Read The Healing Powers of Honey Online

Authors: Cal Orey

The Healing Powers of Honey (33 page)

Chocolate Honey Brûlées
1 can (12 oz.) evaporated milk
1 cup whole milk
2 eggs
½ cup honey
1 tablespoon cocoa powder
2 teaspoons grated orange peel
1 teaspoon vanilla
3 tablespoons sugar
In a medium bowl, whisk together evaporated milk, milk, and eggs until well-blended. Mix in honey, cocoa powder, orange peel, and vanilla. Divide mixture evenly between 4 (¾ to 1 cup capacity) oven-proof custard cups or ramekins. Place custard cups in a baking pan. Fill pan with boiling water to reach halfway up cups. Bake at 325ºF 1 hour, or until knife inserted in center comes out clean. Remove cups from baking pan and allow to cool. Cover and refrigerate custard cups until chilled, 4 hours or overnight. Before serving, sprinkle sugar evenly over tops of custards. Place cups under broiler; cook until sugar melts and caramelizes. Make 4 servings.
 
(
Source:
National Honey Board.)
Coconut Custard Pie
Sure, this type of pie contains sugar and saturated fat, but it's also got protein, calcium, and other minerals, as well as being lower in calories than other pies, such as creamed varieties. If savored in moderation, a small slice isn't a bad thing. Sweets eaten sparingly are included in the traditional Mediterranean diet (it includes eggs) and are not off-limits to the French. Coconut boasts a delightful taste and chewy texture and a bit of dietary fiber and zero cholesterol.
1 store-bought piecrust
cup granulated sugar
–½cup organic whole milk (or
2 percent organic low-fat milk)
2 tablespoons whole-wheat flour
2 tablespoons European-style
butter, cubed
2 large brown eggs, beaten
2 teaspoons orange blossom honey
1 teaspoon orange blossom
honey
1 teaspoon pure vanilla extract
Nutmeg
1 cup (plus
to ¼ cup for
topping) shredded coconut,
premium brand
Whipped cream
Fresh fruit, such as bananas,
peaches, or berries
Preheat oven to 400ºF. Take out frozen pie shell and bake for 10 minutes. (This keeps the crust from being soggy when you bake it with the wet ingredients.) Remove from oven and pour in mixture of all ingredients except nutmeg and coconut for topping, the whipped cream, and the fruit. Sprinkle top with nutmeg and coconut (
to ¼ cup, extra). Bake for about 40 minutes at 350º till filling is firm and piecrust is golden. Cool. Slice and garnish with a small dollop of whipped cream and fresh fruit. Serves 8 to 10.
Coconut Macaroons
cup water
1 cup evaporated cane juice
2 tablespoons honey
¼ teaspoon sea salt
¾ teaspoon pure vanilla extract
1 large egg white
4 cups unsweetened coconut
flakes
Preheat oven to 350ºF. Lightly coat a nonstick baking sheet with canola oil. In a small saucepan, combine water, evaporated cane juice, honey, salt, and vanilla. Bring to a boil. Stir until syrup forms, about 30 seconds. Remove from heat. Combine egg white and coconut flakes in a large bowl. Mix well. Add syrup and mix to form dough. Place 1 tablespoon dough (or use a
½
-ounce scoop) about 1 inch apart on baking sheet. Bake for 8 minutes. Turn pan and bake for another 4 to 5 minutes, or until light brown. Makes 38 macaroons.
 
(
Source:
Canyon Ranch.)
Cranberry Honey Almond Tart
1 cup all-purpose flour
¼ cup granulated white sugar
¼
teaspoon ground cinnamon
teaspoon salt
½ cup cold unsalted butter, cut
into
½
-ich cubes
1 large egg yolk, chilled
2 tablespoons heavy cream, chilled
In a bowl, whisk together the flour, sugar, cinnamon and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. (Or pulse in a food processor fitted with steel blade.)
Mix the yolk with the cream. Add the mixture in the flour mixture, stirring briskly with fork just until moist crumbs forms. Transfer the dough into a 9-inch round tart pan with removable bottom; with floured fingers and dry-measuring cup, press evenly into bottom and up side of pan. Shape and press the edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim. Refrigerate until firm, for at least 30 minutes.
Preheat oven to 425°F. Prick bottom of dough all over with a fork. Line with parchment paper or foil leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake for 10 minutes. Turn the heat down to 350°F, bake for 10 minutes. Remove the pie weights and parchment paper. Continue baking until the edges of the crust are just beginning to turn golden and the center looks dry, about 25 to 30 minutes; press with the back of the spoon if it puffs up. Transfer pie shell to a wire rack; let it cool slightly.
FILLING
3 tablespoons unsalted butter
1 cup Honey Ridge Farms
Cranberry Honey Crème
4 large eggs
1 teaspoon pure vanilla extract
½
cup toasted sliced almonds
Powdered sugar, for dusting
Preheat the oven to 350ºF. In saucepan, melt the butter over low heat. Remove from heat and add the honey; mix well with a whisk. Add the eggs one at a time, whisking well after each addition. Add vanilla and mix until well combined. Spread half of the almonds on the crust. Pour into the tart shell and bake until center is set, for about 40 to 45 minutes. Remove from pan. Let it cool completely. Sprinkle with the remaining almonds and dust with powdered sugar. Makes one 9-inch tart or eight 3 ½-inch tarts.
 
(
Source:
Courtesy Honey Ridge Farms,
Desserts
magazine.)

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