Honey – there is a reason that people risk their lives for this sweet elixir. This divine ambrosia is filled with vitamins and minerals, rich in antioxidants, and a natural antibiotic – the people’s nectar of the gods.
The lighter colour of honey tends to be milder in flavour, and the darker liquid provides a more robust taste. If you’ve been sticking to just one kind of honey, it’s time to branch out. These bees have been working hard, and the least we can do is try them all!
Try this Prosecco drink for your next occasion; it pairs well with the appetizers below.
Honey Thyme Prosecco
1 cup (250 mL) water
½ cup (125 mL) fireweed honey
10 sprigs fresh thyme (plus a few sprigs for garnish)
1 bottle Prosecco
- In a small pot over medium-high heat add water, honey and thyme, and bring to a boil.
- Lower heat and simmer for 10 minutes. Remove from heat and let cool. Remove the thyme.
- To serve, add 3 Tbs (45 mL) of the honey mixture to your glass and top with Prosecco.
*Note: Give it a stir as the honey mixture sits at the bottom of the glass.
Caramelized Onion and Goat Cheese Crostini
1 Tbs (15 mL) olive oil
1 sprig fresh rosemary
1 small onion, peeled and thinly sliced
Pinch sea salt
¼ cup walnuts, crushed
2 Tbs (30 mL) white wine
12 slices rosemary bread
Drizzle buckwheat honey
- Heat oven to 325º F.
- In a sauté pan, over medium/low heat, add olive oil and a sprig of rosemary. Cook about 2 minutes. Add onion and a pinch of sea salt. Cook 10 minutes, stirring occasionally.
- Meanwhile toss walnuts, drizzle of olive oil, and a pinch of cayenne in a small bowl. Place on a baking tray and bake for 10-15 minutes in the oven. Remove and reserve.
- Add white wine to the onions and cook another 5 minutes or until golden brown. Remove onions from heat. Remove rosemary.
- Turn oven to broil. Toast the rosemary bread until golden on each side.
- To serve, layer the toasts with goat cheese, onions and a generous drizzle of buckwheat honey, and a sprinkle of walnuts.
Date With Blue Cheese
12 dates, pitted
12 pieces blue cheese (a favourite is Cashel Blue)
12 slices parma ham
Drizzle buckwheat honey
4 walnuts, toasted and crushed
- Heat oven to 400º F.
- Slice one side of the dates open and stuff with blue cheese.
- Wrap the stuffed date with parma ham and place on baking sheet. Bake in the oven 3 minutes.
- Remove from baking sheet. Drizzle generously with honey and sprinkle with walnuts.
Honey Sage Dressing
¼ cup (60 mL) olive oil
2 cloves garlic, peeled, finely chopped
10 leaves sage, chiffonade
2 tsp (10 mL) dandelion honey
1 lemon, juiced
- Heat olive oil over medium/low heat, add garlic and sage, cook 2 minutes.
- Add honey, lemon juice and salt. Cook 3 minutes and remove from heat.
Suggestions for main dishes for your dressing: fish, warm sweet potato salad, green salads, linguini with fresh ricotta, or a warm salad of quinoa, roasted beets, beet leaves, ricotta, orange segments, and hazelnuts.
And for dessert, don’t forget to make this fantastic Vanilla Honey Yogurt Cheesecake!