Post by Chris in NM on May 26, 2003 19:11:43 GMT -6
Honey Power: Tips for Using Honey: from Campbell's Kitchen
* Serve the latest in trendy desserts: Drizzle honey over servings of cheese—Brie, Camembert, blue cheese, provolone, Manchego—and serve with toasted walnuts.
* Stir honey into peanut butter for a breakfast-time treat to spread on toast.
* Add a tablespoon of honey to a fruit smoothie in the blender.
* Drizzle honey on grapefruit halves; broil.
* Brush honey baked goods warm from the oven—bread or rolls—for a sweet, shiny glaze.
* Store honey at room temperature. If honey crystallizes, remove lid and place jar in warm water until crystals dissolve. Or microwave 1 cup of honey in a microwave-safe container on high power 2-3 minutes, until crystals dissolve, stirring every 30 seconds. Do not boil.
* The most common honey at retail is clover honey, which is mild. Mild honeys are appropriate for many cooking needs where a delicate flavor is desired.
* Look for strongly-flavored honeys: buckwheat, sage, alfalfa—for use in butter spreads or other recipes where a distinct honey flavor is desired.
* For best results, use recipes developed for using honey. When substituting honey for sugar, decrease the liquid in a recipe by ¼ cup for each cup of honey used in baked goods. Reduce oven temperature by 25 degrees F. to prevent over browning.
* Honey packs 25% more sweetness than sugar, but is 40% more caloric: 64 calories in a tablespoon of honey, 46 in a tablespoon of granulated sugar.
* Serve the latest in trendy desserts: Drizzle honey over servings of cheese—Brie, Camembert, blue cheese, provolone, Manchego—and serve with toasted walnuts.
* Stir honey into peanut butter for a breakfast-time treat to spread on toast.
* Add a tablespoon of honey to a fruit smoothie in the blender.
* Drizzle honey on grapefruit halves; broil.
* Brush honey baked goods warm from the oven—bread or rolls—for a sweet, shiny glaze.
* Store honey at room temperature. If honey crystallizes, remove lid and place jar in warm water until crystals dissolve. Or microwave 1 cup of honey in a microwave-safe container on high power 2-3 minutes, until crystals dissolve, stirring every 30 seconds. Do not boil.
* The most common honey at retail is clover honey, which is mild. Mild honeys are appropriate for many cooking needs where a delicate flavor is desired.
* Look for strongly-flavored honeys: buckwheat, sage, alfalfa—for use in butter spreads or other recipes where a distinct honey flavor is desired.
* For best results, use recipes developed for using honey. When substituting honey for sugar, decrease the liquid in a recipe by ¼ cup for each cup of honey used in baked goods. Reduce oven temperature by 25 degrees F. to prevent over browning.
* Honey packs 25% more sweetness than sugar, but is 40% more caloric: 64 calories in a tablespoon of honey, 46 in a tablespoon of granulated sugar.