The Fresh Honey Cookbook

200 The Fresh Honey Cookbook

index Page numbers in italic indicate photos; those in bold indicate charts. a Apple-Honey Nut “Thing,” 145 Barbecued Triggerfish with Laurey’s Bavarian Cabbage, 185 Grilling Sauce, 126–27 almonds Braised Fall Greens with Butternut Squash Soup with basil, fresh Toasted Almond Brittle, 136 Apples, 157 BBT Bites, 122 Charleston Chicken Country Easy Tarte Tatin, 158, 159–60 Grilled Garlic Shrimp with a Captain, 140–41 Elsie’s Stewed Apples, 142, 143 Fresh Heirloom Tomato Israeli Couscous with Fresh Asheville, North Carolina, 8–9, Sauce, 114, 115–16 Fruit, 46 14–15 Strawberry Salad with avocados Bavarian Cabbage, 185 Honeyed Balsamic Vinegar Avocado and Mango Salad, 69 BBT Bites, 122 Reduction, 96, 97 My Favorite Guacamole, 68 Bee Culture, 17 Tzimmes, 62 Rack of Lamb with a Coffee bee-dependent ingredients, 15 beef apitherapy, 134, 167 and Avocado Honey Crust, apple cider 74, 75 California-Style Baby Back Ribs with Sage Honey, 138, 139 Cranberry Chutney, 164 b Hot Mulled (Sherried) Apple Deviled Beef Bones, 156 Baby Back Ribs with Sage Honey, beer Cider, 173 California-Style, 138, 139 Poached Pears with Crème Chilled Cucumber Soup, 110 bacon bees/beekeeping. See also seasons Anglaise, 188 Bavarian Cabbage, 185 apple cider vinegar BBT Bites, 122 beehives, 41, 41 Yukon Gold Potato Chowder, bee/honey products, 134, 151, Apple and Celery Salad with 153 Sage Honey Vinaigrette, 137 152, 171 baguette beeswax, 54, 134, 151 Barbecued Triggerfish with Dolce e Forte (Sweet and drones, 88 Laurey’s Grilling Sauce, Strong), 108 guard bees, 72, 184 126–27 harvesting honey, 109 Baked Acorn Squash with helping honeybees, 186 Bavarian Cabbage, 185 Cranberry Honey, 165 as hobby, 10–12 Braised Fall Greens with lifespan of bees, 25 Balsamic Vinegar Reduction, making honey, 94, 127, 160, 167 Apples, 157 Strawberry Salad with Honeyed, pollination and, 15, 195 Cranberry Chutney, 164 96, 97 queen, 21, 58, 65, 105, 205 Fresh Fruit Shrub, 130 swarms, 65, 116 Switchel, 117 Bananas with Honeyed Cream, worker bees, 26, 72, 187, 187 apples Baked, 47 bee school, 9–10 Apple and Celery Salad with Sage Honey Vinaigrette, 137 The Fresh Honey Cookbook 201

beets Pears with Blue Cheese, Glazed Baby Carrots, 73 Borscht with Crème Fraîche, Toasted Pecans, and Roasted Baby Vegetables with 70, 71 Chestnut Honey Fresh-from-the-Garden Beets Vinaigrette, 180, 181 a Dilled Cream Dipping with Oranges and Blue Sauce, 52, 53–54 Cheese, 82, 83 Winter Fruit-Stuffed Pork Tzimmes, 62 Roasted Baby Vegetables with Tenderloin, 182, 183–84 Celery Salad with Sage Honey a Dilled Cream Dipping Vinaigrette, Apple and, 137 Sauce, 52, 53–54 Borscht with Crème Fraîche, 70, 71 Certified Beekeeper’s exam, 12 Braised Fall Greens with Apples, 157 Charleston Chicken Country bell peppers Brandy, Sautéed Fruit Compote Captain, 140–41 Charleston Chicken Country cheddar cheese Captain, 140–41 with, 131 Vermont-Style Summer Squash Meyer Lemon– and Honey- bread. See also baguette Casserole, 113 Marinated Chicken Skewers, cheese. See also specific variety 24–25 BBT Bites, 122 Brie in Puff Pastry with Quick Tuscan Tomato Soup with crumbs, fresh, 