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




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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Monday, July 26, 2010

July just melted away!

I cannot believe July just melted away right before my eyes! I don't just mean weather-wise. We experienced temperatures here in the NE reaching one hundred degrees with humidity that made my beeswax candles droop. The month was a blurr of honey tastings and book talks enough to make anyone's hair get the frizzies.

I want to personally thank all of those who came out to the New York Public Library to hear me discuss my book HONEYBEE and answer the question of the year..."What made you become a beekeeper?" I enjoyed answering all your insightful bee questions. A big thank you to my agent for coming out even with her arm still in a sling and my assistant Suzanne for taking care of sales!


Have you been to the New Amsterdam Market in Manhattan? We got our first taste of art meets food at this truly European style outdoor market last Saturday. If you have not been down there, it is an absolute must for artisanal food lovers. Check out the paper table cloths and chalkboards, these were perfect for doodling honeybees and tasting notes while expressing my creative style. This was our first signature honey tasting table at the market, it was clear that shoppers loved Red Bee Honey when we left empty handed at 4 pm! Stay tuned for future dates.

If you thought honey only came in those silly plastic squeeze bears and always should taste the same, you'll be delighted to learn about Single-Origin Honey by nectar sources and that all honey is not created equal. August 1st is your last chance to attend our infamous Honey Tastings Workshop @ Red Bee Apiary. Tour, talk and tastings begin at 1:00 pm till 2:30 pm. Please reserve your seat on the events page on our web site at www.redbee.com or click on Honey Tasting Workshop above.



I had the honor to present an educational Honey Tasting for a group of very intrigued producers at the Food Network. My assistant and publicist report that not one looked at their hand held throughout my one hour honey talk. Our visit ended with a walk through the hustle bustle at Kitchen Stadium. Talk about busy bees! This photo is me showing two of the bravest producers inside my top bar hive. The bees were very well behaved and presented us with an award winning super full of honey. Of course, they got to taste it making it a memorable trip to Red Bee Apiary.



More: Honeybee Book Dates:
Brick Walk Farmers Market, Fairfield, CT on Saturday, July 31st at 9 am-2 pm
FreshFarm Market, Bethesda, MD on Saturday, August 7th at 9 am-1pm


Sweet and Spicy Grilling Sauce

Prep Time: 10 minutes

Bake Time: 10 minutes

Method:
  • 2 Tablespoons peanut oil
  • 2 small shallots, peeled and minced (about 3 Tablespoons)
  • 4 cloves minced fresh garlic
  • 1/4 cup grated fresh ginger
  • 1 cup dry sherry
  • 2/3 cup Buckwheat honey
  • 1/2 cup soy sauce
  • 2 Tablespoons water
  • 2 Tablespoons cornstarch
  • 2 Tablespoons hoisin sauce

Heat oil in a medium saucepan; add shallots and garlic; cook over low heat for 5 minutes, until softened. Add ginger and cook for 1 minute more, stirring frequently. Add honey and sherry and bring mixture to a boil. Reduce heat and simmer for about 3 minutes. Combine the soy, water and cornstarch in a small bowl; add to pan with hoisin sauce. Cook and stir for several minutes more until slightly thickened. Remove half of the sauce to a small bowl and set aside. Brush remaining sauce over pork ribs, beef skewers or chicken during grilling last 5 minutes of grilling. Place reserved bowl of sauce on the table to drizzle over the cooked meat.
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July just melted away!

I cannot believe July just melted away right before my eyes! I don't just mean weather-wise. We experienced temperatures here in the NE reaching one hundred degrees with humidity that made my beeswax candles droop. The month was a blurr of honey tastings and book talks enough to make anyone's hair get the frizzies.

I want to personally thank all of those who came out to the New York Public Library to hear me discuss my book HONEYBEE and answer the question of the year..."What made you become a beekeeper?" I enjoyed answering all your insightful bee questions. A big thank you to my agent for coming out even with her arm still in a sling and my assistant Suzanne for taking care of sales!


Have you been to the New Amsterdam Market in Manhattan? We got our first taste of art meets food at this truly European style outdoor market last Saturday. If you have not been down there, it is an absolute must for artisanal food lovers. Check out the paper table cloths and chalkboards, these were perfect for doodling honeybees and tasting notes while expressing my creative style. This was our first signature honey tasting table at the market, it was clear that shoppers loved Red Bee Honey when we left empty handed at 4 pm! Stay tuned for future dates.

If you thought honey only came in those silly plastic squeeze bears and always should taste the same, you'll be delighted to learn about Single-Origin Honey by nectar sources and that all honey is not created equal. August 1st is your last chance to attend our infamous Honey Tastings Workshop @ Red Bee Apiary. Tour, talk and tastings begin at 1:00 pm till 2:30 pm. Please reserve your seat on the events page on our web site at www.redbee.com or click on Honey Tasting Workshop above.



I had the honor to present an educational Honey Tasting for a group of very intrigued producers at the Food Network. My assistant and publicist report that not one looked at their hand held throughout my one hour honey talk. Our visit ended with a walk through the hustle bustle at Kitchen Stadium. Talk about busy bees! This photo is me showing two of the bravest producers inside my top bar hive. The bees were very well behaved and presented us with an award winning super full of honey. Of course, they got to taste it making it a memorable trip to Red Bee Apiary.



