More Honey, Please

Another post about honey because who doesn’t love it?  (Other than those who don’t, of course.)  Bears, bees, small children, old people, yeah, honey is good.  It also happens to be a food that is easily available as a buy-local product almost anywhere you go (read the label, though, it can be produced in China and bottled in St. Paul.)  Some people swear by it for medicinal purposes – think eating local pollen to prevent local allergies, using it as a skin moisturizing aid and mild antiseptic, to soothe a cough or sore throat.  I found this website with all sorts of (dubiously legit) therapeutic uses.  Check it out, mostly for the amusingly bad English.  And honey is a sweetener with a rich flavor all of its own, which actually means that it isn’t great for some uses when you want sweet without flavor.  But for many other things it is great.  Try one of these yummy recipes with some local honey and enjoy.

Chocolate Honey Cake

  • 1/2 cup butter
  • 2 cups semi-sweet chocolate chips
  • 1 1/2 cups honey
  • 2 eggs
  • 1 tsp nutmeg
  • 2 cups flour (if you want to use whole wheat I suggest using half white and half whole wheat pastry flour)

Melt butter, chocolate, and honey together in a double boiler.  Stir till it is all melted and well mixed.  It should be warm but not hot to the touch.  Mix in the eggs thoroughly then mix in the nutmeg.  Add in the flour and mix well.  Grease cake pan, brownie pan, bundt pan, muffin or mini-muffin pans then pour the cake batter into it.  Bake at 350 degrees until cake is done (this amount of time depends on size of pan – 10 minutes or so for mini-muffins, 45 minutes or more for a deep cake – it will be done when a thin knife or toothpick inserted comes out clean.)

Chevre, Pistachio, and Honey Crostini

  • 1 baguette
  • 8 oz chevre
  • 2 Tbs honey (the more flavorful the better, try lavender or orange or buckwheat or wildflower)
  • 1/4 cup raw pistachios
  • 1 Tbs extra virgin olive  plus a little for drizzling
  • kosher salt and freshly ground black pepper

Slice the baguette slices between 1/4 and 1/2 inch thick.  Toast in 250 degree oven until lightly crisp.  Remove from oven and put aside.  Put the pistachios on a cookie sheet and toast in the oven until they start to brown – be careful not to burn them.  Remove from the oven and let cool enough to chop them.  Put the chopped nuts in a bowl, holding out a couple tablespoons full for garnish, and add the chevre, honey, olive oil.  When ready to serve, spread the cheese mix on the crostini then sprinkle with the pistachios you saved for garnish.  Lightly drizzle with olive oil then sprinkle with salt and black pepper.  Serve by themselves or with a salad of baby greens that are tossed with a light lemon, olive oil, honey dressing.  Yum.

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