Wednesday, December 29, 2010
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)
white pepper, pinch
Linden or alfalfa honey to drizzle
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:
JANUARY 4 • 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
JANUARY 9 • 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!
JANUARY 16 • 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 www.redbee.com.
Happy New Year and hope to see you all in 2011!
Tuesday, December 28, 2010
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 www.redbee.com.
Wednesday, December 22, 2010
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.