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Garlic Scapes Pesto

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson 
Garlic in the garden

Garlic in the garden

Sorry, No honey cooking today!  How about garlic.

For years, We had this strange plant growing in our garden.  At the time, I loved flower gardening. I had multiple large gardens in my yards.  I would add any new or throw away perennials people would give me.  And If I didn’t have room, I would make a new garden.  Big, Beautiful flower gardens. I had an oasis.

Every Spring and early summer, I would notice this plant. A hardy plant, that would grow a spiked shoot and then over night it would curl.  When it flowered, it has tiny little flowers and then it would grow these bulbs off the end.  Later the bulbs would drop and the next year I had more plants.  I loved the shape and the color. I would use them in flower arrangements and potted arrangements.  Still never knew exactly what I had.  Until one day, when I dig up a huge mound of them.     I eat everything.     So I took a deep swiff of it and then bit into it! Yeowzers! I had garlic! GARLIC!  All these years, I had Garlic. I love Garlic.  Garlic is a staple in my kitchen. It goes in everything I cook.  I could grow these, along with other herbs and make food for the family. But Vegetable gardening ? Never a consideration…until!

After a quick internet search on garlic. I learned how to care and grow garlic cloves.  I now have 200 garlic plants and that is where the garlic scapes come from.  What do you do with all your scapes??  Well we saute’ them with veggies, I roast them with meat, I cut them ups and add them to a salad… or I make this Garlic Scape Pesto is a great way to use something we get a whole heck of a lot of this time of year. When you grow two hundred heads of garlic, guess how many garlic scapes you get? That is correct – you get two hundred garlic scapes. That’s a lot.

Scapes are important to the garlic – it’s how more garlic plants happen. There are little seeds in the bigger round part, and if you leave the scapes in place, they would eventually burst open, scattering ripe seeds around, which will germinate and make more garlic plants. Unfortunately, in so doing, they draw nutrients away from the growing of the bulb they are on – and the bulbs are what is important to us. So, they all have to be cut off. And since we can’t stand to waste anything, we are working on finding ways to use them. They have great taste and very tender and the texture fabulous.  Get them early!

I cut a five gallon bucket full of these Garlic Scapes

I cut a five gallon bucket full of these Garlic Scapes

Fortunately, they are really wonderful in pesto, because we get all the great flavor and they get completely ground up, so texture isn’t an issue. And we LOVE pesto. I make as much of it as I can every summer and freeze it in ice cube trays to enjoy through the winter. Once the pesto is frozen solid, you can just pop the cubes out of the tray and store them in ziplock bags or other containers. You do want to have some trays dedicated solely to pesto and like substances though – the ice cube trays will absorb the flavor and pesto flavored iced tea is surprisingly un-tasty.

Garlic Pesto Ingerdents

Garlic Pesto Ingerdents

You will likely be able to find garlic scapes at your local Farmer’s Market this time of year, or maybe even in your CSA box. If you know someone who grows garlic, they might have some to share – they are worth looking for!

Garlic Scape Pesto

Serves: 1 & ½ cups
Ingredients
  • ½ cup chopped garlic scapes
  • ½ cup grated parmesan cheese
  • ⅓ cup lightly toasted pine nuts or almonds
  • ½ cup fresh basil, packed tightly – then roughly chopped
  • juice of ½ lemon
  • kosher salt & fresh ground pepper to taste
  • ⅓ cup good quality olive oil
Instructions
  1. Add everything but the oil to the bowl of a food processor
  2. Process until everything is finely chopped and almost a paste.
  3. Leave the processor running and stream in oil
  4. It will only take a moment of two for the mixture to emulsify – turn off processor.
  5. Leave at room temperature for an hour or so to develop flavors- keep plastic wrap pressed to top surface to keep the top from turning brown.
  6. Can be stored in the refrigerator for several days, or can be frozen.

garlic scape pestoGarlic Scape Pesto is wonderful anywhere that you would use ordinary pesto – on vegetables, pasta, in sandwiches, topping a bowl of soup – just about anything, really. Experiment to find how you like to use it most!  I will be taking this on a camping trip with friends and using this in my dinner preparations.

Enjoy your Garden and Farm, and all it has to offer!

Laurie

Your Health…Powered by BEES!

Luke 11:13 NIV  If you then, though you are not perfect, know how to give good gifts to your children, how much more will your Father in heaven give the Holy Spirit to those who ask him!”

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Chicory and Arugula Salad with Honey Vinaigrette Recipe

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson
salad

The day has come for me to change my eating habits.  I’ve been trying to lose a few extra cheeky pounds.  Really, I’m ok with my weight and how I look, but when last years summer shorts are far to tight around my mid-section. It’s time to change something to drop a few inches off my girly waistline.

