Cooking with Honey: Recipe of the month
We ask our satisfied customers to share their recipes that use our honey with the rest of the world. If you have one that you would like to share, please email me!
Diabetic recipe:
Honey Pumpkin Mousse Servings: 6 Author Notes: This not-so-traditional honey dessert recipe was given to us by the National Honey Board. Diabetic Cooking guru Marilyn Helton of CinnamonHearts.com adapted it for our diabetic Fabulous Foodies.
Ingredients: 4 eggs, separated
3/4 cup honey
1 can (16 ounces) solid pack pumpkin
2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons salt
Instructions:
In the top of a double boiler, combine egg whites and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F. Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.
Per Serving: 217 Calories; 4g Fat; 42g Carb; 6g Protein; 2g Fiber; 160mg Cholesterol; 149mg Sodium.
Exchanges: 1/2 Starch; 1 Protein; 1/2 Fat.
KOSHER-
PARVE Honey-Glazed Moroccan Carrots
In Ashkenazic (Jews from eastern Europe) households, carrots are one of the most popular vegetables eaten on Rosh Hashanah. Because the Yiddish word mehren can mean either “carrots” or “increase,” carrots have come out to represent the hope that our merits will increase in the coming year. Cut into thin rounds, they resemble gold coins and symbolize a hope for prosperity. These are richly glazed with honey, in the hope of a sweet year, and lightly seasoned with cumin, lemon juice and fresh mint.
¼ cup water
2/3 cup honey
2 teaspoons salt
2 lbs. carrots, peeled and sliced diagonally into 1/3- inch thick slices
2 ¼ teaspoons ground cumin
3 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
Salt and pepper to taste
3 tablespoons finely chopped fresh mint, divided
Bring water, honey and salt to a boil in a large skillet over high heat. Add the carrots and cook over high heat, stirring often, until they are tender, most of the liquid has evaporated and the glaze is very thick and begins to turn brown, about 15 minute. Remove from heat and stir in the cumin, olive oil and lemon juice. Season with salt, pepper and 2 tablespoons mint. Serve warm or at room temperature. Before serving, sprinkle with remaining 1 tablespoon mint.
Makes 6 servings.
*All ingredients should adhere to Kosher law
Compliments of Marlene Sorosky Gray, Culinary Advisor, Safeway Companies
Or try this new recipe-
Lemon Honey Butter Tarts
PREP TIME 30 Min COOK TIME 20 Min READY IN 50 Min Original recipe yield 18 - 2 inch tarts
Servings 9
INGREDIENTS (Nutrition) • 2 eggs • 1/2 cup brown sugar • 1/2 cup honey • 2 tablespoons fresh lemon juice • 1 teaspoon grated lemon zest • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon salt • 1/3 cup butter, melted • 18 (2 inch) unbaked tart shells DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway. 3. Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set. FOOTNOTES • Optional • Sprinkle a combination of the following in the shells before filling with custard: Raisins, coconut, chopped nuts, currants, glace fruit, and/or chopped dried fruit.
Or try this one...
Honey Caramelized Onion Pizza:
-Sauté sliced onions in a little butter until tender. -Stir in several tablespoons of honey (like buckwheat) -and continue to cook onions, stirring constantly, until golden brown. -Arrange caramelized onion on a prepared pizza crust with sliced prosciutto, sliced fresh tomatoes, crumbled Gorgonzola cheese and minced fresh thyme -heat in a preheated 400°F oven for 10 to 15 minutes.
Barbecue season is here and what goes better with barbecue than a frosty stout? All you home brewers, try this one!
Buckwheat-Honey Oatmeal Stout
- Makes 5 gallons (5.5 gallons fermented wort) -
* Grains: * 9 lbs. 2-row pale malt * 1 lb. Chocolate malt * 3/4 lb. Munich (10L) * 1/4 lb. Caramel malt * 1/4 lb. Black malt * 1/2 lb. Flaked oatmeal * Hops: * 1 oz. (90 min. for bittering) Northern Brewer (8% alpha acid - 21% util) * 1/2 oz. (90 min. for bittering) Cascades (5% alpha acid - 21% util) * 1/2 oz. (30 min. for flavoring) Cascades (5% alpha acid - 11% util) * 1/2 oz. (10 min. for aroma) Fuggles * 1/2 (end of boil for aroma) Northern Brewer * approx. 34 IBU (International Bittering Units) * Water Treatment: (adjust with salts to approximate depending on water analysis) * 30 ppm Calcium * 100 ppm Sulfate * 30 ppm Chloride * Mash Temperature: 158°F * Original Gravity: 1066 * Terminal Gravity: 1016 * 3/4 lb. Buckwheat honey, pasteurized and added to fermentation according to prescribed method
Directions: This "all grain" recipe was developed by a microbrewer. It has been scaled down for homebrewing batches. The most important factors contributing to the success of the resulting beer are the addition of honey at high kraeusen, and the compensating higher mash temperatures. Since different brewing systems yield different extraction rates, all brewers should take their experience into account when interpreting any recipes.
Tips: Recommended procedure for adding honey to beer: Honey should be added to the beer at high kraeusen (peak of fermentation activity), diluted (with hot pasteurized water) to the original specific gravity of beer and cooled to the temperature of the fermenting beer. There should be an increase in mash temperature if more honey is being used to compensate for the dilution factor. Brewers should aim for mash temperatures between 155 - 162°F to promote more dextrins.
