water to soothe a sore throat, or to create delicious desserts and souses, or to ferment into mead. We can say that honey is quite the protagonist…

Throughout history, honey always played a significant role in society. In the old Pagan world, it was believed that honey was a direct link to the Gods themselves. In ancient Rome, it was a status symbol and those who produced the finest, sweetest honey were considered to be esteemed, prestigious citizens. Later in the middle ages, thanks to the ancient Greek medicine men, honey was associated with medicine and was viewed as a form of remedy for several alignments and thus, it was used by pharmacists (back then, known as Apothecary) and even Alchemists for medicinal purposes to heal the sick.

Read the full article here: HONEY, HONEY, HONEY — Discordia Meadery

Honey Pork Salad by The Honey Cottage

Tags

honey, Honey Pork Salad, recipe, salad

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.

continued…

Get ingredients list and full recipe at:  Honey Pork Salad — The Honey Cottage

Strawberry Honey and Ricotta Toast by Danilicious

Tags

breakfast recipe, fruit recipe, honey, honey recipe, recipe, strawberries

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.

Read full article and recipe here:  Strawberry Honey and Ricotta Toast — Danilicious

Cinnamon Honey Butter by In Dianes Kitchen

Tags

Cinnamon Honey Butter, honey, honey recipe, recipe

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!

Read full yummy recipe here: Cinnamon Honey Butter — In Dianes Kitchen

Honey-Sweetened Cheesecake Recipe by Ink, Yarn & Beer

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cheesecake, honey, honey cheesecake, honey recipe, Honey Sweetened Cheesecake, recipe

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.

Read full yummy recipe here: Honey-Sweetened Cheesecake Recipe — Ink, Yarn & Beer

Honey BBQ baked chicken tenders by National Honey Board

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bbq, chicken, chicken tenders, honey, honey recipe, recipe

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.

Full article here:  Honey BBQ baked chicken tenders by National Honey Board

Banana Sandwich — Peanut Butter * Raw Honey * Apothecary

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art, banana honey sandwich, honey, opinion, recipe, snack recipe

A great tasting, super easy, healthy after school snack!

This Banana Sandwich was and still is a favorite!

*  banana sliced lengthwise

* reid’s gourmet peanut butter

* reid’s gourmet raw honey

* cinnamon

* raw cacao nibs or grated chocolate

spread nut butter on 1 banana slice and drizzle with honey
sprinkle cinnamon
sprinkle chocolate

place other half of banana on top, wrap in plastic wrap and freeze

Read the full article here:  Banana Sandwich — Peanut Butter * Raw Honey * Apothecary

Dinner Rolls by The Ephemeral Bee

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bread recipe, dinner rolls, honey, honey recipe, recipe

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.

cont.

Full article and recipe at: Dinner Rolls — The Ephemeral Bee

Fragrant chicken with vibrant Asian slaw and honey in Marinade by Nicole’s Kitchen Diary

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honey, honey recipe, oriental recipe, recipe

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!

cont.

Read fully recipe here: Fragrant chicken with vibrant Asian slaw in lettuce wraps — Nicole’s Kitchen Diary

Surprising health benefits of Honey by Andaman Plantations and Development

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food, health benefits of honey, honey

The advantages of honey go beyond its unique taste. It’s really a wonderful natural source of carbohydrates which supply strength and energy to human bodies, honey is known for its efficacy in quickly boosting the performance, endurance and reduces muscle fatigue of athletes. Its natural sugars play a significant role in preventing fatigue while exercise. Human body absorbs the glucose in honey very quickly and supplies an immediate energy boost, while the fructose is absorbed more gradually providing sustained energy. It is widely known that honey has also been found to keep levels maintained of blood sugar compared to other types of sugar.

Read entire article here: Surprising health benefits of Honey — Andaman Plantations and Development Corporation Pvt. Ltd.

