Honey: Four Corners of the Kitchen

Honey: Four Corners of the Kitchen

Known for its sweet taste, honey is as versatile as it is delicious. People have taken advantage of this ingredient for thousands of years, in uses ranging from medicinal cough remedies to savory sauces. Honey remains a staple food in cultures across the world.

The following recipes, all from different countries, demonstrate just a few of the many delicious uses of honey.

Bolivian Tawa Tawas (Fried Bread)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon softened butter
  • 2 eggs, beaten
  • ½ cup water
  • Canola oil for frying
  • Honey
  • Powdered sugar
  1. Combine all dry ingredients. Add butter and mix. Add eggs and a small amount of water. Mix well. Continue by gradually adding water and then mix until the ingredients are well combined. (Dough will be sticky.)
  2. Place dough onto a floured surface and knead until dough is smooth (about 2 minutes). Cover dough with a towel and let sit for 10 minutes.
  3. Roll dough out onto a floured surface until fairly thin (about one-tenth inch). Using a knife (or a pizza cutter), cut the dough into rhombus-shaped pieces. Cover and let dough rest for another 5 minutes.
  4. Heat oil in a pot or heavy skillet. Fry each piece of dough until it is puffed up and golden. Turn fried bread to cook both sides.
  5. Place fried bread on paper towels. Drizzle with honey, and then dust with powdered sugar.

Adapted from theslowcook.com

English Honey Posset

  • 1 quart (4 cups) cream (heavy or regular whipping)
  • ½ cup honey
  • ⅓ cup lemon juice
  • 1 tablespoon of lime juice (about ½ a lime)
  • Flavoring of choice (lavender springs, cinnamon sticks, etc.)
  1. In a medium saucepan, bring cream and honey to a boil over high heat. Stir continually until honey is combined and mixture begins to boil. Boil for 3 minutes while stirring. (You may need to lower heat to prevent it from boiling over.) Remove from heat.
  2. Add lemon juice and lime juice. Mix well. Add flavoring, if desired.
  3. Pour into ramekins. Cover tightly with plastic wrap and chill for at least 2 hours. (Overnight is best.)

Adapted from theadventurebite.com

Israeli Honey Challah Bread by Wikipedia user Icywings

Israeli Honey Challah Bread by Wikipedia user Icywings

Israeli Honey Challah

  • 3 ½ cups flour
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup warm water (not too warm, as it will kill the yeast)
  • 3 tablespoons honey
  • ⅓ cup canola oil
  • 3 eggs
  • 2 tablespoons milk
  1. In a large bowl, mix the flour with the sugar and yeast. (Use an electric mixer with the dough hook attachment.)
  2. Add the salt, water, honey, oil, and 2 eggs. Mix on low speed until the dough starts to combine (about 4 minutes). Then increase the speed to medium and mix until the dough is smooth (about 3 minutes).
  3. Lightly grease another large bowl with nonstick spray or oil, and then transfer the dough to the bowl. Cover the bowl loosely with plastic wrap. Let the dough rise at room temperature for 1 hour.
  4. Place dough on a floured surface and divide it into three pieces. Roll each piece into a rope (about 12 inches long). Place the ropes side by side on a baking sheet lined with parchment paper. Pinch the ropes together at the top. Take the piece on the left, lift it up, and cross it over the center piece. Lift the right piece and cross it over the new center piece. Repeat until the dough is completely braided. Pinch ends together and tuck them under the loaf.
  5. Cover the braided loaf loosely with plastic wrap. Let rise for 30 to 45 minutes. Preheat oven to 375˚F.
  6. Whisk the third egg with the milk. Brush egg wash onto the loaf just before baking.
  7. Bake loaf until a deep golden brown and fully cooked through (40–50 minutes). Cool before serving.

Adapted from purewow.com

Japanese Teriyaki Sauce

  • 1 cup water
  • 5 tablespoons packed brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 large clove garlic, finely minced
  • ½ teaspoon ground ginger
  • ½ tablespoons cornstarch
  • ¼ cup cold water
  1. Combine the water (1 cup), brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over a medium-high heat.
  2. In a small bowl, combine the cornstarch with the ¼ cup of water and mix until dissolved. Add the cornstarch mixture to the other ingredients.
  3. Heat sauce, while stirring, until it thickens as desired.

Adapted from tasteandtellblog.com

Natalie Hopkins

 

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