**A picture of spring in the garden** just isn’t complete without bees buzzing busily from flower to flower in a never-ending quest for nectar—that treasured elixir that gives us one of nature’s most exquisite foods, honey. Of course, without the efforts of these fuzzy little creatures, the pollination process that allows many plants to propagate wouldn’t occur (one third of the human food supply depends on insect pollination, most of it accomplished by bees). But it is the honey we crave; the average Canadian consumes about a kilo of the sweet stuff per year. Slathered over warm, buttery toast, it’s simply irresistible. Honey also keeps baked goods moist longer because it’s hygroscopic (meaning it attracts water), and it adds wonderful flavour to both sweet and savoury recipes.
(see INSTRUCTIONS below)
A honey’s actual taste and colour is determined by the nectar plant source. Monofloral honey, which is made from mostly one nectar source (for example, buckwheat or lavender), is the rarest and most coveted. Monofloral and mixed nectar blends come in different types, including ultra-filtered, comb, raw and creamed or whipped (see “Golden Guide,” below). In general, the paler the honey (like acacia), the more delicate its flavour; darker honeys (Greek or Scottish) are stronger in taste and richer in disease-fighting antioxidants.
Stored properly, honey can last indefinitely. Keep it in a cool, dark place (not the fridge, where it will crystallize). If clear honey gets cloudy, you can restore the clarity by standing the opened jar in a bowl of hot water, stirring often. Use a fork to drip small amounts of honey into a beverage or to drizzle on dessert—the honey will slip from fork tines
more easily than from a spoon. When cooking with larger amounts of honey, simply spray the measuring spoon or cup with non-stick cooking spray and then measure; the honey will slide right off when poured. While the recipes here were made with ultra-filtered honeys, you can substitute any other kind. It’s hard to beat the pure, subtle but recognizable taste of nature’s sweetener—it’s true ambrosia.
##Menu##
Honey Mustard & Rosemary Glazed Roasted Chicken
Honey-balsamic Grilled Fruit Salad
Honey-glazed Carrots with Ginger & Cranberries
Classic Honey-spiced Cake
##Golden Guide##
You’ll find many different types of honey at farmers’ markets and in the grocery store. Most are suitable for cooking, and equally delicious on their own with fresh bread or in a hot cup of tea.
**Ultra-filtered honey:** Honey that’s been pressed through fine filters at very high pressure to remove extraneous solids and pollen grains. The result is a long-lasting, crystal-clear honey. Most grocery store brands are ultra-filtered.
**Monofloral honey:** Honey made from predominantly one nectar source. Prized examples include lavender and
orange blossom.
**Comb honey:** Honey still in the wax comb in which it was created.
**Raw honey:** Honey that’s removed from the comb without adding heat. It contains small particles of wax and some pollen, which means that it is fluid but cloudy.
**Creamed or whipped honey:** Liquid honey that is mechanically processed to control crystallization. It is opaque with a smooth consistency that makes it easy to spread. Not ideal for recipes.
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