New This Month

Have You Tried Cooking with Honey?

Everyday Food, October 2010

What It Is
Thick, syrupy honey is made by honeybees from flower nectar -- its color and flavor are determined by the blooms the bees visit. Clover, alfalfa, wildflower, and tupelo are a few of the more than 300 types of honey produced in the United States. Honey contains enzymes, vitamins, minerals, and amino acids.

Buying and Storing
Find local honey at farmers' markets and roadside stands. Common varieties, such as clover and orange blossom, are available at any supermarket. Look for "100% pure honey" on the label; avoid those that list corn syrup or other additives. Store honey in an airtight container, up to 2 years.

How to Cook with It
Think outside the teacup. Try adding honey to a marinade for pork tenderloin or ribs. Use it to sweeten mustard or peanut butter for an easy dip. Drizzle honey over fresh fruit, like bananas, pears, or oranges, or onto ricotta cheese for a light dessert. Honey is sweeter than sugar (good to know when measuring), and it helps keep baked goods moist longer than other sweeteners. Pale-colored honeys are generally mild in flavor; dark ones can be richer and more complex.

Honey Goes with:

  • ricotta, goat cheese, and blue cheese, such as Gorgonzola
  • bananas
  • citrus fruits
  • pears
  • sweet potatoes
  • carrots
  • ginger
  • mint, thyme
  • chicken, pork, lamb
  • nuts
  • brandy, rum, Cognac
  • vanilla
  • dark chocolate

Honey-Pecan Granola
Honey-Roasted Vegetables
Honey Marinade
Sweet-and-Sour Chicken Wings
Frozen Honey Cream

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