Honey, please?

Honey sweet
Honey sweet

Hello magical ones…

I have been inspired by the honey magic that took place at Wintercamp this year and have been continuing it at home.  I found some delicious local honey from the Chicago Honey Co-op, which I recommend highly for those in my area (check out their website, they have an interesting blog on beekeeping).  I also found a web site that will help you find local honey wherever you are!

I would like to gather some good honey recipes.  I see many on line but it is hard to determine the culinary quality on the page.  Do you have any “tried” recipes that feature honey which you’d like to share?  If so, please post them here.

I will share any mellifluous delights that I discover.

Much love to you and gratitude to the bees.

2 thoughts on “Honey, please?

  1. Here’s a recipe I used to make to take to Faire, and for period camping trips. It’s just as good cold as it is hot and it lasts a weekend without refrigeration without spoiling. It makes a great breakfast. Kind of heavenly porridge. You can substitute honey for the sugar but it’s not quite as good.

    Oaten Honeycomb

    2 cups flake oatmeal
    1/2 cup ground almonds (I generally use walnuts)
    2 cups milk
    3 heaped tbsp. sugar
    pinch ground cinnamon
    3 eggs, separated
    3 tbsp. honey
    2 heaped tbsp. raisins or the grated rind of one lemon
    3 tbsp. melted butter

    Bring the milk to the boil, sprinkle the flakemeal in, and cook slowly for about 15 minutes, stirring all the time. Leave to cool, then beat in one at a time the ground almonds, honey, sugar, raisins or lemon peel, cinnamon, melted butter and beaten egg yolks. Mix it all well and finally add the stiffly beaten egg whites. put into a buttered bowl or basin, cover, and steam over hot water for 1 1/2 hours. Turn out and serve it with warm melted honey or cream. It is more delicate in flavour if made with lemon peel.

    Roberta Colbert, Cloughjordan, Co. Offaly, b. 1884.

    From _A taste of Ireland in food and pictures_, Theodora FitzGibbon

Comments are closed.