Text 9734, 69 rader
Skriven 2014-02-10 11:12:52 av Janis Kracht (1:261/38)
   Kommentar till text 9694 av Dale Shipp (1:261/1466.0)
Ärende: Honey
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Hi Dale,

> I noticed in another echo that you were talking about honey of different
> types.  We like to have honey around, but even a small jar lasts us a
> very long time.

That's interesting..  over here, I go through quite a bit of honey though I
wouldn't say I have to buy new jars weekly... I did buy a gigantic jar of
"organic" honey (if there is such a thing) at one of this summer's farmer's
market; and last night I was scooping out the last 4 tablespoons with a long
spoon for a roast chicken recipe which called for a marinade of soy sauce,
hoisin sauce, honey and rice wine.  I roasted the chicken in the vertisserie..
It makes such juicy chicken, it's a family favorite :)

>  Our son told us about a variety called tupelo honey.
> Unlike many other honey varieties, it does not crystalize and thus has a
> long shelf life.

It's incredibly good honey, though IIRC a bit exepensive. I do pick it up at
the grocery now and again. One of the manufactures mentioned this:

"To produce the best Tupelo Honey, bee colonies must be stripped of all honey
stores just as the white tupelo trees come into bloom. The bees are then given
clean boxes with new comb in which they deposit fresh tupelo nectar. When the
tupelo nectar flow ends, the new crop of Tupelo Honey must be removed before
the bees start adding nectar from other flowers."

I guess that accounts for the expense in terms of labor costs.


> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: CHEWY POPCORN BARS
> Categories: Dessert
> Yield: 12 Servings

Sounds like a good recipe :)  I use honey in a number of non-gluten bread
recipes as well.  It improves the texture quite a bit:

From: http://www.elanaspantry.com/gluten-free-bread-20/

Bread 2.0

    1 1/2 cups blanched almond flour
    1 cup arrowroot powder
    1/4 cup golden flaxmeal
    1/4 teaspoon celtic sea salt
    1/2 teaspoon baking soda
    4 eggs
    1 teaspoon agave nectar or honey
    1 teaspoon apple cider vinegar

    In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and
    baking soda
    In a larger bowl, blend eggs 3-5 minutes until frothy
    Stir agave and vinegar into eggs
    Mix dry ingredients into wet
    Pour Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
    Bake at 350F for 30-35 minutes, until a toothpick inserted into center of
    loaf comes out clean
    Cool and serve

Makes 1 medium sized loaf

Take care,
Janis

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