Yesterday, My husband took me to lunch at our friends new cafe’ .  It’s called The WELL!  They create amazing vegan salads, soup, glutenfree breads and treats along with their very own roasted coffee.   Lunch was delicious!  Should I try this???

So today,  I’ve decided to try my hand at veganizm.  Really, I need to go gluten-free!  I bet I would feel better but that means no more bread!!!!

 Oh Lord, you need to help this girl!  She can only do this, if  YOU help her!

OK!  I’m starting with salads that are tasted!

 I hate bland foods!  Did you hear me!  I hate bland diet foods!

This is going to be an interesting journey!  I hope I can get your support and ideas!

 

Chicory and Arugula Salad with Honey Vinaigrette Recipe

Some people like the bitterness of chicory and arugula, but in too large a quantity, the greens can be overwhelming. This straightforward salad tosses the bitter lettuces in a slightly sweet honey vinaigrette to balance things out. Add the crunch of toasted walnuts, and you’ve got a satisfying starter any day of the week.

This recipe was featured as part of  CHOW Easy Weeknight Dinner menu.

INGREDIENTS
  • 1 medium head Belgian endive, coarsely chopped (about 1 cup)
  • 1/2 small head radicchio, coarsely chopped (about 2 cups)
  • 1 1/2 ounces baby arugula (about 1 1/2 cups)
  • 1 1/2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground black pepper, plus more as needed
  • 2 tablespoons grapeseed oil
  • 1/4 cup walnuts, toasted and coarsely chopped
INSTRUCTIONS
  1. Combine the greens in a serving bowl and set aside.
  2. Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl. While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl. Whisk until all the oil is incorporated. Taste and adjust the seasoning as desired.
  3. Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad. Taste and adjust the seasoning as desired. Top with the walnuts and serve.

Your Health…Powered by BEES!

Blessings, Laurie –

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2 Corinthians 1:11 …as you help us by your prayers. Then many will give thanks on our behalf for the gracious favor granted us in answer to the prayers of many.

Swiss Chard with Honey-Roasted Garlic

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The Land of Milk and Honey

Cooking with Honey

by Laurie Dotson

Happy St. Patrick’s Day, Everyone!

Irish Blessing 

My Favorite Color is Green,  My Father and my husbands father, have ancestors from Ireland and Scotland.  We love to eat corn beef, sauerkraut and hash. We welcome a  good dark porter beer or a Guinness stout at our table.  As a child, I always wanted to see the end of a rainbow.  A few extra gold coins would have been a nice surprise for my folks.  Today, I’m happy right where I am.  I have an Unfailing Faith, good friends and family around, a wonderful husband to share life with and some good ole’ hard work, everyday!

Here are a few Irish proverbs

1. May the luck of the Irish be with you!

2. If you want praise, die. If you want blame, marry.

3. Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint and another one!

4. If you’re enough lucky to be Irish… You’re lucky enough!

5. May you have the hindsight to know where you’ve been, the foresight to know where you are going, and the insight to know when you have gone too far.

6. A man may live after losing his life but not after losing his honour.

7. “All the world’s a stage and most of us are desperately unrehearsed.” – Sean O’Casey

8. You’ve got to do your own growing, no matter how tall your father was.

9. It is often that a person’s mouth broke his nose.

10. It is better to spend money like there’s no tomorrow than to spend tonight like there’s no money!

Tonight, I needed to come up with a dish that is green:)   So, I searched my pantry, ‘frigerator, chicken coop and garage..that’s where I store, last seasons garlic. I came up with an old favorite with a little twist of sweetness.

We are having a “not so” traditional St. Paddy’s day dinner. Instead we would like to celebrate with an American Irish Breakfast:  Eggs, corn-beef hash, fried bacon, sour dough bread,  coffee with St Brendan’s irish cream.

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Swiss Chard with Honey-Roasted Garlic

Screen Shot 2014-03-17 at 1.48.49 PM

INGREDIENTS

2 heads garlic
2 teaspoons HONEY
1 teaspoon plus 1 tablespoon extra-virgin olive oil
3 tablespoons salted butter
2 tablespoons pine nuts
2 bunches (almost 2 pounds) Swiss chard, stripped of stems and cut into 1-inch pieces (10 cups)
Fine sea salt and freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F.

    Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.

    Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.Screen Shot 2014-05-29 at 5.07.24 PM

  2. Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.

    Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.  you can also add chopped almond and cranberries to add a little crunch.  either way, you will have them coming back for more.

Your Health…Powered by BEES!

Blessings, Laurie –

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John 1:16    For from His fullness we have all received, grace upon grace.

 

We have a new name ~ BEEpothecary

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

What exciting times we are experiencing, these days!

