Honey, Honey

by Kathy Humphrey

We’re all looking for the land of milk and honey, the fabled place where life is sweet and the living is easy. The longevity of this pre-historic phrase shows that some things don’t go out of style. The word honey means “enchant” in ancient Hebrew. Honey was cultivated in ancient Rome, also in Greece and Britain, 1000 years before Caesar arrived to build all of those roads. Jars of honey have been uncovered during the excavations of Egyptian tombs—discoloured with age, but still good to use. A spoonful of honey boosts energy, is said to build immunities, and lasts for a very long time. Honey is a mild antiseptic, an antioxidant, and acts as a gentle astringent, all of which lead to its use as an ingredient in creams, moisturizers and cosmetics. A heaping spoonful of honey stirred together with a generous splash of lemon juice in a mug of hot water is the cold remedy that I grew up with and have passed on to my children in turn. Honey is an invert sugar and therefore provides instant energy: a spoonful stirred into a glass of warm milk can help to boost up someone worn down by a long day at school (or work). Honey is delicious drizzled over cooked cereal, spread on bread or muffins, eaten on crackers, or even by the spoonful. Honey and lavender oil can be added to bath water to moisturize and soothe the skin, honey has been used in home remedies to prevent infections, honey and cider vinegar together make a bracing tonic that is not for the faint of heart. Remember that unpasteurized honey should not be eaten by children under the age of one year old, pregnant women, or anyone with a compromised immune system. Everyone else, skip the sugar, sugar, and go for the honey.

Honey Cake
3 eggs
1 cup granulated sugar
3/4 cup vegetable oil
1 cup liquid honey
1 cup cold strong tea or coffee
1 tsp cinnamon
1/2 tsp cloves
2 tsp baking powder
1 tsp baking soda
3 1/2 cups flour
blanched almonds, optional

Preheat oven to 325˚F. In large bowl, mix eggs with sugar, oil and honey. Cream well, until combined, but remember not to over-beat, or your cake will end up a bit rubbery in texture. Add tea/coffee, cinnamon and cloves. Mix well. In separate bowl, mix baking powder, baking soda and flour. Stir to combine, and then slowly add to egg mixture. Pour batter into greased 8"x8" (or 9") pan. Bake for 1 hour, or until cake is golden, springs back when pressed in the centre, and has pulled away slightly from the edges of the pan. A row of almonds may be placed on cake after baking.

Honey-Bran Muffins
1 cup unbleached white flour
1/4 tsp salt
1 tsp baking soda
1 cup raw unprocessed bran
1/3 cup raisins
1 cup buttermilk (or stir 1 Tbsp vinegar into 1 cup milk and let sit for 10 minutes, then substitute)
1 large egg
1/3 cup light honey and 3 Tbsp butter, melted together

Preheat oven to 350˚F. Sift first three ingredients together. Stir in bran, make a well. Beat remaining ingredients together, pour into the well, and stir to combine. Mix in raisins. Pour into greased muffin tin, or use paper cups for easier removal. Bake for 25-30 minutes, until golden and pulling slightly away from the edges. Let cool on rack for a few minutes, then remove from tin. Delicious served warm, with butter.

Honey Mustard
3 Tbsp whole-grain Dijon mustard
1 Tbsp honey
3 Tbsp orange juice
1/4 cup mayonnaise
1/3 cup canola oil
Whisk all ingredients together (or shake well in a small lidded container). Use as a dressing, a marinade for chicken, fish or tofu, or to toss over cooked vegetables or grains.

Honey-Glazed Chicken
1/2 cup honey
3 Tbsp vegetable oil
2 Tbsp mustard
3 Tbsp lemon juice
1/2 tsp grated lemon peel
1/2 tsp salt
2 1/2 pounds of chicken pieces (thighs and drumsticks)

Mix together honey, vegetable oil, mustard, lemon juice and peel, and salt. Lay chicken in shallow dish (or put it all into large freezer bag). Pour marinade over, toss (or squish) well to combine. Let sit in marinade for a couple of hours, or overnight if possible. Preheat oven to 350˚F. Place chicken into casserole dish, and into oven. Bake, uncovered, for 20 minutes. Check while cooking, and add water if it looks as though it’s getting too dry. Cover with lid (or snugly with tinfoil) and bake for additional 20 minutes, until juices run clear from chicken when pierced. Remove from oven, and serve with rice.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.