On toast and crumpets, scones and croissants, cornbread and popovers
Topping one's pancakes and waffles
Mixed in yogurt
Over ice cream and berries
Baste one's turkey, ham or chicken - both ins and outside
Slathered over a soon to be roasted lamb - add rosemary and /oregano
Pan fried vegetables or stir fried meats - a spoonful livens up the flavors
A dash added to the lasagna meat or spaghetti sauce - gives a hint of something 'special' / cuts the acidity completely
Dripped over a vegetable entree
Used as a 'natural sweetener' instead of sugar - baking etc.
Drip over a spicy curry dish to smooth and give a sweet/hot taste
Peanut butter and honey on toast or stuffed inside a croissant
Fried bananas laced with rum and honey
In a 'Hot Toddy' or Daiquiri
Put on a burn, an abrasion, scratch or blemish and the inherent qualities of honey begin to work their magic...
Salmon steak, teriyaki and seasoning, drizzle honey, crumble some pungent cheese, grill or wrap for ‘poached’ effect
Chicken wedges tossed with seasoning and honey, teriyaki over bed of rice
Marinate steaks with olive oil, balsamic, seasoning and honey (the enzime in honey breaks down the fiber to tenderize) / grill
Drizzle honey over scrambled eggs
Add honey to smoothies
Add honey to cooking rice at end so that water and honey is absorbed by rice for terrific taste
Add honey at end of wild rice cooking for delicious taste
A spoonful of honey added to any tomato based dish cuts the acidity completely
Substituting Honey for Sugar
Printed from COOKS.COM > Honey has been a favorite sweetener since prehistoric times and it has advantages over sugar even today. Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness. Remember that honey does contain calories. The flavor, aroma and color of honey vary with the kind of flower from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. Honey can easily be substituted for sugar as shown with the common recipe favorites. Due to honey's ability to retain water, products made with honey tend to remain much longer than similar products made with sugar or other sweeteners. Some adjustments may need to be made to a recipe when substituting honey for sugar:
Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product. Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12-ounce jar equals one standard 8-ounce cup. A quart weighs 3 pounds.Diabetes & Honey
One way to effectively combat diabetes is to restock the liver prior to sleep (and natural honey is the gold standard food for this). Much modern diabetes type 2 is caused by poor quality sleep.
+ 44 131 622 5101
Ronald Fessenden, MD, MPH
Co-chairman Committee for the Promotion of Honey and Health, Inc www.prohoneyandhealth.com