YAHOOOO Second Act: Marina Marchese

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

Second Act: Real stories celebrating life, passion and reinvention-enjoy!

Me? The Red Queen.......

Last summer I had the great pleasure to sit down with James Beard Award–winning food writer Rowan Jacobsen here at Red Bee Apiary for a tasting flight of more than 25 honeys. For those of you who are not familiar with Rowan, he is a food writer and author of five books including Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis which addresses the disappearing honeybee syndrome. In his new book American Terroir: Savoring the Flavors of our Woods, Waters, and Fields, Rowan explains the French concept of Terroir or "Taste of Place" for the best of local foods found here in America.



Fresh off the plane from my recent trip to the Honey Festival in Montalcino, I found the advanced reading copy in my heaping pile of mail. With memories of Tuscan honey still fresh on my tongue, I dived into Rowan's new book to find a hilarious recount of his visit with me and our honey tasting experience together which begins on page 90. Rowan refers to me as "The Red Queen" and takes the reader along the ride for an intimate look into my private vault of honeys, nectar source by nectar source. In detail we discuss each of the honeys by their aromas, colors and flavor profiles, just as it was fine wine. Our two day honey binge practically left him in a honey-induced coma. It is a rare event for me to stumble upon someone who will actually entertain my passion for single-origin honeys and Rowan lived to tell the story. If you are a locavore and foodie, American Terroir will satisfy your hunger!

Red Bee Honey Tasting Events



SEPTEMBER 28, 2010

Le Pain Quotidien Speaker Series

Mineral Springs location, Central Park, NYC at 6:30 pm

OCTOBER 16, 2010

First Annual Connecticut Cheese & Wine Festival

Hopkins Vineyard

25 Hopkins Rd in New Preston, CT

Red Bee Honey signature Tasting Table

Saturday October 16, 2010 from 11 am to 5 pm

NOVEMBER 9

Honey and Cheese school

+ Tuesday, November 9, 2010 at 7-9 pm

Fairfield Cheese Shop

2090 Post Road Fairfield, CT 203.292.8194

info@fairfieldcheese.com

Honeys and artisanal cheeses with complementary wines from Harry's Wine and Liquor.

NOVEMBER 10

Heavenly Honey and Artisanal Cheeses

+ Wednesday, November 10, 2010 at 6:30 pm - 8:00 pm

Artisanal Premium Cheese Center, Manhattan, NY

483 Tenth Avenue, New York, NY 10018

Join beekeeper and author of Honeybee: Lessons from an

Accidental Beekeeper, Marina Marchese, owner of Red Bee

Honey and Fromagere Erin Hedley for an enlightening

evening of discovery with delectable pairings of

artisanal honeys and artisanal cheeses with complementary wines.

NOVEMBER 15

How Sweet it is: Honey & Cheese

+ Monday, November 15, 2010 at 6:30 am - 8:00 pm

Murray's Cheese

254 Bleecker St.(between 6th & 7th Ave.)

New York, NY 10014 RSVP:212.243.3289

We'll be pairing Red Bee single varietal American

honeys with the finest farmhouse cheeses.

HONEYBEE book signing to follow

Me? The Red Queen.......

Last summer I had the great pleasure to sit down with James Beard Award–winning food writer Rowan Jacobsen here at Red Bee Apiary for a tasting flight of more than 25 honeys. For those of you who are not familiar with Rowan, he is a food writer and author of five books including Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis which addresses the disappearing honeybee syndrome. In his new book American Terroir: Savoring the Flavors of our Woods, Waters, and Fields, Rowan explains the French concept of Terroir or "Taste of Place" for the best of local foods found here in America.



Fresh off the plane from my recent trip to the Honey Festival in Montalcino, I found the advanced reading copy in my heaping pile of mail. With memories of Tuscan honey still fresh on my tongue, I dived into Rowan's new book to find a hilarious recount of his visit with me and our honey tasting experience together which begins on page 90. Rowan refers to me as "The Red Queen" and takes the reader along the ride for an intimate look into my private vault of honeys, nectar source by nectar source. In detail we discuss each of the honeys by their aromas, colors and flavor profiles, just as it was fine wine. Our two day honey binge practically left him in a honey-induced coma. It is a rare event for me to stumble upon someone who will actually entertain my passion for single-origin honeys and Rowan lived to tell the story. If you are a locavore and foodie, American Terroir will satisfy your hunger!

Red Bee Honey Tasting Events



SEPTEMBER 28, 2010

Le Pain Quotidien Speaker Series

Mineral Springs location, Central Park, NYC at 6:30 pm

OCTOBER 16, 2010

First Annual Connecticut Cheese & Wine Festival

Hopkins Vineyard

25 Hopkins Rd in New Preston, CT

Red Bee Honey signature Tasting Table

Saturday October 16, 2010 from 11 am to 5 pm

NOVEMBER 9

Honey and Cheese school

+ Tuesday, November 9, 2010 at 7-9 pm

Fairfield Cheese Shop

2090 Post Road Fairfield, CT 203.292.8194

info@fairfieldcheese.com

Honeys and artisanal cheeses with complementary wines from Harry's Wine and Liquor.

NOVEMBER 10

Heavenly Honey and Artisanal Cheeses

+ Wednesday, November 10, 2010 at 6:30 pm - 8:00 pm

Artisanal Premium Cheese Center, Manhattan, NY

483 Tenth Avenue, New York, NY 10018

Join beekeeper and author of Honeybee: Lessons from an

Accidental Beekeeper, Marina Marchese, owner of Red Bee

Honey and Fromagere Erin Hedley for an enlightening

evening of discovery with delectable pairings of

artisanal honeys and artisanal cheeses with complementary wines.

NOVEMBER 15

How Sweet it is: Honey & Cheese

+ Monday, November 15, 2010 at 6:30 am - 8:00 pm

Murray's Cheese

254 Bleecker St.(between 6th & 7th Ave.)

New York, NY 10014 RSVP:212.243.3289

We'll be pairing Red Bee single varietal American

honeys with the finest farmhouse cheeses.

HONEYBEE book signing to follow

Honey Cake Recipe

Need a Honey Cake recipe for next weeks Jewish New Year festivities? This traditional recipe will insure your New Year will be a Sweet one! Wednesday 9/1 is the last day to order your bottle of Red Bee Buckwheat honey for delivery before the holiday! Visit our honey pages at www.redbee.com

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt 4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil 1 cup Red Bee Buckwheat honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice 1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Method:
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan. Drizzle a bit more honey over each slice as you serve! Enjoy!!!

Need a Honey Cake recipe for next weeks Jewish New Year festivities? This traditional recipe will insure your New Year will be a Sweet one! Wednesday 9/1 is the last day to order your bottle of Red Bee Buckwheat honey for delivery before the holiday! Visit our honey pages at www.redbee.com

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt 4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil 1 cup Red Bee Buckwheat honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice 1/4 cup rye or whiskey
1/2 cup slivered or sliced almonds (optional)

Method:
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan. Drizzle a bit more honey over each slice as you serve! Enjoy!!!

"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.

"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.