74 Strawberry Preserves, Orange Slices, 27 Brie in Puff Pastry with Quick 92–93 Strawberry Preserves, 92–93 Pears and Pecorino with berries. See also strawberries Broiled Peaches, 118, 119 Chestnut Honey, 178 Fresh Fruit Shrub, 130 Broiled Tomatoes with Seven shaved, 137, 168 Sautéed Fruit Compote with Seasonings, 123 Cherries, Coconut Macaroons with Brandy, 131 Brussels Sprouts with Garlic, Dried, 34, 35 Oven-Roasted, 32 Chestnut Soup, Cream of, 179 beverages buttermilk chicken Citrus Smoothies, 33 Fried Green Tomatoes with Charleston Chicken Country Fresh Fruit Shrub, 130 Captain, 140–41 “Guggeluh Muggeluh” (a Gremolata Cream, 150 Creamy Chicken and Coconut warmed honey drink), 189 Butternut Squash Soup with Toasted Curry, 42–43 Hot Mulled (Sherried) Apple Meyer Lemon– and Honey- Cider, 173 Almond Brittle, 136 Marinated Chicken Skewers, Mango-Key Lime Slushes, 24–25 48, 49 c Whole Roasted Chicken with Rosemary Lemonade with Sage Fresh Herbs, 59 Honey, 144 Cabbage, Bavarian, 185 Chilled Cucumber Soup, 110 Russian Tea, 161 California Endive with Pomegranate Chowder, Yukon Gold Potato, 153 Southern-Style Iced Tea, 76 Chunky Heirloom Tomato Sparkling Citrus Punch, 60, 61 Seeds and Shaved Parmesan, 168, Gazpacho with Lemon Crème Sparkling Rosemary and Melon 169 Fraîche, 124, 125 Spritzers, 103 California-Style Baby Back Ribs with Chutney, Cranberry, 164 Strawberry Fizzes, 89 Sage Honey, 138, 139 cilantro, fresh Switchel, 117 Candy Roaster Squash Soup with Avocado and Mango Salad, 69 Frizzled Shallots, 166–67 My Favorite Guacamole, 68 Blueberry Hill cookbooks, 8, 14, capers citrus fruits. See also lemons/lemon 55, 156 juice; limes/lime juice/lime zest; Dolce e Forte (Sweet and oranges/orange juice Blueberry Hill Inn, 8, 55, 138 Strong), 108 Panna Cotta with Candied blue cheese Kumquats, 63 carrots Fresh-from-the-Garden Beets Cream of Chestnut Soup, 179 with Oranges and Blue Creamy Chicken and Coconut Cheese, 82, 83 Curry, 42–43 Fresh Baby Vegetables with Honeyed Curry Dressing, 81 202 Index

Papa’s Salad with Clementines, cucumbers Fresh-from-the-Garden Beets with 28 Chilled Cucumber Soup, 110 Oranges and Blue Cheese, 82, 83 Chunky Heirloom Tomato Sparkling Citrus Punch, 60, 61 Gazpacho with Lemon Fresh Fruit Shrub, 130 coconut/coconut milk Crème Fraîche, 124, 125 Fresh Pea Soup with Minted Cream, Charleston Chicken Country d 80 Captain, 140–41 Fried Green Tomatoes with Deviled Beef Bones, 156 Coconut Macaroons with dill, fresh Gremolata Cream, 150 Dried Cherries, 34, 35 Fromage à la Crème, 102 Mushroom Salad with Fresh fruit, dried. See also raisins Creamy Chicken and Coconut Dill, 56 Curry, 42–43 Tzimmes, 62 Roasted Baby Vegetables with Winter Fruit-Stuffed Pork toasting coconut, 141 a Dilled Cream Dipping Couscous with Fresh Fruit, Israeli, Sauce, 52, 53–54 Tenderloin, 183–84 fruit, fresh. See also specific fruit 46 Dolce e Forte (Sweet and Strong), cranberries 108 Israeli Couscous with Fresh Fruit, 46 Cranberry Chutney, 164 Duck Breasts with Raspberry Honey Elsie’s Cranberry Pie, 174, 175 Glaze, Seared, 84 Sautéed Fruit Compote with Turkey Roulade with Brandy, 131 e Cranberry Chutney, 170–71 g cream. See also