Sunday, November 27, 2011
Monday, November 21, 2011
Saturday, November 19, 2011
As local beekeepers, we have known for a while the benefits of local honey as compared to honey you see on most grocery store shelves. We try to educate our customers about the benefits of honey with local pollens, which can help build resistance to airborne pollen allergies. The other obvious difference between the two types of honey is the flavor. Until we started beekeeping, I didn't each much honey. This was because I had only really eaten pasteurized honey, and it didn't seem that great. Even the honey you find at many local farm markets will be pasteurized, as smaller honey processors have picked up the practice of pasteurizing and high pressure filtering their honey so that it will stay liquid on the store shelves rather than granulating in time (as seen in the picture above). These packers often sport a label with a local address, so the consumer really has no clue where their honey came from, but only know where the honey was processed.
Honey Roasted Root Vegetables
4 pounds root vegetables, like butternut squash, celery root, rutabaga, beets, parsnips, pumpkin and carrots, cleaned and cut into 1/2 inch cubs
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup unsalted butter, at room temperature
1/4 cup honey
3 tablespoons fresh chopped rosemary
Preheat oven to 400 degrees. Toss the vegetables in olive oil, salt and pepper and spread onto a foil-lined baking sheet, or two if needed. Rotate the tray halfway through cooking until vegetables are lightly caramelized and fork tender, about 45 minutes. Toss periodically to make sure they cook evenly. While vegetables are cooking, whisk honey and butter together into well incorporated.
During the last 5-10 minutes of cooking, remove vegetables and brush them with honey butter mixture. Sprinkle with rosemary and return to oven to continue cooking.
Honey Marinated Chicken Breasts
6 boneless, skinless chicken breast halves
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cup fine breadcrumbs
1 cup finely grated extra-sharp cheddar cheese
Preheat the oven to 500 degrees. Flatten each chicken breast half with a meat pounder. For the marinade, put the mustard, wine and honey in a large ziplock bag. Add the chicken breasts, seal the bag and marinate in fridge for an hour. In a medium bowl, thoroughly mix the breadcrumbs and grated cheese. Dip the marinated chicken breasts in the mixture, coating all sides. Place the chicken breasts in a greased baking pan and cook in the preheated oven for 10 to 12 minutes.