COOKING WITH HONEY September 15, 2004 Susan Noble Family and Consumer Science Extension Agent

Several times I have heard the story about an engineer who announced to the world that according to the laws of aerodynamics, it should be impossible for the bumblebee to fly. While I question the engineer's skills (perhaps he was descended from the guy who built the Tower of Pisa?), I do believe the story. After all, my pastor was one of the folks to tell it.

Let's be glad the engineer did not share his insight on the rules of flight with the bees. If the bees had believed him, we could not enjoy the wonderful golden "fruit" of their labors -- honey.

This is the time of the year we reap the reward of their efforts. After spending spring and summer actually flying from flower to flower, the bees give up their sweetness to their keepers (a.k.a. apiarists) in early autumn.

Man has been using this golden treasure as a sweetener in cooking for centuries -- long before aerodynamics and engineers. The rich, subtle flavor of honey adds a distinctive taste to a variety of ingredients.

This distinctive flavor is the key reason to use honey. Much has been written about the nutritive value of honey. Though honey does contain a variety of nutrients, these occur in very minute quantities. You would have to consume hives and hives of honey to receive any value. Also, cup for cup, honey has more calories than sugar which could be a drawback for some folks.

In addition to adding distinctive flavor, honey is a natural humectant. Thus, honey keeps baked goods fresher longer. This can be a definite plus during the Christmas holidays when many cooks are baking up a supply of homemade goodies in advance. (However, due to this moisture-retaining quality, honey is not a good choice for making crisp cookies.)

Now to the rules of cooking with honey . . . which really do work.

First, which honey do you use? There are approximately 300 varieties of honey in the United States. Flavors range from mild and sweet to rich and bold, depending on the flowers the bees visit. In general, the lighter the color of the honey, the milder its flavor. Milder honeys tend to work better in baking. Stronger honeys lend themselves to spreads or other recipes where the distinct taste of honey is desired.

To substitute honey for sugar in your baking recipes, start by substituting honey for up to half the sugar called for in your recipe. Because honey has a higher sweetening power than sugar, you will need less to sweeten your recipe. With some experimenting, you may find that honey can replace all the sugar in some recipes.

When substituting honey for sugar in your recipes, there are several more adjustments you will need to make. Reduce the liquid in your recipe by one tablespoon for each one-third cup of honey used. Add one-half teaspoon baking soda for each cup of honey used to counter its acidic nature. Reduce oven temperature by 25 degrees so baked goods do not get too brown.

Honey can be difficult to measure because it sticks to the measuring cup. To help honey pour easily out of the cup, coat measuring cups (and spoons) with vegetable oil or nonstick cooking spray before measuring honey.

This trick will also make cleanup easier. All cooks like that!

Or skip measuring and use some sweet math.

12-ounce jar

1 cup

Store honey covered at room temperature out of direct sunlight.

If honey turns cloudy or forms crystals (which is natural), put the honey jar in warm water and stir till crystals dissolve. Or place the honey in a microwave-safe container (with lid off) and microwave on high for two to three minutes, stirring every 30 seconds, till crystals dissolve.

Now the only thing you need to get cooking is the honey. You can, of course, buy honey at the grocery store, but why not go for local flavor? There is a Beekeepers Association in Robeson County; many members sell honey from their hives. To get the buzz on where you can purchase this honey, call me or Martin Brewington at 910-671-3276.

In medium saucepan over high heat, bring honey, apple juice, margarine, and water to a boil. Add carrots. Reduce heat and simmer, stirring occasionally, for 10 minutes, or till liquid reduces and carrots are tender.

Makes 4 servings.

Combine in a large bowl:

Mix the following and pour over vegetable mixture:

Stir to mix marinade and vegetables. Cover salad and chill in the refrigerator for several hours before serving.

Whisk all ingredients together in a small bowl till smooth and creamy. Cover and refrigerate till serving.

I attended a class recently where one of my counterparts in another county served these bars. While they do not qualify as "healthy," they certainly qualify as delicious. Try to practice portion control. These are a good example of honey's humectant property for keeping baked goods fresh longer.

Mix oil, honey, sugar, and egg. Add in cinnamon, flour, and pecans. Pour batter into 8-inch square or 8- x 10-inch baking pan. Bake at 350° for 18-20 minutes. As soon as bars come out of oven, mix and apply glaze.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 10/05/04