Honey 3 Ways

by Lindsay Dault, Country Bee Honey Farm | photo by Janis Jean Photography –

Whether baking, grilling or roasting, honey makes an amazing addition to so many of your regular recipes. Did you know that honey is the only food that doesn’t spoil? Being a naturally hygroscopic food, honey absorbs moisture from its surroundings. This is why people choose to use this natural sweetener over sugar in many recipes. It will even keep your baked goods moist for a longer period of time.

Honey can come from a variety of floral sources, with each giving you a completely different taste experience. Cooks love using buckwheat honey when wanting to create a strong and robust flavour profile, whereas drizzling delicate fireweed honey over a piece of brie will add soft and sweet notes to your cheese platter.

EMPRESS LAVENDAR LEMONADE

Your favourite childhood treat, reimagined. The freshness of homestyle lemonade sings alongside the lightly floral lavender honey, keeping you coming back for more. Cocktail created at Q Bar, Fairmont Empress Hotel.

2 oz Empress 1908 Gin
1 oz Country Bee lavender
infused honey syrup
(60% honey mixed with
40% water)
2 oz homemade lemonade
sprig of lavender

Fill a stemless wine glass with crushed ice. Shake lemonade and syrup on ice and strain into the glass. Layer Empress 1908 Gin on top and add more crushed ice. Garnish with a lavender sprig.

VANILLA PANN COTTA WITH STRAWBERRY ROSEMARY COMPOTE

1 packet gelatine
2 cups 35% cream
1/4 cup white sugar
1/2 vanilla bean
1/4 cup Country Bee small batch honey
1 sprig rosemary
10 pureed strawberries (approx. 1.5 cups)

Panna Cotta
Follow gelatin instructions as per package and put aside.
Place the cream and the sugar in a saucepan. Scrape the seeds from the vanilla bean into the cream, and then add the pod. Gently bring to a simmer, stirring so the sugar dissolves.
Discard the pod. Pour the mixture into a stainless steel bowl. Stir in the gelatin liquid and whisk until dissolved. Place the bowl over a second, large bowl of ice. Whisk gently until the cream mixture cools and thickens enough to coat the back of a spoon, about 5 minutes. Divide the mixture among 6 ramekins and chill overnight.

Compote
Combine the pureed strawberry, Country Bee honey and rosemary in a saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer. Reduce the liquid by half, remove rosemary while still warm and liquid. Set aside to cool.

Plating and Garnish
Place the ramekins in warm water to help release from the sides. Use a knife to gently pull the panna cotta from the side of the ramekins, turn upside down and gently place on a plate. Put a generous dollop of puree next to the panna cotta and garnish with a sprig of rosemary and a quartered strawberry. Drizzle some more honey overtop of the panna cotta and serve.

BAKED SALMON WITH COFFEE DIJON GLAZE

1/4 cup butter, melted
3 tbsp Dijon mustard
2 tbsp Country Bee coffee
infused honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
2.5 tbsp chopped fresh parsley
Four 4 oz fresh salmon fillets
dash of salt & pepper
1 lemon (garnish)

Prep time – 20 min.
Cook time – 12-15 min.
Ready to enjoy – 35 min.
Preheat oven to 400°F.

In a bowl, stir together butter, mustard and the Country Bee coffee honey. Set this aside for now.

In another bowl, mix together the bread crumbs, pecans and parsley.

Brush each salmon fillet with the honey mustard mixture.

Sprinkle the tops of the salmon fillets with the bread crumb mixture.

Bake the salmon for 12-15 minutes in the preheated oven, or until it flakes easily when scraped with a fork.
Season with salt and pepper and garnish with lemon wedges.

Serve and enjoy!

 

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