Wednesday, February 2, 2011

Honey Buzz: Valentine's Day Recipe

Honey Buzz: Honey, Chocolate and Hazelnut Spread

Easy, raw, gluten free, dairy free, guilty free!


• 1/2 cup hazelnuts
• 1/8 cup cocoa powder
• 4 tablespoons honey, liquid or creamy
• 1/2 tablespoon hazelnut oil
• pinch sea salt


• Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
• Transfer the hazelnuts to a towel and rub off the skins
• In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
• Add the cocoa, honey, oil and salt and process until well blended, about a minute
• Store in a glass mason jar in the refrigerator
• Bring to room temperature prior to serving.
• Spread over crusty bread, waffles or crepes add strawberries and raspberries!

Red Bee Events for February

Red Bee Skin Care Workshop
+ Saturday, February 5, 2010 at 1:00 pm - 3:00 pm
Rossape Sustainable Skin Care Workshop, Weston, CT
Spend a fun Saturday at beekeeper Marina's
Red Bee Cottage in Weston,
CT and learn the basics on how to make your own skin care
using ingredients from your kitchen.
Reserve your place early-limited space!

Beekeeping as a Hobby
+ Wednesdays, February 9 & 16, 2010 at 7:00 till 9:00p
Beekeeping is a fantastic hobby that gives the beekeeper an opportunity to learn about nature and the necessary role the Honey Bee plays in our world.
Instructors: Marina Marchese, founder and owner of Red Bee Honey and author of

Honeybee and Bobbie Meyzen, of Honey Bee Farm. Wilton Continuing Education-CT

Honey Tasting at Westport Farmers Market
+ Thursday, February 10, 2011 at 10:00 till 1:00p
Join us for a Tasting Flight Weston's Red Bee's Artisanal honeys
and book signing at Westport Farmers Market with beekeeper and HONEYBEE author Marina Marchese 7 Sylvan Avenue Westport, CT 06880

Honey for your Honey-RSVP
+ Saturday, February 12, 2011 at 1:00pm till 4:00pm
Join us for a Valentine's Day Honey Tasting and Open House at Red Bee Apiary
with beekeeper and honey sommelier Marina Marchese
Honey Tasting at 1-1:30pm Open House till 4:00 pm

Tarry Market
+ Sunday, February 13, 2011 at 12:00pm till 4:00pm
Join us for a Valentine's Day Honey Tasting at Mario Batali's Tarry Market.
Beekeeper and honey sommelier Marina Marchese will be signing copies of her book HONEYBEE
Tarry Market 175 N. Main Street Port Chester, NY

FEBRUARY 19 & 20
Coffee and Tea Festival NYC
+ February 19 & 20, 2011 at 11:00am till 5:00pm
Beekeeper and honey sommelier Marina Marchese will be signing copies of her book HONEYBEE
Red Bee's signature Honey Tasting table-single-origin nectar sources.

Darien Community Association Lecture Series
+ Tuesday, Feruary 22, 2011 at 10:00am
Marina Marchese will discuss and sign copies of her book Honeybee.
Darien Community Association at Email
Meadowlands at 274 Middlesex Road, Darien, CT

Sunday, January 16, 2011

Stained Glass Honey Ice Cream Recipe

...Just because it's not warm outside doesn't mean we can't indulge in ice cream!

Stained Glass Honey Ice Cream Recipe


500g (a little over 1 lb.) of the best ricotta you can find
2/3 cup (175ml) milk
1 cup (250ml) heavy whipping cream
1 teaspoon finely grated lemon zest
pinch salt
1/3 cup (90ml) honey


Beat the ricotta, milk, honey, salt and lemon zest together until light and smooth.
Beat the cream in a chilled bowl until soft peaks form.
Fold into the ricotta mixture.
Taste for sweetness: keeping in mind that when frozen the sweetness will be a little muted.
Stir in either more honey (if you want that flavor more pronounced).
Pour into a freezer-safe container with a lid.
Freeze until solid (at least 6 hours), removing the mixture every hour or so to beat it a bit and break up the ice crystals.
Or, if you are one of the lucky ones, churn it in your ice cream maker.
Scoop finished honey into big bowl and smooth until top is flat.
Carve out honeycomb shapes with paring knife.
Or, if you are clever enough to make a honeycomb patterned mold, you can emboss the surface nicely.
Drizzle honey into every other hex for stained glass effect.

For more info visit

Monday, January 10, 2011

Sustainable Skin Care Workshop

I presented my Sustainable Skin care workshop this past Sunday and we all had a great time making natural products and dining on some pure honeycomb to keep the winter blues away. Guest came from as far as NY state, some were beekeepers and others just looking for more information about living more sustainably. I made some new friends and spent time with old ones.

We mixed up three different products all using what I call the Holy Trinity- "Vegetable oils, Beeswax and Vegetable butters." These three ingredients mixed in various combinations make a base for almost any cleanser, moisturizer or mask. Salts, flower petals, honey and essential oils are what personalizes your creations.

First recipe was an easy rosemary lip balm then we whipped up a lemon scented facial scrub using vitamin packed orange blossom honey.
It is fun to watch the enthusiasm of each student as they helped mix and test samples as they were ready. Last but not least, we mixed up a lavender bath salt with powdered buttermilk sprinkled with chamomile flowers. Everyone took home samples of each of the potions we made during the workshop along with recipes and sources for supplies; most you will find in your own kitchen.

