Cooking With Honey

[Ed]

Hi,

Does anyone on the CL BB have some recipes using honey that they would like to share.

Also does anyone know how to make Honey Creme? and how to flavor it?

Thanks,

Ed

[Gail]

Could you be a little more specific as to what you're looking for?

[Ed]

Gail,

I'll try.

You know that Honey Creme or spun Honey you can buy in the store? I'd like to know how to make it.

Last week at the MN state fair I bought some flavored Honey Creme, it was really great. It could be spread on bread, toast, or put in coffee for flavor.

I was just thinking if it can be bought it can be made, and I'd like to learn how.

As far as other recipes go, I really like Honey in preference over sugar. But I don't know if Honey can be substituted for Sugar in any recipe.

I don't have many recipes that use honey in it,(just a couple of wholegrain cookie recipes which are pretty good).

I just thought someone might have a recipe they like that uses honey in it. I don't have any preference as to what kind of recipe it should be, I'm just interested in any of them.

If someone posts a recipe and if it looks like I'm capeable of making it I'm going to try it.

Hope this helps clear things up a bit.

Thanks for your replying to my question.

Ed

[Gail]

Wow, you're up late!

I doubt if I can find the honey cream, of course I'm just one out of how many people here. And I suspect most of what I'll come up with in the way of recipes will be baked goods. Any preferences there?

[Ed]

Hi Gail,

Are we both night owls?

No, No preferences in the baked goods department. I'm one who likes all kinds of baked goods. Always have & probably always will.

I have however been wondering if a person could use honey in some bread recipe, either loaves or biscuits.

Any recipe you would share with me would be appreciated.

Ed

[Zinnia]

You can substitute honey cup for cup in place of sugar. As a rule reduce the liquid by a quarter cup, for every cup of honey used.
In baked goods add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature of 25 degrees lower than instructions call for.
In cookie recipes using eggs and no additional liquid, increase the flour by 2 Tablespoons per cup of honey or enough flour to give the desired consistency. Chill before shaping & baking.
Check out this site: www.suebeehoney.com (http://www.suebeehoney.com)
You will find everything you need to know there. http://www.cookinglight.com/bbs/smile.gif Zinnia

[MrsReber]

Ed, I have a recipe for white bread that calls for about 2 tablespoons of honey. I have made the bread twice and it's very good. It's in the New Bread Machine cookbook. When I have a recipe for baked goods (such as the apple brie braid mentioned not too long ago) that calls for white bread dough, I will use this recipe. Unfortunately, I am at work and don't have it with me. I believe I may also have a recipe for an apple upside down cake that calls for honey. That one's at home too. I am leaving today on a trip for the weekend, so I will try to post on Sunday or Monday.

I love honey and I like to cook with it- as evidenced by the HUGE jar of honey in my cabinet.

[This message has been edited by MrsReber (edited 09-07-2000).]

[sage]

Ed---

You might try going to "recipe finder" and typing in HONEY. When I did - it pulled up quite a few things. I'm sure they all vary in how much honey they use - but there was a pretty good variety of things.

Examples: Honey cake, Honey-almond cookies, Honey-cinnamon date nut cake, Peanut butter and honey muffins--- There were also several main dishes, etc. - I just noted a few that had the word honey in the actual title.

Hope you find some good recipes.
S.Sage.

[ginny177]

As one who is always looking for new (easy)ways to cook fish. I found a favorite in CL March '95. It's for pan grilled salmon with honey mint glaze.
Maybe someone can find this recipe for you in their back files & post it if you're interested. Or I can type it out for you when I have more time.

[Gail]

See. I knew other people would have answers. I'm especially glad Zinnia dropped by to help out. (We don't hear from her nearly enough these days!)

Remember Britin's thread back in mid-August having to do with whole grain recipes? If you check back, you'll find I posted a few bread recipes which utilize honey. I was going to give you my zucchini cookie recipe until I realized you were the one who wrote me that lovely compliment about them. (Thanks again!)

Let me know if you want me to dig up more. And for heaven's sake, get some sleep tonight! http://www.cookinglight.com/bbs/smile.gif

[anna]

Hi- My husband and I LOVE anything honey. Recently (within the last two years) there was a CL article about honey (though no honey creme I don't think) that had a honeyed salmon recipe and a great honey/jalapeno cornbread in it. I'll try to look up the issue and date tonight and let you know. Also, I make bran muffins that are yummy with honey replacing sugar. Great topic - I'd like to learn more ways to use it, too!