More: Honeybee Book Dates:
Brick Walk Farmers Market, Fairfield, CT on Saturday, July 31st at 9 am-2 pm
FreshFarm Market, Bethesda, MD on Saturday, August 7th at 9 am-1pm


Sweet and Spicy Grilling Sauce

Prep Time: 10 minutes

Bake Time: 10 minutes

Method:
  • 2 Tablespoons peanut oil
  • 2 small shallots, peeled and minced (about 3 Tablespoons)
  • 4 cloves minced fresh garlic
  • 1/4 cup grated fresh ginger
  • 1 cup dry sherry
  • 2/3 cup Buckwheat honey
  • 1/2 cup soy sauce
  • 2 Tablespoons water
  • 2 Tablespoons cornstarch
  • 2 Tablespoons hoisin sauce

Heat oil in a medium saucepan; add shallots and garlic; cook over low heat for 5 minutes, until softened. Add ginger and cook for 1 minute more, stirring frequently. Add honey and sherry and bring mixture to a boil. Reduce heat and simmer for about 3 minutes. Combine the soy, water and cornstarch in a small bowl; add to pan with hoisin sauce. Cook and stir for several minutes more until slightly thickened. Remove half of the sauce to a small bowl and set aside. Brush remaining sauce over pork ribs, beef skewers or chicken during grilling last 5 minutes of grilling. Place reserved bowl of sauce on the table to drizzle over the cooked meat.
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Monday, June 7, 2010

Local Honey

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Local Honey

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Wednesday, May 26, 2010

Blooming and Buzzing!


Our gardens are blooming and the bees are buzzing! It's finally June at Red Bee® and is it just me, or is everyone crazy for honey? Now more than ever, people are paying attention to where their food comes from and now...even their honey. Did you know that honeybees are responsible for pollinating 100 different fruits, vegetables, nuts, seeds, spices? My personal favorites that I could not live without are coffee, chocolate and the cotton for my blue jeans. Beekeepers nurture natures greatest pollinators while providing local honey at their source. They are the rising rock stars of today's green movement. We find ourselves here at Red Bee Apiary are busier than ever, educating the public on honey and beekeeping. People are reading labels too! They understand that what you put on your body is as important as what you put in it. With that said, our Rossape sustainable skin care products are getting attention too. Could bees and honey possibly be getting a little bit of respect?



So if your interested in learning more about the health benefits and the culinary delights of honey, join us at one of our workshops here at Red Bee Apiary. There are a few coveted seats left for our next Seven Flight Honey Tasting Workshop on Sunday, June 20th at 1:00 pm till 3:00 pm. Reserve your seat on our web site.


Learn how honeybees make this liquid gold we call honey, how location and nectar source determines a honeys color and flavor and how is harvested and extracted from the comb. Beekeeper and Honey Sommelier, Marina Marchese will show us how to taste and evaluate honey using the Honey Sommelier tasting guide in her new book HONEYBEE Lessons from an Accidental Beekeeper.

Read: What Fairfield Green Food Guide says about our Honey Tasting Events!


If you can't make our formal events, our Honey Tasting and Bottling Kitchen is opened 12:00 noon till 4:00 pm seven days a week by appointment only. Honey lovers are invited to join us for a Tasting Flight of any seven honeys of your choice with accompaniments locally produced bread and goat or brie cheeses for $5.00 per person. Groups of six or more could reserve our veranda overlooking the apiary and gardens.

Red Bee® JUNE EVENTS

SATURDAYS •••••••
Farmers Markets have officially begun and Red Bee Honey can be found at the New Canaan and Fairfield Brick Walk markets.

JUNE 3
Ocean County Library Stafford Branch • 129 N. Main Street, Manahawkin, NJ 08050
Honeybee Lessons from an Accidental Beekeeper Book Talk

JUNE 5
Sculpture Barn Art Center • Preservation Celebration • 3 Millltown Road RT39, New Fairfield, CT
Honey, Cheese and Wine Tasting

June 12
Centennial Bee Day Party • Brooklyn Botanical Gardens
Honey Tasting and Honeybee book signing

JUNE 20
Seven Flight Honey Tasting
at Red Bee Apiary

JUNE 25
Artisanal Cheese Center • Honey, Cheese and Wine
Beekeeper and Honey Sommelier Marina Marchese and Affineur Erin Hedley

Here is one of our favorite recipes It is so easy and elegant...
Honey Figs with Goat Cheese and Pecans Recipe

Goat cheese or Chèvre cheese is cheese made from goat's milk (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat's milk cheeses are produced.
Caprino is a Italian goat's milk cheese and Castelo Branco is a Portuguese goat's milk cheese. So don’t be afraid to experiment.

Servings: 6
Prep Time: 25 minutes

Ingredients:
1cup pecans, finely chopped
3/4 cup of wildflower honey
6 oz log of goat cheese
12 fresh figs Calimyrna or black missions, halved
Coarse salt and freshly ground pepper


Methods:
Place the finely chopped pecans in a shallow dish. Season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate log until firm. To serve, cut evenly into rounds. Divide figs evenly between 6 dessert plates. Top figs with a round of pecan crusted goat cheese. Drizzle 2 tablespoons of honey over each serving. Serve immediately.
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