In Columbus, I have noticed what I consider a high number of beekeepers and honey gatherers. Perhaps this is true of other towns I’ve lived in and I just never noticed, but, boy howdee, you notice it when you go to the Hitching Lot Farmers’ Market! It’s an excellent source for delicious honey.
I have learned that Stover Apiaries in Mayhew was, for most of the 20th century, a major supplier to beekeepers all over the U.S. The Vidette-Messenger of Valparaiso, Indiana, noted in their July 1952 paper that 100,000 queen bees had been shipped in 1951 at a cost of $1 each. I have also learned that St. Ambrose is the patron saint of beekeeping and his holiday is Dec. 7.
While this column is about cooking and eating, I would be remiss if I didn’t tell you some of the benefits of eating raw honey. I have culled and combined these from sites such as Mother Earth News, The Mother Nature Network, Dr. Oz and the Mississippi Beekeeper’s Association. Each place said practically the same thing, so it must be true.
Honey is a great wound healer. Its low pH slows or stops the growth of many species of bacteria. This is also why honey lasts so long. Honey also has the ability to absorb water from a wound. Honey will also produce hydrogen peroxide made from an enzyme that the bees add to it.
Honey enzymes enhance your digestion process, helping to relieve indigestion. And it is said that eating local honey will minimize symptoms of hay fever and allergies.
Honey in warm milk or whiskey can help with the pain of a sore throat. (I was told as a child that a rusty nail should also be added.) Honey is 99 percent pre-digested and moves into your bloodstream quickly for an energy boost.
Now, let’s eat!
FRENCH DRESSING
1/2 cup salad oil
1/2 cup lemon juice
1/2 cup honey
1/2 teaspoon paprika
1/2 teaspoon salt
(Source: “Mississippi Homegrown: Cooking With Honey,” The Mississippi Beekeeper’s Association)
HONEY NUT BREAD
1/2 cup coarsely chopped nuts
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup honey
1/2 cup milk
2 tablespoons melted butter
(Source: “Golden Treasures of the Hive,” Mississippi Department of Agriculture and Commerce)
HOISIN AND HONEY PORK RIBLETS
3 1/2 pounds pork of spareribs, halved crosswise, preferably by a butcher, and cut into individual ribs
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon English-style dry mustard
1/4 cup distilled white vinegar
(Source: Adapted from “Gourmet,” 1992, courtesy of smittenkitchen.com)
HONEY-GINGER CHICKEN WITH LIME
Serves 4
2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup minced fresh ginger
1 jalapeno, finely chopped
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon plus 1 teaspoon salt
1 teaspoon cracked black pepper
3 1/2 teaspoons grated lime zest
4 chicken legs, cut into drumsticks and thighs
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons fresh lime juice
Lime wedges, for serving
*Garam Masala is a mixture of spices. You can substitute curry powder, but the dish will taste differently. Here is a recipe for the spice mixture. Others can be found online.
2 parts ground cardamom + 5 parts ground coriander + 4 parts ground cumin + 2 parts ground black pepper + 1 part ground cloves + 1 part ground cinnamon + 1 part ground nutmeg
(Source: foodandwine.com)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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