Related Forum Threads
- Calzone Ripieno Al Forno Last post on 4/12/10 at 12:10am in Recipes
- How To Fillet A Fish? ( The Best Way ) Last post on 6/11/10 at 8:08am in Recipes
- Cooking for Dirt Poor College Student Last post on 4/16/10 at 10:05am in Food & Cooking
- Japanese noodle soup? Last post on 5/24/10 at 2:42pm in Recipes
- Lemongrass Chicken Barbecue Last post on 4/2/10 at 11:10pm in Recipes
Horseradish Beyond Roast Beef
Edited on 2/16/10
- Buttermilk A Recipes Homely ChildEdited on 2/16/10
- I am a Cook not a Rocket ScientistEdited on 1/18/12
- Cooking For Your Best Friend
Alphabetical Article List
The Only Reason For A Bee Is HoneyBy: hbrodyPosted 02/17/10 • Last updated 02/17/10 • 126 views
Although it was in 1926 that A.A. Milne's Winnie-the-Pooh exclaimed "& the only reason for being a bee that I know of is making honey. And the only reason for making honey is so as I can eat it," humans for as many as 10,000 years have been wondering why a bee makes honey. No less a thinker than Aristotle seemed equally bemused and puzzled at the bee's handiwork. "One cannot well tell what is the substance (the bees) gather," he said, "nor the exact progress of their work." To metaphorically dispose of this imponderable question, honey has been romanticized by poets and idealized by writers. In Greek mythology it was believed that Zeus was brought up secretly by nymphs on milk and honey. In the Old Testament the Promised Land is pictured as flowing with milk and honey. Vergil refers to honey as "heaven's gift."
About 1625 European settlers introduced the forefather of today's honeybees (Apis mellifera) to the New World. Not everyone was delighted with their immense proliferation. In 1830s, Washington Irving described their remarkable growth throughout the West by writing that the "Indians consider them the harbinger of the white man, as the buffalo is of the red man; and say that, in proportion as the bee advances, the Indian and buffalo retire."
Up until the middle of the 19th century, honey was an important source of sweetening in the American diet. With the Industrial Age, the use of honey in cooking dropped off as the systems for manufacturing sugar guaranteed a consistency that was impossible to reach with beekeeping.
Today, the National Honey Board touts the health benefits of honey. A recent study commissioned by the board showed that honey taken after exercise helps to reduce the normal post-workout drop in one's blood sugar level. A spoonful of honey soothes and coats a sore throat. Honey warmed with lemon juice and water combats a cold. And honey, since the days of Cleopatra, has been used in cosmetic products.
But for all it's suggested health-giving benefits, whether on toast for breakfast, on a saltine as a snack, or as a flavoring agent in baking, honey continues to be an ambrosial sweetener. Most often used in the liquid form, the lighter color has a milder flavor while the dark is bolder in taste. Crème or spun honey can be spread like butter. Comb honey is the way honey is produced by the bees. Cut comb honey is liquid honey that has been packaged with chunks of the eminently eatable honeycomb.
With the vast number of varieties of honey coming from many different flowers, it is difficult to analyze honey nutritionally. Perhaps we should embrace that measure of mystery. After all, delving deeply into those things that beget joy and passion does have a
way of making the magical seem mundane. Are we more fulfilled from knowing that the moon is not made of green cheese?
For those interested in recipes using honey, log onto honey.com. The following honey barbecue sauce can be used as a glaze to brush on poultry, pork, or tuna steaks near the end of cooking time. It can be also used as a dipping sauce for roasted chicken wings.
Helen's Honey Barbecue Sauce
½ Cup honey
¼ Cup Dijon-style mustard
2 Teaspoons fresh thyme, or ½ teaspoon dried
1 Teaspoon curry paste (or to taste)
½ Teaspoon coarse salt
¼ Cup water
¼ Cup vegetable oil
Whisk the honey, mustard, thyme, curry paste, salt, and water together in a small saucepan. Bring to a low simmer over medium heat and drizzle the oil in slowly, whisking to incorporate. Pour into a clean jar, allow to cool thoroughly, cover and refrigerate. This will keep several weeks in the refrigerator; stir or shake well before using.
Yield: 11/2 Cups
Adapted from Hay Day Country Market Cookbook by Kim Rizk
- Buttermilk A Recipes Homely Child
- › chicory - anyone have new ideas? 16 minutes ago
- › Basil 16 minutes ago
- › Hells Kitchen TV Show 18 minutes ago
- › Good Vegan EATs ... (Vegetarian Too!) 22 minutes ago
- › insect hotels 47 minutes ago
- › Female chefs and line cooks 1 hour, 43 minutes ago
- › Cheese Dip 1 hour, 47 minutes ago
- › Professional Panini Press. 1 hour, 47 minutes ago
- › baba au rhum 1 hour, 49 minutes ago
- › The only scrambled eggs I'll ever eat 1 hour, 56 minutes ago
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
- › Johnson and Wales University - Providence, RI by Flavorchef
- › The Elements of Dessert by BenRias
- › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
- › Edible Selby by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
- › Edamame-Ginger Frozen Custard by Jim
- › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz