Red Bee Honey: Recipe

Showing posts with label Recipe. Show all posts

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

Ingredients:

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

Method:

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.
Enjoy!!!!!!

For more info visit www.redbee.com.

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

Ingredients:
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

Method:

Combine all ingredients in small bowl and mix thoroughly.
Add more honey and/or oil as needed to achieve a creamy consistency. Be sure to stir well to combine.
Store in airtight jar in refrigerator if not using immediately.
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:
www.redbee.com.

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

Ingredients:
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

Method:

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!

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Tuesday, August 17, 2010

"Local" means my Back Yard Garden

Red Bee® Cool Cucumber Soup Recipe

Ingredients:
6 freshly picked cucumbers, rinsed and dried
2 cloves of fresh garden garlic
16 oz. plain Greek yogurt
6 sprigs of fresh spearmint
6 sprigs of fresh parsley
2 cherry tomatoes and mint leaves for garnish.

Method:
1. Remove skin from half of each cucumber, this gives a lovely green color to your soup.
Slice in half length wise and remove seeds with spoon.

2. Chop into 2 inch pieces and place in food processor. Add garlic, yogurt and herbs. Process until fine texture and blended well.

3. Pour into stainless or glass dish and cover. Chill in refrigerator for 2 hours or more until flavors marinate.

4. Serve in bowls add quartered cherry tomatoes, and mint leaves for garnish.

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"Local" means my Back Yard Garden

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Tuesday, April 20, 2010

Honey, not just for your Tea

Honey and tea has been a staple for as long as we could remember. Grandmother's swore that it would ease symptoms related to colds and flues. The latest buzz is that local honey helps seasonal allergies and our customer swear by this. They stop by daily, specifically to purchase our local honey.

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.

Here's a sneak preview of what's on the menu at
Red Bee's Coffee Roasting Workshop
RECIPES:

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.

Honey, not just for your Tea

Here's a sneak preview of what's on the menu at
Red Bee's Coffee Roasting Workshop
RECIPES:

Coffee Creamed Honey

Makes 1 cup

9 oz. creamed honey
1 Tablespoon instant coffee
1 teaspoon hot water

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

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.

Monday, December 21, 2009

Queen Bee Foot Rub

I know winter has officially arrived when my skin is dry and my feet begin to crack and peel. Nothing makes me feel better than my own home made Queen Bee Foot Rub. This easy to make product requires a few simple ingredients and can be whipped at home in less than 30 minutes. If you notice that store bought moisturizing products simply sit on your skin then wash off later as a waxy mess. This is PARAFFIN wax...or simply industrial waste! It never penetrates your skin and actually prevents the beneficial oils from moisturizing. My wax of choice is pure beeswax. It's is pure, natural and emollient. Beeswax completely dissolves allowing the moisturizing oils to penetrate your skin and promote relief and healing. You will feel the difference!

Try this recipe:

Ingredients:

6 ounces olive oil

1 ounce beeswax

1/4 teaspoon lemon essential oil

1/4 teaspoon peppermint essential oil

Tools:

Wire whisk

Heat proof glass bowl

Cooking pan with water or double boiler

Stainless teaspoon

Method:

1) Measure the oil and beeswax to a heat proof measuring glass bowl and place the bowl into a bath of boiling water.

2) Mix well with a wire whisk until the wax is nearly completely melted. Remove the bowl from the water and stir the ingredients to thoroughly combine. Add the essential oils with teaspoon and stir well.

3) While still warm and liquid pour into small plastic or glass jars being careful not to spill. Mix will harden slowly as it cools. Place caps on jars when mixture becomes room temperature.

This recipe can be easily adapted to your own preferences in scents by adding in your favorite essential oils. I use peppermint to aid in circulation and lemon as a natural antiseptic. Enjoy!

Queen Bee Foot Rub

3) While still warm and liquid pour into small plastic or glass jars being careful not to spill. Mix will harden slowly as it cools. Place caps on jars when mixture becomes room temperature.

This recipe can be easily adapted to your own preferences in scents by adding in your favorite essential oils. I use peppermint to aid in circulation and lemon as a natural antiseptic. Enjoy!

