The Honey Cottage Master List for Raw Honey

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I LOVE HONEY!! If you have been able to come to The Honey Cottage you know how much I love honey and how much I use it. We are all passionate about beekeeping, bees, and honey here at The Honey Cottage. I get all excited about how each honey is different, tastes amazing, and how wonderful it is to use in your everyday life. The biggest question I get is what is my favorite honey? I no longer can answer that question like I used to; I had a huge bias with the honeys we were getting from our hives for years. These last several years we have not been able to take much honey from the hives, but the little tastes we get are phenomenal. My favorite honeys are all of them, but I have my favorites for different reasons and here is my master list. Feel free to send me messages if you have other unique ways to use one of these special honeys!

Wildflower, that secret blend of flowers that only the bees know for sure, honeys are ones that I use most commonly in all of my cooking because the flavor and the sweetness stands out more in my recipes; spaghetti sauce, muffins, my granola, sweet and sour sauce, BBQ sauce, and for my honey beef and broccoli. I also do not have to use as much in my recipes, I have found that I can actually use a little bit less of the honey, but still get the same sweetness.

The Colorado mountain honeys, clean fresh and pure, fireweed, alpine wildflower, and honey dew are my favorite for teas, coffee, yogurt, oatmeal, and on meats. I like the subtle sweet flavors they add to foods.

Super nutritional and dark buckwheat honey is one that I drink during cold and flu season to boost my immune system and coat sore throats. I really love using this one in tea the most or in muffins. We are playing with a BBQ sauce recipe to see how it tastes, check back to see if it works!!

Fantastic fruit honeys like blackberry blossom, blueberry blossom, raspberry blossom, orange blossom, pumpkin blossom, and cranberry blossom honeys are so good in yogurt, on fruit, in tea, and on toast. I also really love using these honeys in homemade bread or dinner rolls because the flavor is more intense…so good!!! I also like to use these honeys in my salad dressing to add more flavor.

Familiar alfalfa and clover or clover honeys are super light so I love to use these on bagels, cornbread, and on biscuits. I use these two for flavor more than for sweetening. It seems when I cook with these honeys I have to use more to get the sweetness that I like. So I will not use these as much for cooking.

The exotic dark robust goodness of eucalyptus, avocado, and thyme honeys is that they are amazing in sauces, on English muffins, making whipped butters, drizzling on pancakes, flavoring my water, and making cream cheese spreads. These honeys are ones that produce unique dark mead for mead makers as well.

Colorful by taste sage, tupelo, sourwood, and acacia are gourmet honeys that I use for tea and coffee, French toast, smoothies, and on biscuits the most because I love the flavor they offer. These are also honeys that are used a lot for mead makers because of the subtle flavor they offer.

Mysterious meadowfoam is one that is a super amazing honey because it naturally has a hint of vanilla or as Frank argues marshmallow. So I add this to my cake recipes, my cupcakes, frosting, raw food bars, and for my honey chocolate coconut balls.

Striking Cactus blossom is a honey that naturally crystallizes right away so I prefer to put this one on chicken, oatmeal, or anything warm that naturally liquefies it. I also love to eat this with a spoon; crystallized honey is like candy for me!

We love our 100% cotton honey with its unique spicy flavor; next year we are hoping to kick it up a notch and get the cotton polyester blend. (Little bee humor)

Don’t take my word on how to use these amazing raw honeys. Come into The Honey Cottage and try these for yourself. You will bee glad you did!

From our hive to yours,

Bee Queen

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Honey Apple Cake

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My favorite thing to do for the holidays is to bake. I love waking up on a holiday to sweet treats that we have made as a family. I enjoy this recipe because for me it is comforting and makes everything seem more peaceful. Serve this with eggs and some orange juice and you have a complete breakfast or you can serve this with brunch. I noticed that once it bakes that the brown sugar will make a little river through the cake. If you want to prevent that, lightly swirl the topping into the top layer of the cake.

Ingredients:

Filling:

3 large granny smith apples

½ Tbsp. of apple pie spice

½ Tbsp. cinnamon

½ cup honey

½ cup butter

Cake:

Wet

2 eggs

1 ½ tsp vanilla

1 cup milk

1cup coconut oil

1 cup honey

Dry

3 cups of flour

½ tsp of salt

3 tsp of baking powder

Topping:

½ cup of room temperature butter

1 ½ cups coconut sugar

2 tsp cinnamon

Directions:

-Turn on your oven to 350 degrees F.

-First, cut up the apples and dice them into medium cubes. Put them in a sauce pot and add the apple pie spice, the cinnamon, honey, and butter. Turn on medium heat and cook for approximately 15 minutes or until the apples are soft, once done put apples aside.

-Take the eggs, vanilla, and milk and mix it together. Then add the oil and the honey and mix thoroughly together. In a separate bowl mix the flour, salt, and baking powder. Then add the liquid to the dry; mix together for about 2 minutes until everything is nice and mixed. Oil a 9X13 pan; add half the batter to the pan and evenly spread out. Add the apple filing evenly in a nice layer. Pour the rest of the batter on top to cover the apples.

-For the topping; take the butter, coconut sugar, and cinnamon and blend thoroughly. Then add to the top of the cake evenly. Bake for 35 minutes. Let cool for 15 before serving. ENJOY!

Tips:

  • Instead of the apples add a thin layer of jam in the middle
  • Sprinkle some of the topping in the middle layer and the other half on top to cut down the river affect.
  • Add a scoop of ice cream and serve it as a dessert

Honey Goat Cheese Dip

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I LOVE DIP!!! It adds a totally new flavor to what you are eating and I really love that. To me nothing celebrates fall better than food that has cranberry orange in them. This recipe is one of my favorites because you can make it into a dressing and also a spread. Nothing beats having a versatile recipe in your cook book! I have found that using canned mandarin oranges adds more flavor then the fresh or frozen. I really like the orange flavor to come out in this recipe, so if you do not want to use the mandarin oranges add a touch more orange oil. You can also use Honeyville’s seasonal flavor cranberry orange whipped honey too! This is only available until Christmas so try it and stock up on it now!!

Ingredients:

10.5 ounces of goat cheese

½- 1 Tbsp cinnamon to your taste

½ cup honey

½ tsp. organic orange oil

1/3 cup cranberries

1/3 cup walnuts

¼-1/3 cup mandarin orange slices

Directions:

Place the goat cheese, cinnamon, honey and orange oil in a blender and blend for 2 minutes. Then add the cranberries and walnuts and blend for 30 seconds to a minute; depending on how chunky you want it. Put the dip in a bowl that you will be serving in and fold the mandarin orange slices into the cheese mixture. Put in the fridge for 2 hours for it to firm up and serve with your favorite fruits, vegetables, and crackers. Also, tastes good on chips! ENJOY!

Tips:

-Add 2 Tbsp of mandarin orange juice to make the dip into a dressing

-Add 4 ounces of cream cheese to make the dip into a spread

-Try pecans instead of walnuts