half-and-half Easy Tarte Tatin, 158, 159–60 Elsie’s Cranberry Pie, 174, 175 garlic Apple-Honey Nut “Thing,” 145 Elsie’s Rhubarb Soup, 55 California-Style Baby Back Ribs Borscht with Crème Fraîche, Endive with Pomegranate Seeds with Sage Honey, 138, 139 Candy Roaster Squash Soup 70, 71 and Shaved Parmesan, California, with Frizzled Shallots, Chunky Heirloom Tomato 168, 169 166–67 Grilled Garlic Shrimp with a Gazpacho with Lemon f Fresh Heirloom Tomato Crème Fraîche, 124, 125 Sauce, 114, 115–16 Fromage à la Crème, 102 feta cheese Oven-Roasted Brussels Mushroom Salad with Fresh Roasted Delicata Squash with Sprouts with Garlic, 32 Dill, 56 Tuscan Kale, 154, 155 Panna Cotta with Candied Strawberry Salad with Gazpacho with Lemon Crème Kumquats, 63 Honeyed Balsamic Vinegar Fraîche, Chunky Heirloom Poached Pears with Crème Reduction, 96, 97 Tomato, 124, 125 Anglaise, 188 Watermelon Salad, 128, 129 Yukon Gold Potato Chowder, Glazed Baby Carrots, 73 153 fish green beans cream cheese Barbecued Triggerfish with Fromage à la Crème, 102 Laurey’s Grilling Sauce, Haricots Verts with Tulip Cream of Chestnut Soup, 179 126–27 Poplar Honey-Mustard Creamy Chicken and Coconut Wild Salmon with a Smoky Vinaigrette, 101 Curry, 42–43 Onion Crust, 98, 99–100 Crème Anglaise, Poached Pears greens, braising. See also kale with, 188 flavor wheel, honey, 19 Braised Fall Greens with crème fraîche Folk Medicine: A Vermont Doctor’s Apples, 157 Borscht with Crème Fraîche, 70, 71 Guide to Good Health, 117 greens, spring. See also lettuce Chunky Heirloom Tomato Fresh Baby Vegetables with Strawberry Salad with Gazpacho with Lemon Honeyed Balsamic Vinegar Crème Fraîche, 124, 125 Honeyed Curry Dressing, 81 Reduction, 96, 97 Index 203

Gremolata Cream, Fried Green i Raspberry Granita with Fresh Tomatoes with, 150 Mint, 86, 87 Israeli Couscous with Fresh Fruit, Grilled Garlic Shrimp with a Fresh 46 Rosemary Lemonade with Sage Heirloom Tomato Sauce, 114, Honey, 144 115–16 k Russian Tea, 161 Guacamole, My Favorite, 68 kale Tzimmes, 62 “Guggeluh Muggeluh” (a warmed Roasted Delicata Squash with Whole Roasted Chicken with Tuscan Kale, 154, 155 honey drink), 189 Sweet and Salty Kale Crisps, Fresh Herbs, 59 44, 45 lettuce h ketchup Mushroom Salad with Fresh half-and-half. See also cream Barbecued Triggerfish with Dill, 56 Baked Acorn Squash with Laurey’s Grilling Sauce, Cranberry Honey, 165 126–27 Papa’s Salad with Clementines, Butternut Squash Soup with 28 Toasted Almond Brittle, 136 Kumquats, Panna Cotta with Candy Roaster Squash Soup Candied, 63 limes/lime juice/lime zest with Frizzled Shallots, Avocado and Mango Salad, 69 166–67 l Mango-Key Lime Slushes, 48, New Potato Vichyssoise, 95 49 Lamb with a Coffee and Avocado My Favorite Guacamole, 68 Hardwood grilling chips Honey Crust, Rack of, 74, 75 Wild Salmon with a Smoky m Onion Crust, 98, 99–100 Laurey’s (cafe), 8–9, 14 Laurey’s Sweet Potato Salad with Mama’s Winter Vegetable Soup, 40 Haricots Verts with Tulip Poplar mangoes Honey-Mustard Vinaigrette, 101 Sourwood Honey, 112 Leaneau’s Grilled Pineapple Avocado and Mango Salad, 69 honey Mango-Key Lime Slushes, 48, 49 measuring, 43 Skewers, 38 Melon