{"id":11807,"date":"2017-05-31T17:08:00","date_gmt":"2017-05-31T21:08:00","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=11807"},"modified":"2021-07-01T20:43:36","modified_gmt":"2021-07-02T00:43:36","slug":"bee-mine","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=11807","title":{"rendered":"Bee Mine"},"content":{"rendered":"

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Please forgive the shortness of this post. I\u2019m having a delightful but crazy week: two TV appearances; a major fundraiser for Mohawk Trail Concerts<\/a>;\u00a0and the cooking class I mentioned in my last post on Friday at the Baker\u2019s Pin<\/a> in Northampton, Massachusetts.<\/span><\/p>\n

(The class is on rhubarb\u2014of course\u2014and there are still slots open as of this writing. So please spread the word!)<\/span><\/p>\n

On Tuesday I appeared briefly on Mass Appeal<\/em><\/a> to help promote the upcoming Bee Fest<\/a> here in Franklin County. The local beekeepers\u2019 association organizes this annual event to celebrate bees and honey and their contributions to our lives. Organizers Sandy Thomas and Dan Conlon (the former an old family friend and the latter a bee keeper from Warm Colors Apiary<\/a>) joined Seth Stutman and me on camera. They brought me a fabulous hat to wear–and some wonderful honey to take home!<\/span><\/p>\n

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Dan, Tinky. and Sandy<\/em><\/p><\/div>\n

I often forget to cook with honey; I\u2019m too focused on maple syrup! I had fun playing with it in preparation for this segment.<\/span><\/p>\n

At first I planned to make a honey rhubarb crumble. I love rhubarb, and I love crumbles, so combining them with tupelo honey<\/span><\/a> sounded natural. Unfortunately, the TV station informed at the last minute that someone else had recently made a crumble on the show.<\/span><\/p>\n

So \u2026 I racked my brain for a quick honey idea. I vaguely remembered that my friend Leticia had once made a salad dressing with honey and soy sauce. Of course, I couldn\u2019t find her recipe\u2014I have a lot of trouble finding things sometimes\u2014but I quickly concocted my own.<\/span><\/p>\n

I\u2019m sharing both recipes here. Obviously, I only make the salad dressing in the video below, however. Do watch it; you\u2019ll not only see me in that fabulous bee headgear, but you\u2019ll learn more about the Bee Fest. The video isn’t fabulous–something is going on with our internet in Hawley–but I wanted to post it before the fest just in case locals might want to visit.<\/span><\/p>\n

Happy honey time!<\/span><\/p>\n

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Bee Mine Rhubarb Crumble<\/strong><\/a><\/span><\/p>\n

Ingredients:<\/em><\/span><\/p>\n

5 to 6 cups rhubarb, cut into one-inch pieces (enough to fill your pan with some room at the top for the crumbly bits)
\n1\/4 cup honey
\n1 teaspoon cinnamon
\n1\/2 cup flour
\n1\/4 cup oats
\n1\/2 teaspoon salt
\n1\/4 cup (1\/2 stick) sweet butter
\n1\/2 cup brown sugar<\/span><\/p>\n

Instructions:<\/em><\/span><\/p>\n

Preheat the oven to 400 degrees. Place the rhubarb in a buttered Pyrex pie dish (a stainless or ceramic dish may be substituted, but don\u2019t use aluminum as it will react with the rhubarb\u2019s acidity). Drizzle the honey over the rhubarb.<\/span><\/p>\n

Combine the cinnamon, flour, oats, and salt in a bowl. Add the butter and cut it in with knives or a pastry blender (your hands will do in a pinch). Add the brown sugar and mix again until crumbly.<\/span><\/p>\n

Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until brown in most parts and bubbly. Serves 6 to 8.<\/span><\/p>\n

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Slightly Asian Honey Vinaigrette<\/strong><\/a><\/span><\/p>\n

Ingredients:<\/em><\/span><\/p>\n

2 tablespoons honey
\n2 tablespoons cider vinegar
\n2 tablespoons soy sauce
\n1 splash water
\n4 tablespoons (1\/4 cup) neutral oil such as canola
\na few drops of sesame oil<\/span><\/p>\n

Instructions:<\/em><\/span><\/p>\n

In a mason jar combine the honey, vinegar, soy sauce, and water. (A little ginger and garlic wouldn\u2019t hurt as additions!) Shake to combine. Add the oils and shake once more. Serve over lettuce or spinach with nuts and orange segments. For a more festive look, sprinkle a few sesame seeds on top of the salad.<\/span><\/p>\n

Makes just under 1 cup of salad dressing.<\/span><\/p>\n

And now the video:<\/em><\/span><\/p>\n

Tinky Cooks with Honey on Mass Appeal<\/strong><\/a><\/span><\/p>\n