Cooking with Honey

When substituting honey for sugar in recipes,
use up to half of the sugar called for in the recipe.

When substituting while baking:
Reduce any liquid called for by 1/4 C (25 ml) for each cup (250 ml) of honey used
And add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 °F (4 °C) to prevent over-browning.

500g of honey equals 11/2C or 325 ml.

Recipes from our Kitchen

QUICK & EASY HONEY SYRUP SALAD DRESSING

½ C (125 ml.) olive oil
2 Tbsp (30 ml.) balsamic vinegar
2 tsp (10 ml.) grainy Dijon mustard
2 tsp (10 ml.) Chinook Honey Black Currant Syrup
Pinch of ground pepper, oregano and rosemary
A few chili pepper flakes (if you like some heat)

Combine all ingredients into a 4 C. measuring cup and whisk together.
(The Dijon mustard not only adds flavour, it helps to emulsify the other ingredients.)

Makes 2-3 servings.
(Increase the amount of ingredients proportionately depending on the size of your salad.)

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey or heat the measuring cup with hot water. The honey will slide right out.

Honey should be stored in a closed container in a dry, warm place.

It is natural for honey in Canada to crystallize. Reliquify by placing the container of honey in hot (not boiling) water.

Honey can be frozen without affecting colour, flavour or nutrients. It will not crystallize when frozen.