We have officially changed our name to BEEpothecary

BEEpothecary logo w-tagline

from Hive & Honey BEEpothecary.

beepthecary logo

We found that people started to call us Hive and Honey.  There’s nothing wrong with that. Until you start searching the interweb for our company.  You will find other beekeepers around the U.S of A using hive and honey. We have one in our backyard… You will find a shoe company, lingerie store, boutiques, clothing brands, photography, jewelry and on and on carrying the Hive and Honey name.

We felt we needed to stand out more. We are a unique company that makes the most of Propolis in all of our Skin, Hair and Health Products.

honey bee coming atcha 2

What is Propolis, you ask?

Bees make propolis, which they use to glue the materials of their hives together, by mixing beeswax and other secretions with resins from the buds of conifer and poplar trees. Those resins have natural germicidal properties. For centuries, people have used propolis on wounds and as a remedy for ailments ranging from acne to cancer, osteoporosis, itching, and tuberculosis. Today, propolis is used in the manufacture of chewing gum, cosmetics, creams, lozenges and ointments and is being investigated as a dental sealant and tooth enamel hardener. A number of studies have tested its effectiveness in humans and animals as a treatment for burns, minor wounds, infections, inflammatory diseases, dental pain, and herpes. While promising, the results of these studies are preliminary.  However, propolis does have proven antibiotic and antiseptic properties and may also have antiviral and anti-inflammatory effects. I consider it safe and useful as a home remedy.

So… with a swipe of our wrists and the removing of just “Hive and Honey.”  This small deletion, will give us exactly, what were looking for.

A Name the Stands out all by itself.

Where did we come up with the name, you ask?

A year ago, we had a name and logo ready to be published.  It was Honey Bee Apothecary. A Great name! It says everything we wanted it to emphasize.  BEE’s, Honey and Hive Products with medicinal properties.  But, as we were attending a Beekeeper’s conference in Michigan.  My brother-in-law a licensed pharmacist, Raymond Rutkowski, threw us a curveball. He told us that in Michigan, only Pharmacist and/or Pharmacies can carry the “Apothecary” name.   We were to double check our research in the State of Ohio.  Low and behold, he was right and we were again searching for a new name for our company.  On the way home, to Ohio, after a great conference and short family reunion with my twin sister Deborah.  We stopped off at a watering hole to get some comfort food. We decided that a full stomach and blackberry cobbler would help us achieve the maximum level of creativity. AND Shazam!  A powerful force came upon my husband and he uttered these famous words “Let’s switch out the “A” for “B” and add “pothecary”. Making sure that we use two capital EE’s to showcase the BEE. Because the BEE’s make the medicine and they should get all the credit.”

After, almost, a year in business. We have found that we need to simplify our name. So today, We would like to introduce to you, our new name

BEEpothecary Logo headliner

and show case all of our value added hive products. With that being said I have a ton of work to do. Creating new labels for every product we have, changing out the old logo to the new, marketing our new names in social media and local businesses.  So, Keep you eyes out for us.  We are at Celebrate Local at Easton Towncenter, City folks Farm Store in Clintonville, The Well, down in Lancaster (opening soon). We have a couple of hopeful business in Canal Winchester. When the weather get nicer, we will be at Pearl Alley in downtown Columbus, friday mornings,  Moonlight Market on Gay Street- once a month, and multiple other venus that we will promote as we lock in our calendar.

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

Like us on Facebook!  Stop by and and pick up products that you need.

In honor of our Name Change.

I thought I would make Blackberry Jam

It’s very complicated. Stick with me and you will be amazed at your Jam making skills!!

Homemade BEErry Jam

INGREDIENTS

Chia Jam ingred 1

  • 1 Tablespoon Chia Seeds
  • 1 Cup Blackberries or mixed berries of your choice
  • 1 Tablespoon Honey

INSTRUCTIONS

  1. Gather all the ingredients, listed above. Then, put them into little glass bowls and place on a pretty cutting board. (You don’t have to do this. It just pretty to lay everything out – I feel like a professional TV chef when I do it.) If you do do it.  You midas well (might as well) take some pictures and post them to the interweb for ohhs and ahhs Wink!!Chia Jam ingred 2

  2. Now the hard part: Blend all ingredients in a blender, mixer, or a handblender, like the one I used.  Blend until well mixed and berries are pulverized. Chia Jam ingred combined

  3. Pour into Jam Jars and ‘frigerate over night. Chia Jam ingred compleste2

  4. Dish on to toast, yogurt, with ice cream,  or on crackers and cream cheese, if desired.

  5. Finally, you must smile while you enjoy your hard work!Chia Jam ingred complested

Your Health…Powered by BEES!

Laurie

Genesis 9:3 ESV 
Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything.
 

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.

honeybeerbread-9

 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

baklava 2

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

baklava 1

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.”

Blessings for our Thanksgiving!

