What can I do with a ton of crystallized honey?
We have slowed down on our honey consumption, so I now have about half of a 5-lb jug that is crystallized. I know how to melt it, but I'm really looking to use it up quickly. Anybody have any recipes calling for a lot of honey?
Have already done a few batches of medieval gingerbread (breadcrumbs and spices boiled in honey and rolled into balls), but would like to try something else.
Very thorough mead-making instructions with links to a few different recipes: http://www.instructables.com/id/How-t...
You can also make a jerky cure with honey -- 2 parts honey, 2 parts soy sauce, 1 part lemon juice and whatever herbs you like, and the Nat'l Honey Board has instructions/proportions on their website for canning and pickling with honey instead of sugar.
This called to mind one of the many fascinating, bizarre revelations in Mary Roach's best-seller, "Stiff", which is about human cadavers. In ancient Egypt, certain elderly people volunteered to eat nothing but honey until they died.
Their bodies were then cut up as a confectionary. This "human candy" was supposed to have health-giving properties. Since honey is antiseptic, it probably preserved the tissue......
Why did you reduce your use of honey? Since you have done this it seems unlikely that you CAN use it up quickly in anything edible/drinkable. Try googling for cosmetic uses - face masks, depilatories, and hair conditioning treatments.
Wow, that was seriously gross. Fascinating, but gross, outranking even cod worms and fig wasps. Gotta love this site.
I think we cut back because the main consumer of honey, my 16 y.o. son, went off it after a 2-year long honey jag, in which he consumed at least three bowls of cheerios doused with the stuff each morning.
Love the idea of using it for cosmetics, though.
We like this chicken recipe - everyone eats it up. Sorry it's kind of a mess - I don't know where I got it from, and you'll see my notes in it, too - if you have any questions, let me know.
1-1/2 lb Skinless Chicken (I usually use Boneless Skinless Breast or Thighs)
Salt & Pepper
1 C Honey
1/2 C Soy Sauce
1/2 C Diced Onion
1/4 C Ketchup
2 T Vegetable Oil or Olive Oil
2 Cloves Garlic, Minced
2 T minced ginger root
1/4 tsp Red Pepper Flakes (adjust according to taste preference)
4 tsp Cornstarch Dissolved in 6 T water
1/2 T Sesame Seeds
(I add sauteed red pepper chunks, 2Tbls vinegar, a tbls. sesame oil at the end.)
Cut chicken into approximately 1-2 inch pieces. Add chicken to skillet and cook for about 5-10 minutes, or until almost cooked through. In bowl combine honey, soy sauce, onion, ketchup oil, garlic and pepper flakes, pour mixture over chicken and bring to a boil. Simmer for approximately 10-15 minutes.
Remove chicken from skillet and set aside. Dissolve cornstarch in water and add to skillet, bring to a boil and simmer until thickened. While sauce is thickening shred chicken. Add chicken back into skillet and serve over rice, add sesame seeds to the top and enjoy!
Pan Fry chicken per your usual method.
When it's completely cooked, remove excess oil from the chicken fryer, but not the chicken or any fond. Douse with 2C honey. Bring honey almost to a boil-- beee careful!!-- turning the chicken to coat.
Let cool somewhat before transferring to a heated serving platter [broke a "cold" plate out of the cabinet once].
It will probably LOOK burned.
We did this several seasons when the honey was all dark, and heavy, unlike the usual Sourwood.