We received the clover honey and here is the description of the honey from their website:
One of the mildest honeys we produce, Clover, gets its name from yellow and white sweet clover found in the high altitude of the San Luis Valley in Southern Colorado and Northern New Mexico. This is our most popular honey among people that are use to light honey. Unlike our other honey we are able to produce clover honey fairly consistently, although some color variation is normal from year to year.
My Cooking Adventures with Honey
Of course I opened the honey as soon as I returned from Kitchen Angels. It is a Thursday ritual to eat one of the items for lunch and cook one during lunch. And no, I did not eat the honey for lunch…it was a sprout salad with tomatoes, chives and feta. I had used the exchange table this week to trade for parsnips as I remembered a soup recipe with honey. You could make the soup with the wonderful Gemini carrots and honey as well.
Honey Roasted Parsnip Bisque
Recipe from Dan Smith and Steve McDonagh
The honey really brings out the sweetness in the carrots. We roasted some as a side dish, but they would be great as the main ingredient in the soup as well.
My Dad Makes Honey Whole-Wheat Crescents
My dad is visiting this month and has been baking his whole life. He worked in a bakery in high school and college and tells us stories of breads and wonderful cookies. We were up early this morning and started on a recipe from the King Arthur Flour Whole Grain Baking Cookbook. I purchased the organic whole wheat flour through special order and it has a wonderful texture. We used it for the following recipe.
Honey Sesame Crescents
From the King Arthur Whole Grain Cookbook
Yields 1-1/2 rolls
3/4 cup plus 2 tblsp lukewarm water
1/4 cup honey
3 tblsps unsalted butter, cut into pieces
1 large farm egg (separate the yolk and white)
1-1/2 tsps dark sesame oil (we used toasted sesame oil)
2 cups whole wheat flour or whole wheat pastry flour
1-1/2 cups unbleached all-purpose flour
1-1/4 tsp salt
1/2 cup (heaping) dried potato flakes or 3 tblsp potato flour
2-1/2 tsp instant yeast (note: I use activated dry yeast and add water and a little honey to get started)
Use the egg white from above
1/3 cup sesame seeds
3 tblsps melted butter, then cool to mix with egg
Combine all the dough ingredients, using only egg yolk. Mix and knead by hand, mixer or bread machine until you have a fairly stiff dough. Cover and allow to rise until it is puffy, but not doubled. 1 to 2 hours. Lightly grease (or line with parchment paper) 2 baking sheets.
Gently deflate the dough and transfer it to a lightly greased work surface. Divide the dough into 3 pieces. Roll each piece into a 9-inch round, about 1/2 inch thick. Brush each with the egg white/butter mixture and sprinkle with sesame seeds. Cut each round like a pie into six wedges. Roll up each wedge, beginning at the wide end, and then curve the ends to form a crescent-shaped roll.
Place the rolls in the prepared baking sheets. Brush them with more of the egg white/butter mixture and sprinkle the tops with more sesame seeds. Cover and let the rolls rise in a warm place until they have puffed a bit, but they won’t double in size for 1-1.5 hours. Don’t let them rise too long or they will uncurl. Toward the end of the rise, pre-heat the oven to 350 degrees.
Uncover and bake the rolls until they are a light golden brown, 20 to 25 minutes. Remove from oven and brush them with melted butter.