Mead! We recently sold some honey to a first-time mazer (mead brewer) and got the hankering for some mead ourselves. We made this batch several years ago and have been letting it age in storage for quite a while. We thought this would be a perfect time to celebrate National Honey Month.
Last day on the road and sneaking a quick bite of breakfast in the airport lounge. Nothing hits the spot quite like a hot bowl of oatmeal with dried cranberries and honey.Thankfully, this is the last time we'll have to sneak honey through security for quite a while.
Last day in Canada! Surprisingly, the Toronto crowd seems to love honey, and it hasn't been too difficult to find snacks and food containing honey. For the last luncheon at this conference, we had a roasted red and golden beet salad with goat cheese, honey, and pine nuts.
Awesome. This picture makes me look like a healthy person, what with the broccoli and mixed greens, but let's be honest...I probably acted like a scavenger and picked all the goat cheese off the top of the salad bowl and put it on my plate.
This was amazing. I don't typically like beets, but somehow the honey heightened the sweetness of the beets and offset the sharpness of the chevre. Stay tuned...this is one recipe that we'll be ripping off in the near future.
Honey granola bars for the morning coffee break. Not quite as good as ours, but chock full of pepitas and sesame seeds.And since granola is generally considered healthy, this totally makes up for the eclairs I had with lunch, right?
My phone was dead all day (stupid international roaming), so no pictures today. =(
But I was asked the best question every today. "How much proscuitto would you like on that, sir?"
Seriously....is there a more beautiful sound?
We stopped at a hole-in-the-wall Italian restaurant for lunch and ordered a bunch of random pies. Perfect brick oven pizzas with blistered crusts and inventive toppings. Mine was topped with caramelized onions, proscuitto, gorgonzola, and arugula and then drizzled with an olive oil and honey mixture. I ate the whole thing and didn't feel the slightest bit guilty.
Can't wait to try this out at home!
Posting from Toronto this week! After carrying around honey treats and baked goods last week across the mid-Atlantic, I decided to make this week all about hunting down honey in the great white north. Cross your fingers, but I stashed some wildflower honey in my carryon luggage, just in case.
As you can see, tonight was all about dessert. Tons of it. Nothing says "conference mixer" quite like an entire table of baked goods with tiny little cards explaining that this thing that looks like a chocolate dipped strawberry is actually a "perfectly ripe strawberry hand-dipped into melted, 65% cacao chocolate and then drizzled with white chocolate infused with almond essence". Yeah...it's a chocolate dipped strawberry, guys....just saying. Obviously I snagged one before all the conference attendees could eat them all, so I clearly am not THAt offended.
But I digress.
Next to the plate of dipped berries were these tiny little tarts. Shortbread filled with pastry cream and topped with fresh berries in a (wait for it) honey glaze. How could I say no? These were incredibly delicious, even if blackberries are technically out of season. I'll keep this in my recipe bank and try to recreate them next summer...
We've had a crazily busy week but had time for a late night snack last night to keep up with national honey month. We received these pear, honey, and ginger preserves as a gift along with some delicious cheeses. The verdict? Delicious.If you haven't tried honey with cheese pairings before, give it a shot. Slice up a few pieces of fruit and some crusty bread. Pick a few different cheeses and a honey you enjoy eating. Grab some charcuterie. Boom...instant picnic.
We ended up being too busy to do anything terribly fancy, so we just had wildflower honey on a toasted bagel yesterday for breakfast. Simp.le, but delicious.
Tonight, we're drinking cafe miel to wind down. Essentially, it's a latte flavored with honey and a hint of cinnamon...perfect when you're looking for something a little more exciting than plain coffee. Simply mix a tablespoon of your favorite honey into a long shot of espresso and then top with steamed milk and foam. Garnish with a sprinkle of good ci
We originally posted this recipe last year and rediscovered it while digging through old blog posts. It's still one of our favorite honey treats, so we whipped up a batch to take on the road this week.
Crumbly shortbread with a slight chewiness from the honey and a little bite from the flaked salt. You'll want to eat the entire tray.
Honey Shortbread Cookies
1-2/3 cup all-purpose flour, spooned and leveled
1/3 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, chilled and cubed
1/4 cup HONEY
1/2 tsp salt (kosher or sea salt recommended)
Line a rimmed cookie sheet with a piece of parchment cut to fit the bottom snugly.
Pulse flour and sugar together in a food processor. Add the butter and pulse until mixture resembles sand. Spread evenly and press into the bottom of the pan using your fingertips. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees.
Carefully dock the refrigerated dough with a fork. Bake 35-40 minutes or until golden brown.
Remove the shortbread from the oven and pour the honey evenly over the surface, spreading with a pastry brush or the back of a spoon. Sprinkle with salt and return to the oven to bake for another 2-3 minutes.
Remove from oven and allow to cool on a rack for 10 minutes. Remove from the pan and cut into squares while still warm. Allow to cool completely before serving or storing in an airtight container.
Rinse your hands with cold water and dry before pressing the dough into the pan with your fingertips. This will help keep the butter cold and the dough from sticking to your hands.
Use a sharp knife and make sure to cut the shortbread into pieces while still warm. If you wait until it cools
completely, you may shatter the cookies when cutting.
We're on the road this week, so we spent the weekend tearing around the kitchen like baking fiends. Whenever we're in a cooking frenzy, we always think about Deb at Smitten Kitchen, who "prefer[s] to leave behind a bombed-out mess of dishes and a thin film of flour behind in her cooking wake". Hilarious.
Seriously, though, we used an offensive amount of butter and honey this weekend to prepare enough baked goods to continue with our celebration of National Honey Month. As a side note, when traveling with a large amount of baked goods, it is advisable to not wrap everything in aluminum foil and then try to go through airport security. *sigh*
Today, we're scarfing down these Honey Oatmeal Cookies with Chocolate Chips and Raisins. Matt objects to the high ratio of raisins to chocolate chips (i.e. that there ARE raisins taking up valuable chocolate-space), so feel free to adjust according to your own preferences. Due to the high honey content of this recipe, these are flatter and chewier than your typical oatmeal raisin cookies - almost a cross between a chewy oatmeal cookie, an almond lace cookie, and a hearty granola bar. Give em a whirl and let us know what you think!
Honey Oatmeal Cookies with Chocolate Chips and Raisins
yield: 12-18 cookies
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup HONEY
1 egg, room temperature
1/2 cup AP flour, spooned and leveled
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/2 tsp salt
1 2/3 cups oats (old fashioned, not instant)
1 cup total of raisins and/or chocolate chips (your choice for the ratio)
Preheat oven to 325 F and line two baking sheets with parchment paper.
In a medium bowl, cream together butter, brown sugar, and honey using a hand mixer until light and fluffy. Beat in the egg and set aside.
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt and then add to the butter mixture, stirring until combined. Stir in the oats until combined and then fold in the raisins and chocolate chips.
Drop spoonfuls of batter onto the prepared baking sheet about 3 inches apart. Bake for 17-20 minutes, rotating once, or until golden brown on the edges and just set in the middle. Cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
Cook's notes: These cookies will spread out WAY more than you'd expect. Make sure you have plenty of room between them before baking. Stash the dough in the fridge between batches to keep it easy to spoon out.
Bees communicate through a complex system of pheromones and dances. Dances vary in speed and style and can let one bee communicate the exact location of a nectar source several miles away. This blog is our way to communicate with you about the latest things going on at Golden Hills.