Thursday, March 25, 2010
You just have to make sure you are eating honey that is truly local. Eating honey from bees even 10 miles away may not help you because chances are, their honey does not contain the pollen from the plants that are making you sneeze! So, buy local!
Now, it is time for cooking with honey!
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped dates
1/3 cup chopped walnuts
1 cup unsweetened applesauce
Serve Mexican Coffee with it!
Sweetened whipped cream
Combine coffee, half-and-half, honey, cocoa and cinnamon in blender and blend 1 minute on high. Pour into mugs; garnish with whipped cream and chocolate shavings.
For dinner….Grilled Pork Loin with Honey and Port
1 1/2 pounds boneless pork loin
1 1/2 cups Somerset Ridge Tawny Port
1 cup orange juice
1/4 cup honey
2 tablespoons cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 teaspoon dried rosemary
Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Pour hot marinade over pork; cover and chill for several hours. Remove pork from marinade, reserving marinade.
Preheat dome-shaped charcoal grill. Sear all sides of pork roast. Place on roasting rack. Cover grill; cook pork to an internal temperature of 150ºF, about 35 minutes. Baste frequently with marinade. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices.
1 pint Light cream
8 Egg yolks
4 ounces Honey
In a nonreactive saucepan, combine the heavy and light cream and heat just to a simmer.
In a large mixing bowl, beat the egg yolks and honey together until pale, slightly thickened and at the ribbon stage. Slowly add the heated cream, whisking continuously, so as not to cook the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
Remove from the heat and cool over an ice bath. Pour into an ice cream maker and process according to the manufacturer's directions.