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May 22nd, 2013
Grilling season is upon us, with all the good weather starting and Memorial Day coming up – if you’re looking for a new and creative idea for your summer grilling, this recipe for honey-lime chicken is a fantastic summer flavor for your parties or just weeknight dinner on a sunny evening. We used Organic Wilelaiki Honey because it complements the tangy lime so well.
Wilelaiki Honey-Lime Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/3 cup Organic Wilelaiki Blossom Honey
1/2 cup lime juice (bottled or freshly squeezed)
1 Tbsp whole-grain mustard
1 tsp cumin
Instructions:
1. Stir together honey, lime juice, mustard and cumin until well mixed (it might take a good amount of stirring to fully mix in the honey).
2. Place the chicken in a baking dish or container with a lid. Pour the honey mixture over the chicken. Cover and refrigerate for 4 or more hours, or overnight.
3. After marinating, remove the chicken from the dish and cook on the grill, brushing occasionally on each side with the leftover marinade. Serve warm or cold.
Posted in Main Course, Wilelaiki Blossom Recipes | No Comments »
May 14th, 2013
Here’s another outstanding recipe for a pull-apart bread from Saveur Magazine that is a fantastic sweet-savory combination using honey. We used our Macadamia Nut Blossom Honey in this recipe because the rich flavor balances out the strong cheese and rosemary in the recipe. This one takes a bit of time, but it’s well worth it!
Gruyère, Rosemary and Honey Monkey Bread
Ingredients
18 Tbsp unsalted butter
4 cups flour
1 1/2 cups grated Gruyère cheese
1 tbsp finely chopped rosemary
2 tsp salt
1 tsp freshly ground black pepper
1 cup milk
1/3 cup water
1/4 cup sugar
2 packets (1/2 oz) active dry yeast
1 cup Macadamia Nut Blossom Honey
Instructions
1. Heat milk, water, and 2 Tbsp butter in a small saucepan over medium heat. Stir to blend butter and heat until a thermometer reads 115°F. Remove from heat and set aside. Transfer to a stand mixer with a hook attachment (or a large bowl if you are mixing and kneading by hand).
2. Stir in sugar and yeast, then let sit until foamy (about 10 minutes)
3. Meanwhile stir together flour, cheese, rosemary, salt, and pepper. With the mixer motor running slowly add the dry ingredients to the milk mixture and beat (or knead by hand) until dough is smooth. If using the stand mixer, transfer to a bowl and cover with plastic wrap. Set in a warm place until the dough doubles in size (about an hour)
4. While waiting for the dough to rise, grease a bundt pan with butter and dust with flour, and preheat the oven to 350°F.
5. Melt the remaining butter in a small saucepan, then whisk in honey until mixed. Set aside.
6. On a lightly floured surface, pat dough out into an 8″ square, about 1″ thick. Cut the dough into 1″ cubes and fit (as snugly as possible) into the bundt pan. Pour the butter-honey mixture over the dough.
7. Bake until golden, and a toothpick inserted into the bread comes out clean (about 35 minutes). Let cool before serving.
Posted in Desserts, Macadamia Blossom Recipes, Snacks | No Comments »
May 10th, 2013
Looking for a quick and easy way to mix up Mother’s Day brunch? Try this simple but incredibly flavorful idea, inspired by a recipe in Saveur Magazine: we used Organic Lehua blossom honey to make this Lemon Poppyseed honey – it’s great in yogurt, on pancakes, scones or even as an ice cream topping!
(makes about 1 cup)
Ingredients:
2/3 cup Organic Lehua blossom honey
1/3 cup freshly squeezed lemon juice
zest of one lemon
1 Tbsp poppy seeds
1/8 tsp good quality salt
Directions:
1. Toast poppyseeds in a saucepan over medium heat, until they start to pop.
2. Add honey, lemon juice and zest – heat until honey is liquid and mixture begins to simmer.
3. Remove mixture from heat and stir in salt.
4. Transfer to a bowl or jar and let cool until set – stir in poppy seeds as needed.
Posted in Breakfast, Lehua Blossom Recipes | No Comments »
April 28th, 2013
Don’t forget – Mother’s Day is May 12th! Sign up for our newsletter by May 1st, and you will be entered to win this Mother’s Day gift box! (Don’t worry, if you already receive our newsletters, you’ll be automatically entered to win.) Visit http://www.bigislandbees.com/newsletter.php to sign up!
Tags: Gift Basket, Hawaiian honey, Mother's Day
Posted in Uncategorized | No Comments »
April 21st, 2013
By now we all know that honey and nuts are both tasty and nutritious – put the two together and it is like magic. Honey roasted nuts are a great addition to salads, cheese platters, muesli, or just eaten straight from a bowl. Organic Wilelaiki honey is a great choice here, especially with the addition of spices to add a little kick! You can use whatever type of nuts you like best – we tried a mix for snacking. Beware, these are addictive when warm.
