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13 answers 1986 views
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sdebrango

Suzanne is a trusted source on General Cooking.

added about 3 years ago

How about this great recipe!
http://www.food52.com/recipes...
Or this one;
http://www.food52.com/recipes...

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

Believe it or not, sdb, I was going to suggest the very same.

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added about 3 years ago

That honey poached pear recipe sounds delicious! Thanks!

Scan0004
added about 3 years ago

Even though that's a lot of honey, there's no rush to use it up. Honey will last for a very long time. Note that it may crystallize -- this is normal; it could be used to spread on toast, if you like it spreadable. If you want to pourable, set it in warm water and it will liquify. Also, use only clean utensils in the honey jar -- if it is contaminated it can spoil. There are stories of finding honey in the pyramids!

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 3 years ago

Not sure if I'm allowed to point you to something off of Food52 but I just published a receipe on Serious Eats for an ice cream made only with honey {no regular sugar} ~ http://www.seriouseats... there's a method in it where you caramelize the honey to get a taste and a concentration of honey that's a little different than using honey, straight up.

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added about 3 years ago

Susan, normally I wouldn't mind keeping honey around the kitchen, but I'm going to be moving in the upcoming months and I don't want to cart honey thousands of miles across the country!

Sit2
Sam1148

Sam is a trusted home cook.

added about 3 years ago

Baklava is great.
I'd just store it tho, as mentioned; honey keeps self stable for years.

Other daily uses. Use it with ham steaks sauteed with a finish of allspice, a hint of cinnamon and clove and honey to finally glaze the ham steaks.

Mix up some coleman's mustard with water and stir, stir, stir until hot and mix with honey for dipping sauce for carrot sticks, eggrolls, Dim Sum, or chicken strips.
Mix with soft butter and put in a bowl covered with plastic wrap in the 'fridge--or in wax paper as 'logs'; to use for muffins, toast or a peanut butter and jam sandwich--or toast.

Sit2
Sam1148

Sam is a trusted home cook.

added about 3 years ago

Yiniverse says: Susan, normally I wouldn't mind keeping honey around the kitchen, but I'm going to be moving in the upcoming months and I don't want to cart honey thousands of miles across the country!

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Are these sealed bottles? And do you have canned goods you need to rid yourself of before a move?
Homeless shelters and food banks are strapped for goods at this time.
Contact one in your area and drop of some of your unopened dried and canned goods.

Jess-otoole
added about 3 years ago

If you're feeling adventurous, you might want to try making a recipe in the October issue of Food & Wine Magazine for Confit of Guinea Hen Legs with Prunes and Honey. The sauce uses 1 cup of honey with prunes, ground ginger, and red pepper flakes so it's sweet with a bit of heat. I made the sauce and served it over seared lamb chops. My husband really liked it and I'll be posting about the recipe on my blog next week. http://www.foodandwine...

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added about 3 years ago

well, it's definitely the season for honey cake, though I'm not a fan. I do use hone in many everyday preparations however. I like to put a touch in my vinaigrettes. You can make a honey mustard dressing or other dipping sauce as well. It's great to sweeten herbal iced teas, in shakes, smoothies, and greek yogurt.

Ry_400
added about 3 years ago

What about this from dish - http://www.food52.com/blog... - posted by Amanda? Or you can add a bit to most salad dressings. I always add a squeeze when making a simple vinegarette. You drizzle on a biscuit or piece of toast, slattered in butter.

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added about 3 years ago

Do you have a crock pot? There are a lot of recipes for honey-glazed chicken in a crock pot, and they all use between 1/2-2 cups of honey.

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added about 3 years ago

I drizzle it over grilled stone fruit, put it in yogurt parfaits, use it instead of sugar in crisps and crumbles (or in combo with brown sugar), and my favorite is in lemon vinaigrette which I put on salads, orzo, scallops, chicken, etc. Honey lavender ice cream is always delicious too. I recently tried a lavender and meyer lemon ice cream which was pretty delicious (and honestly tasted like pinkberry to me because of the yogurt) http://meatballsandmilkshakes....