Honey
Cheese and sesame sweetmeats Honey Spice Cake
Chinese barbecued Cornish game hen Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
Ginger-honey lemonade Sweet Tomato Pickles with Honey
Bee sting
1 Tbsp honey, warmed if possible
1 Tbsp balsamic or raspberry vinegar
1.5 cup seltzer or sparkling water, chilled
ice cubes
Combine honey and vinegar; add water and stir once. Serve over ice.
Source unknown
*****************************************************
Cheese and sesame sweatmeats (Globi, from Philoxenus and Cato)
1.25 c. milk
2 Tbsp. semolina
3 Tbsp. honey (divided)
4 oz. ricotta cheese
.75 c. lightly roasted sesame seeds (divided)
olive or vegetable oil for deep-frying
Bring the milk to a boil and sprinkle the semolina over it, stirring constantly. Cook briefly but do not let it burn. Allow to cool slightly, stirring occasionally, until it forms a firm paste. Add 1 Tbsp. honey and the cheese; mix well and stir in the sesame seeds. Heat oil in a deep-fryer or saucepan until a little of the mixture dropped into the oil rises and begins to color. Form mixture into balls between two spoons and drop into the oil 2-3 at a time. Turn occasionally until they are golden-brown on all sides; lift from the oil and drain on paper towels. Warm the remaining honey and toss the cooked balls in it, then in the remaining sesame seeds. May be served hot or cold.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
*****************************************************
Chinese barbecued Cornish game hen
1 Cornish game hen
Sauce:
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp honey
1 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp sugar
1/4 cup chicken broth
Combine sauce ingredients in a bowl. Add the hen and turn until it is coated with the sauce. Cover and refrigerate for several hours or overnight. Place the hen in a small roasting pan. Reserve the marinade. Roast the hen in a 350F oven for 1 hour, basting with the marinade twice.
From: Fearless cooking for one / Michele Evans. 1980.
*****************************************************
Ginger-honey lemonade
3 cups water
1/2 cup honey
1/2 cup sugar
1/4 cup minced peeled fresh ginger
1 1/4 cups fresh lemon juice
Boil 1 cup water, honey, sugar, and ginger over high heat, stirring until sugar dissolves, about 5 minutes. Cool and strain into a pitcher. Mix in lemon juice and remaining 2 cups water. Fill pitcher with ice and let stand 5 minutes.
From: Bon Appetit, Aug. 2001
*********************************************************
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
From: What's cooking in Bermuda / by Betsy Ross. Published by Mrs. Douglas Hunter starting in 1957, this being from the 1974 revision.
*************************************************************
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled (I wonder if rum could be substituted--dh)
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
From: What's cooking in Bermuda / by Betsy Ross. Published by Mrs. Douglas Hunter starting in 1957, this being from the 1974 revision.
*********************************************************
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
From: Epicurious.com
*********************************************************
Sweet tomato pickles with honey
8 c green tomatoes, peeled and sliced
2 large onions, sliced
1 large apple, peeled, cored and chopped
1/4 c salt
1 c cider vinegar
1/2 c honey
1.5 tsp. cloves
1.5 tsp. dry mustard
1.5 tsp. cinnamon
1/8 tsp. cayenne pepper
Place tomatoes, onions, apple, and salt in a large bowl; mix and let stand at least 12 hours. Drain and discard liquid. Add vinegar and simmer 45 min. Add remaining ingredients and cook 20-30 min., until thickened. Skim and pack into hot sterilized jars, leaving 1 inch headroom. Seal and process in boiling water 10 min.
From: Canning and preserving without sugar / by Norma M. MacRae. Pacific Search Press, c1982.
*************************************************************************
Vitellian peas
8 oz. marrowfat or other dried peas, or 1 lb. fresh fava beans (probably peeled)
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover with fresh cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
*************************************************************************
Copyright © 2011 Tumwater Farmers Market. All rights reserved.
Web hosting courtesy of The Helix Group.