Score Big With Honey!
This weekend the National Football League (NFL) is celebrating 50 years. That’s 50 years of “I could hear that from here!” tackles, “Did that just happen?!?” plays, “I can’t believe it!” tear-inducing losses and “We are the champions!” sweet victories.
But it’s not just about the game, or the coaches or the players. What makes the Super Bowl great is the experience of it all, the atmosphere you create when you bring good friends together with great food. That’s right, this is a holiday for food, and we’ve got five new recipes that will show you how to score big this weekend with honey!
So much more than just a sweetener, all-natural honey performs a slew of tasks, making it a true game changer in the kitchen:
So take it to the house and make honey your VIP this weekend.
Curried Honey-Glazed Chicken Wings
“When California was wild, it was one sweet bee garden throughout its entire length,
north and south, and all the way across from the snowy Sierra to the ocean.”
~John Muir, “The Bee Pastures”
Welcome to the Los Angeles County Beekeepers Association, founded in 1873, to foster the interest of bee culture and beekeeping within Los Angeles County. Our primary purpose is the care and welfare of the honeybee. Our group membership is composed of commercial and small scale beekeepers, bee hobbyists, and bee enthusiasts. So whether you came upon our site by design or just 'happened' to find us - we're glad you're here! Our club and this website are dedicated to educating our members and the general public. We support honeybee research, and adhering to best management practices for the keeping of bees.
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National Honey Board - Recipes Repost from November 2, 2015
(In case you missed it and are looking for Thanksgiving recipes.)
We are Thankful for You, Honey!
November officially kicks off the holiday season, the time of year when families are getting together to enjoy each other’s company, catch up and share stories, or even play a backyard football game. And what brings people together like a good meal?
We’re not sure about you, but there is just something about being home for the holidays that makes everything a little bit better, until it comes to the menu planning, that is. But fear not, we are here to make your Thanksgiving a little easier with these five delicious, honey-inspired recipes that are sure to be a hit with all the relatives and friends who are gathered around the family table!
The Good Food Awards will be opening on July 6th
This is the second year for the honey category. Last year, over 50 beekeepers from across the United States entered their honey for evaluation. Make sure yours is one of them this year.
- Put July 6, 2015 (sometime in the afternoon) on your calendar
- Go to the website: http://www.goodfoodawards.org/
- Click on the ‘Honey’ link to read the NEW criteria (also listed below)
- Click on Entrant Information to download a form.
This year’s Honey Committee, worked very hard to ensure that the best honey from America’s Beekeepers will be represented at this year’s awards. Using the Good Food Guidelines that the honey be: tasty, authentic and responsibly produced... (Read all about it: http://us3.campaign-archive2.com/?u=9d89a5a216486d5b19f45aaeb&id=2b179ab5f5)
Buy 100% pure raw honey from a Beekeeper:
Memorial Day is quickly approaching, and here at the National Honey Board we want to remember and celebrate all of our fallen military. We thank you for your sacrifice and appreciate everything our military does to keep us safe here at home.
That being said, Memorial Day also marks the beginning of summer, which brings us to one of our favorite times of year - grilling season! Whether you are spending the day with family, friends or neighbors, we've got many great honey-inspired Bee-Bee-Q recipes to make your summer sweet!
The Dail Meal By Kristie Collado December 30, 2014
Use honey as a better-for-you sweetener in cooking and baking
Use honey to create a glaze for salmon. The honey gives the fish a slightly sweet and caramelized exterior. As an added bonus, honey may even play a role in helping flush excess fat from the body.
Honey is loaded with natural anti-bacterial and anti-fungal properties. Try using honey to make salad dressing. Then, pour it onto vitamin-packed vegetables for a meal that can help keep you healthy.
Click here for our Harvest Kale Salad with Honey-Miso Dressing recipe.
Honey and carrots are both good sources of antioxidants. Try them together for a delicious and healthy side dish.
Click here for our citrus-honey glazed carrots recipe.
With just four basic ingredients (the recipe calls for white truffle honey and smoked salts, but you can substitute both the honey and salt that you have on hand), this snack is a simple and delicious way to take advantage of honeys many health benefits.
Click here for our Crostini with Ricotta and Truffle Honey recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
You see, one-thirds of our food is made possible by insect pollinated crops and these hard-working ladies are responsible for about 80 percent of that pollination. And if that isn’t enough, honey bees travel more than 55,000 miles just to bring one pound of honey to consumers. Now that hard work is something to be thankful for!
From the ham to the pecan pie, the honey bees and their scrumptious honey have you covered! Enjoy this time with your friends and family, and reflect on the fact that sometimes, it’s the littlest things we are thankful for.
Happy Thanksgiving from the National Honey Board!
- 3 cups (6 medium) - butternut squash, cooked
- 1/2 cup - honey
- 3 Tablespoons - flour
- 1 teaspoon - salt
- 1/4 teaspoon - nutmeg
- 1/4 teaspoon - cinnamon
- 3 large - eggs, separated
- 1/4 cup - chopped pecans
Combine squash, honey, flour, salt, spices and egg yolks; blend well. Beat egg whites until they reach stiff peaks; sold into squash mixture until no streaks of white remain. Pour into 6 buttered ramekins; sprinkle nuts over top. Place ramekins in hot water bath; bake at 350°F until golden, about 30 minutes.
