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

HONEY NUT STIR FRY

1 lb (454g) chicken or turkey, cut into strips
2 tsp (10ml) light olive oil
2 large carrots sliced diagonally
2 sticks celery sliced diagonally
½ cup (125g) nuts (your choice)

Sauce:
1/3 cup (80ml) Chinook honey
¾ cup (187.5ml) orange juice
3 tsp (15ml) soy sauce
1 tsp (5ml) corn starch
¼ tsp ground ginger or fresh minced ginger to taste

Mix orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and place to the side.
Heat 1 Tsp of oil and stir fry the carrots and celery for 3 min and set aside.
Heat 1 Tsp of oil and stir fry the chicken / turkey strips for 3 to 5 min.
Return vegetables to skillet, add honey-orange sauce and nuts, heat until sauce comes to the boil and thickens.
Serve with Rice

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.