16-Lancaster Farmma Saturday, September 27. 2003 Bi • • •. . •« It variety is the spice ot life, then honey lovers are in tor a treat with the many types ot honey now available Mitre than 300 ditteient vaiiettes ot honey are found tn the United Slates, each piovidmg a unique flavor and color depending on the blossoms visited by the honey bees These varieties otter ample oppor tunity tor taste exploiation hxpei intent with light medium and daik honey varietals in your kitchen Incoiporate them in favorite iecipes that call tor sugar dn//le ovei muffins and bieads or stu into soups stir trys and sauces To find a specific vanety of honey go to u u u honcsUn aloi < om F-or moie varietal honey iecipes send a self-addressed busmess si/ed. stamped envelope to Honey Vauetal Biochure. National Koney Boaid VJO Lashley Street Longmont COBOSOI With more than 300 varieties of honey In the United States, there is a honey for every occa sion. Following Is a sampling of varietal honeys ranging from light to dark, with darker honeys having a stronger flavor. A TASTE OF Alfalfa Mild flavor, beeswax aroma Use in desserts such as tarts and cookies Clovar Sweet flowery flavor Delicious in freshly brewed tea and other beverages Saga Sweet, clover-like flavor, mild floral aftertaste Pair with cheese and crackers for a tantalizing appetizer >r Characteristics Grilled Honey-Glazed Pork Tenderloin With Onions 1/2 cup buckwheat hone) 1/4 cup extra-virgin olive oil 1/4 cup cider vinegar 1 tablespoon minced garlic Combine honey oil vinegar, garlic herbes. sail and pepper m shallow pan Add pork and turn to coat well Cover and refrigerate 2 to 4 hours Turn pork occasionally Remove pan from refrig erator 30 minutes before grilling Prepare grill tor medium-hot tire with an indirect heat area Slice onions in rounds 1/2 to 3/4 inch thick Remove pork from marinade and boil marinade I minute Taste and add more salt it needed Grill pork over indirect heat, covered, until middle is about I45°F (25 to **o minutes) Brush pork generously with the marinade, and turn every 10 minutes to evenly coo|* Put onions over direct heat and brush with marinade. Turn frequently, brush ing with marinade, until well marked and soft (K to 12 minutes) Move onions oft direct heal to finish cooking Let pork rest 5 minutes before slicing into V4-inch thick slices Serve with grilled onions Serves 4 to 6 MEDIUM HONEY Flavor Characteristics Blueberry Aroma reminiscent of green leaves with a touch of lemon Adds fruity flavor to warm scones Sweet and fruity taste that is remi niscent of citrus Delicious in frosty smoothies Orange Bloaaom Complex floral, herbal, fruity flavor and aftertaste Decadent atop warm biscuits. Jhpelo 2 teaspoons herbes de Provence seasoning mixture 1 teaspoon salt 1/2 teaspoon pepper 2 pounds pork tenderloin 3 medium onions Pear Cheese Tarts With Honey and Hazelnuts 1 box (17.3 ounces) frozen puff pastry 1 pear, cored and quartered 1 lemon, zested and juiced 1/2 cup plus 2 tablespoons sage honey, divided 8 ounces cream cheese 2 tablespoons all-purpose flour 2 eggs 1/2 cup chopped hazelnuts Baking spray Remove putt pastry from tree/er 30 minutes betore using Preheat oven to 4(K) P F Cut pear into thin slices Combine pear. 1 tablespoon lemon juice and I tablespoon honey in small bowl Reserve another 1 tablespoon honey in small heatproof bowl Use mixer lo beat cream cheese until smooth Scrape down sides and add honey. Hour and lemon /est Mix until smooth Add eggs scrape down sides again and mix until very smooth Cut pastry sheets into 9 squares Spray muffin tin with baking spray Carefully fit 1 square into each muffin cup Fill each cup with 2 tablespoons cheese nnxiuie Cut pear slices to fit muffin tin Fan or 4 peai slices over each "cup and sprinkle with I teaspoon hazelnuts Free/e 10 to IS minutes to firm pastiy Bake cold tarts until pastry is lightly biowned and cheese is puffed, about 20 minutes Repeat with remain ing pastry squares and filling Microwave reserved honey 5 seconds on High and drizzle tarts with warm honey Let tarts sit 10 to 15 minutes before serving or refrigerate and reheat in a 350°F oven for 10 minutes Makes 18 tarts Curried Honey Sweet Potato Soup 1 tablespoon olf\e oil 1 onion, diced 4 medium cloves garlic, peeled 6 cups (48 ounces) chicken or vegetable stock I pound sweet potatoes, peeled and cut into chunks 1 medium russet potato, peeled and cut into chunks 2 teaspoons salt 6 tablespoons orange blossom honey, divided 1 medium red bell pepper, seeded and diced 2 to 3 teaspoons curry powder 1/2 teaspoon pepper 1/2 teaspoon ground ginger 1/4 cup chopped fresh cilantro (optional) Heat oil over medium-high heat in soup pot Add onion and saute until translucent. 2 to 3 minutes Add garlic and saute I minute Add stock, potatoes and salt Cover and simmer until pota toes arc lender, about 15 minutes Puree mixture in batches, put soup back over low heat and add 5 table spoons ot the honey, "bell pepper, curry powder, pepper and ginger Bring to a simmer, taste and adjust seasonings Microwave remaining I tablespoon honey tor 5 seconds on High. Serve soup drizzled with a little warm honey and sprinkled’with chopped cilantro, it desired Makes about 8 cups, serves 4 to 6 DARK HONEY Flavor Characterlatico Buckwheat Pungent, molasses-like flavor Add this dark and malty honey to create rich, barbecue sauces Eucalyptus Herbal flavor with fruity aftertaste. sometimes with a menthol flavor Mild, sweet flavor complements tender lamb shanks WHtlflewar Floral, pungent flavor. Ranges from dark to very dark and is delicious blended in
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