Wild Rice & Mushroom Stiffing
- 1 cup - wild rice
- 4 cups - water, salted to taste
- 1 Tablespoon - oil
- 1/2 cup - minced onion
- 1/2 cup - chopped celery
- 1 teaspoon - minced garlic
- 2 cups - sliced mushrooms
- 1/4 cup - chopped dried apricots
- 2 Tablespoons - minced parsley
- 1/4 cup - honey
In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.
Cranberry Pecan Pie
- 2 cups - fresh or frozen cranberries
- 1 cup - orange juice
- 1/2 cup - honey
- 2 Tablespoons - cornstarch
- 2 Tablespoons - cold water
- 1/2 teaspoon - orange extract
- 1 - 9-inch baked pie shell
- 1/2 cup - honey
- 3 Tablespoons - butter or margarine
- 1-3/4 cups - pecan halves
In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon topping evenly over cranberry mixture. Bake at 350°F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled. Topping: In medium saucepan, combine 1/2 cup honey and 3 Tablespoons butter or margarine; cook and stir 2 minutes or until mixture is smooth. Stir in 1-3/4 cups pecan halves until well coated.
Honey Whiskey Clove-Glazed Ham
- 3/4 cup - honey
- 1-1/2 Tablespoons - bourbon whiskey*
- 1/2 teaspoon - ground cloves
- 1 (5-lb.) - bone-in fully cooked ham, spiral sliced
Combine honey, bourbon and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.
*2 teaspoons vanilla can be substituted for bourbon.
Honey Pot Cider
- 1-1/4 cup - apple cider
- 1 Tablespoon - Orange Blossom honey
- 1 pinch - cinnamon
- 1-3/4 oz. - Apple Jack brandy
- 1 - cinnamon stick
- 2 - apple slices
Combine the apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the Apple Jack brandy and pour the cider into a mug.
With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.
From Maggie Turner November 20, 2014
Check out this fun buckwheat cookie recipe that used local beekeeper BILL'S BEES HONEY in their video http://youtu.be/etjLs1KPQxI. Learn how to make healthy organic buckwheat cookies with bladderwrack powder that substitute honey for sugar, and red palm oil for butter. A tasty, light dessert. Simple, clear instructions and ingredient list included.
In an effort to provide food manufactures with information about the use of honey as an ingredient in products, the National Honey Board created the MadeWithHoney.com interactive websites. These five websites were launched to provide manufacturers with industry-specific technical, marketing and formulation assistance in the areas of baking, beverage, confectionery, dairy and snacking.
The National Honey Board encourages industry members to utilize the information and content found on these websites to stay up-to-date on the latest food product trends and innovation, as well as the most recent technical data available.
To find out more about these sites, the National Honey Board encourages you to visitMadeWithHoney.com.
www.BakingWithHoney.com: This informative website contains information on baking with honey, including retail and wholesale baking formulas and technical specifications. Some of the newer technical materials include Frequently Asked Questions from the retail and wholesale baking industries, and information on Honey Substitution.
www.BeveragesWithHoney.com: This website offers insight into the expanding beverage industry as manufactures realize the value of using an all-natural sweetener with exceptional flavor and marketing impact.
www.CandyWithHoney.com: This website provides confectionery manufacturers with new product ideas and stories about the latest candy industry trends.
www.DairyWithHoney.com: From ice cream to yogurt, this website offers dairy food and beverage manufacturers the latest information on honey and dairy products made with honey.
www.SnackingWithHoney.com: An online guide to snack food products made with honey, as well as technical and marketing information for using honey in savory and salty snacks.
Vibrant music, exciting chatter and incredible food are all characteristics of a great party. The month of May is full of celebrations with Mother’s Day, Memorial Day and graduation, just to name a few.
The National Honey Board and event planner and CEO of Zikei Event Design, Coral Bosch, have developed mini indulgences with honey that are sure to be a hit at your next party.
Honey highlights the overall flavor of all these delectable combinations, going beyond its role as a natural sweetener. It plays a key role in enhancing simple snacks like the Caramelized Nuts with Chile Piquín and even seafood like the Mini Tostadas with Honey-Soy Marinated Tuna. “It’s fascinating how well honey can complement such a wide variety of ingredients; each recipe is so different, but they all share the distinct flavor and special touch of honey,” says Coral.
Kick off your May celebrations by treating your loved ones and guests to these mouthwatering bites that will take your party to the next level. You can even make a family activity out of putting each recipe together… but you may want to make a few batches of each since they’re sure to go fast!
