Beat the heat! Bee Berry Sorbet

Just in time for summer...

Bee Berry Sorbet from Honey.com

Ingredients

• 1 package (16 oz.) - frozen raspberries
• 1/4 cup - honey
• 1/4 cup - fresh lime juice, including pulp
• 1/2 teaspoon - grated lime peel
• 1 cup - water

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Directions

Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions. Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan. Place in freezer for 3 to 6 hours or until firm. Transfer mixture to mixer bowl. Beat with an electric mixer until slushy but not thawed. Return to pan and freeze for 2 to 4 hours or until firm

Modern Recipe: It's Adelle's Birthday!

I asked Adelle's to share her favorite recipe with honey in honor of her birthday. It's a pretty simple recipe... Enjoy!

1) Acquire honey

2) Open jar

3) Eat honey

Memorial Day Recipe: Honey Cranberry BBQ Sauce

A BBQ sauce for your Memorial Day grilling!

This recipe is from Honey.com

Ingredients

• 2 cups - fresh or frozen cranberries
• 1-1/2 cups - honey
• 1-1/2 cups - ketchup
• 1 cup - red wine vinegar
• 2 Tablespoons - lemon juice
• 2 Tablespoons - Worcestershire sauce
• 1/2 teaspoon - coarse ground black pepper

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Directions

Combine all ingredients in a medium-large saucepan. Bring to a boil and simmer, covered, for 20 minutes. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools). To can, pour hot sauce into sterilized jars, leaving 1/2-inch head space. Wipe tops and threads of jars with a clean, damp cloth. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops. Cover and bring to a boil. Hold water at a steady boil for about 45 minutes. Remove jars from pot and let cool on a dishcloth with space in between each jar. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)

SERVING SUGGESTION

Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Modern Recipe: Baklava!

It's my friend Leif's birthday today. I asked what his favorite recipe with honey is. Baklava! Probably the most popular recipe with honey in it... nuts, cinnamon, orange, and honey! What's not to love?

Ingredients 

Makes 3 Dozen

1 (16 ounce) package of phyllo dough

1 pound chopped walnuts

1 cup butter

1 teaspoon ground cinnamon
Zest from half an orange

1 cup of water

1 cup white sugar

½ an orange, sliced

½ cup honey

Directions

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon and orange zest. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan.
 
Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
 
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
 
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add orange slices and honey. Simmer for about 20 minutes.
 
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Modern Recipe: It's Steve's Birthday!

I asked my friend Steve what his favorite recipe using honey is in honor of his birthday. Gulab Jamun is one of my favorites too! Enjoy!

Ingredients:
1 cup Milk Powder
1/3 cup Maida/Plain Flour
¼ tsp Baking Soda
A pinch of Salt (Optional)
1 tbsp Yogurt or 2 tbsp Full Fat Milk
1 tsp Ghee or Oil
Few slivers of Pistachio or Almonds for garnishing

For Syrup:
1¾ cups Honey
1¼ cups Water
8 Green Cardamoms, peeled and seeds crushed to fine powder
A generous pinch of Saffron
1 tsp Rose Water (Optional but recommended)
Method:
Prepare the sugar syrup:

1. Add honey and water in a wide pan and heat it on a medium flame.
2. Once the honey dissolves completely, add cardamom powder and bring it to boil by stirring every now and then. Let the honey syrup thicken slightly, about 2-3 minutes after coming to boil. You don’t need to boil it until it reaches one thread consistency.
3. Turn off the flame and run the honey syrup through fine sieve to remove any impurities.
4. Transfer the honey syrup back into the wide pan and mix in saffron and rose water if using. Let it cool down to room temperature.

Prepare the Gulab Jamuns:

1. While the honey syrup is cooling down, prepare the Gulab Jamun mixture. Sieve milk powder, plain flour, baking soda and salt into a mixing bowl.
2. Mix in yogurt or milk and ghee/oil and start to mix the ingredients lightly to make soft sticky dough. I didn’t need to add more than a tbsp of yogurt and a tsp of ghee but if you find the mixture too dry and crumbly, just add little yogurt or milk about ½ tsp at time until you get a sticky soft dough. Make sure that you don’t over mix or knead the dough as we don’t want the gluten to form. The plain flour used acts as a binding agent and if you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
3. Grease your palms with ghee or oil and pinch marble sized dough and roll it into smooth round or oval shaped balls. Make sure that the balls are small as they double in size once they are fried and soaked in honey syrup.
4. Keep in mind that the dough balls should be smooth without any cracks as they will split and crumble when deep frying. Arrange the balls on a plate and cover it with a kitchen towel to prevent from drying out.

