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Ricotta, Honeycomb and Hazelnut with Rhubarb Compote

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The Land of Milk and Honey

Cooking with Honey by Laurie Dotson

My Garden is coming along. I still have a lot to do yet, but a friend reminded me that summer hasn’t even started yet! so I do still have a season still ahead.

We have been very busy with our BEES.  Our Spring honey is in!  We have pulled half of the honey from the hives and will pull more in a couple of weeks when the rest is fulling capped.

Jeannie, Me, Pete and Steve inspection one of our hives

Jeannie, Laurie, Pete and Steve inspection one of our hives

 

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Our 7 frame Flow Hive. This is our first season with this new hive and so far we are loving it! It took us 30 minute to extract 35 pounds of honey. No disrupting the hive at all.

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This is a very active hive! Extracting honey !

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Raw Delicious Spring Honey

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Steve and Pete working the Flow Hive! June 2016

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Yummy BEEpothecary Local honey order online: https://squareup.com/market/beepothecary

 
Don’t for get to Check out our Marketplace:  mkt.com/beepothecary
 
 

What to make with our new honey???  Make a something for Father’s Day

Ricotta, honeycomb and hazelnut with rhubarb compote

Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you’ve sucked all the honey from it, if you prefer.

Serves 4

1 1/4 cups skin-on hazelnuts
1 1/2 ricotta
1 cup honeycomb

For the compote
5 cups rhubarb, cut into 1 in. pieces
1/4 cup white sugar

1 Preheat the oven to 335. While it’s still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with the sugar. Cover with foil and bake for 30-40 minutes, until tender. Leave to cool completely.

2 Turn the oven up to 350.  Spread the hazelnuts on a baking sheet and toast them in the oven for around 5 minutes, until they are lightly golden and the skins are starting to split.

3 Tip the nuts on to a clean tea towel. Fold the towel over them and rub vigorously. This will remove most of the skins, but don’t worry if a few stubborn bits remain.

4 Divide the ricotta between shallow serving bowls. Add a spoonful of rhubarb compote to each. Break or cut your honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any honey that has escaped. Scatter over the hazelnuts and serve.

• Recipe supplied by Hugh Fearnley-Whittingstall

 

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Grand Re-Opening – BEEpothecary is Back!

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ANNOUNCING THE GRAND RE-OPENING OF

BEEpothecarybeepothecary products

Health, Skin and HairCare Products

with the amazing BEE PROPOLIS

and other hive resources, are available at

     www.mkt.com/beepothecary – online – mail order

or at BEEppothecary’s home office

 3320 Toy Road, Groveport, Ohio

call ahead for appointment – 1-614-450-2339


Coming Soon!

BEEpothecary will be available at our partner Store Fronts within the next few weeks! Stay tuned for the announcement!

 

State and Third Boutiques – Shoppes at Capitol Square

Urban Emporium – Main St.,  Bexley

Simply Vague – Polaris & Tuttle Malls

River’s Edge Cutlery – Hilliard

Garden Herb Shop – Canal Winchester

Blystone Farm Market – Oregon Rd., Canal Winchester

The Well, Lancaster

Joshua 6

Then the Lord said to Joshua, “See, I have delivered Jericho into your hands, along with its king and its fighting men.

March around the city once with all the armed men. Do this for six days.

Have seven priests carry trumpets of rams’ horns in front of the ark. On the seventh day, march around the city seven times, with the priests blowing the trumpets.

When you hear them sound a long blast on the trumpets, have the whole army give a loud shout;then the wall of the city will collapse and the army will go up, everyone straight in.”

15 On the seventh day, they got up at daybreak and marched around the city seven times in the same manner, except that on that day they circled the city seven times.

16 The seventh time around, when the priests sounded the trumpet blast, Joshua commanded the army, “Shout! For the Lord has given you the city!

17 The city and all that is in it are to be devoted[a] to the Lord.

20 When the trumpets sounded, the army shouted, and at the sound of the trumpet, when the men gave a loud shout, the wall collapsed; so everyone charged straight in, and they took the city. 21 They devoted the city to the Lord.

Rhubarb Chutney

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 

All I want to do is get my garden growing!  It’s all I have on my mind, these days.  Do I have all my seeds? Where are the shipments? Did I remember to buy non-GMO seeds? When can I get farmer Bud to till up the garden? Why am I so late, in thinking about all of these?  Potato SEEDS???? ugh!:(

 Yesterday, I was wandering around the yard, watching the clover grow and contemplating the future of my back yard. When I happened upon my wonderful rhubarb plant.

