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With maple syrup, as with most things, you’ve got to pay attention to the details. The next time you drown your pancakes in sweet syrup, ask yourself what you’re pouring on that stack. Do you know the difference between maple syrup and pancake syrup? Many bottles of what appears to be maple syrup are simply…
Continue reading “Real Maple Syrup & Maple Syrup-Glazed Pork”
Three of six varieties of Honeydrop bottled teas and juices. Photo courtesy Honeydrop. When Honeydrop Beverages debuted in 2009, everyone at THE NIBBLE loved the juice and tea drinks sweetened with a tablespoon of wildflower honey. We gave the drinks—more nutritious and lower glycemic alternatives to sugar- and HFCS-sweetened beverages—an enthusiastic review. The company…
Continue reading “PRODUCT: Buy A Bottle Of Honeydrop, Save A Bee”
Agave nectar, also called agave syrup, is a wonder food. It has a natural sweetness that’s more elegant than table sugar—never cloying or “sugary.” Its glycemic index is 32, half that of sugar (GI 60-65) and more than 40% less than honey (GI 58) and pure maple syrup (GI 54). It’s diabetes-friendly. A teaspoon of…
Continue reading “TIP OF THE DAY: The Sugar To Agave Conversion”
Our last tip for National Honey Month is courtesy of Ford’s Honey Farm in Newport, New York. How many ways can you enjoy honey? FAVORITE NEW USE Poke a hole in the center of a warm biscuit. Fill the hole with honey and enjoy with meals or as a snack. TRIED & TRUE USES…
Continue reading “TIP OF THE DAY: New Ways To Enjoy Honey”
Like most foodstuffs, honey does best in a location that is cool and dry. Store honey at room temperature, away from direct sunlight. Never put honey in the fridge; it accelerates the crystallization.* When honey crystallizes, the texture becomes “crunchy”—not a pleasant state for most people, but still safe to eat. Crystallization is a natural…
Continue reading “TIP OF THE DAY: How To Fix Crystallized Honey”
