From: Cat Okita
Date: Mon, 23 Sep 2002 14:02:07 -0400 (EDT)
On Mon, 23 Sep 2002, MH Michael Hammer (5304) wrote:
> Having just completed this years honey harvest, I turn to the epicures of
> the list as I seek new and interesting ways to take advantage of my bounty.
> Anyone care to make suggestions?
Mmmmmm! Send some this way ;>
> I have both light (clover) and dark (goldenrod) honey. The honey is all raw
> (not heated or filtered through a fine/micron filter) and has only been
> filtered through cheesecloth.
Are you looking specifically for food, or are you interested in things
like mead, as well?
I'm not near my cookbooks, but the Welsh (for whatever reason) seem to
have a goodly number of honey-based recipies.
...and you can always make variants on baklava ;>
cheers!
From: Woodchuck
Date: Mon, 23 Sep 2002 16:34:42 -0400 (EDT)
Pastry, my man, pastry. Besides the baklava mentioned by Cat, poke
around in general in the Mediterranean world for proper uses of this
stuff.
I am of the opinion that anything made using honey, ground nuts,
butter and wheatflour will be edible.
Look into various strudles, including the more exotic Slavic (Czech,
Slovak, Slovenian) ones made of yeasted dough instead of philo
pastry. The Slovenes make a delectable one stuffed with ground
walnuts and honey. Czechs make a filling of ground poppyseed cooked in
heavy cream, sweetened with honey. (You will fail the piss test for
opium after a reasonable binge on this stuff.)
Picture of poppyseed-strudle (that black filling is THE STUFF)
http://seattletimes.nwsource.com/pacificnw/2001/1202/taste.html
Seattleans will track down that bakery. Chicagoans will visit
Vesecky's and send me a strudle.
(Spelling: "strudel" (pronounced "SHTROO del") is German.
"strudle" (pronounced "STROO dleh") is Czech.)
Maybe that Slovenian stuff is called "potica"? Here's a recipe
for a walnut filling that sounds good:
http://www.rangenet.com/recipe/recipe.cgi?MODE=2&INDX=26
The filling:
2# finely ground walnuts
l cup honey
l cup brown sugar
l/2 cup white sugar
l stick oleo
2 Tbsp cinnamon
l l/2 cans of evaporated milk (In thinning the walnut
mixture, you can use regular milk or half & half).
This recipe would be better (i.e. more Czech :-) by dropping the
oleo and using real butter, and dropping the canned milk and
using cream. Half&half is for use where non-Czech recipes say
"milk".
I have fond memories of basting a poppyseed strudle with heavy
cream as it baked for three hours. Oh, there is mercy on this planet
sometimes.
Do not overlook North African and Middle Eastern recipes. They
know their honey.
Anyway, here is an ad hoc use of honey:
STRANGE WOODCHUCK DESSERT:
Thin honey with slivovica (plum brandy). Use as a sauce over fresh
or stewed/baked fruit, like pears, apples, cherries. Let it
soak in.
© 1998-2005 Reeza.com
in association with
Ink Works
