ROSEMARY-INFUSED HONEY
Drizzle over warm Brie and serve with baguette slices. Or add to marinades and barbecue sauces.
1 cup honey (such as clover honey)
3/4 cup fresh rosemary leaves
Place honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and add to honey.
Bring water to a boil; bring honey to 185 degrees F and keep at 185 degrees F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm.
Place in sterilized jars and cap.
Makes 1 cup
TO MAKE MINT HONEY:
Substitute 1 cup loosely packed mint leaves for rosemary
Serving suggestion:
Drizzle into hot or cold teas, add to dressing for fruit or green salads, or serve over pound cake or angel food cake.
TO MAKE ORANGE-FLAVORED HONEY:
Substitute the zest of one orange, cut in strips, for rosemary.
Serving suggestion:
Combine with butter and serve over sauteed vegetables. Makes a delicious topping for breads, biscuits, pancakes and French toast.
Source: National Honey Board
Drizzle over warm Brie and serve with baguette slices. Or add to marinades and barbecue sauces.
1 cup honey (such as clover honey)
3/4 cup fresh rosemary leaves
Place honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and add to honey.
Bring water to a boil; bring honey to 185 degrees F and keep at 185 degrees F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm.
Place in sterilized jars and cap.
Makes 1 cup
TO MAKE MINT HONEY:
Substitute 1 cup loosely packed mint leaves for rosemary
Serving suggestion:
Drizzle into hot or cold teas, add to dressing for fruit or green salads, or serve over pound cake or angel food cake.
TO MAKE ORANGE-FLAVORED HONEY:
Substitute the zest of one orange, cut in strips, for rosemary.
Serving suggestion:
Combine with butter and serve over sauteed vegetables. Makes a delicious topping for breads, biscuits, pancakes and French toast.
Source: National Honey Board
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