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nafex - [NAFEX] Cooking with (colorless) honey

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  • From: "Jim Fruth" <jfruth@uslink.net>
  • To: "NAFEX" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Cooking with (colorless) honey
  • Date: Fri, 22 Dec 2006 09:48:04 -0600

The honey we most often see on the grocer's shelf is White Clover Honey. Yellow-brown in color, it has a mild honey taste. And then there is Alfalfa Honey. Pure Alfalfa Honey is almost colorless with the mildest of honey flavor. You'll probably never see Alfalfa Honey for sale in a jar but if you know a beekeeper whose bees pollinate alfalfa................... Alfalfa Honey, in my opinion is probably the best one to use in baking because of its no-color and mild taste.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN 56472
www.bberryfarm.com
(218)568-8483 [Store]
(218)831-7018 [My Cell]


One final comment. What prompt me to write this note was the
comment by one
member of the list who is using honey as a substitute for sugar.
What a
shame. Honey is a wonderful food that looses most of its quality
when boiled
extensively. It adds a brown colour to jams and imparts a strong
flavor that
covers everything else.

I agree completely. Honey is very nice, but it has such a strong
flavor that I would think it would overwhelm the fruit in a jam. And
it's "softer' than sugar, so I'd guess your jam would need to be a
lot sweeter to jell, unless you are using agar or the like.

Happy holidays to all,
Ginda




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