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How lovely you are little, big plant!  I didn’t think of you and yet here you are. What a blessing:)

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A good friend, a couple years ago, gave me a bit of hers. Now I have, this honkin’ mass of beautiful rhubarb.  Each stalk is at less, an inch in thickness and two feet long.  I pulled out the biggest and longest stalk and then took a bite off the end!  WoooDoggy was it tart!  I felt like a kid all over.

Growing up in Michigan, My mother always had a plant or two her garden or along a fence line. My sister’s and I would each get a cup of white sugar and a short rhubarb stalk and go to town on it.  Dipping the stack in the sugar and then gnawing on the sweet fibers to mix the two flavors.  Yummy!

A few days ago my daughter had a birthday. She loves rhubarb. So, I thought for her big Birthday Bash, I would make something with Rhubarb!  I came across multiple recipes and with a little experimenting, I made this for Hanna!

Happy Birthday HANNA!

Don’t for get to Check out our Marketplace:  mkt.com/beepothecary

Rhubarb Chutney

rhub chut

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Rhubarb Chutney

Ingredients:
2 tablespoons canola oil
2 shallots, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice
1 teaspoon grated peeled ginger
4 tablespoons Honey
1/4 cup water
1 pound rhubarb stalks, sliced 1/2 inch thick
1 teaspoon red wine vinegar

Directions:
Heat oil in a medium saute pan. Add the shallots, allspice, salt and pepper and cook for 2-3 minutes, or until just softened. Add the ginger and cook 1 minute more.  Add the rhubarb, honey and water to the pan. Cook until the rhubarb is just tender — you don’t want it to fall apart.  Remove fruit heat and stir in red wine vinegar.

Serve atop chicken, pork or salmon, alongside bread or biscuits or paired with sharp white cheddar, Manchego or blue cheese.

Your Health…Powered by BEES!

God has blessed us this week. I pray he will bless you with grace.

Be joyful in hope, patient in affliction, faithful in prayer. Romans 12:12 NIV

PS I’m not a great blogger, but I do love passing on this love of all things delicious!  If my grammar, spelling and punctuation is not correct please forgive me. I pray you can see pass that and see you heart.

Check out out Marketplace:  mkt.com/beepothecary

 

Honey and Propolis on bee stings

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson

What a weekend! Pete installing nucs IMG_1448 Pete and I picked up four Honeybee Nucs, from our friends John George and Terry Eddy, in Plain City, OH. You ask, what are Nucs? I’ll tell you what they are. Nucs are small honey bee colonies created from larger colonies. The term refers both to the smaller size box and the colony of honeybees within it. The name is derived from the fact that a nuc hive is centered around a queen – the nucleus of the honey bee colony. Pete installed our two in our bee yard, while I assisted. It went great so, we decide this is the way to go instead of buying 3 lbs packages of bees. Before we finished in the Bee yard, we feed the new family members sugar and water. Now we let them do what they do best. BEE stuff!

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Nucs with five frames full of bees and a queen

Then we took the other two Nucs to Steve and Jeannie Saum’s bee yard, to install them into empty hives. Pete gets started on the first hive and I start on the second one. Pete’s hive was calm, gentle and easy to install. I opened my box of bees. You would have thought a volcano erupted, with an over flowing of bee lava. All of a sudden, I have bee stinging me through my gloves and clothes. The worst thing that can happen, happens.

My worst nightmares come to life. Two or three bees find their way up into my veil. I can feel one crawling on my neck and   then   comes the  “bleeping” sting.  Holy, moly! it hurts and the burning begins. It’s at that point, I need to get my veil off, while remaining calm. I had no idea how many bees were on me.  I’m telling you it felt thousands of buzzing, angry honeybees ramming into me, diving at me and into my hair, swarming around my head and body!  I started to leave the bee yard to free myself of my veil…I try to  stay calm …walking …STAYING calm… walking faster…then I panic and break into a “run for my life” kind of a run.  I’m running down the Saum’s neighbor’s driveway, heading towards their house.  I’m screaming and whacking at every buzzing noise I hear. Whacks to my face, head, body, arms and legs. That’s when I start ripping my clothes off to rid myself of the bees clinging to my jacket and clothes. I had bees stuck in my hair, crawling up my shirt, and down my under clothes. I ran for the carport to redress and to figure out what the heck,  just happened.  I still had a ton of bee following me.  uugh!

