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Authors: Cal Orey

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BOOK: The Healing Powers of Honey
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A NEW CROP OF BEEKEEPERS
Currently, honey bees and beekeepers are being challenged, but that isn't stopping the skyrocketing number of beginning beekeepers from entering the bee culture. Flottum's classes are fuller than they have been in a decade, sales of beekeeping equipment are on the rise, and the sales of bees are not disappearing. If you think the up-and-coming beekeepers are country folk, think again. Meet the new urban beekeepers who live in Denver, New York, and Minneapolis, thanks to the relaxation of laws restricting beekeeping. And many of the people are women. “The greatest drive,” says Flottum, “is that people want more control in their lives . . . especially control over where their food comes from.”
As the years pass, by 2050 I sense that the honey—not unlike olive groves and cocoa plants and other foods, such as produce—will continue to be challenged by both Mother Nature and mankind. The demand may be higher than the supply, and this could be a good and bad thing. And, of course, I see more of a self-reliance trend happening, where people will make their own honey and grow their own food. It's self-preservation.
Meanwhile, researchers are busy as bees at work to find out why the busy honey bee is MIA, affecting beekeepers' livelihoods, the honey industry, and our crops that are at great risk due to lack of pollination if the honey bee becomes extinct. I do predict that despite today's plight of the honey bee, we will find a way to preserve the insect that is linked to the Earth. And geologist Jim Berkland, a dear friend and octogenarian, penned this poem for me and the sacred honey bee.
To Bee or Not to Bee
A bee in the Bible and its honey fills a need
Fulfilled when willed by beekeepers while aging up some mead.
The grape is fine to make some wine but honey is the way
To give a buzz so sweetly that you may be moved to pray.
 
The “Honey Wine,” historically, dates back five thousand years.
When English chose to hit the “sack” they didn't pick some bears;
What would succeed was knightly mead, fermented and well aged.
But who knew that the New World raised no single honey bee;
They came when tourists tired of fighting skeeters and the flea;
We bless some bugs, especially when they help plants pollinate;
When honey bees arrived, they thrived in hives and Utah State.
 
Acacia or tupelo honey soon found clover was the rage;
Then heather or the leatherwood would soon complete with sage.
But now the “empty hive syndrome” leaves beekeepers little plan;
We hope our honey bees survive, and survive beyond the time of man.
 
—Jim Berkland, Geologist
Glen Ellen, California
In chapter 17: “The Joy of Cooking with Honey” I am as excited as a virgin queen bee in flight to share cooking tips with you. You may not know that there is a whole new world out there, which you will discover when you realize that yes, you can cook and bake with the golden nectar.
UN-BEE-LIEVABLE HEALING HINTS TO CATCH
There are three groups of beekeepers: hobbyists, part-timers, and commercial beekeepers.
A commercial beekeeper maintains 300 or more bee colonies.
The top five honey-producing states are North Dakota, South Dakota, Florida, Minnesota, and California.
One-third of our diet comes from insect-pollinated plants.
Research is ongoing on the West Coast and East Coast and around the world to find out what is causing the bee colony numbers to decline and how to solve the problem.
A new crop of beekeepers in cities is cropping up as people are taking an interest in growing their own vegetables and producing their own honeys.
CHAPTER 17
The Joy of Cooking with Honey
If you have no honey in your Pot, have some in your Mouth.
—Benjamin Franklin
1
 
 
 
 
 