This recipe is compliments of the National Honey Board
Diabetic recipe:
Honey Pumpkin Mousse Servings: 6 Author Notes: This not-so-traditional honey dessert recipe was given to us by the National Honey Board. Diabetic Cooking guru Marilyn Helton of CinnamonHearts.com adapted it for our diabetic Fabulous Foodies.
Ingredients: 4 eggs, separated
3/4 cup honey
1 can (16 ounces) solid pack pumpkin
2 teaspoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons salt
Instructions:
In the top of a double boiler, combine egg whites and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F. Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.
Per Serving: 217 Calories; 4g Fat; 42g Carb; 6g Protein; 2g Fiber; 160mg Cholesterol; 149mg Sodium.
Exchanges: 1/2 Starch; 1 Protein; 1/2 Fat.
KOSHER-
PARVE Honey-Glazed Moroccan Carrots
In Ashkenazic (Jews from eastern Europe) households, carrots are one of the most popular vegetables eaten on Rosh Hashanah. Because the Yiddish word mehren can mean either “carrots” or “increase,” carrots have come out to represent the hope that our merits will increase in the coming year. Cut into thin rounds, they resemble gold coins and symbolize a hope for prosperity. These are richly glazed with honey, in the hope of a sweet year, and lightly seasoned with cumin, lemon juice and fresh mint.
¼ cup water
2/3 cup honey
2 teaspoons salt
2 lbs. carrots, peeled and sliced diagonally into 1/3- inch thick slices
2 ¼ teaspoons ground cumin
3 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
Salt and pepper to taste
3 tablespoons finely chopped fresh mint, divided
Bring water, honey and salt to a boil in a large skillet over high heat. Add the carrots and cook over high heat, stirring often, until they are tender, most of the liquid has evaporated and the glaze is very thick and begins to turn brown, about 15 minute. Remove from heat and stir in the cumin, olive oil and lemon juice. Season with salt, pepper and 2 tablespoons mint. Serve warm or at room temperature. Before serving, sprinkle with remaining 1 tablespoon mint.
Makes 6 servings.
*All ingredients should adhere to Kosher law
Compliments of Marlene Sorosky Gray, Culinary Advisor, Safeway Companies
Or try this new recipe-
Lemon Honey Butter Tarts
PREP TIME 30 Min COOK TIME 20 Min READY IN 50 Min Original recipe yield 18 - 2 inch tarts
Servings 9
INGREDIENTS (Nutrition) • 2 eggs • 1/2 cup brown sugar • 1/2 cup honey • 2 tablespoons fresh lemon juice • 1 teaspoon grated lemon zest • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon salt • 1/3 cup butter, melted • 18 (2 inch) unbaked tart shells DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway. 3. Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set. FOOTNOTES • Optional • Sprinkle a combination of the following in the shells before filling with custard: Raisins, coconut, chopped nuts, currants, glace fruit, and/or chopped dried fruit.
Or try this one...
Honey Caramelized Onion Pizza:
-Sauté sliced onions in a little butter until tender. -Stir in several tablespoons of honey (like buckwheat) -and continue to cook onions, stirring constantly, until golden brown. -Arrange caramelized onion on a prepared pizza crust with sliced prosciutto, sliced fresh tomatoes, crumbled Gorgonzola cheese and minced fresh thyme -heat in a preheated 400°F oven for 10 to 15 minutes.
Barbecue season is here and what goes better with barbecue than a frosty stout? All you home brewers, try this one!
Buckwheat-Honey Oatmeal Stout
- Makes 5 gallons (5.5 gallons fermented wort) -
* Grains: * 9 lbs. 2-row pale malt * 1 lb. Chocolate malt * 3/4 lb. Munich (10L) * 1/4 lb. Caramel malt * 1/4 lb. Black malt * 1/2 lb. Flaked oatmeal * Hops: * 1 oz. (90 min. for bittering) Northern Brewer (8% alpha acid - 21% util) * 1/2 oz. (90 min. for bittering) Cascades (5% alpha acid - 21% util) * 1/2 oz. (30 min. for flavoring) Cascades (5% alpha acid - 11% util) * 1/2 oz. (10 min. for aroma) Fuggles * 1/2 (end of boil for aroma) Northern Brewer * approx. 34 IBU (International Bittering Units) * Water Treatment: (adjust with salts to approximate depending on water analysis) * 30 ppm Calcium * 100 ppm Sulfate * 30 ppm Chloride * Mash Temperature: 158°F * Original Gravity: 1066 * Terminal Gravity: 1016 * 3/4 lb. Buckwheat honey, pasteurized and added to fermentation according to prescribed method
Directions: This "all grain" recipe was developed by a microbrewer. It has been scaled down for homebrewing batches. The most important factors contributing to the success of the resulting beer are the addition of honey at high kraeusen, and the compensating higher mash temperatures. Since different brewing systems yield different extraction rates, all brewers should take their experience into account when interpreting any recipes.
Tips: Recommended procedure for adding honey to beer: Honey should be added to the beer at high kraeusen (peak of fermentation activity), diluted (with hot pasteurized water) to the original specific gravity of beer and cooled to the temperature of the fermenting beer. There should be an increase in mash temperature if more honey is being used to compensate for the dilution factor. Brewers should aim for mash temperatures between 155 - 162°F to promote more dextrins.
This recipe is compliments of the National Honey Board
Gipson's Golden, Inc.
