Photo courtesy Cordis "Cuzz" Bishop.

Photo courtesy Cordis “Cuzz” Bishop.

Thanks to everyone who came out to our Cooking With Honey session at the East Kentucky Winter Bee School on Saturday! And thanks to the fabulous Tammy Horn for inviting us. As promised, here are the recipes for the dishes we made.

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The Bee’s Knees. Photo by JP.

Bee’s Knees

2 ounces gin
3/4 ounce honey syrup
1/2 ounce FRESH lemon juice

Combine in a shaker with more ice than you think you should have. Shake it like you mean it and strain into a glass. Garnish with a little piece of honey comb, if you want to get fancy.

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The Brown Derby. Photo by JP.

Brown Derby (or DerBEE, if you must)

1.5 ounces bourbon
1 ounce FRESH grapefruit juice
0.5 oz honey syrup

Rim a cocktail glass with honey along the inside edge. Set aside and let tendrils of honey run down the glass.

Rimming the glass with honey. Photo by Joyce Pinson of Friends Drift Inn Kitchen.

Rimming the glass with honey. Photo by Joyce Pinson of Friends Drift Inn Kitchen.

Combine all ingredients and shake, as above. You’ll probably want to taste it to see if it’s sweet enough, because grapefruit juice varies in its sweetness. Strain into the rimmed glass. Garnish with a lemon twist.

JP shows a package of Colonel's Honey Sauce, the stuff you get at KFC when you ask for honey. (It's 7% real honey!) Photo by Curtis "Cuzz" Bishop.

JP shows a package of Colonel’s Honey Sauce, the stuff you get at KFC when you ask for honey. (It’s 7% real honey!) Photo by Curtis “Cuzz” Bishop.

Honey Gastrique

The basic method: take about half a cup of honey and throw it in a medium-hot skillet. Stir until it begins to darken a little bit–DO NOT let it burn, or you’ll have to start over.

Add a half cup of vinegar–any will work, but white wine vinegar will let the flavor of the honey come through. Stir until combined.

Add whatever flavoring you want to add–a little bit of thyme, or maybe some red pepper flake. You could also add some fruit if you wanted.

Let this reduce by about half,  then strain and serve on pretty much anything.

I talk in a little more detail about gastrique in this post.

Jenny talks honey. Photo by JP.

Jenny talks honey. Photo by JP.

Honey Vinegarette

This is barely even a recipe. Remember that for most vinegarettes, a 3:1 ratio of oil to acid is what you want. Since we’re also using a pretty good amount of honey here, you might vary that. Taste as you go and remember that it’s always easier to add more of something than to take something out.

1 TBS honey
1 TBS Basalmic Vinegar
1 TBS white wine vinegar
1/4 cup olive oil
salt and fresh ground pepper to taste

Whisk all ingredients until emulsified. Toss with greens–this is particularly good on chiffonaded winter greens like kale or collards. You can top the salad with dried cranberries, red onions, and honey-glazed nuts.

Jenny and her nuts. Photo by JP.

Jenny and her nuts. Photo by JP.

Honey-Glazed Nuts

1 cup pecans (or any nuts, really)
1/3 cup honey
1 TBS butter
1 tsp salt
½ tsp cayenne pepper (or maybe a ¼ tsp. I like it pretty spicy but a ½ tsp might be too much for you. Or sub in 1 tsp rosemary for a different taste.)

Preheat the oven to 350 degrees. Combine honey, butter, salt and cayenne in a small saucepan and heat for a few minutes, stirring, until the honey and butter are blended. Toss nuts with honey mixture, stirring until well-blended. Spread nuts on a parchment lined cookie sheet in a single layer. Bake for 15 minutes. Let nuts cool completely. Serve as a cocktail snack or on salads.

 

2 Responses to Cooking with honey for the EKY Winter Bee School!

  1. Diana says:

    Lots of great honey stuff going on here.

  2. Bee-utiful recipes. Bee’s Knees and the vinaigrette are my fav’s. Thanks for sharing. :)

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