Here at Red Bee Apiary, we use honey on just about everything and there is no food that has escaped the drizzle of our liquid gold, from home baked breads to a sweetener for our morning coffee. YES, I said coffee. Who ever thought honey could be the perfect "green" sweetener for your morning Joe? It's full of minerals and vitamins that you won't find in processed sweeteners.
To help you explore the possibilities of coffee and honey, we are hosting a Coffee Roasting Workshop here in our gardens at Red Bee Apiary and posting three of our favorite honey recipes below. Coffee and Honey are the perfect accompaniments for home baked breads. We will be serving up all three of these tasty honey spreads with locally made Wave Hill breads and the freshly roasted coffee at the workshop.
Please join us for a Coffee Roasting Workshop with Peter and Junalyn Duveen of the Siberian Pipeline Coffee Company in NY. Learn how to roast your own coffee beans for a much fresher, robust flavor. Find out about pan-roasted coffee, and automatic roasting machines, and taste the result--freshly brewed coffee with delicious locally made Wave Hill Bread and Red Bee Honeys! Each guest will receive one sample sized bag of coffee beans.
Red Bee's Coffee Roasting Workshop
Coffee Creamed Honey
Makes 1 cup
- 9 oz. creamed honey
- 1 Tablespoon instant coffee
- 1 teaspoon hot water
In small bowl, bring creamed honey to room temperature. Combine instant coffee and hot water. Add to creamed honey. Stir in quickly but do not blend completely, leaving some swirls of coffee. Chill until ready to serve. Makes 8 2-Tablespoon servings.Chocolate Honey Hazelnut Spread (Nutella)
Makes 1-1/4 cups
- 1/2 cup honey
- 1/2 cup butter, softened
- 1/2 cup ground skinned roasted hazelnuts
- 1 teaspoon raw cocoa powder
Cream honey and butter; add hazelnuts and stir until smooth. Serve spread at room temperature; store in refrigerator, tightly covered. Cream honey and butter; add hazelnuts and stir until smooth. Serve spread at room temperature; store in refrigerator, tightly covered. * Roast hazelnuts on flat pan at 325°F for 15 minutes or until skins blister and nuts are lightly browned. Cool slightly; rub between palms of hands or with clean towel to remove skins. Grind in blender or food processor until fine but not pasty.
Whipped Honey Cinnamon Butter
Makes 1 cup
- 1/2 cup (6 oz.) whipped or creamed honey
- 1/4 lb. (1 stick) butter, softened
- 1 teaspoons ground cinnamon
In a medium bowl, mix together honey and butter. Spoon into jars with tight-fitting lids. Store in refrigerator.