Friday, December 6, 2013

Winter Flavors, with Honey! from the Honey Feast Recipe Newsletter

Winter Flavors, with Honey! 
 
from the Honey Feast Recipe Newsletter

The festive feel in the air, gatherings with family and friends, and of course, the delicious holiday feasts are among the many reasons we look forward to the winter months. From decadent dishes to comforting drinks, the aromas and tastes of winter are unlike any other time of year.

This season, the National Honey Board and Melissa Bailey, author of the popular recipe blog Hungry Food Love, have created delectable honey-based drinks the whole family can enjoy! While eateries and coffee shops may draw us in with their seasonal offerings, nothing beats a warm, homemade drink with honey to get you through the cold winter days.

Stay warm this holiday season with our honey-inspired drinks!
 
Honey Caramel Coffee
(makes 4 servings)
  • 4 tbsp.  - honey
  • 1 tbsp.  - butter
  • ¼ cup  - heavy cream 
  • 1 dash  - salt
  • 4 cups - milk
  • 1 cup - espresso 
  • 1 tsp.  - vanilla extract
  • whipped cream (optional
For the honey caramel, add honey and butter into a small saucepan and heat over medium heat. Once the mixture dissolves, add the heavy cream and salt. Bring to a boil, stirring until mixture becomes a creamy caramel. Keep warm.
In a separate saucepan, heat milk over low-medium heat and bring to a boil. Add espresso and allow to heat through. Pour drink into four separate mugs. Add one tablespoon of the honey caramel into each drink and stir. Top with whipped cream if desired and drizzle more honey caramel on top of the whipped cream before serving.

Peanut Butter Hot Chocolate with Honey 
(makes 4 servings)
  • 4 tbsp. - honey
  • 4 cups - milk
  • 4 tbsp. - cocoa powder
  • 4 tbsp. - creamy peanut butter 
In a medium-sized saucepan, add milk and honey and heat over medium-high heat. When the mixture comes to a boil, add the cocoa powder. After cocoa dissolves, turn heat off and add the peanut butter. Stir the ingredients with frequent and quick strokes so that the peanut butter blends well and the hot chocolate reaches a creamy, thick consistency. Serve immediately.  

Apple, Pineapple and Honey Cider
(makes 4 servings)
  • 3 tbsp.  - honey
  • 2 medium  - apples, chopped
  • 1 cup - pineapple, chopped
  • 1 tsp.  - ginger, grated
  • 2 sticks - cinnamon
  • ½ tsp.  - ground nutmeg
  • ½ tsp.  - ground cloves
  • 4 cups - water
Place all ingredients in a medium-sized saucepan and heat over medium heat. Allow to boil for an hour.  After an hour has passed, test fruit with a fork; fruit should be very soft. Break apart the fruit with the fork to integrate the fruit's pulp into the cider. Cook for another 15 minutes. Serve hot.

White Chocolate Mocha with Mint and Honey Cream
(makes 4 servings)
 
  • 2 tbsp. - honey
  • 2 ½ cups  - whipped cream
  • 2 cups - milk
  • 1 cup -  white chocolate chips
  • 1 cup - espresso coffee
  • 1 tsp. - mint extract
  • crushed mints , (optional garnish)
Add the milk and 2 cups of the whipped cream into a medium-sized saucepan and heat over high heat. Bring to a boil. Add the white chocolate chips and one tablespoon of the honey. Turn heat down to medium-low and add the coffee and the mint extract. Cook for another 5 minutes.
For the honey cream, add ½ cup of the whipped cream and 1 tablespoon of honey into a small bowl and mix using an electric mixer. Keep beating until peaks form when you lift the beater. 
Pour the white chocolate mocha into mugs and top off with the honey cream. Garnish with crushed mints.

Spiced Mandarin Orange Tea with Honey
(makes 4 servings)
 
  • 4 tbsp. - honey
  • 12 mandarin oranges  - juice , (with the pulp)
  • 4 mandarin oranges - rind 
  • 4 cups - water
  • 4 - star anise pods
  • ½ tsp. - nutmeg, ground
  • ½ tsp. - cinnamon, ground
  • 1 - cinnamon stick 
  • 1 tbsp.- vanilla extract
  • extra cinnamon sticks, (optional garnish)
Place all of the ingredients in a medium-sized saucepan. Cover with lid and heat over high heat. Stir every so often and bring to a boil. Turn the heat to low and boil for another 30 minutes without lid, until all the flavors are well combined and the aroma of the spices is strong.
Before serving, strain the tea to remove the pieces of rind and any residue. Serve hot and decorate each cup with a stick of cinnamon if desired.
Coconut Cream Honey Eggnog
(makes 4 servings)
 
  • 3 tbsp. - honey
  • 1 cup - coconut milk
  • ½ cup  - condensed milk
  • 1 cup - evaporated milk
  • 2 - egg yolks
  • 2 tsp. - cinnamon, ground
  • 1 cup - rum, (optional)
Place the three milks, the cinnamon and the yolks in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 5 minutes. Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue. Store the eggnog in the refrigerator for 5 to 8 hours before serving.
*The rum can be left out for a non-alcoholic version.