Spritzers, Sparkling medicinal benefits of, 134 leeks Rosemary and, 103 tasting, 17–18, 19 metric conversions, 199 warming, 81 Fresh Pea Soup with Minted Meyer Lemon- and Honey- Cream, 80 Marinated Chicken Skewers, “honey flow,” 21, 105 24–25 honey varietals, 26, 196 New Potato Vichyssoise, 95 milk. See also buttermilk lemons/lemon juice/lemon zest “Guggeluh Muggeluh” (a Acacia honey, 50, 51 alternative suggestions, 14 Barbecued Triggerfish with warmed honey drink), 189 avocado honey, 66, 67 Laurey’s Grilling Sauce, New Potato Vichyssoise, 95 blueberry honey, 120, 121 126–27 Panna Cotta with Candied chestnut honey, 176, 177 cranberry honey, 162, 163 California-Style Baby Back Ribs Kumquats, 63 eucalyptus honey, 148, 149 with Sage Honey, 138, 139 mint, fresh honey palate and, 12–13 orange blossom honey, 23, 24 Chunky Heirloom Tomato Fresh Pea Soup with Minted raspberry honey, 78, 79 Gazpacho with Lemon Cream, 80 sage honey, 132, 133 Crème Fraîche, 124, 125 sourwood honey, 106, 107 Raspberry Granita with Fresh tulip poplar honey, 90, 91 Elsie’s Stewed Apples, 142, 143 Mint, 86, 87 tupelo honey, 36, 37 Fried Green Tomatoes with where to find, 196–97 Sparkling Citrus Punch, 60, 61 Hot Mulled (Sherried) Apple Cider, Gremolata Cream, 150 Watermelon Salad, 128, 129 173 Meyer Lemon– and Honey- mushrooms Mushroom Salad with Fresh Marinated Chicken Skewers, 24–25 Dill, 56 Pork Tenderloin with Orange Turkey Roulade with Blossom Honey Mustard, 30, 31 Cranberry Chutney, 170–71 204 Index

mustard Hot Mulled (Sherried) Apple Kumquats, 63 Deviled Beef Bones, 156 Cider, 173 Papa’s Salad with Clementines, 28 Haricots Verts with Tulip Parmesan cheese Poplar Honey-Mustard Mango-Key Lime Slushes, 48, Vinaigrette, 101 49 Apple and Celery Salad with Rack of Lamb with a Coffee Sage Honey Vinaigrette, 137 and Avocado Honey Crust, Russian Tea, 161 74, 75 Strawberry Fizzes, 89 California Endive with Tuscan Tomato Soup with Pomegranate Seeds and My Favorite Guacamole, 68 Shaved Parmesan, 168, 169 Orange Slices, 27 n Oven-Roasted Brussels Sprouts parsley, fresh Fried Green Tomatoes with National Honey Board, 12 with Garlic, 32 Gremolata Cream, 150 New Potato Vichyssoise, 95 Laurey’s Sweet Potato Salad p with Sourwood Honey, 112 o pancetta pasta olive oil Dolce e Forte (Sweet and Roasted Delicata Squash with Haricots Verts with Tulip Strong), 108 Tuscan Kale, 154, 155 Poplar Honey-Mustard Vinaigrette, 101 Panna Cotta with Candied Peaches, Broiled, 118, 119 Pears with Blue Cheese, Toasted Pecans, and Chestnut Honey Vinaigrette, 180, 181 olives Watermelon Salad, 128, 129 onions Barbecued Triggerfish with Laurey’s Grilling Sauce, 126–27 Broiled Tomatoes with Seven Seasonings, 123 Charleston Chicken Country Captain, 140–41 Meyer Lemon– and Honey- Marinated Chicken Skewers, 24–25 Wild Salmon with a Smoky Onion Crust, 98, 99–100 Orange Blossom Honey Mustard, Pork Tenderloin with, 30, 31 oranges/orange juice Baked Bananas with Honeyed Cream, 47 Citrus Smoothies, 33 Cranberry Chutney, 164 Fresh-from-the-Garden Beets with Oranges and Blue Cheese, 82, 83