Ingredients
1/2 cup Organic Wilelaiki Honey
1 tsp curry powder
dash cayenne pepper
1/2 tsp salt
2 tsp water
2 cups nuts (walnuts, almonds, macadamia nuts…)
Directions
1. In a medium bowl, stir together honey, curry powder, cayenne, salt, and water, until it forms a thick paste.
2. Add walnuts to honey mixture and stir to coat
3. Spread the coated nuts onto a parchment lined baking sheet, and bake at 300°F for 15-20 minutes, stirring once in the middle. The nuts are done when they are mostly dry, but still sticky.
4. Let cool on the baking sheet a few minutes, before transferring to a new sheet of parchment on a cool surface or on top of a wire rack. Eat right away (when they’re not too hot!) or store for later in an airtight container when completely cool.
Posted in Cheese course, Salads, Snacks, Wilelaiki Blossom Recipes | No Comments »
March 27th, 2013
Dessert will always be dessert, but it can be nice to make it nutritious at the same time! Baking with unrefined or nutrient rich ingredients is a great way to do that, and raw honey is a perfect addition to the mix. Here is a great recipe for coconut almond cake that uses unrefined ingredients (and is gluten free!), that we adapted from a recipe from then “The Unrefined Kitchen” blog. Try it out – it makes a great birthday cake, Easter dessert, or just because.
Gluten Free Coconut Almond Cake with Organic Wilelaiki Honey
for the cake – makes 2 8-inch cake rounds
1 cup coconut flour
1/2 cup arrowroot powder
1/2 cup almond flour (fine almond meal)
1 1/2 tsp baking powder
1 tsp salt
2/3 cup Organic Wilelaiki Honey
6 eggs
2/3 cup coconut oil
1 1/3 cup almond milk
2 Tbsp lemon juice
3/4 tsp vanilla
Directions
1. Preheat the oven to 350°F and grease or line (with parchment) two 8-inch cake pans
2. In a large mixing bowl, combine coconut flour, arrowroot, almond flour, baking powder and salt, and whisk to mix well.
3. Add honey, eggs, coconut oil, almond milk, lemon juice, and vanilla and beat until well combined (an electric mixer makes it easier).
4. Pour the cake batter into the prepared cake pans. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean, but be careful not to over-bake! Cool completely before frosting.
For the frosting
1/3 cup coconut oil
1/2 cup butter, softened
1 tsp arrowroot
5 Tbsp cocoa powder
1 1/2 tsp vanilla
6 Tbsp Organic Wilelaiki honey
pinch of salt
1. Use an electric mixer to blend all ingredients together until well mixed and smooth.
2. Assemble cake – spread frosting on top of one of the cake rounds, then place the 2nd cake round on top. Cover the top and edges of the cake with remaining frosting.
Posted in Desserts, Honey Recipes, Uncategorized, Wilelaiki Blossom Recipes | 1 Comment »
March 14th, 2013
It’s hard to go wrong with a classic oatmeal cookie – especially when you add chopped macadamia nuts and chocolate chips! This recipe calls for replacing some of the sugar you would use in a typical recipe with honey (macadamia nut blossom honey, to be precise!), so there is actually less sugar overall, and some wonderful flavor added from the macadamia nut honey.
Oatmeal Macadamia Nut Honey Drop Cookies
makes about 4 dozen small cookies
Ingredients:
1/2 cup butter, softened
1/2 cup macadamia nut blossom honey
1/4 cup cane sugar
2 eggs
1/2 tsp vanilla
1 1/2 cups fine whole wheat flour (or all purpose flour)
1 tsp baking soda
1/2 tsp salt
3 cups quick cooking oats
1/2 cup semi-sweet chocolate chips
1/2 cup chopped macadamia nuts
Instructions:
Preheat the oven to 350°F. In a large bowl, cream butter, honey, and sugar until well blended. Beat in eggs and vanilla. In a separate bowl, stir together flour, baking soda, salt, and oats. Add the flour mixture to the honey mixture and stir until well mixed. Stir in chocolate chips and macadamia nuts. Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake for about 12 minutes, until golden. Let cool for a minute on the baking sheet before transferring to a wire rack.
