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TIP OF THE DAY: How To Fix Crystallized Honey

September 5, 2011 at 7:48 am · Filed under Honey-Sugar-Syrup, Tip Of The Day

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 process that occurs when glucose, one of three main sugars in honey (along with fructose and sucrose), spontaneously precipitates out of the supersaturated† honey solution and takes the form of crystals.

All honey will ultimately turn to sugar crystals—some in months, some not for years.

* Other terms for crystallization include sugared, granulated, solidified and crystallized. The crystals may be large or small, grainy/sandy or smooth.

†The supersaturated state occurs because there is so much sugar in honey (more than 70%) relative to the water content (often less than 20%).

 
It’s pouring freely now, but what can
you do when it crystallizes? Photo by Vaskoni | IST.
 
How To Fix Crystallized Honey

Simply place the honey jar in a microwave-safe container with the lid off, and microwave it for 30 seconds. Plastic containers may not be microwaveable, so transfer the honey to a microwave-safe receptacle (we use a Pyrex measuring cup with an easy-pour lip) and then return the honey to the container. Another tip: spray the measuring cup or dish with cooking spray so the honey will flow back into its container more easily.

If you don’t have a microwave, you can place the jar in hot water and stir occasionally until the crystals dissolve, about 10 to 15 minutes.

How To Keep Honey From Crystallizing

  • Temperature. Honey resists crystallization best when kept at less than 70°F, according to the National Honey Board.
  • Variety. Each type of honey crystallizes at a slightly different rate. Look for varieties with lower-than-average rates of crystallization such as acacia, clover, cranberry, raspberry, sage, sourwood and tupelo.
  • Unprocessed. Raw and semi-processed (such as strained) honey will resist crystallization longer than processed‡ honey (supermarket honeys are pasteurized to reduce crystallization).

    • ‡ Processing removes grains of pollen and extraneous solids. The process typically heats honey to 150°F to 170°F.
    MORE HONEY TIPS here.
      

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    TIP OF THE DAY: Get Every Last Drop Of Honey From The Jar

    September 4, 2011 at 7:03 am · Filed under Honey-Sugar-Syrup, Tip Of The Day


    Photo courtesy National Honey Board    		  

    It’s National Honey Month in a recession. Today’s tip spans both topics: how to get the last drops of honey from the jar.

    As the honey is used up and the jar contains mostly air, there is invariably honey at the bottom of the jar that hardens, resisting the ability to pour or spoon it out. Here’s how to get out that last spoonful:

  • Brew a cup of tea.
  • Pour some of the tea into the honey container.
  • Cap and shake the container. The honey will dissolve into the tea.
  • Pour the contents into your tea cup and enjoy.

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    This trick not only gets the last drop of honey out, but it also cleans the container for recycling.
     

    Honeybees must visit two million flowers to make one pound of honey! More honey trivia.

    FOOD TRIVIA

    The Honey Bear® bottle, shown in the photo above, is a registered trademark of the National Honey Board.

      

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    TIP OF THE DAY: Make Your Own Olive Mix Recipe

    September 3, 2011 at 7:55 am · Filed under Appetizers-Hors d’Oeuvre, Recipes, Snacks, Tip Of The Day

    Whether for your own home or as a gift when you visit someone else’s, consider making an olive mix recipe.

    Healthful and versatile, olive mixes stay in the fridge for months, ready to grab and serve with beer, red and white wine, and martinis and other cocktails.

    You can also use the olives as part of an antipasto, add them to salads and omelets, and spoon them onto dishes of pasta, slices of pizza and whatever else inspires you.

    To turn your mix into a gift, just create a label from a free template, or use pinking shears to cut a circle from a scrap of cloth and tie it with a ribbon or string over the top of a recycled plastic or glass container.

    		 

    A mix of cured olives and almonds with lemon zest. Photo courtesy A.G. Ferrari.
     

    OLIVE MIX RECIPE

    Follow these simple steps to create a great olive mix:

  • Select your olives. A mix of three different colors and sizes has more eye- and palate-appeal than a single variety. Think of bright green Castelvetrano, handsome red Cerignola (in this version, the naturally bright green Cerignola olives are dyed red), dark aubergine Kalamata, black and wrinkled Gaeta or classic black Liguria. You can also choose a stuffed olive to add a touch of almond, anchovy, caper, cheese, jalapeño or onion.
  • Cheese. If you can’t find good cheese-stuffed olives (we prefer the Mezzetta brand), add cubes of cheese.
  • Choose a fresh herb. Fennel, garlic, oregano, parsley, rosemary, sage and thyme are favorites.
  • Add a second seasoning. We love lemon or orange zest or a fine julienne of the peel.
  • Add some heat. If you like things hot, add some minced jalapeños (remove the seeds and ribs for less heat, or use red pepper flakes).
  • Consider “mix-ins.” Whole almonds are a terrific pairing, as are cocktail onions, gherkins and fresh grape tomatoes.
  • Pick your marinade. The final step is to dress the mix. Drizzle extra virgin olive oil over the mix. Add some acid as well: balsamic vinegar, red wine vinegar, sherry vinegar or verjus. Each gives a very distinctive personality to the marinade. (But you’re not making vinaigrette, so use a 6:1 or greater ratio of oil to vinegar.)
  • Finishing touch. Consider adding a splash of vodka or gin—a subtle nuance.
  • Blend well and serve. You can heat the mix in the microwave for 10 seconds or more to add an appealing warmth.

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    HOW TO SERVE YOUR OLIVE MIX

    A bowl of olives is fine by itself, but olives are also a popular part of an antipasto, served with:

  • Cheese. Olives pair best with Italian and Greek cheeses. Think Asiago, feta, mozzarella, provolone, scamorza.
  • Cured meats. Add some dried Italian sausage or salami.
  • Bread. Finish with sliced crusty breads and breadsticks.
     
    It’s a feast!

      

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