[hshaner]

Not exactly "cooking" ideas, but my favorite honey recipes are for fruit smoothies (3tb. vanilla yagurt, a handful of frozen or fresh fruit, some milk and honey in the blender--you can also throw in some soy protein powder to pump up your energy) and honey butter. The butter (equal parts honey and butter) is GREAT on corn bread!

[Vanessa]

Hi Ed:
I love honey!You can use honey in lets say a tomato chutney, jams, you can make honey butter, in muffins, in a Fall fruit salad, in honey mustard dressing. Did you ask for a honey cream dressing?
Honey cream dressing
1/2 c mayonnaise
2 tablespoons mild flavored honey
1 cup (1/2 pint) whipping cream, whipped
In small bowl blend together mayo & honey. Fold in whipped cream. Chill and serve with fruit salads.
*Several Chinesse dishes call for honey (shrimp Singapore, chicken a l'orange, Buddha's garden feast)
*For veggies honey is great, specially with carrots.
*In desserts you can make a whipped cream with honey to be used as a topping for your puddings.

Whipped cream with honey (dessert topping)
1 c whipping cream
2 tablespoons honey
1 tsp vanilla
Chill beaters bowl and cream. Whip until soft peaks form. Slowly beat in honey and vanilla/Makes 2 1/4 cups

Honey dessert topping
1 large egg white
1/4 c honey In small bowl beat egg white until soft peaks form. Add honey & continue beating until stiff enough to hold shape. 1 cup.

I have an apple recipe, pumpkin recip[e and carrot recipe using honey. Let me know if you want any of the recipes mentioned.

Honey facts:
there are several types of honey
liquid, creamed (finely crystallized),comb (only available certain times in the year),
cut comb is sometimes placed in jars of honey (comb is edible!)
All honey is made up of simple sugars (fructose & glucose) Glucose gives you energy and fructose gives flavor. Also honey has minerals, vitamins and some enzymes.
Since there are so many types of honey when using it for cooking remember the lighter the color the milder the flavor. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Vanessa (edited 09-07-2000).]

[CrystalB]

Gail-
Do you know what thread you posted your zucchini cookies under? I must have missed the recipe the first time around! I would love to try them. Thanks.

[Gail]

http://www.cookinglight.com/bbs/redface.gif

[This message has been edited by Gail (edited 09-07-2000).]

[Gail]

It's in the archives, probably under Popular Threads. The topic was "Help! I'm buried in Zucchini!"

Better yet: http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000718-1-000212.html

[CrystalB]

Thanks Gail. This may be a stupid question but, can I substitute regular flour for the whole wheat flour?

[acorreia]

Here are 2 recipes which someone posted a while back. I do the second one all of the time and it is the best!

-Angela

Halibut Fillets with Teriyaki Sauce

Another white fish, such as grouper or haddock, can be substituted for the halibut

1/2 cup pineapple juice
3 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons seasoned breadcrumbs
4 (6-ounce) halibut fillets, skinned (about 1 inch thick)
1 tablespoon vegetable oil

1. Combine pineapple juice through ground red pepper in a small bowl; stir well with a whisk. Set aside.

2. Combine breadcrumbs and halibut in a large zip-locbag. Seal and shake to coat; set aside.

3. Heat oil in a large nonstick skillet over medium heat. Add filets; cook 4 minutes on each side or halibut flakes easily when tested with a fork. Remove halibut from skillet; seta side and keep warm.

4. Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut. Yield: 4
servings (serving size:
1 halibut fillet and 2 tablespoons sauce).

NUTRITIONAL INFORMATION: CALORIES 280 (24% from fat);FAT 7.4g (sat 1.2g, mono 2.1g, poly 3.1g); PROTEIN 36.9g; CARB 14.1g; FIBER 0.1g; CHOL 80mg; IRON 1.9mg; SODIUM 304mg; CALC
96mg


Orange-Honey Fish

1 pound fresh or frozen orange roughy,
grouper,cod,or other fish fillets
2 tablespoons finely chopped green onions
1 teaspoon finely shredded orange peel
2 tablespoons orange juice
2 tablespoons honey
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
orange slices -- optional

Thaw fish, if frozen. Pat dry. Cut into 4 serving-size portions.
Measure thickness of fish.

For glaze, in a small bowl stir together onion, orange peel, orange juice, honey, salt and pepper.

