A Taste Of Honey
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A Taste Of Honey
  Honey  
Last updated 6/12/2012 1:03:19 AM. Recipe ID 27189. Report a problem with this recipe.
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      Title: A taste of honey
 Categories: Honey
      Yield: 1 Servings
 
 
  There is probably no other food that can boast the romance and
  history of honey. From the first light of civilization, this golden
  sweet liquid has been held in high regard by man as a food, medicine,
  trading commodity, and as a social and spiritual force.
  
  It is hard to imagine the work that goes into its production. The
  worker bee of a hive must literally work herself to death during her
  six-week life span. It takes 556 worker bees flying one and one-third
  the distance around the world, to produce one ounce of honey! And,
  the honeybee is essential because of her ability to pollinate crops.
  The value of this service to farmers outweighs the dollar value of
  the entire honey production.
  
  Most of us are familiar with honey in its liquid state, clear and
  shimmering. But it can be found in other forms too. Look for these:
  
  Liquid Honey - is extracted from the comb and strained. Freshly
  extracted honey may crystallize within a few weeks. When heat-treated
  to remain liquid, it should keep for several months at room
  temperature, and is best kept tightly covered.
  
  Creamed Honey - is made by seeding liquid honey with finely granulated
  honey and storing it under controlled conditions until completely
  granulated. Since it has a smooth, fine texture and spreads easily,
  it is becoming increasingly popular.
  
  Comb Honey - is natural honey sealed in wax that is made by the bees
  in the hive. It may be sold in sections in wooden frames or it may be
  cut in sections and each piece wrapped separately.
  
  Chunk Honey - is labeled as such. It is sold in a container and
  consists of pieces of comb honey as well as liquid.
  
  Pasteurized Honey - may be either liquid or creamed honey that has
  been heated or "pasteurized" to destroy the yeasts that might cause
  the honey to ferment. Pasteurization does not affect the quality of
  the honey and it will keep almost indefinitely. It is labeled
  "pasteurized".
  
  Honey is sold in various size containers from 8 ounces to 8 pounds.
  It is a more economical buy in large containers.
  
  Color and Flavor: Honey varies in color, flavor and aroma depending
  on the kind of flowers from which the bees have gathered the nectar.
  As a rule, the lighter the honey, the milder the flavor. Clover honey
  is white and mild, while buckwheat honey is dark and strong. Honey
  may be a blend of several flavors. The color classes are: white,
  golden, amber and dark. The color is stated on the label.
  
  Storing: Honey is best stored at room temperature in a dry place. High
  temperatures may cause honey to darken. Creamed honey will change in
  texture when stored in a hot room and in this case is best
  refrigerated. Honey when well sealed may be stored almost
  indefinitely in the freezer without any changes occuring in flavor or
  texture.
  
  Use in Cooking and Baking: Honey may be used in place of sugar in many
  recipes but the amount of liquid must be reduced. One cup of honey may
  replace one cup of sugar but the liquid should be cut by one quarter.
  In a plain cake recipe, honey may be substituted for one half the
  sugar. Some baked foods made with honey may brown more quickly than
  those made with sugar and the oven temperature should be slightly
  lowered.
  
  Darker honeys give a distinctive flavor to muffins, breads and bars.
  
  To liquify honey, place container over warm water.
  
  A cup of honey weighs 12 ounces.
  
  A pound of honey measures 1 1/3 cups.
  
  Here are a few suggestions in the use of honey:
  
  Honey Cinnamon Butter: Cream 1/4 cup butter and blend in 1/4 cup
  honey and 1/2 teaspoon cinnamon. Spread on hot toast.
  
  Honey Butter Sauce: Heat until blended, 3/4 cup honey and 3
  tablespoons butter. Cool and add 1 teaspoon lemon juice and 1/4
  teaspoon vanilla. Serve with pancakes or waffles.
  
  Honey Nut Sauce: Dissolve 1 tablespoon of instant coffee in 2
  tablespoons boiling water. Combine with 1 cup liquid honey and 1/4
  cup toasted almonds. Serve over ice cream.
  




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Recipe ID 27189 (Apr 03, 2005)

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