Wednesday, October 30, 2013

Melissa's Honey Vanilla Squash Bread




Melissa's Honey Vanilla Squash Bread
Please notice that there aren't any of those usual spices like cinnamon, ginger, and nutmeg in this recipe. This is because those flavors while wonderful, cover the actual flavor and aroma of the honey and vanilla melding together with the butter and butternut squash. Trust me, something magical occurs! I made this with my own East Gloucester backyard honey www.abbotthoney.com and my own homegrown from seed Butternut Squash. You can make this with canned squash or pumpkin but next time you cook a butternut make sure you cook an extra one for leftovers and then make this bread! I also make my own vanilla extract from vodka and vanilla beans but you can use Vanilla Extract you get at the store, just make sure it isn't imitation. You won't be disappointed. 

Ingredients
1 cup - honey
1/2 cup - butter or margarine, softened
2 c. cooked homegrown butternut squash
4 - eggs
2 cups - King Arthur White Flour 
2 cups - King Arthur Whole Wheat Flour
4 teaspoons - baking powder
1 teaspoon - salt
2 Tbsp Pure Vanilla Extract

Directions
In large bowl, cream honey with butter until light and fluffy. Stir in Squash. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. Really Delicious!!


Butternut Squash from my Garden


Monday, October 7, 2013

Melissa's Lowfat Honey Applesauce Cake


Melissa's Lowfat Honey Applesauce Cake


We all know we want all that processed flour, fats, and sugars out of our diet and it is so wonderful that we can use Applesauce as a fantastic substitute for fat and some sugar. I added my own honey to this cake as a natural sweetener. I also wanted to incorporate some Oats because we all know how great Oatmeal is for you so I whizzed up some Oats in my Vita Mix to create my own flour and combined that with King Arthur Whole Wheat so as to have that whole grain goodness. You could use eggs if you desired by I used an Egg Substitute and I know some people have good success not using any eggs at all or using sour cream instead. I opted for the egg substitute  because I wanted the cake like consistency. The Almonds and Almond Extract (only use a very small amount) give the cake a nice flavor, something a little different. I don't want to make an icing, I want the cake to stand on it's own with taste, consistency, health benefits, and all round deliciousness so I decided to use a bundt pan to give the cake some shape and interest. This cake makes the house smell fantastic, there is nothing like an applesauce cake in the oven! Happy Fall!



Melissa's Lowfat Honey Applesauce Cake

1/2 c. eggbeaters or other egg substitute (equivalent of 2 eggs)
2. c. No Sugar Added Applesauce
3/4 c. Honey (I used my own backyard Honey available atwww.abbotthoney.com )
1 c. Oat Flour (I made this in my Vita Mix Blender from Oatmeal)
1 1/2 c. King Arthur Whole Wheat Flour
1 Tbs. Chia Seeds
1/2 c. chopped Almonds (or other nut)
1/2 c. dried cranberries (or other dried fruit)
3 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tbsp. Cinnamon
1/4 Tsp. Almond Extract

Combine Ingredients in a mixer (adding nuts and dried fruit lastly) and beat together slowly till throughly combined. Do not over beat. Pour into a greased bundt cake or tube pan and bake in a preheated 350 degree oven for 50 minutes.

Serve slices either plain or drizzled with a bit of honey.

Happy Baking,
Melissa Abbott



“Dance of the Honey Bee” | Moyers & Company | BillMoyers.com

“Dance of the Honey Bee” | Moyers & Company | BillMoyers.com




“Dance of the Honey Bee”

October 4, 2013
Bill presents and introduces the short documentary Dance of the Honey Bee. Narrated by Bill McKibben, the film takes a look at the determined, beautiful and vital role honey bees play in preserving life, as well as the threats bees face from a rapidly changing landscape. “Not only are we dependent on the honey bee for much of what we eat,” says Bill, “there is, of course, a grace and elegance they bring to the natural world that would diminish us all were they to disappear.”
Producer, Director, Photographer & Editor: Peter Nelson.
Narrator: Bill McKibben. Original music: John Powell. Audio: Merce Williams.
Intro Producer: Lena Shemel. Intro Editor: Paul Desjarlais.

