Flavored Honeys

Luckily, flavored honeys are very easy to create, and they make wonderful gifts, too. You can use many different herbs and spices, alone or in combination, but do make sure that none of it has been sprayed with something noxious.

Here are some ideas to play with. To each cup of pasteurized honey (light or dark–your choice), use one of the following herbs, in the approximate amounts suggested. You can combine herbs, of course. If you do, reduce the amounts proportionally. For example, if you combine basil and cinnamon, use 2 basil leaves and 2 cinnamon sticks. Rinse and dry the plant material.

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To a cup of honey, add one or more of these flavorings:

• 1/2 cup fragrant rose petals

• 4 tablespoons fresh lavender flowers

• 3-4 lemon or rose geranium leaves

• 3 sprigs rosemary

• 3 sprigs thyme

• 4 basil leaves

• 4-5 cinnamon sticks

• 1/4 cup chopped ginger root

• 3 teaspoons orange zest or lemon zest

In a non-reactive saucepan, heat the honey to 180 degrees. Put the herbs in a clean jar and add the warm honey. Cap tightly and let sit for a few days before using. Wonderful on waffles, pancakes, toast, ice cream, and fruit. Please remember: it’s never a good idea to give honey to an infant. 

Spicy Orange Ginger Chicken

My orange spicy chicken is delicious, tasty and actually easy to make, you can leave out the spices if you prefer less spice. Have it your way.

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What you need:

1/3 cup warm water

1/4 cup packed brown sugar

2 tablespoons orange juice

2 tablespoons soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

4 cloves garlic, minced

1 inch of fresh ginger grated

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon Chinese five-spice powder

1 teaspoon grated orange peel

2 tablespoons olive oil

1 1/2 pounds skinless, boneless chicken breast halves, cubed

 

1 cup water

1 cup uncooked white rice

 

2 teaspoons cornstarch

2 tablespoons cold water

chopped green onions for garnish

How to make it:

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. 

Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally. 

While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm. 

Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.