"Potato salad is classic summer fare, but I rarely see one as light as this," says amateur beekeeper and chef Myk Banas from the Chicago Marriott Downtown. The addition of fresh haricots verts gives it fresh-from-the-garden taste.
North Dakota leads the country in honey production, with South Dakota, Minnesota, Michigan and Wisconsin ranking among the top states. This cake, created to honor the Peace Garden State, also reflects North Dakota's substantial oat production.
Cookbook author Nina Swan-Kohler created this sauce to remind her of the Caribbean flavors she enjoyed while living in Trinidad and Tobago after college. Brush the sauce -- a combination of honey, chili sauce and spices -- on beef, chicken or pork.
Simple but sophisticated, this sweet and spicy salmon gets great flavor and aroma from a combination of honey, soy sauce, bourbon and ginger. Try serving the fish with steamed asparagus and a tossed salad.
Use this spicy, golden marinade on pork, chicken, lamb or beef. Marinate your meat for 2 to 4 hours before grilling. Grill long-cooking meats over indirect heat, so the splash of honey in the marinade doesn't burn during cooking.
Our warm red cabbage salad makes a tasty accompaniment to any roasted meat or chicken. The honey-mustard dressing brings tang and the baconlike pancetta a familiar salty flavor. Add the feta, and the blend is mouthwatering.
Substituting for sugar: When you substitute honey for other sugar in a recipe, you're adding liquid, so you need to adjust the recipe accordingly. When baking, you can substitute honey for up to half of the granulated sugar in a recipe. For every cup added, reduce the nonsweet liquid by 1/4 cup, add 1/2 teaspoon baking soda and lower oven temperature by 25 degrees.
Measuring: When measuring honey, spray the measuring cup or spoon with nonstick vegetable spray coating so the honey won't stick to the surface.
Choosing a honey flavor: Many cooks like adding bold-tasting honey to baked goods, such as buckwheat honey in wheat muffins. Milder honey complements sauces, glazes and salad dressings. For example, try apple honey in a light vinaigrette. See next slide for more information on honey flavors.
Checking labels: Honey blends--honey and syrup--are increasingly common in stores today. To ensure you're buying 100 percent pure honey, always check the label.
Storing: Honey keeps for years in your pantry. If your jar of liquid honey becomes too granular, heat it in a pan of warm (not boiling) water until it's smooth and clear again.
For more honey information, go to the National Honey Board website (honey.com).
Honey's color gives clues to its source and flavor. As a rule, light-color honey tastes mild. Dark honey tastes bolder. Try one of these Midwest varieties:
Alfalfa Delicate flavor with a subtle spiciness. Apple Mildly floral, delicate taste. Basswood Sweet and light with a hint of mint. Blackberry Mildly sweet with a trace of fruit.
Blueberry Hints of green leaves and lemon. Buckwheat Definite molasses and malt flavor with lingering aftertaste. Clover Most common. Flowery aroma and mild taste. Hints of its blossom. Goldenrod Slightly strong, almost spicy. Raspberry Mellow, smooth flavor with raspberry finish. Soybean Distinctive, mildly fruity flavor. Star thistle Moderate sweetness with a grassy, anise aroma and flavor. Sunflower Slightly herbal with citrus notes. Tulip poplar Very mild for a dark honey. Wildflower Taste varies by flower.
Honeys pictured include (left to right), buckwheat, prairie wildflower, goldenrod and clover. To order a four-jar sampler of some of our favorite Midwest honeys ($49.95), call 800/678-5752 or visit MWLcatalog.com.