pears puff pastry s Pears and Pecorino with Brie in Puff Pastry with Quick Chestnut Honey, 178 Strawberry Preserves, Salmon with a Smoky Onion Crust, Pears with Blue Cheese, 92–93 Wild, 98, 99–100 Toasted Pecans, and Easy Tarte Tatin, 158, 159–60 Chestnut Honey Turkey Roulade with sandwiches Vinaigrette, 180, 181 Cranberry Chutney, 170–71 BBT Bites, 122 Poached Pears with Crème Anglaise, 188 r saucepans, nonreactive, 73 Sautéed Fruit Compote with Pea Soup with Minted Cream, Rack of Lamb with a Coffee and Fresh, 80 Avocado Honey Crust, 74, 75 Brandy, 131 Seared Duck Breasts with pecans radishes Apple-Honey Nut “Thing,” 145 Fresh Baby Vegetables with Raspberry Honey Glaze, 84 Elsie’s Cranberry Pie, 174, 175 Honeyed Curry Dressing, Seasoning Salt, 100 Pears with Blue Cheese, 81 seasons Toasted Pecans, and Roasted Baby Vegetables with Chestnut Honey a Dilled Cream Dipping fall, 147 Vinaigrette, 180, 181 Sauce, 52, 53–54 spring, 65 summer, 105 Pineapple Skewers, Leaneau’s raisins winter, 21 Grilled, 38 Charleston Chicken Country Shallots, Candy Roaster Squash Captain, 140–41 Soup with Frizzled, 166–67 pine nuts Cranberry Chutney, 164 Shrimp with a Fresh Heirloom Dolce e Forte (Sweet and Dolce e Forte (Sweet and Tomato Sauce, Grilled Garlic, Strong), 108 Strong), 108 114, 115–16 Roasted Delicata Squash with Israeli Couscous with Fresh sour cream Tuscan Kale, 154, 155 Fruit, 46 Borscht with Crème Fraîche, Poached Pears with Crème Anglaise, raspberries 70, 71 188 Raspberry Granita with Fresh Chilled Cucumber Soup, 110 Mint, 86, 87 Chunky Heirloom Tomato Pomegranate Seeds and Shaved Seared Duck Breasts with Parmesan, California Endive with, Raspberry Honey Glaze, 84 Gazpacho with Lemon 168, 169 Crème Fraîche, 124, 125 rhubarb Fresh Baby Vegetables with pork Elsie’s Rhubarb Soup, 55 Honeyed Curry Dressing, California-Style Baby Back Ribs Strawberry-Rhubarb Cream, 81 with Sage Honey, 138, 139 77 Fresh Pea Soup with Minted Pork Tenderloin with Orange Cream, 80 Blossom Honey Mustard, Roasted Baby Vegetables with a Fried Green Tomatoes with 30, 31 Dilled Cream Dipping Sauce, 52, Gremolata Cream, 150 Winter Fruit-Stuffed Pork 53–54 Southern-Style Iced Tea, 76 Tenderloin, 182, 183–84 Sparkling Citrus Punch, 60, 61 Roasted Delicata Squash with Sparkling Rosemary and Melon potatoes Tuscan Kale, 154, 155 Spritzers, 103 Borscht with Crème Fraîche, squash 70, 71 rosemary, fresh Baked Acorn Squash with New Potato Vichyssoise, 95 Rosemary Lemonade with Cranberry Honey, 165 Tzimmes, 62 Sage Honey, 144 Butternut Squash Soup with Whole Roasted Chicken with Sparkling Rosemary and Melon Toasted Almond Brittle, 136 Fresh Herbs, 59 Spritzers, 103 Candy Roaster Squash Soup Yukon Gold Potato Chowder, Whole Roasted Chicken with with Frizzled Shallots, 153 Fresh Herbs, 59 166–67 Russian Tea, 161 206 Index

