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Volume 11, Issue 57 - September 19, 2006
Good Day Frederick von Behren,
What is Honey?
Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well trace enzymes, minerals, vitamins and amino acids. (Complete
information concerning honey's chemical makeup and nutritional content is available in our downloadable PDF brochure, "Honey, a Reference Guide to Nature's
Sweetener ").
Honey is "manufactured" in one of the world's most efficient factories, the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to
gather enough nectar to make just a pound of honey.
The color and flavor of honey differs depending on the bees' nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United
States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor; while darker
honeys are usually more robust in flavor.
Source: National Honey Board
Honey.com Great Recipes. Nutritional Information. Varietals. Storage and Handling. Substitution, Usage & Profitability Tips for Foodservice Professionals.
Listening to attendees at the 2006 CaterSource Conference enthuse about the Lava Lamp Martini, the dramatic honey application that Chef Andrew Snow, the
president and executive chef of Feastivities Events, had demonstrated to a packed crowd of catering colleagues, the Honey Board staff followed the buzz to the
source. Tracking down Chef Snow at his Philadelphia-area headquarters, we learned the secret to the show stopping presentation: paste food coloring that’s been
softened and sweetened with honey, then sensuously drizzled into a waiting martini glass. The Feastivities team then fills the glass with a flavored martini mixture and
serves it up to a dazzled guest.
The spectacular Lava Lamp Martini is just one example of the Snow’s philosophy of successful event planning. To read on...
Lava Lamp Martini
Makes 1 serving
Ingredients:
2 ounces vanilla flavored vodka
1 ounce white cranberry juice
splash Chambord
1/2 tablespoon honey
pinch paste (professional type) red food coloring
Preparation:
Blend vodka, cranberry juice and Chambord in shaker over ice.
Blend honey with paste food coloring.
Immediately before serving, drizzle colored honey into 4 ounce fluted champagne glass.
Enjoy!
Alternate Recipe:
2 ounces vodka
1 ounce peach flavored white cranberry juice
splash peach schnapps
1/2 tablespoon honey
pinch paste (professional type) orange food coloring
Follow preparation listed above.
Source: National Honey Board
The Culinary Institute of America
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding
faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on
experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting
career opportunities for you.
Foodservice Tips:
National Honey Board studies indicate one out of every two foodservice operators uses honey. Nearly 60 percent of these operators use it on a daily basis. Honey's
widespread acceptance and appearance on menus presents foodservice distributors with a golden opportunity to grow honey sales and profit from a sweeter bottom
line.
There's never been a better time to promote and sell honey. Consult the National Honey Board's promotion guide for a year-long calendar of terrific operator
promotion ideas. And remember, September is National Honey Month. While operators are planning fall and winter menus, demonstrate perfect timing by
sweetening sales presentations with honey recipes and promotion suggestions. Merchandising honey couldn't be easier. The National Honey Board offers a complete
honey Reference CD with all the honey information you need.
Source: National Honey Board
Jakesbbqsauce.com Bring the Down-Home Taste of Jake's Smokehouse Style BBQ Sauce and Rub to your Next Meal. Flavors - Original, Medium Hot, Inferno!
Lamb Chops with Asian Pear and Kiwi Salsa and Sweet Potato Purée
Chef Tony Marotta
Spoodles, Disney's Boardwalk Resort
Makes 4 servings
Sweet Potato Purée
Ingredients:
4 pounds sweet potatoes (about 5 medium)
3/4 stick unsalted butter, softened
1/2 cup brown sugar
1-1/2 tablespoons Southern Comfort
1/2 teaspoon freshly grated cinnamon
1 teaspoon kosher salt
Preparation:
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment. Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of
oven until tender, 60 to 75 minutes.
When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl. Add butter and mix until just about smooth. Add brown sugar, Southern
Comfort, cinnamon, and kosher salt. Taste and adjust seasoning. Cover tightly with foil to keep hot.
Lamb Chops
Ingredients:
4 each rack of lamb (about 14 ounces each)
1/4 cup extra virgin olive oil
2 tablespoons sea salt (Fleur de Sel)
2 tablespoons freshly ground black pepper
Preparation:
Preheat oven to 350 degrees.
Rub racks with olive oil, then sprinkle liberally with sea salt and black pepper. In a hot sauté pan, sear all sides of the rack, browning evenly.
Place in the preheated oven for 20 minutes. Remove racks from the oven and let rest for 10 minutes. Then carve into either individual (8 1-inch thick) or double
chops, depending on your taste.
Asian Pear and Kiwi Salsa
Ingredients:
2 each small Asian pears, cored, diced
3 each large kiwis, peeled, diced
6 tablespoons dried cranberries
1 each shallot, minced
1/4 cup chopped chives
1 tablespoon sherry vinegar
2 tablespoons fresh lemon juice
3 tablespoons Orange Blossom Honey
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
Preparation;
Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar and lemon juice in a medium bowl. Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint,
cilantro and basil. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
Preheat broiler.
Brush chops lightly on both sides with the remaining 1 tablespoon honey;,prinkle with salt and pepper. Broil chops until cooked to desired doneness, about 5
minutes per side for medium-rare. Transfer 2 1-inch thick lamb chops to each plate. Spoon salsa alongside and serve.
Source: National Honey Board
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only.
Volume 11, Issue 57 - September 19, 2006
Good Day Frederick von Behren,
What is Honey?
Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well trace enzymes, minerals, vitamins and amino acids. (Complete
information concerning honey's chemical makeup and nutritional content is available in our downloadable PDF brochure, "Honey, a Reference Guide to Nature's
Sweetener ").
Honey is "manufactured" in one of the world's most efficient factories, the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to
gather enough nectar to make just a pound of honey.
The color and flavor of honey differs depending on the bees' nectar source (the blossoms). In fact, there are more than 300 unique kinds of honey in the United
States, originating from such diverse floral sources as Clover, Eucalyptus and Orange Blossoms. In general, lighter colored honeys are mild in flavor; while darker
honeys are usually more robust in flavor.
Source: National Honey Board
Honey.com Great Recipes. Nutritional Information. Varietals. Storage and Handling. Substitution, Usage & Profitability Tips for Foodservice Professionals.
Listening to attendees at the 2006 CaterSource Conference enthuse about the Lava Lamp Martini, the dramatic honey application that Chef Andrew Snow, the
president and executive chef of Feastivities Events, had demonstrated to a packed crowd of catering colleagues, the Honey Board staff followed the buzz to the
source. Tracking down Chef Snow at his Philadelphia-area headquarters, we learned the secret to the show stopping presentation: paste food coloring that’s been
softened and sweetened with honey, then sensuously drizzled into a waiting martini glass. The Feastivities team then fills the glass with a flavored martini mixture and
serves it up to a dazzled guest.
The spectacular Lava Lamp Martini is just one example of the Snow’s philosophy of successful event planning. To read on...
Lava Lamp Martini
Makes 1 serving
Ingredients:
2 ounces vanilla flavored vodka
1 ounce white cranberry juice
splash Chambord
1/2 tablespoon honey
pinch paste (professional type) red food coloring
Preparation:
Blend vodka, cranberry juice and Chambord in shaker over ice.
Blend honey with paste food coloring.
Immediately before serving, drizzle colored honey into 4 ounce fluted champagne glass.
Enjoy!
Alternate Recipe:
2 ounces vodka
1 ounce peach flavored white cranberry juice
splash peach schnapps
1/2 tablespoon honey
pinch paste (professional type) orange food coloring
Follow preparation listed above.
Source: National Honey Board
The Culinary Institute of America
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding
faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on
experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting
career opportunities for you.
Foodservice Tips:
National Honey Board studies indicate one out of every two foodservice operators uses honey. Nearly 60 percent of these operators use it on a daily basis. Honey's
widespread acceptance and appearance on menus presents foodservice distributors with a golden opportunity to grow honey sales and profit from a sweeter bottom
line.
There's never been a better time to promote and sell honey. Consult the National Honey Board's promotion guide for a year-long calendar of terrific operator
promotion ideas. And remember, September is National Honey Month. While operators are planning fall and winter menus, demonstrate perfect timing by
sweetening sales presentations with honey recipes and promotion suggestions. Merchandising honey couldn't be easier. The National Honey Board offers a complete
honey Reference CD with all the honey information you need.
Source: National Honey Board
Jakesbbqsauce.com Bring the Down-Home Taste of Jake's Smokehouse Style BBQ Sauce and Rub to your Next Meal. Flavors - Original, Medium Hot, Inferno!
Lamb Chops with Asian Pear and Kiwi Salsa and Sweet Potato Purée
Chef Tony Marotta
Spoodles, Disney's Boardwalk Resort
Makes 4 servings
Sweet Potato Purée
Ingredients:
4 pounds sweet potatoes (about 5 medium)
3/4 stick unsalted butter, softened
1/2 cup brown sugar
1-1/2 tablespoons Southern Comfort
1/2 teaspoon freshly grated cinnamon
1 teaspoon kosher salt
Preparation:
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment. Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of
oven until tender, 60 to 75 minutes.
When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl. Add butter and mix until just about smooth. Add brown sugar, Southern
Comfort, cinnamon, and kosher salt. Taste and adjust seasoning. Cover tightly with foil to keep hot.
Lamb Chops
Ingredients:
4 each rack of lamb (about 14 ounces each)
1/4 cup extra virgin olive oil
2 tablespoons sea salt (Fleur de Sel)
2 tablespoons freshly ground black pepper
Preparation:
Preheat oven to 350 degrees.
Rub racks with olive oil, then sprinkle liberally with sea salt and black pepper. In a hot sauté pan, sear all sides of the rack, browning evenly.
Place in the preheated oven for 20 minutes. Remove racks from the oven and let rest for 10 minutes. Then carve into either individual (8 1-inch thick) or double
chops, depending on your taste.
Asian Pear and Kiwi Salsa
Ingredients:
2 each small Asian pears, cored, diced
3 each large kiwis, peeled, diced
6 tablespoons dried cranberries
1 each shallot, minced
1/4 cup chopped chives
1 tablespoon sherry vinegar
2 tablespoons fresh lemon juice
3 tablespoons Orange Blossom Honey
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
Preparation;
Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar and lemon juice in a medium bowl. Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint,
cilantro and basil. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
Preheat broiler.
Brush chops lightly on both sides with the remaining 1 tablespoon honey;,prinkle with salt and pepper. Broil chops until cooked to desired doneness, about 5
minutes per side for medium-rare. Transfer 2 1-inch thick lamb chops to each plate. Spoon salsa alongside and serve.
Source: National Honey Board
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only.