North Cotswold Beekeepers: 2011

Honey in Cooking

Until the 15th century the only sweetening agent known to us was honey. Even then sugar was a luxury and we had to rely on it being brought back from the West Indies, which in those days was a very hazardous journey. Honey continued to be the main sweetening agent almost up to the start of the 20th century. Below are a small number of honey recipes that you may like to try.

Honey Baked Ham
Prepare a piece of Bacon for baking in whatever is your usual way. To me this is by scoring the rind and rubbing a small amount of salt in. Place the bacon in a baking tray and place in a hot oven for 15 minutes. At this stage take from the oven briefly and drizzle honey over the joint and replace in the oven lowering the temperature to 200 degrees C.
Periodically baste the joint either with the juices in the tray or drizzle with more honey. An alternative method is to first par-boil the bacon joint with juniper and bay leaves (or any other herb you like). Boil for about half the time you would expect to bake the joint.
Transfer to baking tin, baste with honey and continue to bake for the duration. This should result in a joint that should be less salty than one that is baked only.

Honey Baked Apple
Prepare cooking apples by removing the core and place in a tray. Fill the hollowed centre with a mixture of sultanas, raisins, a small knob of butter, chopped nuts and honey. One or two cloves can be added. Bake until ready. Serve with additional honey.

Honey Cinnamon Pears
Take pears, quarter, core and peel. Place these in a saucepan. For each pear add one tablespoon of honey and just enough juice to cover the pears. Add one stick of cinnamon. Bring to the boil slowly and then simmer until soft. Can be served either hot or cold.

Stewed Apple
Peel and core apple in the usual way and place in a saucepan with a small amount of water. Now substitute honey for sugar. Cook until soft.
Caramelised Oranges
You will need one orange per person. Top and tail each orange and remove the peel with a sharp knife. Cut the orange into thin slices and place in a glass bowl. For each fruit, marinade with one tablespoon of Grand Marnier orange liqueur. Place a dessertspoon of sugar in a saucepan and heat. Watch this carefully until the sugar has caramelised. Add one tablespoon of water per fruit used and a tablespoon honey per fruit used to the saucepan. Initially the saucepan should be removed from the stove until all the honey and water has been added. Place back on the stove over a low heat. This warms the mixture and will allow the caramel to dissolve. When this is done pour over the orange slices and serve.

HONEY SULTANA CAKE
2oz honey
2 ½ oz soft brown sugar
6 oz wholemeal self-raising flour
4 oz sultanas
4oz margarine
2 eggs, beaten
l tbsp milk

Method
Grease and flour a 7-inch round cake tin. Cream the margarine, sugar and honey. Add beaten eggs into mixture. Fold in flour, add sultanas and finally milk. Place in cake tin. Bake at Gas Mark 2 or Electric 300deg.F for 1¼ to 1½ hours.

HONEY SEED LOAF
4oz margarine
2 level tbsp clear honey
½ tsp baking powder
1 level tbsp caraway seeds
3oz soft brown sugar
5oz self-raising flour
2 eggs

Method

Grease and flour a 1lb loaf tin. Cream the margarine and sugar until fluffy, then beat in the honey. Add the beaten eggs a little at a time, and then fold in the sifted flour and baking powder. Finally add the caraway seeds. Turn into the prepared tin and bake on the centre shelf at Gas mark 4 or
Electric 350 deg. F for approximately 1 hour

6 HONEY BISCUITS
1 oz castor sugar
4 oz plain flour
1 tsp grated lemon rind
2½ oz margarine
1 desert spoon honey
pinch salt

Method
Cream the margarine, honey and sugar, add flour, salt and lemon rind. Work together to a smooth paste. Turn onto a floured board and roll to 1/8 inch thick approx. Prick, cut into rounds, place on a greased baking tray and bake at Gas mark 4 or Electric 350 deg. F for 15 minutes until a pale colour.

3 Fruit Marmalade – 1 lb jar
2 oranges, 1 grapefruit, 2 lemons (approx 2lb in total)
41b sugar
1½ pints of water

Method

Scrub fruit and cut in half, squeeze out juice and pips into a basin, cut peel into thin strips.
Put peel and pulp into a large pan with the water, strain in the juice, put pips into a muslin bag tied to handle of the pan. Cook gently for about 2hrs or until peel is tender. Lift bag out of pan, add sugar and stir well until dissolved. Bring to the boil. Boil until setting point is reached, remove scum and leave 5-8 minutes before putting into jars.

ATHOLL BROSE

It was very common to mix whisky with honey in the past and equally common to mix liquid with oatmeal. Bringing the two together in this potent way is credited to a Duke of Atholl during a Highland rebellion in 1475. He is said to have foiled his enemies by filling the well that they normally drank from with this ambrosial mixture. This so intoxicated them that they were easily taken.
Some traditional recipes leave in the whole oatmeal while this one, reputed to have come from a Duke of Atholl himself uses only the strained liquid from steeping the oatmeal in water.

6 oz /175g medium oatmeal
4 tbs heather honey
1 ½ pints/ 750ml whiskey
¾ pint/450ml Water

Method
Put the oatmeal into a bowl and add the water. Leave for about an hour. Put into a fine sieve and press all the liquid through. (Use the remaining oatmeal for putting into bread or making porridge). Add honey to the sieved liquid and mix well. Pour into a large bottle and fill up with the whisky. Shake well before use.

Uses
May be drunk as a liqueur. It is often served at festive celebrations such as New Year. Alternatively mix with stiffly whipped cream and serve with shortbread as a sweet.

North Cotswold Beekeepers

Friday, February 18, 2011

Honey Cooking Recipes -contributed by J.Voaden 2001

Thursday, February 17, 2011

Introduction to Beekeeping