Roasted Delicata Squash with Seasonings, 123 Soup, 40 Tuscan Kale, 154, 155 Charleston Chicken Country Roasted Baby Vegetables with Vermont-Style Summer Squash Captain, 140–41 a Dilled Cream Dipping Casserole, 113 Chunky Heirloom Tomato Sauce, 52, 53–54 Whole Roasted Chicken with strawberries Gazpacho with Lemon Fresh Herbs, 59 Brie in Puff Pastry with Quick Crème Fraîche, 124, 125 Vermont-Style Summer Squash Strawberry Preserves, Fried Green Tomatoes with Casserole, 113 92–93 Gremolata Cream, 150 Citrus Smoothies, 33 Grilled Garlic Shrimp with a w Fromage à la Crème, 102 Fresh Heirloom Tomato Sparkling Citrus Punch, 60, 61 Sauce, 114, 115–16 Watermelon Salad, 128, 129 Strawberry Fizzes, 89 Tuscan Tomato Soup with Whole Roasted Chicken with Fresh Strawberry-Rhubarb Cream, Orange Slices, 27 77 Vermont-Style Summer Squash Herbs, 59 Strawberry Salad with Casserole, 113 Wild Salmon with a Smoky Onion Honeyed Balsamic Vinegar Triggerfish with Laurey’s Grilling Reduction, 96, 97 Sauce, Barbecued, 126–27 Crust, 98, 99–100 Turkey Roulade with Cranberry Winter Fruit-Stuffed Pork summer squash. See squash Chutney, 170–71 Sweet and Salty Kale Crisps, 44, 45 turnips Tenderloin, 182, 183–84 Sweetly Braised Baby Turnips, 85 Roasted Baby Vegetables with Sweet Potato Salad with Sourwood a Dilled Cream Dipping y Sauce, 52, 53–54 Honey, Laurey’s, 112 Sweetly Braised Baby Turnips, yogurt Switchel, 117 85 Broiled Peaches, 118, 119 Tuscan Tomato Soup with Orange Fresh Pea Soup with Minted t Slices, 27 Cream, 80 Tzimmes, 62 Roasted Baby Vegetables with tamari a Dilled Cream Dipping California-Style Baby Back Ribs v Sauce, 52, 53–54 with Sage Honey, 138, 139 varietals. See honey varietals Yukon Gold Potato Chowder, 153 tea bags vegetables. See also specific Russian Tea, 161 z Southern-Style Iced Tea, 76 vegetable Fresh Baby Vegetables with zucchini thyme, fresh Honeyed Curry Dressing, Vermont-Style Summer Squash Whole Roasted Chicken with 81 Casserole, 113 Fresh Herbs, 59 Mama’s Winter Vegetable tomatoes. See also ketchup BBT Bites, 122 Broiled Tomatoes with Seven sweet Queens are painted with a bright dot, the color of which lets the fact beekeeper know when she joined the colony. A yellow dot, for instance, indicates that the queen was added in a year ending with a 2 or a 7. Index 207

other storey titles you will enjoy brewing made easy 2nd edition, by Joe Fisher and Dennis Fisher. A foolproof starters’ guide to brewing great beer at home — includes step-by-step instructions and 25 recipes. 96 pages. Paper. ISBN 978-1-61212-138-3. the fresh egg cookbook by Jennifer Trainer Thompson. A wealth of delicious recipes for using eggs from local farms and your own backyard. 192 pages. Paper. ISBN 978-1-60342-978-8. homegrown honey bees by Alethea Morrison. Photography by Mars Vilaubi. A beginner’s guide to the first year of beekeeping, from hiving to harvest. 160 pages. Paper. ISBN 978-1-60342-994-8. hot sauce! by Jennifer Trainer Thompson. More than 30 recipes to make your own, plus 60 more recipes for cooking with homemade or commercial sauces. 192 pages. Paper. ISBN 978-1-60342-816-3. maple sugar by Tim Herd. From sap to syrup: the history, lore, and how-to behind this sweet treat. 144 pages. Paper. ISBN 978-1-60342-735-7. raw energy by Stephanie Tourles. More than 100 recipes for delicious raw snacks: unprocessed, uncooked, simple, and pure. 272 pages. Paper. ISBN 978-1-60342-467-7. These and other books from Storey Publishing are available wherever quality books are sold or by calling 1-800-441-5700. Visit us at www.storey.com or sign up for our newsletter at www.storey.com/signup. 208