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<\/p>\n <\/a><\/p>\n Ms. Simmons’ love of honey is clear from the outset. She leads the reader into the hive with an awe inspiring description of the life of these creatures, the organization of their society, and the division of labor between the queen, the male drones and female workers. It is all here, the world of bees, from their anatomy, to the queen’s virgin flight, to how they make their honey.<\/p>\n The section Tasting and Cooking with Honey<\/em> opens with a guide to forty American honeys from Acacia to Wild Oak. A profile of each honey includes its plant source, color, texture and flavor notes along with suggestions for how each honey is best used, a treasure trove of information. There are honeys here I have never heard of, and this book sent me to the market to start exploring and experimenting.<\/p>\n Honey is a little like olive oil; there are myriad varieties, over three thousand worldwide, each a reflection of its land of origin and the particular plant the bees visited. As with olive oil, the best way to get to know it is to have a tasting where you can compare color, flavor notes, texture and viscosity of a variety of honeys. Guidelines for a Honey Tasting<\/em> provides suggestions on how best to arrange a tasting and get started learning about this miraculous nectar. I have always thought that honey has a particular affinity for cheese, and I was pleased to read that Ms. Simmons agrees. I found the section Honey and Cheese Tasting<\/em> particularly illuminating, and her suggestion of pairing Sicilian orange blossom honey and Burrata is a stroke of brilliance.<\/p>\n No matter how you like your honey, there is something in one of the four recipe sections for you. In Breakfasts and Snacks<\/em> you’ll find everything from muffins to cornbread, popovers, quick breads, and more. The Flatbread with Melted Manchego, Rosemary and Honey<\/em> makes a great afternoon snack or appetizer for a summer meal.<\/p>\n In Main Dishes<\/em> are recipes for Pork Chops and Apples with Honey and Apple Cider Sauce<\/em>, Sweet and Sour Meatballs<\/em> (one of my favorites), and Chicken Stewed with Tomatoes, Green Olives and Orange<\/em>, a dish the author said was inspired by Chicken Cacciatore. The play of the acid of the tomatoes and white wine with the sweet flavor of honey and orange make a particularly pleasing and satisfying supper dish.<\/p>\n Salads and Vegetable Side Dishes<\/em> presents fifteen dishes that use honey in ways I never considered. Pear, Stilton, and Bacon Salad with Honey-Glazed Pecans<\/em> was my favorite in the chapter. Roasted Red Onion Wedges with Honey and Balsamic Vinegar<\/em>, Honey-Glazed Carrots with Oregano, and Moroccan-Style Stewed Tomatoes and Fennel with Honey and Preserved Lemon are also standouts.<\/p>\n The section entitled Sweets<\/em> is sweet indeed. From Honey Oatmeal Raisin Cookies<\/em> to Salted Honey Peanut Brittle<\/em>, every page holds something tempting. I started with the Honey Panna Cotta<\/em>; milk and cream are infused with cloves, cinnamon and orange and sweetened with honey. Sicilian orange blossom honey imbued this Italian classic with a soft, gentle sweetness that blended beautifully with the perfume of the spices and orange. The Velvety Honey-Chocolate Pudding<\/em> was as smooth as satin, a harmony of texture and flavor, the cocoa and chocolate marrying beautifully with Eucalyptus honey.<\/p>\n Throughout the book are sidebars with honey factoids, and every recipe is preceded by the author’s suggestions for the type of honey best suited for use in the dish. Each chapter finishes with Quick Hits<\/em>, bulleted suggestions for cooking with honey.<\/p>\n Photographs by Meg Smith reveal the glory that is the diverse world of honey. The book is packed with enticing shots of bees at work, jars of honey ranging in color from almost white to a deep amber and thick honey flowing from dippers. The shots of the recipes are lovingly styled by Nani Steele and thoroughly tempting. Throughout the book are drawings of bees and watercolors of the flowers that nourish them. Considering that our bee population is in jeopardy, this book is a most timely addition to anyone’s bookshelf. From the hive to your home, this volume has everything you need to choose and cook with the finest honey.