"Tell me what you EAT and I will tell you what you ARE." Jean-Anthelme Brillat-Savarin
RED BEE ® HONEY RENAISSANCE A few of our Favorite Cheese and Honey pairings that are BUZZIN'
Begin with baguette and water crackers garnish with nuts, dried or fresh fruit and your favorite glass of wine. Anything goes...so bee creative!
more recipes here...
Ricotta Cheese + Soft, unripened made from
whey
rich, creamy and intense.
Pairs well with the crisp richness of our Blueberry Blossom Honey and Prosecco.
Westfield Capri + Pasteurized Goat's milk.
Milky paste, delicate and citrusy.
Pairs well with the pure, delicate flavor and
texture of our Comb Honey
and Cabernet Sauvignon.
Garrotxa + Pasteurized goat's milk.
Spruce, pine and bark flavors from Catalonia.
Pairs well with the granular texture of our Creamed Honey
and Sangiovese.
Nevat + Pasteurized whole goat's milk.
Dense clay-like interior surrounds oozing liquid
inside.
Pairs well with the mild beeswax of our Goldenrod Honey
and Chardonnay.
Lancashire + Unpasteurized Fresian cows' milk.
Farmhouse style soft, mellow and chunky.
Pairs well with our amber, flowery Clover Honey
and Champagne.
Ossau Vielle + Uncooked, raw sheep's milk
from Basque country grainy, firm and buttery.
Pairs well with the deep, rich molasses flavor of our Buckwheat Honey
and Cabernet Franc.
Persille Du Beaujolais + Bold blue cheese from France. Spicy gin/juniper flavors.
Pairs well with our own dark amber, rich Red Bee ® Wildflower Honey
and Chianti.
Delice de Bourgnone + Triple cream cow's
milk cheese from France, soft and buttery.
Pairs well with our Red Bee Honeycomb and Champagne.
RED BEE ® Camembert Grape Salad with Honey Vinaigrette
This easy sweet and savory combination of fresh fruits and vegetables that will please any palate.
Prep Time: 10 minutes
Serves: 4
Ingredients:
1/4 cup RED BEE ® honey
1/4 cup red wine vinegar
1/2 cup olive oil
2 Tablespoons orange juice
1 Tablespoon poppy seeds
3/4 lb. seedless grapes
3/4 lb. sliced fresh figs, apricots, plums or nectarines
4 oz. camembert or brie cheese, cut into narrow wedges
1/2 cup pecan halves, toasted
2 quarts salad greens
Method:
Combine honey, vinegar, oil, orange juice and poppy seeds in large bowl. Using a stick blender or a whisk, blend well. Arrange clusters of grapes, fruit, cheese wedges and pecans on salad greens on a serving plate. Drizzle dressing over salads. Refrigerate any remaining dressing.
RED BEE® HONEY ALMOND BISCOTTI
Cook Time: 25 minutes
Serves: 36 cookies
Ingredients:
1/2 cup butter or margarine, softened
3/4 cup RED BEE ® clover honey
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups of all-purpose flour
2 teaspoons of aniseeds
2 teaspoons ground cinnamon
1/2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon baking soda
1/4 teaspoon died cranberries
3/4 cup dried slivered almonds
Method:
Preheat oven to 350 degrees.
Using electric mixture, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
Shape dough into 2 10x3x1 inch logs on greased baking sheet. Bake for 20 minutes or until light golden brown. Remove from oven to wire rack, cool 5 minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into 1/2 inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.
