You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
Chocolate Chip Cheesecake Cheese Ball
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
hoppin' John; hoppin...
horn of plenty mushr...
A thick, sweet liquid made by bees from flower nectar. Contrary to what many people think, a honey's color and flavor does not derive from the bee, but from the nectar's source. In general, the darker the color the stronger the flavor. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. The flowers that produce some of America's most popular honeys are clover, orange blossom and sage. Other honeys, some of which are only available in limited quantities in the region from which they originate, come from the following blossoms: alfalfa, buckwheat, dandelion, heather, linden, raspberry, spearmint and thyme, just to name a few. When using honey in cooking, it's important to know its source buckwheat honey, for example, has far too strong a flavor to be used in a recipe that calls for orange blossom honey, which has a light, delicate fragrance and flavor. Honey comes in three basic forms:
, with the liquid still in the chewy comb, both of which are edible;
, which is honey with pieces of the honeycomb included in the jar; and regular
that has been extracted from the comb, much of which has been
to help prevent crystallization. Other honey products such as
are available at most supermarkets. Store tightly sealed liquid honey in a cool, dry place for up to a year; store comb and chunk honey for 6 months. When refrigerated, honey crystallizes, forming a gooey, grainy mass. It can easily be reliquefied by placing the opened jar either in a microwave oven at 100 percent power for about 30 seconds (depending on the amount), or in a pan of hot water over low heat for 10 to 15 minutes. Honey is widely used as a bread spread and as a sweetener and flavoring agent for baked goods, liquids (such as tea), desserts and in some cases savory dishes like honey-glazed ham or carrots.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2020 SimpleSolutions Corporation. All Rights Reserved.