Honey is a collection of recipes that showcase the sweet, rich, and sunny-colored delight made by nature’s hardest worker—the bee.
Honey is a natural whole food that can be used in many different dishes and enjoyed in a variety of ways—this book introduces you to the countless possibilities of nature's sweetest natural ingredient.
Honey can be used to great effect to add moisture and color to breads and baked goods; enhance the texture and depth of flavor in sauces and preserves; provide balance and an unexpected counterpart to savory side and main dishes such as roasts and seafood; and add its trademark understated sweetness to confections and desserts.
In addition to featuring general guidelines on how to substitute honey for white sugar in all kinds of dishes, Honey also offers a wealth of information about the key ingredient. You'll learn about why bees are so essential to our ecosystem, the most common varietals of honey and their characteristics, and how to use honey to create brines that enhance the savory flavor of meats before roasting, smoking, or barbecuing. And if that's not enough, you'll even learn how to make your own honey throat lozenges.
Authors
- Control Number Identifier
- CaOOCEL
- Description conventions
- rda
- Dewey Decimal Classification Number
- 641.6/8
- Dewey Decimal Edition Number
- 23
- Distributor
- Canadian Electronic Library (Firm),
- General Note
- Includes index Issued as part of the desLibris books collection
- ISBN
- 9781771511100 9781771511087
- LCCN
- TX767.H7
- LCCN Item number
- P76 2015eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- CaOONL
- Physical Description | Extent
- 1 electronic text (179 pages)
- Published in
- Ottawa, Ontario
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)kck00235997 (OCoLC)924819893 (CaOOCEL)449131
- System Details Note
- Mode of access: World Wide Web
- Transcribing agency
- CaOONL
Table of Contents
- Contents 8
- Foreword 10
- Acknowledgments 12
- Introduction 14
- The Busy World of Bees 15
- Honey Varieties 20
- Nonculinary/Medicinal Uses 23
- Why Cook with Honey? 27
- About the Recipes 29
- The Challenges of Substituting Honey for Sugar 31
- Tips for Substituting Honey for Sugar 33
- Brining Fish and Meats 35
- Breakfast 40
- Honey-Poached Apples and Pears 41
- Basic Almond Crepes 42
- Warm Chocolate Almond Crepes with Raspberry Honey Butter 44
- Rice-flour Pancakes with Fresh Berries and Honey Yogurt Mint Sauce 47
- Breads 50
- Whole-Grain Honey Bread 51
- Honey Fig Bread 53
- Rosemary, Honey, and Cornmeal Scones 55
- Quinoa, Cornmeal, and Pea-Flour Biscuits 57
- Pizza Dough 58
- Little Bites 60
- Spiced Honey-Glazed Almonds 61
- Fresh Fig and Brie Bruschetta 63
- Five-Spice Honey-Glazed Meatballs 64
- Honey-Brined Beef Jerky 65
- Mini Pork and Chicken Satay with Honey Peanut Sauce 68
- Soy Chicken Wings 71
- Tea-Smoked Scallops with Honey Orange Marmalade 73
- Grilled Bacon-Wrapped Halibut and Salmon Skewers 75
- Canadian Whisky and Honey-Cured Salmon 77
- Side Dishes 80
- Sesame-Honey Egg Noodles 81
- Steamed Green Beans with Almond Honey Butter 82
- Honey-Roasted Parsnips 84
- Roasted Beets with Orange and Honey Glaze 85
- Honey and Balsamic-Glazed Shallots 87
- Grilled Radicchio with Honey, Garlic, and Pine Nuts 88
- Main Dishes 90
- Honey-Mustard Beer-Battered Fish Fillet 91
- Halibut Fillet with Apple Cider Relish 93
- Pan-Fried Trout with Arugula, Walnut, and Honey Pesto 95
- Honey and Lemon–Brine 97
- Honey and Lavender-Brined Chicken Breast 99
- Pan-Roasted Game Hen with Honey-Brandy Glaze 102
- Roasted Duck Breast with Fresh Plum Merlot Butter Sauce 104
- Sweet and Firery Honey-Garlic Spareribs 106
- Pork Tenderloin with Sweet Onion and Mead Sauce 107
- Slow-Roasted Honey-Brined Pork Shoulder 109
- Grilled Veal Chops with Rhubarb Honey Glaze 111
- Beef Tenderloin with Gorgonzola Cheese and Honey Pepper Streusel 113
- Slow-Roasted Beef Brisket 115
- Honey-Glazed Flank Steak 117
- Braised Beef Short Ribs with Bing Cherries and Balsamic Glaze 119
- Desserts and Sweet Treats 124
- Grilled Fresh Peaches 125
- Cherry and Balsamic Vinegar Sorbetto 126
- Rhubarb, Honey, and Fresh Thyme Sorbetto 127
- Honey Vanilla-Bean Ice Cream 129
- Olive Oil and Honey Ice Cream 130
- Easy Lemon and Honey Parfait 131
- White Chocolate and Honey Mousse 132
- Spiced Honey and Roasted-Yam Mousse 134
- Galaktoboureko 136
- Chestnut Panna Cotta with Sour-Cherry Grappa Sauce 137
- Honey White-Chocolate Crème Brûlée 139
- Honey Almond Brioche 141
- Cherry Hazlenut Tiramisu 143
- Mini Blackberry Goat-Cheese Cheesecakes 145
- Chocolate Honey Nut Cake 147
- Pangiallo 148
- Panforte 149
- Bitter Chocolate, Chestnut Honey, and Cherry Pizza 151
- Melati 154
- Honey Gingersnaps with Lemon Cream 155
- Hazelnut Sugar Cookies 157
- Honey Walnut Bars 159
- Dark Chocolate Honey Truffles 160
- Almond Nougat (Torrone) 161
- Sauces, Spreads, and Preserves 164
- Fig Barbecue Sauce 165
- Fig and Balsamic Spread 166
- Nasturtium Butter 167
- Raspberry Honey Syrup 168
- Wild Berry Honey Vinegar 169
- Honey Lemon Jelly 170
- Honey Apple Jam 171
- Sour-Cherry Mustard Preserves 172
- Apple and Green Grape Butter 173
- Honey Peaches 175
- Spiced Carrots 176
- Beverages 178
- Ginger Lemon Soda 179
- Banana and Yogurt Peanut-Butter Smoothie 180
- Apricot Honey Liqueur 181
- Apple Brandy Liqueur 182
- Mexican Hot Chocolate with Honey and Chipotle 184
- Honey Espresso Three Ways 185
- Metric Conversion Charts 186
- Index 188