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Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Thanksgiving has become one of my favorite holidays. An acquaintance wrote my sentiments to a tee and I would like to post them. So without further ado… She says, For weeks I look forward to preparing a beautiful meal and relaxing with my family. Sadly, Thanksgiving night invariably finds me deflated. I regret having gotten irritable in the final crazy minutes of gravy making and turkey carving or feel dispirited by the lack of meaningful conversation at the table. I miss the family members who are absent. I wish people would have gotten along better and connected more deeply. The list of discontents varies from year to year but the theme is the same: it didn’t turn out exactly as I had hoped.

This year I am on to myself. All month I’ve been thinking about letting go of my imaginary ideals and showing up with an open heart for whatever happens. I anticipate that it may be a little hard to pull off on the big day. I know I’m not alone. For many people the holidays are a time of heightened need for things to be a particular way. Certainly there’s nothing wrong with wanting a lovely holiday. But high expectations can hold us in their grip. What we want to see blinds us to what is actually in front of us and diminishes it. If we then distance ourselves from the imperfect, that gap makes it even harder to connect to things as they are. It is only in approaching a thing — be it this particular holiday meal or an individual human being — with attention that we can fully appreciate it, for all its faults and strengths, for all its funky uniqueness. Paying attention with kindness opens us to the wholeness around us. From there it is a short leap to gratitude. That which we see deeply enough can virtually always be counted as a blessing.

As we each look around our Thanksgiving tables next week, may we focus on the kindness and generosity that is shared between us and give thanks for the day we have been given, whether or not it is the one we had imagined.

Blessings on your holiday table.  Don’t forget to invite a friend or two who need a family to share this day with! 

Thanksgiving-Dinner-Turkey

Honey Roast Turkey

Turkey ingredients

  • 1  12 – 14  pound  fresh or frozen natural turkey
  • 2 cups  water
  • 1/2 cup  Hive & Honey BEEpothecary honey
  • 1/4 cup  finely snipped fresh parsley
  • 2 tablespoons  finely snipped fresh sage
  • 2 tablespoons  snipped fresh thyme
  • 4 large cloves garlic, minced
  • 1 tablespoon  olive oil
  • 1/2 kosher salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  Hive & Honey BEEpothecary honey
  • 2 tablespoons  butter
  •  Apple Cider Sauce (see recipe below) (optional)

directions

1.Thaw turkey if frozen. In a medium saucepan combine water, 1/2 cup honey, and about half of the parsley, sage, thyme, and garlic. Bring to a boil. Remove from heat. Stir in olive oil. Cover; let stand 30 minutes. Strain through a fine-mesh sieve; discard solids.

2.Rinse turkey; pat dry with paper towels. Skewer the neck skin to the back. Tie legs to tail. Twist wing tips under the back.

3.Place the turkey, breast side up, on a rack in a shallow roasting pan. Using a flavor-injector syringe, inject the honey mixture into the meat of the turkey. (This may take up to 20 injections, so try to evenly distribute the seasoned mixture in the turkey. If the syringe gets clogged with a bit of seasoning, you will need to flush it out with water and a toothpick.) Sprinkle turkey lightly with salt and pepper.

4.Insert a meat thermometer into the center of one of the inside thigh muscles without the thermometer touching the bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 2-1/2 hours.

5.For glaze, in a small saucepan, heat and stir 1/4 cup honey and butter until butter is melted. Stir in remaining parsley, sage, thyme, garlic, salt, and pepper.

6.Remove turkey from oven. Cut the string between the drumsticks so the thighs will cook evenly. Remove the foil to let the bird brown. Brush about one-third of the glaze over turkey. Return turkey to oven and roast for 30 to 60 minutes more, brushing two more times with remaining glaze, or until meat thermometer registers 180 degrees F and juices run clear.

7.Remove turkey from oven and cover loosely with foil. Let stand for 15 minutes before carving. Carve turkey into thin slices and, if desired, serve with Apple Cider Sauce. Makes 18 servings.

Apple Cider Sauce

 ingredients

  • 1 large onion, chopped
  • 3 tablespoons  butter
  • 3 tablespoons  flour
  • 1 1/2 cups  chicken broth
  • 1 cup  apple cider
  • 1/4 cup  Hive & Honey BEEpothecary honey
  • 2 tablespoons  cider vinegar
  •  Salt
  •  Pepper

directions

1.In a medium saucepan, cook onion in butter until tender. Stir in flour, broth, apple cider, honey and cider vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper.

From the Laurie and Pete Dotson and Jeannie and Steve Saum,

We wish you Great Blessings and Happy Thanksgiving Eating !

(P.S. Take your Propolis and Honey and stay healthy this holiday season!)

Psalm 95:2-3  Let us come before him with thanksgiving and extol him with music and song.  For the LORD is the great God, the great King above all gods.

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