\n<\/p>\n {Type of honey} – Panna cotta is the perfect canvas for your most delicious and precious honey. I like a mild, not overly sweet honey with floral notes such as orange or lemon blossom, lavender, star thistle, tupelo or fireweed.<\/em><\/p>\n Makes 4 to 6 servings<\/p>\n At a favorite Italian restaurant, I was once served a delicately set panna cotta spooned onto a large plate. A departure from the typical pudding cup serving, this is how I’ve been serving this simple dessert ever since. If preferred, the panna cotta can be made in individual pudding dishes or ramekins. However, I like the spooned version because it allows a large surface for a drizzle of honey to cascade in narrow rivulets down the sides of the pudding.<\/p>\n 1 cup half-and-half 1.<\/strong> Place the half-and-half, cream, cloves, cinnamon sticks, and orange zest in a medium saucepan and heat over medium-low, stirring constantly, until small bubbles appear around the edges. Cover and let stand off the heat for 15 minutes.<\/p>\n 2.<\/strong> Place 2 tablespoons of water in a small bowl or cup and sprinkle the gelatin evenly on the surface. Let stand for about 5 minutes, or until softened.<\/p>\n 3.<\/strong> Lift the solids (spices and zest) from the warm cream mixture with a slotted spoon. Add the honey and softened gelatin to the cream mixture and stir gently until the gelatin is dissolved.<\/p>\n 4.<\/strong> Pour into a shallow bowl, cover, and refrigerate for 2 to 3 hours, until set. For a delicate texture, serve panna cotta the same day. As it stands the texture will stiffen slightly.<\/p>\n 5.<\/strong> To serve, place a large spoon of panna cotta on a dessert plate and drizzle with about 1 tablespoon of honey. Surround with sliced peaches, strawberries, or Honey-Sweetened Fruit.<\/p>\n Honey-Sweetened Fruit<\/em> {Type of honey} Use a full-flavored, amber-hued honey such as eucalyptus, Christmas Berry (from Australia), buckwheat, mesquite, leatherwood, pumpkin blossom, or whatever you have on hand. Select a honey that has menthol, mint, vanilla, or spice flavor notes that seem to bring out the best in chocolate.<\/p>\n Makes 4 to 6 servings<\/p>\n For some reason, chocolate emphasizes the distinctive flavor notes in full-bodied honey. It is one of those pleasant yet mysterious taste sensations. This pudding is a family favorite and is one of the first recipes I teach my grandkids to make. It’s a winner every time.<\/p>\n \u00bc cup unsweetened cocoa powder 1.<\/strong> Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.<\/p>\n 2.<\/strong> In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend. Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.<\/p>\n 3.<\/strong> Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.<\/p>\n 4.<\/strong> Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.<\/p>\n Visit the author’s website at MarieSimmons.com<\/a><\/p>\nTaste of Honey:<\/em>
\n The Definitive Guide to Tasting and Cooking with 40 Varietals<\/em><\/h4>\n
\nCall it a convergence of events or call it synchronicity, but sometimes life has an exquisitely sweet harmony. For the last few weeks I have been consumed with thoughts of honey. I’ve been researching the state of the world’s bee population, along with the honey trade and manufacture. Right in the midst of it all I discovered Taste of Honey<\/em> by Marie Simmons. Ms. Simmons, cooking teacher, food writer and author of over twenty cookbooks, has produced a veritable compendium of honey.<\/p>\n
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<\/p>\nHoney Panna Cotta<\/em><\/h4>\n
\n1 cup heavy cream
\n3 whole cloves
\n2 cinnamon sticks
\n1 strip orange zest
\n2 tablespoons water
\n2 teaspoons unflavored gelatin
\n\u00bc cup honey, plus more for serving
\nHoney-Sweetened Fruit (recipe follows), for serving<\/p>\n
\nCombine 1 to 2 cups of sliced strawberries; a mixture of sliced strawberries, blueberries, and raspberries; or peeled and sliced ripe peaches or nectarines with 1 tablespoon of honey. Gently fold to blend and let stand at room temperature until ready to serve.<\/p>\n
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<\/p>\nVelvety Honey-Chocolate Pudding<\/em><\/h4>\n
\n3 tablespoons cornstarch
\n1 \u00bd cups milk
\n\u00bd cup heavy cream
\n\u00bc cup honey
\n2 squares (2 ounces) semisweet chocolate, chopped
\n1 teaspoon vanilla extract<\/p>\n
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