Pete is still watching me and looking at the eruption that just happened. Those bees wouldn’t even let Him install them.  So we left those HOT honeybees for the night and decided to come back the next morning.

ALL in all, I was only stung five times.  One on my neck, two on my wrist, one on my armpit and one on top of my head.   At home, I get out the BEEpothecary Propolis Oil to help with pain and inflammation.  I felt so much better, but few hours later my wrist was swollen, very hot and in painful. At this point, I put on the BEEpothecary Wound Salve, because I know it has soothing and healing herbal oil, in addition to,  propolis. Within a few minutes I feel better and now I can sleep.

The next day, we returned to the angry bees and opened up the box. First thing, Peter gets stung.  We decide to leave them again, only this time with the lid off the box, to let them cool down… A few hours later, with a smoker that was heavily smoking. We were able to install the bees, feed them sugar and leave without a bite.

Whew!  That is done!  I would do it again, because our bees are vanishing and without bees we won’t have food!

We Thank God for the honeybees and all the opportunities we have been given because of them.

Thank you, to each of person who have bought our products, listened to us talk about Bees and BEEpothecary!  We appreciate you and your feed back!  We have been given this moment, to help and promote health through the honeybees.

Your Health…Powered by BEES!

Blessings from Laurie and Pete –

Check out out Marketplace:  mkt.com/hive-and-honey-beepothecary

Psalms 40: 4-5

Blessed is the one who trusts in the Lord, who does not look to the proud, to those who turn aside to false gods.  Many, Lord my God, are the wonders you have done, the things you planned for us. None can compare with you; were I to speak and tell of your deeds, they would be too many to declare.

Honey Maple Beer Bread

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

With the start of this New Year being so cold and unpredictable. I thought a good recipe that is easy, warm and delicious would fit the bag!  A keeper it is!

I LOVE BEER!  I said it!  If I had a choice of wine or beer. Beer would be my pick!  Even though it’s the oldest fermented drink in the world, beer isn’t beloved by everyone and there is a fair sized group of people who just don’t like the taste of beer. Yet when everyone else around you continues to extol the virtues of every bottle of beer they’ve consumed, you might begin to wonder just what it is you’re missing out on. You may not believe it right now but to many people, good beer drinking experiences are akin to tasting fine wine or single malt scotch; indeed, one of the tests of a fine beer is that it does taste good. For you, liking the taste of beer may have to be an acquired approach but it can grow on you gradually through a better understanding of which beers might taste better (to you) and how to serve each beer so that it is at its optimal flavor. Perhaps it’s time to reacquaint yourself with beer and to find a taste in beer that does please you.

I do want to add, that if you have a problem holding your beer, or you know that alcohol is a problem in your life. This is not your excuse to start back up or continue on with your problem.
 

Back the the Recipe!  Beer does wonders for this bread, and the bread does not taste like beer. Most of the alcohol bakes off and what you’re left with is wonderfully textured bread, with great depth of flavor. The bread is about as sweet as storebought honey-whole wheat sandwich bread. Although there’s no whole wheat flour in the bread, it has a wheaty, nutty quality which I love,  courtesy of the beer.  I used one teaspoon each of cinnamon and nutmeg, as well as a dash of molasses, all of which add warming undertones and little bursts of comforting flavors. They’re very subtle, but present. It’s the nutmeg that I notice most, and it plays wonderfully off the honey and maple.

I have to admit this post is stolen from another blogger!  averie cooks I can’t lie or at less very well! Two Thumbs up!!

It’s total comfort food and I loved it.

Effortless, goofproof, and tastes amazing.

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 Honey Maple Beer Bread

This is some of the best bread I’ve ever made, and it’s definitely the easiest. No yeast, no-knead, no fuss. Simply combine all the ingredients in one bowl, pour beer over, stir, and bake. Foolproof, goofproof bread that’s ridiculously soft and moist. It doesn’t taste like beer and it’s safe to feed to kids.   Use it as French toast bread or for overnight French toast bakes. Serve it with soup, chili, dip it in hummus, or take the spices and flavor profile more savory by adding garlic or onion powder, curry, oregano, dill, or your favorites. Work-free, versatile, fabulous bread.