Tuesday, September 17, 2013

TED TALK Video: Marla Spivak: Why bees are disappearing

Bees pollinate a third of our food supply -- they don’t just make honey! -- but colonies have been disappearing at alarming rates in many parts of the world due to the accumulated effects of parasitic mites, viral and bacterial diseases, and exposure to pesticides and herbicides. Marla Spivak, University of Minnesota professor of entomology and 2010 MacArthur Fellow, tries as much as possible to think like bees in her work to protect them. They’re “highly social and complex” creatures, she says, which fuels her interest and her research.


Spivak has developed a strain of bees, the Minnesota Hygienic line, that can detect when pupae are infected and kick them out of the nest, saving the resBees pollinate a third of our food supply -- they don’t just make honey! -- but colonies have been disappearing at alarming rates in many parts of the world due to the accumulated effects of parasitic mites, viral and bacterial diseases, and exposure to pesticides and herbicides. Marla Spivak, University of Minnesota professor of entomology and 2010 MacArthur Fellow, tries as much as possible to think like bees in her work to protect them. They’re “highly social and complex” creatures, she says, which fuels her interest and her research.

Wednesday, September 4, 2013

Fall Honey Recipes from National Honey Board



Pumpkin Honey Bread
(makes 2 loaves)  

  • 1 cup - honey
  • 1/2 cup - butter or margarine, softened
  • 1 can (16 oz.) - solid-pack pumpkin
  • 4 - eggs
  • 4 cups - flour
  • 4 teaspoons - baking powder
  • 2 teaspoons - ground cinnamon
  • 2 teaspoons - ground ginger
  • 1 teaspoon - baking soda
  • 1 teaspoon - salt
  • 1 teaspoon - ground nutmeg
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

Honey Citrus Soother
(makes 4 servings)
  • 3 - tea bags green or black
  • 1 - cinnamon stick
  • 3 cups - boiling water
  • 1/4 cup - honey
  • 1 cup - grapefruit juice
Place tea bags and cinnamon stick in a 1-quart tea pot. Add boiling water; steep 3 to 5 minutes. Remove cinnamon stick and tea bags; discard. Stir in grapefruit juice and honey.

Bee Birthday Cake
(makes 10 servings)  
  • Cooking spray
  • All-purpose flour, for dusting pans
  • 2 cups - white whole wheat flour, sifted
  • 2 teaspoons - baking powder
  • 1 1/2 teaspoons - cinnamon
  • 1/4 teaspoon - baking soda
  • 1/4 cup - butter, softened
  • 2 - eggs
  • 1 cup - honey
  • 1 teaspoon - vanilla
  • 2/3 cup - 1% milk
  • Frosting:
  • 8 ounces - cream cheese, softened
  • 1/4 cup - honey
  • 1/2 teaspoon - vanilla extract
Heat oven to 350°F. Spray two 8-inch cake pans with cooking spray and dust with all-purpose flour. Whisk together flour, baking powder, cinnamon and baking soda. In a stand mixer with a paddle attachment with electric beaters, cream butter on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add honey and vanilla and beat until smooth. On low speed, add flour mixture to mixer alternately with milk, starting and ending with flour mixture, and mixing just until blended. Portion batter into prepared cake pans, dividing it evenly. Bake 20-25 minutes or until top of cake springs back when lightly pressed. Cool cake in pans 15 minutes; unmold onto a rack and cool completely.
Frosting:
Beat cream cheese, honey and vanilla until light and fluffy. Spread half the frosting onto one layer, place second layer; on top and spread remaining frosting on top. If frosting is soft, refrigerate about 30 minutes or until frosting starts to firm up; cut into 10 pieces.

Chewy Honey Oatmeal Cookies
(makes 24 cookies)  
  • 1/2 cup - butter or margarine, softened
  • 1/2 cup - granulated sugar
  • 1/2 cup - honey
  • 1 large - egg
  • 1 teaspoon - vanilla extract
  • 1-1/2 cups - quick cooking rolled oats
  • 1 cup - whole wheat flour
  • 1/4 teaspoon - salt
  • 1 teaspoon - ground cinnamon
  • 1/2 teaspoon - baking soda
  • 1 cup - raisins, chocolate or butterscotch chips
In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth. In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips. Drop dough by rounded Tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown. Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet. Cool completely then store in an airtight container.

