Honey Recipes

Mmm, great idea Mikey!!

Personally I dont think theres anything better to do with honey that spread on freshly made warm bread, or drizzled on your porridge in the morning, but there are a few ideas and recipes we've tried, so Ill dig them out and post in the near future!

What I can say is that we not only use honey for cooking, but also for sweetening, Mr D loves honey in his tea instead of sugar, much nicer taste, we also use honey whenever we cook rhubarb, really adds an extra dimension of flavour, Honey drizzled onto any meat is lovely, but especially lamb and pork.

And of course, honey can also be used to brew Mead, we use all the honey we reclaim from melting down the cappings (from when we extract the honey) for making Mead, last year we made 9 gallons of Mead just using the cappings, so that was 36lb of honey that we reclaimed that otherwise would have gone to waste!

Hope others are able to share some great recipes!

Have you tried substituting sugar with Honey in making the bread, it works really well with a rye loaf.

Micky, I've not tried these...YET. But I think they'll be easy enough to make. I love honey & ginger. I also use a lot of lavender in cakes.

Lavender & Honey Ice Cream.

300ml whole milk

¼ tsp vanilla essence

3 heads of fresh lavender (or a scant 2 tsp dried flowers)

3 medium egg yolks

150g runny honey (nothing with too dominant a flavour)

250ml chilled whipping cream

Bring the milk to just below the boil and infuse with the vanilla and lavender. Taste after 10 minutes. You want the flavour to be distinct but not remotely acrid. If it's not strong enough, leave for another 5-10 minutes. Strain the milk, then use it to make a custard with the egg yolks and honey (see link).

Once cold, chill in the fridge, then stir in the cream. Churn in an ice-cream maker or still-freeze (see link). After churning, cover and place in the freezer for 1-2 hours until firm enough to scoop. If frozen solid, soften in the fridge for 15-20 minutes before serving.

Honey & Ginger Ice Cream.

Ingredients


3 large eggs, yolks only
50 g caster sugar
100 g preserved stem ginger, drained
1 tbsp syrup from the preserved ginger
300 ml full-fat milk
150 ml double cream

Method

Whisk the yolks and sugar in a bowl until thick and light in colour.

Finely dice the ginger and add to the egg mixture with the syrup.

Warm the milk in a pan until near boiling and slowly pour into the egg mixture while whisking constantly.

Pour the mixture into a heatproof bowl and heat over simmering water until it thickens sufficiently to coat the back of a spoon. Set aside to cool. Pour the cold mixture into a covered container and freeze for 1½-2 hours until fairly solid.

Transfer to a bowl and whisk until smooth.

Whisk the cream until just thickening and gently fold into main mixture. Return to container and re-freeze until firm. Remove from freezer and allow to soften for about 10 minutes, or in refrigerator for about 30-40 minutes before serving

Just found this one for Honey on it's own, sounds yummy.

Honey Ice Cream.

Ingredients

4 egg yolks
2/3 cup of pure honey
1 1/2 cups of half-and-half
1 1/2 cup of whole milk
a pinch of salt

Method

Mix honey and milk together using a wire whisk to completely dissolve the honey.

Stir in heavy cream and vanilla.

Pour mixture into your ice cream maker.

Mix about 20-25 minutes or according to manufacturer's instructions.

Serve and enjoy!

Thought I'd pop this link on for us all to have a look at. It's full of really scrummy recipes that contain...YUMMY HONEY

Honey and Cooking

Thanks ginge, I have a ice cream maker so will defo try those. I'll wait for the lavender to bloom and give that one a go, that really wets my whistle.