Cooking with produce from the hive
Mead is believed to be the oldest known alcoholic beverage” and that “The earliest archaeological evidence of honey wine comes from 9000 BC in northern China.” Whilst researching my previous work on heather honey, Professor William (Bill) Sutherland reinforced a view extolled by the late Dr Oliver Rackham (former research fellow at the Botany Department, Cambridge) that man’s liking for a honey-based beverage may so easily have arisen through early mankind (as a hunter-gatherer) finding discarded honeycomb from marauding bears lying on saucer-type leaves on the jungle floor. Regular rainfall combined with the naturally high temperature turned the vestiges of honey into a fermented liquid that he readily imbibed: the liquid to his liking was probably sought. Such a theory, albeit not legend, can be taken uncritically as more than feasible. The increased interest in honeybees by the general public has seen a renaissance in Mead and Honey Wine production. The book is a manual of all aspects of mead making from the ingredients used; methods and practices; mead and honey wine production problems; bottling and cellar craft; requirements for producing meads and honey wines; recipes for meads, honey wines and honey based vinegar; kegging systems; floral and honey varietals; exhibition and judging of mead and honey wines; historical with various appendices.
David Shannon, a beekeeper for over 15 years, has kept 30-40 colonies in Yorkshire. He has an enthusiastic interest in preparing a variety of hive products for the show in Harrogate (Supreme Champion twice) and the Royal Show at Stoneleigh (winning the most points, a Bronze Medal, and the Brydon Trophy for his mead). Whilst still showing his products, he has turned his attention to judging and gained his Senior Honey Judging Certificate at the National Honey Show in 2014, as well as encouraging and supporting new exhibitors. Additionally, David Shannon has Gained his Husbandry Certificate which allows him to examine beekeepers for their basic assessment. He hopes in the future to study beekeeping at a greater depth with the long term prospect of becoming a Master Beekeeper. With experience on both sides of the show bench, David is able to give practical, sound and detailed advice to those who wish to gain prizes at honey shows and how they can avoid the pitfalls, though often small, which can make the difference between success and failure.
Just as honey bees are found all over the world so are recipes that use their honey. Caribbean jerk, Spanish chicken, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take just a spoonful or two of honey to bring its deep flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, and herbs and spices. Along with recipes for delicious honey dishes, Spoonfuls of Honey describes different varieties of honey, explains what to consider when buying and storing, gives tips on its use in your cooking, explores the benefits to your health and the role bees and honey play in nature.
In ‘Beauty and the Bees’, Dr Sara J Robb explains how honey, beeswax, and propolis can be used to decrease the signs of ageing. Bee products, in particular honey, are valuable as dietary supplements, as functional foods, in home remedies and in cosmetics. Substituting some of the sugar, in your diet, with honey will significantly increase your physiological levels of antioxidants and can slow the ageing process. Honey antioxidants correlate with honey colour; the darker the colour of honey, the higher the age defying antioxidants. The colour scale below shows the colours of honey, which can be used to estimate the levels of antioxidants. If you choose a dark honey, such as heather, ivy or buckwheat, you can increase the amount of antioxidants in your diet. As well as increasing antioxidants in food, bee products have had a place through history in remedies and cosmetics. Beeswax, propolis and honey have medicinal qualities that end themselves to home remedies and cosmetics. Beauty and the Bees begins with an introduction, by nutritionist Dr Domingo J. Piñero, discussing the importance of honey as a functional food. High antioxidant honey recipes are provided, including sweet and savoury honey recipes, honey baked goods and confections. Beauty and the Bees also contains recipes for beeswax anti-ageing creams, antioxidant honey soaps and Aunt Bea’s Remedies.
Discover the wonders of beekeeping, from establishing a hive to caring for bees, from harvesting the honey and wax to using it in marvellous recipes for food and handmade beauty products.Beekeeping by Dominique Devito – A primer on starting and keeping a hive, an American title gives sound advice for the beginner. It has a particularly interesting chapter on cooking with honey.
A recipe book full of honey delights. Joyce White lived in Suffolk and well-known both as a cookery demonstrator and a lecturer in beekeeping. The first edition of Honey in the Kitchen was printed in Scotland in 1978 and the British Bee Journal said it was “An economical bouquet of country goodness – recipes are inexpensive and not likely to make either tummy or pocket turn in revolt. Certainly a present worth having.
This is a collection of articles, originally published in The British Bee Journal. This 20 page A4 reprint is full of information gained by Clara over many years when she was a particularly successful competitor at The National Honey Show. Reproduced from the original publication in March 2010 with the agreement of her family.