YIELD: 1 tall 9×5 loaf, about 12 thick slices

PREP TIME: 5 minutesCOOK TIME: 40 minutes

TOTAL TIME: 45 minutes

INGREDIENTS:

2 tablespoons canola or vegetable oil
2 tablespoons light, mild, or medium molasses (not blackstrap)
1/4 cup local honey
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt, optional and to taste
3 cups all-purpose flour
1 tablespoon baking powder
12 ounces beer (I used a Honey Pumpkin Ale;  use your favorite beer)

DIRECTIONS:

  1. Preheat oven to 375F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large mixing bowl, add the first 9 ingredients (through baking powder). Tip: Measure the oil in a 1/4-cup measure, filling it halfway (there’s 4 tablespoons in 1/4-cup, so halfway is 2 tablespoons). By adding the oil first, it coats the measuring cup so the subsequent sticky ingredients (molasses, honey, maple) will slide right out.
  3. Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 minutes, or until top is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife. Bread is best fresh, but will keep airtight for up to 4 days. As the days pass, toasting it is recommended. Serving Ideas: with butter, hummus, olive oil and balsamic; eat is as toast, use as sandwich bread, dip in soup, use for French toast, dice day-old bread and bake for croutons or dice and make a French toast bake or bread pudding.
Deuteronomy 14:26

Use the silver to buy whatever you like: cattle, sheep, wine or other fermented drink, or anything you wish. Then you and your household shall eat there in the presence of the Lord your God and rejoice.

Merry Christmas Eats

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Wow, It’s just a few days before Christmas and things should be coming to completion. Right?

The gifts should be all bought and wrapped, dinner plans excepted and food purchased. The stocking should be hanging from the mantle, awaiting the small gifts that will fill them until they become to heavy for the hooks, that they hang from.

But instead, the stress of it all, has made me confused and frazzled. It’s turned me into a procrastinator and a, time filling, baker. So…I leave my untouched, gift wrapping post. To pursue, a dough that will cook up to be a flaky layer of butter and goodness. I  grab some of my amazing sweet honey and buy pounds of delicious ohio walnuts.

…A few hours later the HEAVENS have open up and angels have started to sing glorious carols, while eating Baklava.  Ok, maybe not angels from heaven above, but angels that we call friends. So I give you this recipe with great joy.

Don’t forget the true meaning Christmas.  A Holy child, Emmanuel, was born to a virgin. Angels sang to him, shepherds worshipped him and kings traveled great distances to give him gifts.
He then grew up to teach, love and die for our sins. Arose from the died and then he went to heaven to prepare a mansion for us!

Merry Christmas Friends

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Buttery layers of nuts and cinnamon, then cut into diamonds shape before baking

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baklave should be served with a cup of hot Java!

 

Baklava

Ingredients:

For the Baklava:
1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground butter crackers
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
For the Syrup:
3 cups sugar
1  8-ounce jar local raw honey
1 to 2 tablespoons fresh lemon juice
Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

May your house be filled with great laughter,  May your loved ones fill your home and May your mouth be filled with the sweet, stick Baklava!

Laurie

Luke 2:10-14       The angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”13 Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, 14 “Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.”

Party With the BEES!

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Psalms from the Hive

by Jeannie Saum

Come join us for a night of fun, information, food and some

 BEE POWERED products. Great for gifts.

Healing from the bees  will give you a lift!

Clover, Bee, and Revery

Reverie (revery) –(n.) state of dreamy meditation or fanciful musing; a fantastic, visionary, or impractical idea

 

For all our local readers, in the Columbus Ohio area, we invite you to our first House Party Event.  Come learn about  healing  BEE POWER found in resources from the hive, that we extract and incorporate in our health and skin care products.  Food, facts, product testing and our new gift sets will be available for your sampling!

HHB House Party 12-8-13b

Psalm 104

27 All creatures look to you to give them their food at the proper time.
28 When you give it to them,  they gather it up; when you open your hand, they are satisfied with good things.
29 When you hide your face, they are terrified; when you take away their breath, they die and return to the dust.
30 When you send your Spirit, they are created,  and you renew the face of the ground.

31 May the glory of the Lord endure forever; may the Lord rejoice in his works—

32 he who looks at the earth, and it trembles,   who touches the mountains, and they smoke.

33 I will sing to the Lord all my life; I will sing praise to my God as long as I live.

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