Book 70: Honey, I’m Homemade by May R Berenbaum: Rating 5 Wine Glasses

Posted July 19, 2010 by Felicia S in 2010 Read / 0 Comments


About: Honey, I’m Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Collecting recipes from hundreds of cookbooks, noted entomologist May Berenbaum also details the fascinating history of honey harvesting and consumption around the world, explains the honey bee’s extraordinary capacity to process nectar into concentrated sweetness, and marvels at honey’s diverse flavors and health benefits.   Honey is a unique food because of its power to evoke a particular time and place. Every time it is collected from a hive, honey takes on the nuanced flavors of a particular set of flowers–clover, orange blossoms, buckwheat, or others–at a certain point in time processed and stored by a particular group of bees. Honey is not just a snapshot of a time and place–it’s the taste of a time and place, and it lends its flavors to the delectable baked goods and other treats found here.   More than a cookbook, Honey, I’m Homemade is a tribute to the remarkable work of Apis mellifera, the humble honey bee whose pollination services allow three-quarters of all flowering plant species to reproduce and flourish. Sales of the book will benefit the University of Illinois Pollinatarium–the first freestanding science outreach center in the nation devoted to flowering plants and their pollinators.   Because so much depends on honey bees, and because people have benefited from their labors for millennia, Honey, I’m Homemade is the perfect way to share and celebrate honey’s sweetness and delight.

What I Loved:  There were some great recipes that I will be trying.  Also the tips they gave you to work with honey in the kitchen were extremely helpful!

Some of my Favorite recipes (there are many more):

Honey Wafers
3 egg whites
½ C honey
1 C graham cracker crumbs
½ C chopped pecans

Beat egg whites in a large mixing bowl until stiff. Gradually beat in honey, stir in
crumbs, and pecans. Drop dough by teaspoonful on well-greased cookie sheet.
Bake at 300 degrees for 8 minutes, or until set and delicately browned.

Honey Nut Brownies

Note: If the brownies will be eaten immediately, use a combination of ½ C honey
and ½ C brown sugar.
¼ C butter
½ C flour
2 oz bitter chocolate
½ t baking powder
1 C honey
1 C chopped nuts
2 eggs, beaten

Melt butter and chocolate together, then stir in honey (see Note). Add eggs and
stir to combine well. Sift flour and baking powder and stir into chocolate mixture.
Add nuts. Bake at 300 degrees for 45 minutes. Pack brownies away in jar or bread
box. Before serving, cut in strips about ½-inch wide and 2 inches long. Roll in
powdered sugar if desired.

First-Prize Honey Gingerbread

This is the first-prize recipe from the honey gingerbread category of the Honey
Culinary Competition at the 1934 State Fair.
1 C butter
3 C flour
½ C sugar
2 t baking soda
½ C honey
1 t cinnamon
1 C molasses
1 t cloves
3 eggs, beaten
2 t ginger
1 C buttermilk (or sour cream) pinch of salt

Cream sugar, honey, molasses, and butter. Add eggs, and milk, and mix well. Sift
together dry ingredients and add to creamed liquid ingredients, mixing until well
blended. Pour into a greased and floured 9 by 9-inch pan. Bake at 350 degrees
for 30 minutes, or until center tests done.

Sopaipilla (Fried Puff-Bread)

1¾ C flour
2⁄3 C milk
2 t baking powder
2 C vegetable oil
1 T sugar honey
1 t salt cinnamon-sugar mixture
2 T shortening
(1 t cinnamon per 1 T sugar)

Combine dry ingredients in a large mixing bowl. Cut in shortening with pastry
blender or fork until mixture resembles cornmeal. Add milk, mixing just until dough
holds together in a ball. Turn out onto a lightly floured surface; knead gently about
1 minute, until smooth. Cover dough and let rest for 1 hour.

Roll dough into a rectangle with floured rolling pin until 1⁄16 to 1⁄8-inch thick. Cut
into 3-inch squares.

Heat oil in a saucepan to 370–380 degrees. Drop a few pieces of dough at a
time into the oil, turning at once so they will puff evenly. Turn back over and brown
both sides. Drain on absorbent paper towels. Serve hot, drizzled with honey and
sprinkled with cinnamon-sugar mixture.

Honorable Mentions: Apple Honey Crisp, Honey Devil’s Food Cake, Rum Cake, Refrigerator Apple Pie

What I Liked:  The different ways that you can use honey and the future of honey. I really enjoyed reading this cookbook

Who I Would Recommend it to:  Anyone who loves honey and/or anyone who likes cooking with different ingredients.

Author Website: University of Illinois Press
Received From: NetGalley
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Felicia S
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