Ancient Olympians ate this honey cheesecake as a post-workout snack, and we have the recipe By Noël Duan & Elan Kiderman

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cheesecake, honey, honey cheesecake, honey recipe, Olympic recipe, recipe

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:

Read fully article and get recipe here:

Ancient Olympians ate this honey cheesecake as a post-workout snack, and we have the recipe By Noël Duan & Elan Kiderman

Fruit Salad With Honey N Cream Dressing by akshayakumbham

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cream, fruit recipe, honey, honey recipe, nuts, recipe

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 fruit salad with honey n cream dressing to relish during festive days or anytime. Njoy Cooking, Serving n Savoring!

Continued…

Read full recipe with pictures here: Fruit Salad With Honey N Cream Dressing — akshayakumbham

Warm Lemon Honey Drink

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honey, recipe

Honey, Cooking, and The Science Behind The Sweet by A.V. Walters

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beekeeping, honey

An interesting article which helps explain the science of honey and cooking with honey. Enjoy this article by A.V. Walters at tworockchronicles blog.

Honey is a foodstuff of almost mythical proportions. It is one of a handful of foods that, left in its original form, never spoils. Honey has been known to last literally thousands of years—and still be edible and sweet. Honey will crystalize—a condition that may put off the uninformed consumer—but crystalized honey is still good. If it offends, you can simply warm it gently and it will resume its liquid amber loveliness.

Read more of this interesting article here: Honey, Cooking, and The Science Behind The Sweet — tworockchronicles

Corn Fritters with Honey-Bacon Drizzle by christinanifong

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beekeeping, honey, honey recipe, raw honey, recipe

This summer, I became immersed in the world of honey. It began with my reporting on a magazine story about backyard beekeepers, which then led to lessons in how honey is made and why it’s been a treasured food for millennia. Did you know there are more than 300 documented varieties of honey in the US alone? Or that the University of California, Davis developed a tasting wheel to categorize the hundreds of flavors that can be detected in these many hues of honey? All this research, of course, ended up with me back in my kitchen, testing recipe after recipe. I write today to share this, my favorite new honey recipe. Think of these fritters as tasty, hearty hush puppies, good enough to make into a meal. The honey flavor is subtle, yet a perfect complement to the corn and pork.

Read entire article with recipe here: Corn Fritters with Honey-Bacon Drizzle —

Chicken Wings With Honey Yogurt Sauce by chrisinanifong

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chicken wings, food, gameday, honey, honey recipe, recipe

Just in time for game day!

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.

Read fully recipe here: Chicken Wings With Honey Yogurt Sauce — christinanifong.com

Comb Honey Appetizer Dish

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appetizer, honey, honey recipe, honeycomb, recipe

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.

Eating My Way Through the Alphabet: Letter H by snapshotsincursive

Tags

beekeeping, comb honey, honey, honey recipe, recipe

What’s Cooking in Gail’s Kitchen? Simple Sensations: Honeycomb Sweet Bee! Raw honeycomb has the most incredible flavor concentrated with the sweet nectar of wildflowers. The first time I tasted it, with a crisp apple slice and a nibble of sharp cheese, I realized what all the buzz was about. This edible mystery is a conversation-starter at every gathering. And a little goes a long way. Store honeycomb at room temperature in a covered container.
HONEYCOMB SWEET BEE
Ingredients:

Raw Honeycomb Square

Granny Smith apples

Cheddar Cheese, Extra Sharp*

Seedless Grapes

Smoked Almonds, whole with sea salt

Multi-Grain Crackers

Read more here:  Eating My Way Through the Alphabet: Letter H — snapshotsincursive

Honey and ginger remedy by Honey Hunter

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cough, flu, ginger, home remedy, honey, honey recipe, opinion, recipe

If you are feeling under the weather then look no further than honey and ginger. This combo is an autumnal flu fighter and life enhancer. Other ingredients that I take in abundance this time of the year are garlic and turmeric. However, my love of honey remains enduring. Honey is a favourite, winter, spring, summer or…

Read full article here: Honey and ginger remedy — Honey Hunter

Baked Honey Bacon Benedict, a Buzzworthy Delight during National Honey Month by From Behind the Pen

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bacon, benedict, breakfast recipe, honey, honey recipe, recipe

September is National Honey Month and a perfect time to celebrate HONEY! What a fabulous time to promote honey as a natural and beneficial sweetener, bee culture, as well as the beekeeping industry.