- 4 tbsps - honey
- ½ lb - brie cheese
- ½ cup - chopped walnuts
- 6 tbsps - dehydrated cranberries
- 1 tbsp - chipotle paste
- 30 - phyllo pastry shells
- Salt and pepper
- 3 - canned chipotle peppers , For the chipotle paste
- ¼ cup - chicken stock or water, For the chipotle paste
In a small saucepan, lightly heat the honey and mix it with the chipotle paste, salt and pepper. Add the walnuts and cranberries and stir. Remove saucepan from fire.
Cut the brie cheese into ½-inch cubes. Preheat oven to 350°F. Place the phyllo cups onto a baking sheet and fill them evenly with the cubed brie. Top them evenly with the honey mixture and bake them in the oven for 5 - 7 minutes or until the cheese melts. Serve them hot.
For the chipotle paste: Clean the chipotles peppers and remove all the seeds. Put them in a blender with the water or chicken stock. Blend until perfectly mixed. It can keep for weeks in the refrigerator and is a good base for preparing chipotle sauce or for flavoring other dishes.
Printer Friendly Version - Honey Cups with Brie, Walnuts and Cranberries
Honey Cherry Granola Bars
(makes 12-16 bars)
1/3 cup - honey
1/4 cup - butter, melted
3 - egg whites
1 teaspoon - cinnamon
1/2 teaspoon - almond flavoring
3 cups - low-fat granola
1/2 cup - almonds, coarsely chopped
3/4 cup - dried cherries
Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.
This Thursday is Valentine’s Day and the U.S. Greeting Card Association estimates that approximately 190 million valentines are sent each year in the United States. Half of these cards are given to significant others, but the other half are given to other family members and children. Does it surprise you that school teachers receive the most valentines each and every year?
Whether you are celebrating Valentine’s Day with your significant other or making it a point to not celebrate, we figure it’s still an excuse to treat yourself. We have created six honey inspired recipes to help you indulge this Valentine’s Day and we hope you enjoy them.
Happy Valentine’s Day from your friends at the National Honey Board.
- 1-2/3 cups - slivered almonds, toasted
- 1/4 cup - Butter or margarine, cut into pieces
- 3 Tablespoons - Sugar
- 1 - egg yolk
- 1/2 cup - honey
- 1/2 cup - unsweetened cocoa powder
- 1 teaspoon - Grated orange peel
- 2 teaspoons - warm water
- 1 pint - strawberries, hulled and sliced
Honey Valentine Cookie
- 3/4 cup - butter or margarine, softened
- 3/4 cup - honey
- 1/4 teaspoon - almond extract
- 2-1/2 cups - flour
- 1/2 cup - finely chopped almonds
- Powdered sugar
Printer Friendly Version - Honey Valentine Cookie
Sweethearts' Chocolate Honey Scrub
(makes 2 treatments)
In rubber mixing bowl, combine honey and grapeseed oil. Stir in chocolate and salt mixing completely. Consistency should be grainy and thick. Apply scrub to skin and gently massage all over the body. Remove with warm damp towels or rinse in shower.
Printer Friendly Version - Sweethearts' Chocolate Honey Scrub
Chocolate Strawberry for my Honey
(makes 1 beverage)
Mix in tin over ice. Strain into Martini glass. Garnish with chocolate dipped strawberry.
Honey Chocolate Fondue
(yields 2 3/4 cups)
In a heavy pan or fondue pot, heat cream, honey and scotch over medium heat until bubbles begin to form at edge of pan. Add chocolate and allow to stand 5 minutes. Whisk in vanilla until mixture is smooth. Serve immediately.
(makes 1 beverage)
On a small saucer, drizzle a thin layer of honey, spread the crushed nuts on a second saucer. Turning the martini glass upside down into the saucer with honey, lightly coat the rim. Next, dip the honey-rimmed glass into the nuts to coat the edge of the glass. Set aside.
Fill a shaker with ice, add the first 6 ingredients and shake vigorously to chill and combine thoroughly. Strain the drink into martini glass and sprinkle a pinch of cinnamon on top.
National Honey Board Recipes
Firestone, Colo. – The National Honey Board Summit, conducted September 26, 2012 in Chicago, brought together some of the most innovative bakers in the retail, wholesale, foodservice and in-store segments for a daylong educational and technical seminar about baking with honey. The goal of the seminar was to spark innovation in new product development of breads, rolls, cakes, pies and sweet goods made with honey.
The Honey Summit was held at Kendall College, and in addition to intensive educational and technical sessions, attendees also watched baking demonstrations by Melina Kelson, Certified Master Baker and Baking and Pastry Chef Instructor at Kendall College. To close the Honey Summit, attendees donned their bakery whites and developed a variety of bakery foods made with honey.
As detailed at the Honey Summit, many bakers are currently capitalizing on honey’s popularity with new product launches in the bread, cookie and cracker aislew at supermarkets throughout the United States. According to Mintel new product information, 121 new bakery foods were launched with honey as an ingredient from August 2011 to August 2012. In the snack category, 146 new products were launched, with food bars leading the way.
The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.
For more information about the National Honey Board and the Honey Summit, please contact Keith Seiz of The Arland Group firstname.lastname@example.org or 773-213-2564.
Click here to see a digital sample of the American Bee Journal.