Deep frying the Gulab Jamuns:

1. Heat oil in a pan for deep frying the gulab jamuns on medium flame and then reduce the flame to low. To test if the oil is hot enough, drop one ball into the oil. The dough ball should slowly float to the surface of the oil. If the dough ball sinks to the bottom and stays there, then the oil is not hot enough. If the dough ball quickly floats to the top as well as browns quickly, then the oil is too hot.
2. Ideally the dough balls should not crack when deep frying. If you find it spliting open or breaking when deep frying, mix 1 or 2 tsp of plain flour to the dough mixture and lightly mix them well. Pinch a small ball and test if stays in shape without cracking by dropping it into heated oil. If it slowly floats to the surface of the oil without cracking and evenly browns then you have mastered the art of making Gulab Jamun. :)
3. Gently drop 3-4 dough balls into the hot oil and stir with them with a slotted spoon so that they get evenly browned from all the sides. Be careful when stirring them with slotted spoon as they are quite soft and can break if you are not gentle. Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.
4. Prepare all the Gulab Jamuns and let them rest in the sugar syrup for at least 1 to 2 hours before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.
5. You can serve these delicious melt in mouth Gulab Jamuns warm, cold or chilled on their own, garnished with slivered almonds or pistachio and a generous spoonful of honey syrup drizzled on top. One other most enjoyable way to serve them is warm with a scoop of cold vanilla ice cream! Heaven!

Modern Recipe: Honey Packed Peaches

It's canning season!

Honey was used in the middle ages and Renaissance as a preservative. It is still used to this day. Use honey instead of a sugar syrup to preserve your fruit.

Canned Peaches recipe found on Honey.com

Honey Packed Peaches

YIELD: 6 PINTS

Ingredients

• 2-3/4 cups - water, divided
• 1/4 cup - lemon juice
• 5 lbs. - peaches*, peeled, pitted and cut into wedges
• 1-1/4 cups - honey
• 2 Tablespoons - vanilla extract
• 6 small - strips lemon zest

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Directions

In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside. In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack. *Apricots or nectarines may be substituted.

TIP

Every honey variety has its own unique color and taste. There are approximately 300 varieties of honey in the United States - with flavors that range from delicately sweet to richly bold. In general, the lighter the color of honey, the milder the flavor. Try a light honey such as Clover or Orange Blossom in Honey Packed Peaches and Honey-Lemon Jelly. Experiment with a more robustly flavored honey such as wildflower or avocado when making Strawberry Jam or any of your favorite recipes.

Modern Recipe: Flatbread with Melted Manchego, Rosemary, and Honey

Flatbread recipe found on Honey.com

Ingredients:

Yellow cornmeal

Pizza dough (recipe link below), or 2 pounds store-bought fresh or frozen pizza dough, proofed according to package directions

Extra-virgin olive oil

6 ounces - manchego, or another semihard cheese, cut into slivers or curls with a cheese plane or vegetable peeler

1 tablespoon - fresh rosemary, chopped

½ cup - honey

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Directions:

Sprinkle 2 baking sheets lightly with cornmeal.

Divide the dough equally into 6 portions. On a lightly floured surface, flatten each portion with the heel of your hand and gently stretch from the outside edges into an oval 6 to 8 inches long and about 5 inches wide. Brush olive oil liberally onto both sides. Using a long, flat spatula, transfer the ovals of dough to the baking sheets. Cover them with a towel and let them stand for about 30 minutes.

Arrange the oven racks in the lower half of the oven. Preheat the oven to 450°F.  Bake the flatbreads for about 10 minutes, or until lightly browned on the bottom.

Remove the baking sheets from the oven and carefully turn over the flatbreads. Arrange the cheese on the top (the browned sides) and return the sheet pans, reversing the placement, to the oven and bake for about 5 minutes, or until the cheese is melted.

Sprinkle the melted cheese with the rosemary. Serve the flatbreads warm with about 1 tablespoon of honey, or to taste, drizzled on each.