Honey

Find local honey with the Minnesota Grown Directory published by the Minnesota Department of Agriculture. Our online Directory provides quick access to farm details, links to their website and access to Google Maps driving directions.

Honey has long been a Minnesota staple, revered for its healthy sweetness. It can be used exclusively as a sugar substitute. Minnesota honey can range from very light and minty in taste to nearly black with an earthy tang. More information on storing and use is presented below along with other honey facts. Thank you to the Minnesota Honey Producers for this information!

Search our online directory to find a honey producer near you!

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Availabilityhoney

Fresh honey can be found at the farmers markets and on the farm as early as June and as late as October. Honey never spoils so your local favorite honeys can be found just about any time of year.

Storage

Since  honey naturally wants to crystallize or become hard, honey should be stored at room temperature. Storing honey in the refrigerator will speed up the crystallization process and your honey will become less spreadable. If wanting to store large quantities of honey for later use, storing it in the freezer will actually stop the crystallization process and you’ll be able to enjoy liquid honey long past the fresh honey season.

If your honey does crystallize and you prefer liquid honey, place the honey container in a pan of water and slowly heat it up, being careful not to bring it to a boil. Over heating honey can cause it to loose flavor and nutrients.

FAQ

Why does my honey look cloudy and/or solid? Honey naturally wants to crystallize. If it is raw honey, it will crystallize much faster than if it has been heated. Simply place it in a pan of water and slowly heat it up but be careful not to boil or overheat your honey for it will loose flavor and nutrients.

How to Substitute Honey for Sugar

Some minor adjustments may need to be made to a recipe when substituting honey for sugar:

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.

2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.

3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.

4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.

Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.

The following information is from the National Honey Board Website. Follow this link to learn more on their website!

Honey is sweet – that’s a given. But did you know that honey also adds a special touch to almost any recipe? It’s the whisper at a party. It’s the sigh after the perfect bite. It’s the nostalgic feeling of childhood. It’s your secret ingredient with endless possibilities.

Many people think of honey as a drizzle in desserts or a topping for toast. But now more than ever, honey’s being recognized as a versatile ingredient and pantry staple in the kitchen. All-natural honey gives your recipes unbeatable flavor and unmatched functional benefits. From balancing flavors to providing moisture to baked goods, one-ingredient honey performs a slew of tasks, all from one little bottle.

Discover the versatility of honey…

Sweetener: Honey is slightly sweeter than sugar, so less can be used to achieve the same sweetness intensity.

Flavor: Honey not only imparts a unique flavor to any dish, but it also balances and enhances the flavor profiles of other ingredients used in a recipe.

Emulsifier: Honey acts as a binder and thickener for sauces, dressings, marinades and dips.

Humectant: Honey provides and retains moisture to a variety of dishes and can even extend the shelf life of baked goods.

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Honey Recipes!

Honey Butter

Ingredients:

½ cup butter, softened ½ cup honey

Directions:

  1. Place butter in a small bowl.  Gradually add honey, beating constantly, until desired thickness is attained.
  2. Store covered in the refrigerator.

You may use peanut butter instead of butter, or you can try flavored honeys for a special treat.  If you would like it less sweet, try reducing honey to 1/3 cup.

 

Dijon Vegetable Dressing

Ingredients:

3 tbsp. Dijon or whole grain mustard 2 tbsp. lemon juice
3 tbsp. extra virgin olive oil 1 tbsp. honey or maple syrup
Salt & pepper 1 pound vegetables such as asparagus, sugar snap peas, green or yellow beans, broccoli, cauliflower or baby carrots

 

Directions:

  1. In small bowl, whisk mustard, olive oil, lemon juice and honey or maple syrup.  Season to taste with salt and pepper. Cook vegetables according to type, in boiling, salted water until crisp-tender; drain.  Toss hot, cooked vegetables in mustard dressing.

Honey Bars

“These bars are made without butter”

Ingredients:

1 1/3 cups all-purpose flour 1 cup honey
1 tsp. baking powder 2 tsp. almond extract
¼ teaspoon salt 1 cup dates, pitted and chopped
4 eggs 1 cup chopped almonds
1/3 cup confectioner’s sugar for decoration

 

Directions:

  1. Combine flour, baking powder and salt and set aside.  Beat eggs in a large bowl until thick and lemon colored.  Beat in honey and almond extract.
  2. Gradually add in dry ingredients blending well.  Stir in dates and almonds.  Spread evenly in a 9×13” greased pan.
  3. Bake at 350 degrees 12-15 minutes until lightly brown on top.  Cool 2 minutes in pan.  Cut into bars.  When cool, sprinkle with confectioner’s sugar.

 

Honey Caramel Corn

10 cups popped popcorn

½ c. honey

3 Tbsp. butter

Dash or two of salt

1/ tsp. baking soda

 

Preheat oven to 275.

 

In saucepan combine butter, honey and salt and bring to a boil.  Reduce heat and simmer for 5 minutes, stirring constantly as it bubbles gently.  Remove from heat and carefully stir in baking soda.  Mix with popcorn until well coated.

 

Place in a greased roasting pan and bake for 30 minutes, or until it just starts to turn brown.  Stir once, midway through the baking process.  Remove from oven, spread out evenly on waxed paper to cool, then store in an airtight container.

 

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