Honey Scrub Mask

Yield: nearly 2 cups

1 cup dead sea salts
2 tablespoons powdered buttermilk, goat milk (or powdered whole milk)
1/3 cup honey
1/3 cup sunflower oil or your favorite oil


  1. Combine all ingredients in small bowl and mix thoroughly.
  2. Add more honey and/or oil as needed to achieve a creamy consistency. Be sure to stir well to combine.
  3. Store in airtight jar in refrigerator if not using immediately.
  4. To use, scoop out a handful of scrub and apply to damp face, neck hands, and/or whole body! Rinse well with warm water and pat skin dry with a soft cloth or towel.

If your a purist then Rossape will be your passion.
For more information about Red Bee's Rossape Skin Care collection
and Sustainable Skin Care Workshops visit:

Wednesday, December 29, 2010

Cheese Fondue with Prosecco!

Stuck on what to make your guests for New Years Eve? Red Bee’s got the answer! We’re buzzing about a decadent cheese and Prosecco fondue drizzled with honey. Cheese and Honey are a natural pairing, and when you add the bubbly fizz of Prosecco, it becomes the perfect festive New Years eve dish. What could bee more decadent and festive and with the surprise of honey your celebration will be spectacular.

Here at Red Bee we’ve put an Italian twist on it, using Fontina Val D'Aosta and Taleggio cheeses. Our alfalfa honey is fantastic drizzled over this fondue or on your dipping accompaniments; its grassy, mild flavor will play nicely with the light flavor of the Prosecco.

Cheese Fondue with Prosecco Recipe

Serves 2 to 4

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups Prosecco or Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Fontina Val d’Aosta cheese (about 5 ounces)
1/2 cup diced Taleggio cheese (about 3 ounces)
nutmeg, pinch
white pepper, pinch
Linden or alfalfa honey to drizzle
Crusty baguette


Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Prosecco and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with crusty bread, shrimp and Prosecco.

Red Bee Events:

• New Canaan Nature Center Green Book Club 
+ Tuesday, January 16, 2010 at 7:30 pm - 9:00 pm 
Spend an evening with beekeeper Marina Marchese 
and New Canaan Green Book Club readers to discuss her book 
HONEYBEE Lessons from an Accidental Beekeeper

• Red Bee Skin Care Workshop 
+ Saturday, January 9, 2010 at 1:00 pm - 3:00 pm 
Rossape Sustainable Skin Care Workshop, Weston, CT 
Spend a fun Saturday at beekeeper Marina's Red Bee Cottage in Weston, CT and learn the basics on how to make your own skin care 
using ingredients from your kitchen. 
Reserve your place early-limited space!

• Honey Tasting Workshop 
+ Sunday, January 16, 2010 at 1:00 till 3:00p 
Join us for a Tasting Flight of Seven Artisanal honeys 
paired with farm style cheeses and accompaniments with Red Bee's own Marina Marchese 
Event held at "The Cottage" at Red Bee Studio, Weston, CT.

For more information about Red Bee and our events, please visit
Happy New Year and hope to see you all in 2011!

Tuesday, December 28, 2010

Red Bee declares 2011 as the year of Honey!

Honey has been gaining popularity as people are looking for a more natural and sustainable way to sweeten their foods. Honey has been around for thousands of years and was used by the ancient Greeks and Romans as a favorite ingredient. Notably, honey was reserved only for royals and was used by commoners to pay their taxes. With an illustrious history like this, how can we not love this food that never spoils and never needs refrigeration.

Red Bee Honey has resolved that 2011 is the year of honey. Here are a few tips to include honey as part of your own New Year resolution.

· Throw out that plastic squeeze honey bear from your grocer – get yourself some luscious, pure honey.

· Try something new – there are hundreds of varietials of U.S. harvested honeys each from a different nectar source. Buckwheat, Blueberry, Alfalfa, Apple & Pumpkin Blossom are just a few of our current favorites.

· Taste honey like they do in Tuscany. Pour some into your finest wine glass. Admire the color aroma and, of course, the taste.
La vita è troppo breve per non mangiare bene! (Life is too short not to eat well.)

· Pair honey with cheeses to experience something totally new. For example, blueberry pairs nicely with a triple crème brie or a buckwheat enhances a strong cheese like stilton. There is no right or wrong- it’s your personal preference!

· Invite your friends over for a honey tasting party. No cooking involved, just serve a few different varietals of honey, artisan cheeses, crackers or breads and serve with your favorite beverages-try champagne and wine. The possibilities are endless.
Any of these ideas will guarantee you a sweet New Year.

For more recipes and information about Honey and Red Bee Products visit us at

Wednesday, December 22, 2010

Bee Merry...Bee Bright!

Hello Friends, Honey Lovers and Fellow Beekeepers!

The most popular question this time of year is: What do bees do in the winter? Lots of people have all sorts of different ideas about what they might do: “Do you bring the bees inside? Do you put a little heater in the hive?” The idea of bees cuddling around a tiny space heater is adorable, but that would not be the truth. Actually, they cluster in the warmest part of the hive-closest to the sun-with their queen in the center. As the bees cluster around her, they shiver constantly to keep her, and themselves warm. On less chilly days, the bees will crawl over to the honeycombs where they have stored their winter honey and take a bit to feed themselves and the queen. In this way, they keep warm during the winter months and make their honey last through winter and survive into the spring.

Keep your antennae out for a special New Years Eve recipe pairing cheese, champagne, and of course, honey!

Merry, Merry Christmas and a Happy New Year to all!

From all of us at Red Bee Apiary.

Friday, November 19, 2010

YAHOOOO Second Act: Marina Marchese

I wanted to share with you...a YAHOO video called

Second Act: Real stories celebrating life, passion and reinvention