Recipes Showcasing Honey
What is your favorite way of showcasing honey? I would like to bring something homemade to a colleague this Wednesday (Nov. 1), specifically something featuring honey (he is helping me identify native bee species for some research, so it seems to make sense...).
Anyway, I could always just bring some lovely honey from my local (Berkeley) farmer's market (and maybe a nice cheese to go with?) but I am considering making something.
It would need to be made the day before, so needs to travel well. I figure a dessert would be best - but I am open. Something more interesting than Baklava -
perhaps this Pear Tart with Blue Cheese and Honey?
Thanks for any ideas.
I watched Nigella make this Honey Bee Cake the other day and was instantly intrigued: http://www.foodnetwork.com/food/recip... I haven't tried it, but it looked so good! I'm always interested in recipes with honey in them for some reason... my mom's friend is a bee keeper, so we always have plenty of high quality honey around.
There is a wonderful "Beehive Cake" over at Food Network,(this a different one from the above mentioned Nigella's) but I don't know that it would travel well. (Still, take a look.) **Last night on Iron Chef the theme was honey**--if you could catch a re-run it might give you some ideas? I only saw a few minutes, enough to see that Alton Brown has a bee tattooed on his arm! (Really?) Also, I know there are honey liqueurs that can be bought or made. Feta is delicious with black pepper and honey, but the tart you've mentioned looks perfect too! Trivia--both Ruth Reichl and M.F.K. Fisher strongly dislike(d) honey.
We purchase large qtys of honey from GA each year and have a number of honey-based recipes we enjoy. This cake travels very well.
3 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 cup white sugar
4 tablespoons vegetable oil
2 cups honey
1/2 cup strong brewed coffee
1/2 cup almonds
1/2 cup raisins
1 1/2 cups honey
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon lemon zest
2 ounces slivered almonds for topping
Preheat oven to 325 degrees F (165 degrees C).
Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.
You can do a traditional Jewish Desert that is wonderful - Teiglach - bits of doguh cooked in boiling honey -
Source: The World of Jewish Cooking by Gil Marks
3 large eggs, lightly beaten (or 2 large eggs & 2 tbsp vegetable oil)
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups all-purpose flour, preferrable unbleached
1 cup honey
1/2 cup sugar
1/2 to 1 tsp ground ginger
1 cup coarsely chopped walnuts, blanched almonds or hazelnuts (optional)
1/3 to 1/2 cup minced candied fruit (optional)
Preheat the oven to 350°F. Grease a large baking sheet. Oil a large plate or second baking sheet.
To make the dough: Combine the eggs, baking powder and salt. Gradually stir in enough flour to make a soft, workable dough. Place on a lightly floured surface and, using floured hands, knead until smooth, 2 to 3 minutes.
Roll the dough into 1/3-inch-thick ropes. Cut into 1/3-inch pieces and roll each piece into a ball. (It is okay that the dough pieces are not smooth, as this will allow the honey to seep inside.)
Arrange the dough pieces in a single layer on the prepared baking sheet. Bake, shaking the pan occasionally, until very lightly browned, 10 to 15 minutes. Let cool.
To make the syrup: Stir the honey, sugar, and ginger in a large saucepan over low heat until the sugar dissolves. Stop stirring, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Add the dough pieces and cook, stirring frequently with a wooden spoon for 10 minutes. Add the nuts and fruit, if desired, and cook until the syrup is a deep brown and the dough pieces sound hollow when tapped, about 10 additional minutes.
Pour the teiglach onto the oiled plate or baking sheet and let stand until cool enough to handle.
Using wet hands, shape into 2- to 3-inch mounds or shape into 1 large mound and cut into pieces Let cool completely. Store in an airtight container at room temperature.
Truly excellent honey and transform baklava. I made some with chopped almonds, toasted pecans and Sourwood Honey people were amazed. One left me a voice mail saying that it was the best thing she had ever eaten. So don't sell baklava short. If you have some amazingly good honey it can make all of the difference in the world.
I just read Pomegranate Soup and novel about 3 young Persian women who have lost their parents and are raising each other, and get out just before the shah is brought down and end up in Ireland running a restaurant. One version of baklava she made in the book used rosewater in the syrup and pistachios and the nuts. I'm going to play with that.
An easy Honey Bread?
* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups boiling water
1 cup sugar
3/4 cup honey
2 1/2 tsp baking soda
1 pinch salt
3 Tbsp rum
2 tsp cinnamon
4 cups sifted flour
1/2 tsp finely grated orange rind -- optional
Preheat oven to 450°F.
Stir together the boiling water, sugar, honey, baking soda and salt until the sugar dissolves. Mix in, thoroughly, the rum and cinnamon. Stir the flour in slowly to make a smooth batter. Add the grated orange rind, if desired.
Pour the batter into a well buttered loaf pan (9 x 5 x 3 inches). For the first 10 minutes, bake in a very hot oven, 450°F., then reduce the temperature to moderate, 350°F., for one hour longer, or until it tests done. Turn the bread out on a wire rack to cool.
Slice bread thinly and spread with butter. It is even more delicious the second day. May be baked in two smaller pans (7-1/2 x 3-1/2 x 2-1/4 inches). In this case, reduce the total cooking time by 15 minutes, or until they test done.
MAKES 1 large or 2 small loaves
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