Read full article and recipe here: Baked Honey Bacon Benedict, a Buzzworthy Delight during National Honey Month — From Behind the Pen

Chicken with tomatoes and honey by My Mediterranean Recipes

Tags

almonds, ginger cinnamon, honey, honey recipe, recipe, tomatoes

Put all the ingredients except the honey, almonds and sesame seeds in a large pan. Cook gently, covered turning the chicken gently until the flesh is tender – actually I browned the chicken thighs first.

Remove the chicken and reduce the sauce until very thick but take care not to burn. Stir in the honey, return the chicken and heat through. Serve covered with sauce and sprinkled with sesame seeds and almonds.

For full recipe with ingredients: Chicken with tomatoes and honey — My Mediterranean Recipes

Roasted Sweet Potatoes with Honey and Cinnamon

Tags

beekeeping, honey, recipe

Photo credit: Abigail Wallace

This time of year we have an abundance of sweet potatoes at our local farmer’s market. We love them; our dogs love them. It’s quite simple to place a sweet potatoes in water and boil, or the microwave, or oven. I like mine slightly undercooked. Upon removal the skin should slide off. Dice the potato and toss with some honey and cinnamon. I recommend sitting on your porch with a cup of coffee to compliment the experience. Enjoy!

 

Honey Cinnamon Roasted Sweet Potatoes

via:  Honey Cinnamon Roasted Sweet Potatoes — Abigail Wallace

A pint is a pound the world around…

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a pint is a pound, honey

How many of us learned in grade school the phrase: “A pint is a pound the world around.”

This, unfortunately, is simply not true.

Note that a pint is 16 ounces of volume, while a pound is 16 ounces of weight.

If you’re measuring water the number of ounces in volume is similar to the number of ounces in weight. This may be where the phrase comes from. But it isn’t true for most other substances. Ex. a pint of gold would not be one pound.

In beekeeping a pint of honey is not a pound. Depending on the density (thickness) of the honey, a pint (volume) of honey actually will weigh approximately 22oz. (One pound, 6 ounces).

Exactly why is this important? Because, at least here in the US honey is typically sold by weight rather than volume. So, if you purchase a pint jar filled with honey it will say 1lb.6oz.  If you purchase a 1 pound jar the jar will read 16 ounces but by volume you will be purchasing approximately 12 ounces.

Pumpkin Biscuits with Honey Butter by Arl’s World

Tags

beekeeping, honey, recipe

Love the color of these biscuits and how easy they are to make.  Not only are they a hit for breakfast …but they are also perfect by themselves.  The pumpkin in the biscuits and the honey butter are a great combination to stand alone for a mid morning snack or with afternoon tea.

via Pumpkin Biscuits with Honey Butter — Arl’s World

The Science Behind Honey’s Eternal Shelf Life by BEEKeeperTom’s Blog

Tags

beekeeping history, food, honey

Having delivered many talks to non/new beekeepers on honeybees and their importance, the Egyptian tomb honey question is asked more often than not.

Now Georgia (in the Caucasus region of Eurasia, not the US.) appears to trump Egypt by more than 2000 years!

Georgians have long laid claim to being the first winemakers in the world, but could they also be pioneer beekeepers? After a thorough examination of some five-millennia-plus-old jars unearthed in Georgia, archeologists have declared that the artifacts contain the world’s oldest honey.

The honey stains found in the ceramic vessels, found 170 kilometers west of Tbilisi, are believed to be made by bees that buzzed around in Georgia 5,500 years ago — some 2,000 years older than the honey found in Egyptian Pharaoh Tutankhamen’s tomb, which had been considered the oldest before, Rustavi2 proudly pointed out.

As in ancient Egypt, in ancient Georgia, honey was apparently packed for people’s journeys into the afterlife. And more than one type, too — along for the trip were linden, berry, and a meadow-flower variety.

Read the entire article at: The Science Behind Honey’s Eternal Shelf Life — BEEKeeperTom’s Blog