Hair Conditioner
 
  • 1/2 cup - honey
  • 1/4 cup - olive oil, use 2 Tbsp. for normal hair
Mix honey and olive oil. Work a small amount at a time through hair until coated. Cover hair with shower cap; leave on 30 minutes. remove shower cap; shampoo well and rinse. Dry as normal.

Tuesday, August 6, 2013

Honey Cherry Granola Bars



Honey Cherry Granola Bars
(makes 12-16 bars)

 
  • 1/3 cup - honey
  • 1/4 cup - butter, melted
  • 3 - egg whites
  • 1 teaspoon - cinnamon
  • 1/2 teaspoon - almond flavoring
  • 3 cups - low-fat granola
  • 1/2 cup - almonds, coarsely chopped
  • 3/4 cup - dried cherries
Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Friday, July 26, 2013

NoBo Magazine does an awesome Piece on "Moi" | Abbott Honey adds local flavor to your favorite summer treats

NoBo Magazine did a great Piece on Abbott Honey, Gloucester Gourmet, and Abbott Honey!
click this link to check it out:

Melissa's Lime & Mint Honey Iced Tea using Mint Infused Honey


Homegrown Mint Tea sweetened with Melissa's Mint Honey 
with fresh lime and fresh Mint garnish! 

I steeped a handful of chopped mint leaves in a quart+ of hot water for an hour, sweetened with 2 Tbsp of Melissa's Mint Honey and chilled with several squeezes of fresh lime. Served over ice cubes and topped with fresh mint! Delicious, calming, and invigorating


                          Melissa's Mint Honey $11.95 Lb + Shipping
                                                           

Made with Freshly Grown Gloucester Mint!


Sunday, July 21, 2013

LOCAL East GLOUCESTER MA Honey For Sale: Abbott Pure Honey $12.00 + shipping


Abbott Pure Honey
Gloucester, MA
$12.00 + shipping

                                                       


The Honey is from these hives!!

Friday, July 19, 2013

July 2013 Whats New in My Backyard Bee Yard - Robbing!!






Stuffed Grass into Entrance to reduce opening

Transfered some brood Frames from my two strong hives on right to hives on left. transfered a queen cell frame I found into the weaked middle hive which I think lost it's queen and was being robbed for several days. I reduced the size of the entrance and took off the top entrance. I had watched the hive being robbed but really didn't know what I was looking at as I have never had a robbing situation in my bee yard before. Bees were hovering madly around the hive and not coming in with pollen. They were just coming and going quickly. I decided to cut down the entrance to the hive by stuffing grass into it. This way a few bees could get in and out and it makes it easier for the guard bees to defend the hive. I took off the top entrance and I also took off the top super. I put a queen cell and some brood on a frame into the hive and I am hoping this straightens out the problem. Apparently I had a swarm and lost my queen. Could be that the queen that was left in the hive after the swarming never got going. If I ever have a situation like that again I am going to go in and take out some of the brood frames before the swarm and divide the hive. It was very congested in the hive and I could have done some more checker boarding earlier in May to prevent this situation. After reading Michael Bushes advice about transferring brood frames out of strong hives into weak hives, I am going to do this for a few weeks on the 3 weaker hives I have. I just keep remembering that I am working to help the bees and give them the tools they need to survive well. Cutting down entrances, putting brood frames into weak hives, and stopping the robbing are all new things for me but I think I did well when I worked with the hives and had a better overview of what I was needing to do. 
This book was invaluable for me this week: 


Monday, July 15, 2013

"Melissa's Mint Honey" from Fresh Mint in my Garden - FOR SALE $11.95 + Postage



Melissa's Mint Honey 
FOR SALE 
                                                             
$11.95 + $5.95 Postage

Mint Growing in my Garden
Next to some Marigolds

Mint in a Large Basket


Melissa's Mint Honey
$11.95 + Postage
                                                             
This Honey came out really well and tastes like an exquisite Mint Jelly! Fantastic as a condiment and incredible in your tea. Soothing Relaxing and Refreshing! Very Limited Amount Available

Rosa Ragusa Wild Beach Rose Honey FOR SALE - 1 LB Jars $11.95


CAPE ANN BEACH ROSE HONEY
1Lb Jar $11.95 + Shipping
                                                           

Early in July I gathered Wild Rose Petals
Gloucester, MA


The Roses Grow right out of the Sand on the Beach and along Waters Edge and I also have them in my Backyard.

Close up of Petals Gathered
The scent of the Wild Roses is intoxicating and combined with the Honey, it's a very special treat!

 Voila!!

The Fruits of My Labors!! Really Wonderful!!
I have some jars FOR SALE 
$11.95 per LB.
CAPE ANN BEACH ROSE HONEY