Recipes Cooking: honey

Showing posts with label honey. Show all posts

Friday, April 11, 2014

SANDRAS HOMEMADE ALASKA FIREWEED and CLOVER HONEY

A very easy recipe to make
and youll have year-round homemade honey...

Yields: [Appx. 8 (½-pt.) jars]
Prep: 10 Mins. |
Cook: 10 Mins.

Posted by Sandra

SPECIAL EQUIPMENT:

3 large pots
Sterilized canning jars and lids, with rims. (boil for 10 minutes, and air dry on a clean towel)
Cheesecloth

INGREDIENTS:

30 pink clover blossoms, (1” in diameter)
20 white clover blossoms, (1” in diameter)
25 fireweed blossoms, (the fuller, darker, and richer looking the better)
1 teaspoon alum
5 lb. bag white sugar
3 cups boiling water

METHOD:

Begin boiling 3 cups of water, in a medium saucepan.

Meanwhile, remove stems from fireweed, reserving just petal shoots. Gently rinse all blossoms in colander with cold tap water.

Place all ingredients except boiling water into a large heavy-bottom pot. Pour the 3 cups of boiling water over ingredients, and let steep for 10 minutes. Turn heat on under large pot to high, and bring to boil, and then let it continue to do so for 10 minutes.

Wild Alaska Fireweed Blossom

Meanwhile, get another large pot and secure cheesecloth over the top (I do so by tying it to the side handles, or secure it with a large rubber band). Carefully pour the mixture, straining it into another large pot. Gently twist the top of the cheesecloth to get any excess honey out, prior to tossing residual blossoms.

In another large pot, begin boiling enough water to submerge honey jars to sterilize (you can do so in batches if your pot is not large enough to hold 8 (½-pt.) jars at once).

Wild Alaska White Clover Blossoms

Meanwhile, gently ladle hot honey into canning jars. Clean rims of jars of any drips, and secure rims and lids. Once water is boiling, carefully place jars into water bath, and once boiling continue to do so for 10 minutes.

Remove jars using tongs onto a clean, dry towel to cool, and then tightly secure lids after 30 minutes of cooling (you should hear pings when they seal). Once cooled, ‘label and date’ the jars of honey and place in pantry – enjoy as you would any other store-bought honey product!

Sunday, March 16, 2014

Honey Chicken

Honey Chicken

Ingredients

Chicken breast ½ kg
Ginger garlic paste 1 tbsp
Soya sauce 1 tbsp
Vinegar 2 tbsp
Honey 4 tbsp
White pepper ¼ tsp
Black pepper ¼ tsp
Salt to taste
Olive oil 2 – 3 tbsp
Worchester sauce 1 tbsp
Red capsicum 1
Wooden sticks as required

Method
Cut ½ kg chicken breast into slices.Marinate chicken with 1 tbsp ginger garlic paste and salt to taste for 5 – 6 minutes.Now add 4 tbsp honey, 1 tbsp soya sauce, 2 tbsp vinegar, ¼ tsp white pepper, salt to taste and ¼ tsp black pepper. Keep it aside.
Cut red capsicum into small cubes, now thread chicken pieces in wooden skewers altering with capsicum cubes. Heat oil in a grill pan, cook prepared stick from all the sides till golden brown, serve with boiled rice.

Saturday, March 15, 2014

SANDRA’S ‘GO TO’ HONEY and RED WINE VINAIGRETTE

In 5 minutes you can prepare

this phenomenal vinaigrette

that pairs superbly with most

any tossed salad...

Yields: 1 cup

Prep: 5 Mins.

INGREDIENTS

1/4 cup red wine vinegar

1/4 cup honey

1 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon white pepper

½ cup light olive oil

METHOD

To make the vinaigrette, in a blender, combine red wine vinegar, honey, garlic, kosher salt, and white pepper.

Place lid on blender and blend on high. While blender is running, remove center of lid and add oil in a steady stream, and run until vinaigrette is emulsified.

Vinaigrette can be stored in refrigerator for about 2-3 weeks. Shake well before serving. ~ Enjoy!