{"id":7045,"date":"2020-09-29T00:00:15","date_gmt":"2020-09-29T08:00:15","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7045"},"modified":"2020-09-29T19:36:19","modified_gmt":"2020-09-30T03:36:19","slug":"honey-varieties-2","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/honey-varieties-2\/","title":{"rendered":"Honey Varieties"},"content":{"rendered":"

Did you know a bee will only produce about 1\/12th<\/sup> of a teaspoon of honey in its lifetime?<\/p>\n

In just the United States alone, there are over 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. Here in the Pacific Northwest, we have one of my all-time favorites – blackberry honey!<\/p>\n

\"\"
\nPhoto from the National Honey Board<\/a><\/p>\n

If you are like me and love to whip up creative beverages and cocktails, try making Honey Water. Mix 1 part honey and 1 part warm water until well combined. Mix it with fresh lemon or lime juice, and a little sparkling water for a refreshing sparkling citrus’ade. And for the adults, a splash of vodka, gin, or silver tequila if you are so inclined.<\/p>\n

Honey water can be made any variety of honey. So check out your farmers markets to see all the possibilities!<\/p>\n

Honey water will last about 1 week refrigerated – giving you plenty of time to shake up something new.<\/p>\n

For a d’lish salad, try my Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre<\/strong> recipe. And for more honey-inspired recipes, check out the National Honey Board<\/a>.<\/p>\n

Cheers! \u2013 Kathy<\/p>\n

Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre<\/strong>
\nMakes 4 servings<\/p>\n

8 cups local, mixed baby greens
\nBlackberry Honey Vinaigrette (recipe follows)
\n1\/2 cup fresh blackberries or raspberries
\n1\/4 cup (1 ounce) chopped toasted hazelnuts
\n2 ounces chevre-style goat cheese, crumbled<\/p>\n

Blackberry Honey Vinaigrette
\n1\/4 cup fresh blackberries
\n2 Tbsp. red wine vinegar
\n1 Tbsp. honey such as wildflower or blackberry
\n1 tsp. Dijon mustard
\n3 Tbsp. canola oil or light olive oil
\npinch cayenne pepper
\n1\/4 tsp. kosher salt<\/p>\n

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.<\/p>\n

To serve salad: Toss greens with dressing and divide among 4 plates. Scatter with berries, hazelnuts and goat cheese. Serve immediately.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae – www.KathyCasey.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Did you know a bee will only produce about 1\/12th of a teaspoon of honey in its lifetime? In just the United States alone, there are over 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. Here in the Pacific Northwest, we have one of my […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,11355,57,4,6],"tags":[1420,11134,6858,1511,1663,1117,231,1159,1492,338,931,11133,11761,324,308,4143,1991,770,935,6636,11451,6562,11135],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n