A quick search for local authorities on the matter uncovered Kim Flottum, editor of Bee Culture: the Magazine of American Beekeeping — published right here in Medina, Ohio! Another call was made to Lola pastry chef, Cory Barrett to ask if he would like to do a brief presentation on cooking with local honey. An event was in the works.
On Monday, July 31, Slow Food Northern Ohio and the Nature Center at Shaker Lakes jointly hosted a forum to discuss the importance of honeybees to our farmers, our eco-system and our food supply. Over 100 people attended the event which included lectures, a local honey tasting, and a sampling desserts featuring local honey prepared by Pastry Chef, Cory Barrett of Lola.
Flottum provided an enlightening view of the complexities facing bee populations today. He also helped us cut through some of the hype and hysteria surrounding the CCD topic. No, CCD is not caused by cell phones and aliens are probably not abducting out honeybees. Flottum explained that CCD may be the result of many factors that together could be causing tremendous stress on our honeybee populations. Poor weather conditions, various pests such as mites, the use (or misuse) of certain pesticides and fungicides, and viruses all have a potential impact on the health and well-being of honeybees. Commercial beekeepers who rely on transporting bees cross-country and push their bees the hardest, seem to be the ones hardest hit by CCD. While there are no easy answers to the CCD issue, we learned about emerging research that may provide more answers. And, on a positive note, the CCD problem has generated much more awareness about the role honeybees play in our food chain and is helping create more conscientious beekeepers.
Lola Pastry Chef, Cory Barrett led a discussion on the joys of cooking with honey. Attendees learned how to enhance the flavor and texture of baked goods by substituting honey for sugar.
If you are interested in learning more about beekeeping or issues involving honeybees, we encourage you to subscribe to Bee Culture magazine to learn more. Visit http://www.beeculture.com/ for more information.
1 cup flour
1 cup eggs
1 cup melted butter
½ cup honey
½ cup sugar
1T vanilla extract
2t baking powder
1. Place all ingredients in large mixing bowl and mix until homogeneous.
2. Bake in greased loaf pan for 1 hour at 350, or until toothpick comes out clean.
(Yes it’s really that easy!)
Mom’s Peanut Butter Play Dough
1 cup natural peanut butter
¼ cup honey
1 cup non fat dry milk powder
Mix honey and peanut butter together with mixer, and slowly add milk powder until desired consistency is reached.
1 cup honey
1T truffle paste (available in gourmet stores or online)
Mix all ingredients together; serve with cheese, fruits, vegetables, also delicious with grilled meats and roast pork.
½ cup honey
½ cup oil
½ cup vinegar
Whisk ingredients together, and season with salt and pepper.
Please enjoy the flexibility of this recipe and use different types of oils, vinegars, a spices, and ratios to adjust to you liking. Examples: White Balsamic, Wild Flower Honey, EVOO… My Fave Red Wine Vin, Buckwheat Honey, Black Pepper, Evoo Lemon Juice, Clover honey, Herbs, Grape Seed oil. And on and on and on…
Honey Tea Cakes
(OK, easy stops here.)
150g heavy cream
270g pastry flour
5g baking powder
100g warm clarified butter
zest of 2 lemons
1. Mix sugar, flour, baking powder, and zest together. Slowly mix in eggs, and then cream. Finally mix in warm clarified butter.
2. Bake @ 350 for 10 min, in mini muffin pans or small silicone molds and allow to cool slightly.
3. After cooling for about 15 min immerse cakes in syrup recipe that follows.
4. After dipping allow cakes to sit on a wire rack for 15 minutes and dip in syrup one more time. Serve immediately or chill dip again before serving. ( I had to throw in one pastry chef recipe. HA!)
juice of 1 lemon
Heat, strain, and chill well before using.