Place fish on the unheated rack of a broiler pan. Brush some of the glaze over fish. Broil 4 inches from the heat (allow 4
to 6 minutes per 1/2 inch thickness) till fish just flakes with a fork, brushing
occasionally with glaze. Garnish with orange slices, if desired.

Per serving: 118 Calories (kcal); 1g Total Fat; (6% calories from fat); 17g Protein; 10g Carbohydrate; 23mg Cholesterol; 206mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

[Gail]

Originally posted by CrystalB:
Thanks Gail. This may be a stupid question but, can I substitute regular flour for the whole wheat flour?


It's not a stupid question, just a difficult question for my poor air-deprived little brain at the moment. (I'm all closed in while the house is being painted outside.) If you check Cooks Thesaurus ( www.foodsubs.com (http://www.foodsubs.com) )and look up flour, they have the information on making substitutions if you must.

Frankly, I wouldn't. These are kind of 1970's style health foodish cookies, which as such I just don't see with plain ol' flour. (A friend of mine once saw us eating some and said, "No thanks. They look healthy.") Don't know that I want to tamper with that illusion too much.

[newsomz]

hello. there was an article in Food & Wine last august about honey. I haven't tried any of the recipes but, they sound good. They are: duck breasts with thyme-infused honey, honey walnut cake, alice b. tklas's honey ice cream, tomato jam, and honey & spice-cured pork roast. if you want any of these recipes i would first suggest searching their webpage.. if you can't find one and would like me to type it out.. i'll most certainly do it for you.. (i just don't know how long it will take me to get around to it).

carrie

[SClementson]

There's a great Spiced Moroccan Chicken recipe that came from Bon Appetit awhile back that I make all the time. (It has honey in it) It's so easy and really tasty served over couscous. You can search for it on epicurious.com, or I'd be glad to type it in here if you'd prefer.

Sarah

[Ed]

Hi,

Thanks for all your replies, I'm going to try some new recipes from the looks of it.

It was so nice of you folks to take the time to type in all those recipes and information.

Zinnia thank you for your helpful information. I have a section in my cookbook, under I, for information, you can be sure that the information you gave will be put in there.

And Cystal B those Zucchini cookies of Gails are really a fine cookie, if you make them you'll get some praise, that's for sure.

BTW I will look up the sue bee page, I really would like to know how to make Honey creme or Spun Honey.

In fact Vanessa in your information you gave me a hint on how it's made. "Cremed, finely crystalized."

So to all of you, I like Honey too and I sure do appreciate all your help with the recipes. If you can come up with some more, and how to make Creme Honey that will be great. In the mean time I'm going to keep on trying to Creme honey and flavor it, if I figure it out I will sure let you fine folks know.

Ed

[Ed]

Vanessa,

Thanks for your posts in response to my question.

I printed this BB out last night and at breakfast was reading what everyone said. I liked what you wrote and we will be doing the Honey Cream Dressing with some fruit real soon. (We're picking some fall raspberries from our patch on a fairly regular basis now.)

And thanks for your information about Honey Creme, now I think I can figure out how to do it.

After a bit we're going to make the Lemon Swirl Cheesecake then maybe after that I can sit down a fool with some Hoey and try to Creme & Flavor it.

Thanks again,

Ed

[Ed]

Note to all,

Sorry for my poor typing, I didn't proof read my last post before sending it and it shows.

A spell checker is really a tool I need.

Ed

[Vanessa]

Ed:
Creamed Honey is produced by crystallizing liquid honey under controlled conditions

[Gwenniver]

Originally posted by sage:
but there was a pretty good variety of things.

Examples: Honey cake, Honey-almond cookies, Honey-cinnamon date nut cake, Peanut butter and honey muffins--- There were also several main dishes, etc. - I just noted a few that had the word honey in the actual title.

Hope you find some good recipes.
S.Sage.[/B]

Ed, those Peanut Butter Honey Muffins were really good--I made them because my husband's favorite quick meal is a peanut butter and honey sandwich. You have to eat them fast, though--there are only the two of us and we had to throw some away when they went bad. You could probably freeze them, though--I just didn't think of it at the time.

Oh, I just had a thought--next time I'll probably throw in a good pile of cinnamon--they did need a little spice in my opinion, and cinnamon would be yummy with the peanut butter and honey.

[This message has been edited by Gwenniver (edited 09-08-2000).]