Wednesday, September 23, 2009

English Tea with English Honey by English Beekeepers

Last weekend our English beekeeping friends Lillian and John were visiting their family here in CT. When they visit we always get together and exchange information and updates on how our bee season is going. They reported to have harvested some 3,000 lbs of honey this year and are always thoughtful enough to bring us a jar of their special harvest. Their Oxfordshire honey is close to white in color with a hint of warm yellow. As you can see from the picture it is practically pure cream in texture yet with a gentle granular texture. I love how honey can have these two completely different qualities in the same mouthfull. Not only did we get to indulge in their honey, we were treated to a traditional English tea party! Below are a few photos of the offerings...

ABOVE: Lovely cucumber sandwiches, crustless in the traditional style, English Breakfast tea with bee designed napkins...a thoughtful touch. BELOW: Scones with strawberry jam and REAL clotted creme! It was all so heavenly and a chance to relax and while reflecting over the bees who bring us such lovely indulgences.

My Recipe for Traditional English Scones:

Yield: 1 dozen
Level: easy
Cook time: 20 minutes

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins

Directions

Preheat the oven to 350 degrees F.

Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with strawberry jam and clotted cream.

English Tea with English Honey by English Beekeepers

My Recipe for Traditional English Scones:

Yield: 1 dozen
Level: easy
Cook time: 20 minutes

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup, plus 2 tablespoons sugar
3 large eggs
1/3 cup buttermilk
1/2 cup raisins

Directions

Preheat the oven to 350 degrees F.

Wednesday, July 29, 2009

Blueberries, Honey bees and Coffee Cake

Yesterday I ventured out into the evening humidity to pick some blueberries for fun. After a long hike through the trails at Trout Brook Valley land trust, I arrived at the infamous gate that instructs visitors to turn right, go down the hill to the patch where the blueberries reside. Carrying my basket, bug spray and a bottle of Pellegrino in great anticipation of encountering fresh blueberries, I continued my quest downhill to a huge field. I arrived at a manicured field of bushes neatly lined up and each baring clusters of plump blueberries dangling for the picking. Without hesitation, I plucked the first and popped it into my mouth. A mini explosion took place as I crushed the berry between my tongue and roof of my mouth. Firm in texture, sweet and sour all at the same time, fresh blueberries are nothing like the ones you find at your corner store. And these wild blueberries are truly pesticide free, if you can believe that. The local honey bees love the mini white blossoms that give way to these fruits that range in color from ultramarine to violet. When honeybees gather nectar from the blueberry blossoms, beekeepers harvest blueberry honey! Yep! It's true, there is a blueberry honey and it is one of my favorites. Blueberry honey is light to medium amber in color. It has a smooth texture with hints of fruity blueberries and lemon and it is so buttery I love to drizzle it on my favorite blueberry coffee cake. Recipe below:

BLUEBERRY COFFEE CAKE

Ingredients:

2 cups freshly picked blueberries, rinsed and pat dry
1 Tablespoon all-purpose flour
2 Tablespoons fresh lemon juice
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Red Bee® Blueberry Blossom Honey
2 eggs
1/4 cup milk
2 Tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 Tablespoons butter, melted
1/2 teaspoon baking soda

Method:

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

Red Bee® Blueberry Blossom Honey

www.redbee.com

Blueberries, Honey bees and Coffee Cake

BLUEBERRY COFFEE CAKE

Ingredients:

2 cups freshly picked blueberries, rinsed and pat dry
1 Tablespoon all-purpose flour
2 Tablespoons fresh lemon juice
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Red Bee® Blueberry Blossom Honey
2 eggs
1/4 cup milk
2 Tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 teaspoon vanilla extract
6 Tablespoons butter, melted
1/2 teaspoon baking soda

Red Bee® Blueberry Blossom Honey

www.redbee.com

Thursday, June 25, 2009

Peanut Brittle with Red Bee® Honey

Behind the Burner's host Divya plans a Perfect Summer picnic with easy recipes for a breezy bean salad, sumptuous sandwiches and perfect peanut brittle using Red Bee® wildflower honey! This recipe is so easy that I tried it at home and it turned out fabuloso! For those of you who are impatient the peanut brittle with honey recipe begins at three minutes into the video.