Honey is produced the world over in a variety as endless as the flowers from which the bees extract their nectar.
Clover, heather, eucalyptus, alfalfa, palmetto, sage, orange, lavender, basswood, buckwheat and tupelo are some of the flowers upon which the been makes visitations, and for which honeys are named.
Honey fanciers will wax rhapsodic (pardon the expression) over their favourites; of an Alpine honey made from the nectar of dwarf rhododendrons, or of the honey of Greece, called Hymettus, highly aromatic of wild thyme and prized by cooks, or the lavender honey from the south of France. The hues of honey range from nearly clear, or yellow, ‘honey’ gold, brown, to red (from Kiwi flowers or North Carolina Fireweed), to nearly black. Generally the darker the honey the more robust the flavour.
Bermuda honey has a light, complex, multi-floral character, never cloying, with a pleasant citrus aftertaste … and, of course, just perfect for our honey-bunch of recipes.
HONEY, YOU’RE A PEACH COOLER
4 peaches, pitted and skinned
juice of two oranges
juice of 1 lemon
3 tbs of Bermuda honey
sprigs of fresh mint for garnish
ice
Blend together all but the ice in the blender.
Now add about 6-8 cubes, one at a time until it is nice and slushy.
Serve in a tall, or a stemmed glass and garnish with a sprig of mint.
Ahhhh!
UNCOMMONLY DELICIOUS HONEY-POPPY SEED DRESSING
1 cup Bermuda honey
1 tsp salt
1/2 cup good salad oil
2 tbs grated onion
1 1/2 tsp dry mustard
3 (or more) heaping tsp, poppy seeds
Blend together the oil and honey. Add the salt and stir as it dissolves.
Moisten the dry mustard with a teaspoon of the mixture and then blend it.
Add the onion and poppy seed. Best if left to stand overnight or longer.
Stir before serving. Great with any salad of mixed greens and vegetables.
Try adding orange segments to the line-up of ingredients, maybe some toasted coconut on top.
GAME HENS WITH A CRANBERRY-HONEY GLAZE
(for four hens)
The Glaze
1/2 cup Bermuda honey
2 cups water
2 cup fresh cranberries, rinsed and picked over For the Hens
Salt and freshly ground pepper fresh rosemary
1 tart apple, quartered
1 medium onion
For the Hens
Salt and freshly ground pepper fresh rosemary
1 tart apple, quartered
1 medium onion
Preheat the oven to 400 degrees.
Rinse the hens inside and out.
Salt and pepper the cavity and place a piece of the apple and a small sprig of rosemary therein. Truss the legs with string.
Roast the birds for about 15 minutes and then lower the heat to 350 degrees.
While they are cooking bring the honey and the water to a boil and plunge in the cranberries. In about five minutes the skins will ‘pop’.
Strain the resultant glaze.
Cook gently until thickened.
Remove from the heat and put in the reserved whole berries.
It should now be about time to begin brushing the hens down with the glaze.
Baste at 15 minute intervals for the next hour or until done (the juices will run clear from the thigh when pierced).
Serve whole, or carefully split them in half.
Seasoned buttered rice is a simple, fine accompaniment (wild rice is simple, more fine). Any left – over glaze should be treated as a sauce and poured over all.
Asparagus, or glazed carrots, and lemon slices as a garnish will make this a colourful dish indeed.
HONEY CORN MUFFINS
1 egg
1/4 cup Bermuda honey
1/4 cup vegetable oil
1 cup water
1 tbs apple cider vinegar
1/2 tsp salt
3 tbs baking powder
1 cup cornmeal
1 cup whole wheat flour
Preheat the oven to 375 degrees.
Combine the egg, honey and vegetable oil.
In a separate bowl, combine the water and vinegar.
Now combine these two.
In another bowl, mix together the dry ingredients and moisten with the egg-honey mixture until just blended taking care not to OVER STIR.
Fill 12 oiled or Pam-ed muffin tins about 2/3 full. Bake 25 minutes.
I like to vary these by adding chopped scallions, Bermuda hot peppers, and/or grated cheddar cheese.
EXOTIC FRUIT COMPOTE
Simple, easy, elegant and refreshing end to a meal, or anytime.
Serves about 8
1 dozen, or so, fresh lychee (you may use canned), shelled
1 pint of fresh strawberries (or other berries of your choice)
2 ripe Kiwi, peeled
1 cup of loquats
1 cup of papaya, cubed
2 – 3 tbs Bermuda honey
fresh lime juice to taste
sprigs of fresh mint
Mix together the honey and lime juice to the desired consistency.
Toss with the combined fruits, and served in glass bowls or goblets.
Garnish with sprigs of mint and serve with Honey Oatmeal Cookies.
ROSE HARVEY’S HONEY OATMEAL COOKIES
1 1/2 cup Bermuda honey
3/4 cup shortening
1 egg
2 1/2 cups of flour
3/4 tsp salt
1/4 tsp baking soda
2 1/4 tsp baking powder
1 tsp cinnamon
1/4 cup (or more) raisins
1 tsp vanilla
1 tbs hot water
1 1/2 cups oatmeal
Cream together the honey and the shortening. Beat in the egg.
In a bowl combine the dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
Slowly combine this with the creamed honey. Now add the oatmeal, vanilla, raisins, and hot water. Mix thoroughly.
Drop a teaspoonful at a time about an inch apart onto a cookie sheet. Bake for 25 minutes.
Yield: 5 dozen and will keep fresh in an airtight container, but probably won’t last very long.