In the spring of 1999, after two trips to Lake Tahoe, I found a new bee-like refuge amid tall trees and water. On the south shore, an Old Tahoe–style cabin nestled in pine trees caught my eye. Its charm was wood paneling, high beamed ceilings, and a rock fireplace with a quaint kitchen for a queen bee or human with bee-like traits. Once again, and maybe for the last time, I migrated, seeking a home and a place to produce and housekeep like a queen bee.
It was a treacherous trek: about 200 miles in midsummer without air-conditioning traveling through Sacramento (105 degrees). My cat, Alex, 13, and Brittany, Dylan, 9, coped with the challenge of the heat; I lost my 5-year-old beta, Shakespeare, to fish heaven. Still, like a strong and steadfast colony we survived the harsh elements of nature and arrived at our designated destination.
During my past travels and present journey through Honeyland, I've learned that the hardworking little honey bee is a big deal to our health and well-being. Honey is a growing trend in cooking and baking—and people need to get this fact. What's more, honey has the ability to absorb moisture. Simply put, this food of the gods can make your breads, cakes, candies, and cookies keep fresh and moist longer. That's as good as it gets.
MEDITERRANEAN DIET SHOPPING LIST
Did you know that honey can be used in breakfast, appetizers, sauces, vegetables, and entrees as well as desserts? The best part is, by teaming honey with common Mediterranean foods you can enjoy a way of eating for life without dieting. (In chapter 6: “The Mediterranean Sweetener” I provide a chart of specific common foods and flavors of the Mediterranean diet pyramid.)
The first step to Mediterranean cooking is having the right foods right on hand. Below you'll find common staples found in Mediterranean kitchens—straight from the Mediterranean Foods Alliance, an Oldways Program.
On the Shelves
Beans and legumes: chickpeas, cannellini beans, fava beans, kidney beans, lentils, peanuts
Breads: dried bread crumbs, foccacia, lavash, pita
Canned fruit
Canned seafood: anchovies, clams, salmon, sardines, tuna
Canned vegetables
Capers
Dried fruit
Garlic
Grains: bulgur, couscous, cornmeal, farro, millet, oats, polenta, rice, quinoa, semolina
Honey
Nuts: almonds, hazelnuts, pine nuts, pistachios, walnuts
Oils: canola oil, extra-virgin olive oil, hazelnut oil, walnut oil
Olives
Onions
Pastas (all types)
Potatoes
Raisins
Salt: kosher, sea, and iodized
Spices: basil, bay leaves, black pepper, celery seed, cinnamon, cloves, coriander, crushed red pepper, cumin, curry powder, dill, fennel seeds, garlic powder, ginger, oregano, paprika, rosemary, saffron, sage, sesame seeds, thyme, turmeric
Tahini
Tapenades
Tomato Products: canned tomatoes, tomato sauce, tomato paste, sun-dried tomatoes
Vinegars: balsamic, champagne, cider, red wine, sherry, white wine
In the Fridge
Cheeses
Eggs
Fresh fruit
Fresh meat and poultry
Fresh seafood
Fresh vegetables
Fruit juice: grape, orange, pomegranate
Hummus
Lemon juice
Milk
Yogurt
In the Freezer
Frozen fruit
Frozen seafood
Frozen vegetables
Sorbet
HONEY WITH MEDITERRANEAN HEART AND SOUL
Here are some of the best baking and cooking honeys at a glance that you should know about before you fly into your kitchen. (For more information, go back to chapter 7: “Healing Honey Varieties.”)
Honey
Flavor
Uses
Alfalfa
Mild
Desserts such as cookies and tarts
Basswood
Fruity
Mixed with butter for a spread
Blackberry
Sweet, fruity
Cobblers, pies, smoothies
Blueberry
Fruity
Muffins, scones
Buckwheat
Strong
Sauces, molasses cookies, gingerbread
Clove
Sweet
Salads, breads
Clover
Sweet
Glazes for ham
Cranberry
Fruity and tart
Breads, fruitcake, glazes for poultry
Eucalyptus
Strong, earthy
Glazes for poultry, salad dressings
Goldenrod
Floral, spicy
Breads, cakes, cookies
Lavender
Strong, rich
Glazes for poultry, breads, muffins
Lemon
Citrusy, tart
Cakes, cookies, muffins
Orange Blossom
Citrusy, sweet
Glazes for fish, poultry, muffins, pies
Raspberry
Floral, fruity
Cakes, muffins, vinaigrettes
Sage
Herbal
Glazes for meat and poultry
Sourwood
Sweet, spicy
Breads, cakes, cookies, cream soups, glazes for meat or poultry
Tupelo
Fruity
Biscuits, muffins
Wildflower
Floral, sweet
Breads, cakes, cookies, shortbread
THE HONEY BAKING RULES YOU'LL KNEAD
Finding recipes that use honey was not a task—but it took me a while to get down the tricks of the trade when switching to honey and/or lightening up or losing the sugar for good. You'll discover that foods will stay fresher longer, but also, honey lessens that crumbly texture in cookies and scones. And because of its high fructose content, honey has more sweetening power than sugar, so you'll use less and reap healthier foods.
Here, take a look at five savvy tips, gleaned from Honey Ridge Farms, that'll stick like bee glue once you start cooking with the super sweetener:
1.
Substitute honey for up to half the sugar. With trial and error, honey can be switched for all sugar in some recipes.
2.
Reduce the amount of liquid in the recipe by ¼ cup for each cup of honey used.
3.
Add ¼ to ½ teaspoon baking soda for each cup of honey used.
4.
Reduce oven temperature by 25 degrees to prevent overbrowning.
5.
One 12-ounce jar of honey equals a standard 8-ounce measuring cup.
During my adventures in Honeyland, I got stuck on the Ancient Roman Cheesecake recipe in chapter 2, since it calls for grams in its ingredients. I needed a human converter. Then, I stumbled upon some honey conversion charts that are buzz-worthy.
B
EE
H
ONEY
HONEY VOLUME VS. WEIGHT CONVERSIONS
CONVERT CUP OF HONEY INTO GRAMS, OUNCES, OR TABLESPOONS
HONEY EQUIVALENT MEASUREMENTS
(
Source:
Courtesy
www.traditionaloven.com
.)
So, now that I cook and bake dishes with a variety of honey varietals, it's a sweet leap I'd like you to try. Here, this tantalizing recipe from a spa chef will nudge you to join us and enjoy the adventure cooking and baking on the long and winding honey brick road.
Grilled Chicken with Tangerine Honey and Chipotle Glaze, Olive Oil Crushed Potatoes, and Green Beans
FOR THE GLAZE
2 cups fresh tangerine juice
5 tablespoons honey
2 tablespoons finely grated tangerine peel or Mandarin
orange peel
2 teaspoons minced canned chipotle chilies in adobo
sauce (Chipotle chilies are dried, smoked jalapeños
canned in a spicy tomato sauce, which is called adobo.
They are available at some supermarkets, specialty
food stores, and Latin markets.)
 
