We started the tasting with Black Locust honey, a spring varietal with a unique, delicate flavor and sharp aftertaste. Because of its short, finicky season, the Black Locust honey sells out quickly each year. "We appreciate this while we have it," said Jayne.
Next, the summer honey offered traditional, sweet flavor with a smooth aftertaste. It's a pleasant, light variety suited well in teas and baking.
The fall honey had yet to be harvested for the year, but a jar of last year's batch still packed robust flavor. The fall honey receives much of its flavor from Golden Rod and Asters, flowers abundant in pollen. Jayne pointed out its "notes of butterscotch and mint."
Infused honeys - lavender and lemon verbena - offered surprisingly subtle flavor that did not overpower the honey itself. To create the herbal infusions, Honeyrun Farm allows dried herbs to steep in room temperature honey for a few weeks and then strains the mixture. (The fall 2011 issue of Edible Columbus included ideas and recipes for infused honey.)
The final honey on our plates looked noticeably grainy in texture, and for good reason. Honeyrun Farm's "naturally granulated honey" is bottle right out of the extractor without being filtered or strained. The granulation process occurs in honey naturally as a way of self-preservation, so it's not only safe to eat but offers an unusual texture on toast, waffles or straight out of the jar. Bits of bee pollen, beeswax or other lingering enzymes are retained in the granulated honey, making for a full-bodied, authentic honey experience.
Jayne recommended ingesting the bee pollen, a popular, spongy natural supplement full of protein, with a spoonful of honey. Start with small doses, as the pollen may trigger certain allergies.
While Jayne explained the ins and outs of beekeeping, Tricia put together a wholesome meal full of honey influences. To start, she created a classic Waldorf salad that swapped much of its rich mayonnaise for floral honey. This, aside a menagerie of roasted root vegetables with honey and rosemary, created a delicious contrast on temperatures and flavors.
Honey marinated chicken breasts with crispy coating bolstered the plate, gaining color from the addition of grated sharp cheddar and sweetness from our star ingredient. An appropriately titled "majestic and moist" honey cake stole the show, served simply in squares with fresh whipped cream. The spiced cake would make a welcome addition at the holiday table and can be dressed up with ice cream or powdered sugar, if desired.
As we wrapped the meal and inquired about lingering honey questions, Jayne listed a number of plants that are helpful for attracting honey bees in home gardens. Among them are mint, thyme, lavender and salvia, which can serve dual purposes as flavoring agents in the kitchen.
Visit HoneyRun Farms at www.honeyrunfarm.com. Their honey and beeswax soaps are also available on Etsy, and just honey varieties at Foodzie.
Honey class recipes from Tricia Wheeler:
Classic Waldorf Salad
4 fresh local apples, cored and chopped
10 dates, pitted and chopped
1/4 cup walnuts
4 scallions, sliced
1/2 cup mayo
4 tablespoons honey
Salt and freshly ground pepper
Mix mayo, honey, salt and pepper - toss with other ingredients. Can be chilled an hour before serving.
Honey Roasted Root Vegetables
4 pounds root vegetables, like butternut squash, celery root, rutabaga, beets, parsnips, pumpkin and carrots, cleaned and cut into 1/2 inch cubs
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup unsalted butter, at room temperature
1/4 cup honey
3 tablespoons fresh chopped rosemary
Preheat oven to 400 degrees. Toss the vegetables in olive oil, salt and pepper and spread onto a foil-lined baking sheet, or two if needed. Rotate the tray halfway through cooking until vegetables are lightly caramelized and fork tender, about 45 minutes. Toss periodically to make sure they cook evenly. While vegetables are cooking, whisk honey and butter together into well incorporated.
During the last 5-10 minutes of cooking, remove vegetables and brush them with honey butter mixture. Sprinkle with rosemary and return to oven to continue cooking.
Honey Marinated Chicken Breasts
Serves 6
6 boneless, skinless chicken breast halves
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cup fine breadcrumbs
1 cup finely grated extra-sharp cheddar cheese
Preheat the oven to 500 degrees. Flatten each chicken breast half with a meat pounder. For the marinade, put the mustard, wine and honey in a large ziplock bag. Add the chicken breasts, seal the bag and marinate in fridge for an hour. In a medium bowl, thoroughly mix the breadcrumbs and grated cheese. Dip the marinated chicken breasts in the mixture, coating all sides. Place the chicken breasts in a greased baking pan and cook in the preheated oven for 10 to 12 minutes.
Majestic & Moist Honey Cake
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup warm coffee, or strong tea
1/2 cup orange juice
1/4 cup rye or whisky, optional
1/2 cup slivered or sliced almonds
Preheat oven to 350 degrees. Generously grease 9 by 13 inch sheet pan with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Make a well in the center and add oil, honey, white sugar, brown sugar, egg, vanilla, coffee or tea, orange juice and rye or whisky, if using. (If you measure the oil before the honey it will be easier to get the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure no ingredients are stuck to the bottom.
Spoon batter into prepared pan. Sprinkle evenly with almonds, if using. Bake until cake tests done, that is, it springs back when you gently touch the cake center. Baking time is approximately 40-45 minutes.
