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

Drunken Rhubarb Honey Pie

Ingredients:

4 C. (1L) finely chopped rhubarb
1 Tbsp (15 ml) butter
2 C. (475 ml) Ginger Snapped Metheglin (Mead)
1 Tbsp (15 ml) orange zest
3/4 C. (180 ml) Chinook honey
1/4 C. (60 ml) all purpose flour
2 prepared pie shells

Finely chop rhubarb and soak in Ginger Snapped Mead for 2-4 hours.
Afterwards drain rhubarb (save mead for later consumption if desired) and mix it with honey, orange zest and flour. Place in prepared pie shell. Dot with small pats of butter and top with 2nd pie shell, slicing holes for steam to escape.
Bake at 400F (205C) for 20 minutes then lower temperature to 350F (175C) and bake for another 20 minutes.

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.