Boil juice and honey in heavy, medium-size saucepan until reduced
cup, about 20 minutes. Mix in grated peel and chipotle chilies.
FOR THE CHICKEN
1 cup fresh tangerine juice or orange juice
cup chopped fresh parsley
cup chopped fresh cilantro
1 tablespoon minced garlic
3 tablespoons chopped fresh thyme
2 tablespoons EVOO
2 tablespoons finely grated tangerine peel or
Mandarin orange peel
4 boneless chicken breasts
1 teaspoon coarse kosher salt
 
Combine the juices, herbs, garlic, oil, and orange peel in a bowl and blend. Add chicken and coat with marinade. Cover; chill at least 4 hours and up to 1 day, turning occasionally as necessary.
Prepare the barbeque grill to medium heat. Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 15 to 18 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side.
 
FOR THE POTATOES
2 cups of fingerling potatoes, washed
Water to cook potatoes
¼ cup EVOO
1 tablespoon kosher salt
Black pepper to taste
2 tablespoons chopped fresh chives
 
Place the clean potatoes in a 3-quart saucepan; cover with cold water. Place on the stove over medium-high heat. When water boils, reduce to a high simmer. Cook until the potatoes are soft. This should take about 20 minutes. Drain and discard the water.
Place potatoes in a bowl and crush with a fork. Once they are pretty well crushed and chunky, add the EVOO, salt, pepper, and chives. Continue to mix until all combined. Check seasoning as desired.
 
FOR THE GREEN BEANS
1 cup green beans such as blue lake beans
Water to cook beans
2 tablespoons EVOO
1 tablespoon shallots
Kosher salt
Black pepper to taste
Place a 2-quart saucepan on the stove, bring to a boil, and add the cleaned green beans. Cook for 1 to 2 minutes to soften and blanch the beans. Remove the beans from the water and place them in a bowl of ice water to shock them or stop the cooking.
When ready to serve, in a large skillet: Heat the oil, add the shallots and the beans, and sauté over mediumheat, turning often. Once they are hot, add the salt and pepper to taste. Remove from the pan and serve immediately.
 
TO SERVE
Serve the grilled chicken breast with olive oil, mashed potatoes, and green beans. You may want to coat the chicken with the glaze before serving. Makes 4 servings.
(Source: Jamie West, Executive Chef,
Ojai Valley Inn & Spa.)
Now that you've learned everything you want to know about healing honey but were afraid to ask, it's time to bring in the sweet recipes for your sweeter life, in part 8: “Honey Recipes.”
BOOK: The Healing Powers of Honey
8.66Mb size Format: txt, pdf, ePub
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