Recent publications by DianeandtheBees

Panettone

dianes@awb.com — Fri, 22 Feb 2008 21:59:56

Panettone is a tall sweet bread that is an Italian dessert delicacy and is served for the holidays. This recipe comes from my mother-in-law Alba, whose parents emigrated from Italy to the U.S.

Pennsylvania Dutch Scrapple

dianes@awb.com — Thu, 21 Feb 2008 20:13:05

Makes 2 loaves, each serving 4 to 6.

Grated Beet and Celery Salad

dianes@awb.com — Tue, 12 Feb 2008 21:35:02

This is a typical Russian salad. I sometimes substitute canned beets for fresh when I can't get fresh beets.

Honey Cake (Tort Orzechowy)

dianes@awb.com — Tue, 12 Feb 2008 21:44:40

This Polish Tort Orzechowy is sweetened with honey and made with ground nuts and bread crumbs instead of flour. The texture is moist; the cake is delicious and rich.

Braised Barley and Vegetables

dianes@awb.com — Tue, 12 Feb 2008 21:20:56

This barley dish is a Russian recipe and a great meal for cold days.

Cajun Tomato Bread in a Bread Machine

dianes@awb.com — Fri, 30 Nov 2007 21:42:20

I hate to turn my oven on during the warm weather and tend to use smaller appliances like my bread-baking machine during the summer months. Made with a bread machine, Cajun Tomato Bread is the perfect bread to serve with chili. It's only slightly spicy and (like all bakery products made with honey) stays fresh and moist longer. You can also cut the loaf into small slices, dry them and use them as crostini to serve with a salad or an antipasto.

Irene's Prizewinning Vegetarian Spaghetti Sauce

dianes@awb.com — Fri, 30 Nov 2007 21:25:28

Every January, we hungry beekeepers of the Essex County Beekeepers' Association in Topsfield, Mass., hold a spaghetti sauce contest at our monthly meeting. Vegetarian Irene J. won in January 1999. Her sauce has a nice fresh taste to it. It is simply made, yet delicious. Irene's sauce beat out more than 10 entries!

Prune Honey Mousse, 1934

dianes@awb.com — Thu, 15 Nov 2007 22:36:15

My friend Matt collects old bee books and pamphlets. The following recipe comes from a pamphlet in his collection called Uses of Honey, Extension Bulletin 472, Home Economic Series, August 1934, Oregon State Agricultural College Extension Service, Corvallis, Oregon.

The face of this pamplet reads: "More than one million eight hundred thousand pounds of honey are produced in Oregon annually. From Eastern and Southern Oregon come alfalfa honey, white to light amber in color. The fire-weed honey, produced mostly in the mountains of northwestern Oregon, is clear white. Most of the honey produced in the Willamette Valley is from clover and vetch. A dark amber honey is made from the French pink and the bachelor button. This honey is rather strong in odor and flavor and has a characteristic greenish tinge. A variety of colors and flavors are available to satisfy personal preferences. An increase in consumption of honey may be expected as methods of using it in cookery are better understood."

Honey Hard Sauce, 1934

dianes@awb.com — Thu, 15 Nov 2007 22:29:57

Steamed Prune Graham Honey Pudding, 1934

dianes@awb.com — Fri, 09 Nov 2007 21:51:56

Graham Honey Muffins, 1934

dianes@awb.com — Fri, 09 Nov 2007 23:03:56

Cornmeal Honey Muffins, 1934

dianes@awb.com — Fri, 09 Nov 2007 22:37:28

Baked Honey Winter Squash for Many

dianes@awb.com — Thu, 08 Nov 2007 20:56:22

The beekeeping club to which I belong (the Essex County Beekeepers' Association or ECBA) meets every month and nearly every winter meeting centers around a meal.

Several years ago, we celebrated our 75th anniversary and had a fabulous meal at our clubhouse that was catered by a couple of members, Ken and Ruth. They served up a wonderful bill of fare that included prime rib, honeyed winter squash and Ken's signature dish, Cherries in the Snow.

The recipe for Cherries in the Snow is highly sought-after in the club, and one of the attendees of the banquet that night was overheard grilling one of Ken's staff on the ingredients for making Cherries in the Snow. The staff member didn't know the recipe, and Ken will not part with it, not even for a beekeeper.

However, Ken did agree to share his recipe for Baked Honeyed Winter Squash. And here it is, in caterer's proportions.

Bacon Honey Muffins, 1934

dianes@awb.com — Fri, 09 Nov 2007 22:26:05

Stuffed Lamb Roast with Honey-Chutney Glaze

dianes@awb.com — Thu, 08 Nov 2007 21:15:46

When Easter is upon us, there comes another good excuse, I mean, reason, for continuing to use up the old honey stores. I don't particularly like lamb, but for many people it is a traditional dish. Again, honey helps "enhance" (read: disguise) the flavor for me.

From Nature's Golden Treasure Honey Cookbook by Joe M. Parkhill (Favorite Recipes Press/Nashville EMS, Nashville, TN, no date).