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How Sweet It Is
Each variety of honey reflects the region from which it comes. The subtle differences in flavor come from the local flora.
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Courtesy the National Honey Board
Honey Barbecue Sauce
Try this sauce (see the recipe below) as a marinade or brush it onto meat on the grill.
Life is sweet – something I learned long ago from my grandmother, a honey connoisseur with a zest for life. Grandma Martha developed her discerning palate when she struck up a friendship with a serious honey producer in Wadena, Minnesota, who introduced her to a beautiful variety of honey, from light golden basswood to mahogany brown buckwheat and every delicious shade between.
Honey, at its best, is a true reflection of place; the flavor comes from what the bees harvest.
“There are over 300 varieties of honey produced in the United States,” says Jessica Schindler, marketing specialist with the National Honey Board. “Honey varieties run from water white to deep brown like molasses. It all depends on where the bees are collecting their nectar.”
By Lake Superior, honey flavors reflect the northwoods flora – perhaps red or white clover, basswood blossoms or blueberry flowers – and are gathered by a growing number of local hobbyist and professional beekeepers.
“I can’t remember the moment I decided beekeeping was interesting,” says Shannon Szymkowiak of Duluth’s Whole Foods Co-op, “but I did sign up for the beekeeping short course offered by the University of Minnesota, which I recommend to anyone who has a serious interest. “
Shannon, who manages promotions and education for the co-op, has been beekeeping for five years, with apiaries (a collection of hives) both outside the city limits and at her home in town. The popularity of beekeeping stretches far, she says. “It’s fascinating to learn that even New York City has a population of urban beekeepers.”
Shannon doesn’t let her honey sit and crystalize in the cabinet.
“I find I reach for honey to add a dimension of flavor to random dishes, like barbecue sauce. Or I might add a tablespoon of honey to cut the acidity of a tomato sauce. But one of my favorite recipes that specifically calls for honey is a delicious dessert couscous that can also be served as a breakfast dish.”
Jessica suggests that folks sample different varieties of honey. “You might taste buttery notes in avocado honey or the tang of orange blossoms or the scent of blueberry. Darker honey is ideal for more robust glazes and sauces, while lighter honey works well for delicate vinaigrettes. Honey is also a humectant, meaning it helps food retain moisture, which makes it especially important for baked goods.”
So, while traveling around the Lake, one way to bring home a local flavor might be to pick up a jar or two of local honey. Then come winter, you can savor the flavor of a Lake Superior summer. How sweet that is.
Fruit Couscous with Honey-Cinnamon Yogurt
- 1 c. unsweetened orange juice
- 1/4 c. water
- 1 Tbsp. honey
- 1 c. whole wheat couscous
- 2 c. strawberries, sliced
- 2 c. red seedless grapes, sliced
Yogurt topping
- 2 Tbsp. honey
- 1/2 c. plain Greek yogurt
- 1/2 to 1 tsp. ground cinnamon
Serves: As a main dish (like breakfast cereal), 4-6; as a side or light dessert, 6-8.
Heat the orange juice, water and honey in a saucepan over high heat until it comes to a boil. Place the couscous in a heatproof bowl, and pour the orange juice mixture over the couscous. Cover the bowl and steam for 5 minutes. After 5 minutes, remove the cover and fluff the couscous with a fork. Stir in the fruit. Cover and cool in the refrigerator (for faster cooling, spread the couscous on a baking sheet and place uncovered in the freezer). While the fruit couscous is cooling, mix together the yogurt, honey and cinnamon in a bowl. Drizzle the yogurt on the couscous and serve.
Shannon Szymkowiak adapted this recipe from one on MediterrAsian.com. “You can substitute fresh fruit with frozen fruit,” Shannon advises. “The heat from the couscous helps to thaw the fruit and release the juices for a great flavor. I like to use the Cascadian Farm Harvest Berry (frozen) mix when fresh fruit is not in season. This quick recipe can be eaten as a dessert, a snack or as a breakfast cereal. Using different juice and/or fruit combinations gives you nearly unlimited variety. Experiment to find your personal favorites with whatever fruit is in season.”
Honey Barbecue Sauce
- 1/2 c. minced onion
- 1 clove garlic, minced
- 1 Tbsp. vegetable oil
- 1 can (8 oz.) tomato sauce
- 1/2 c. honey
- 2 Tbsp. white vinegar (or flavored to taste)
- 2 Tbsp. minced parsley
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes.
You can marinate beef, chicken or pork in the sauce overnight in the fridge or brush on meat during barbecuing or broiling.
Source: National Honey Board, www.honey.com
Juli Kellner hosts “WDSE Cooks” on WDSE-WRPT public television station.