Posted in Desserts, Macadamia Blossom Recipes | No Comments »
February 27th, 2013
It’s easy to think of jam-making and canning as a summer activity, what with all that summer farmers market produce. But now in the tail-end of citrus season it’s a great time to make some preserves of winter fruits as well! Here is a recipe for grapefruit jam using Macadamia Nut Honey, adapted from Tart and Sweet by Kelly Geary and Jessie Knadler, that is an excellent way to enjoy grapefruit the rest of the year – spread it on toast, stir it into yogurt, or serve with cheese and crackers as an appetizer or dessert.
Grapefruit and Macadamia Nut Honey Jam (makes 5 half-pint jars)
Ingredients:
6 Red Grapefruit (such as Rio Star), peeled and segments cut away from pith
1/2 cup sugar
zest and juice of 1 lemon
2 Tbsp Pomona’s Universal Pectin (or similar fruit-based pectin)
1 Tbsp + 1/2 tsp calcium water (see pectin package)
3/4 cup Macadamia Nut Honey
Instructions:
1. Place grapefruit segments into a large pot (it’s helpful to do the actual segmenting – cutting away from the pith – over the pot, and then squeeze all the remaining juice from the pith into the pot as well.)
2. Add the sugar, lemon zest and lemon juice to the pot. Bring to a boil over medium high heat, stirring frequently. Add the calcium water and stir in.
3. In a small bowl, mix together honey and pectin powder.
4. Reduce the heat to low and add the honey-pectin mixture to the grapefruit pot. Slowly return to a boil, stirring frequently to prevent sticking or burning. Continue to cook down for 15 to 20 minutes.
5. Ladle the jam into clean jars, leaving 1/4 inch space between the jam and the rim of the jars. Make sure there are no air bubbles, wipe the rims clean, and screw on lids.
6. Carefully place jars in a canning pot (a very large pasta pot with a canning rack at the bottom will do just fine) and process in a boiling water bath (there should be at least 2 inches of water above the tops of the jars) for 10 minutes. Remove from water and let cool completely – check that lids have sealed before storing.
Posted in Breakfast, Cheese course, Honey Recipes, Macadamia Blossom Recipes | No Comments »
February 10th, 2013
These muffins, sweetened with macadamia nut honey, get some warmth from cinnamon and a bit of mesquite* flour, which makes them perfect for a chilly winter morning. The mild, smooth flavor of our macadamia nut honey is a perfect compliment to the spice of the cinnamon and the nutty mesquite.
Cinnamon Raisin Muffins with Macadamia Nut Honey and Mesquite Flour
12 muffins
1 3/4 cups fine whole wheat flour (whole wheat pastry flour)
1/2 cup mesquite flour
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 cup sugar
1/3 cup Macadamia Nut Honey
2 eggs
2/3 cup coconut oil (or other mildly flavored oil)
1 cup milk (soy or almond also work)
1 cup raisins
Preheat the oven to 350°F and line a muffin tin. In a large bowl, mix together sugar, honey, eggs, oil, and milk. In a separate bowl, stir together flours, baking powder, cinnamon, and salt. Add the flour mixture to the honey mixture and stir just until evenly mixed, being careful not to over-stir. Fold in the raisins. Divide batter evenly between 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
*mesquite is a tree that is part of the legume family, and grows in hot climates – the Kiawe tree in Hawaii is a type of mesquite, in fact! In South America and Mexico, people use the seeds to make a distinct, nutty tasting flour.
Tags: cinnamon-raisin, hawiian honey, honey recipes, macadamia nut honey, muffins
Posted in Breakfast, Macadamia Blossom Recipes, Snacks | No Comments »
January 17th, 2013
Here’s a wonderful way to use all that beautiful winter citrus in a creative way for your Sunday brunch (or as a topping on ice cream!) The original recipe can be found here but we replicated it using Organic Lehua Honey and recommend it as a great topping for greek yogurt!
Grapefruit Sautéed with Lehua Honey and Ginger
Ingredients:
1 grapefruit
2 Tbsp organic lehua honey
1 tsp grated fresh ginger
Instructions:
1. Peel the grapefruit: cut a small slice of each end and stand the grapefruit upright on the cutting board. Then remove the peel in strips, making sure to remove all the white part (otherwise your fruit will be bitter). When peel is removed, carefully cut the fruit segments away from the membrane with a paring knife.
2. In a small sauté pan, heat honey and ginger over medium heat. Bring to a simmer, then remove from the heat. Add grapefruit sections and toss gently to coat. Serve with yogurt, waffles, french toast, or on top of ice cream!
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January 14th, 2013
This is a recipe adapted from the website “Gourmande in the Kitchen” (original recipe here) The recipe is for raw dairy-free fudge, which sounded like the perfect way to use our raw Hawaiian honey! The recipe below uses macadamia nuts to go with our macadamia nut honey (and because anyone who has visited Hawaii probably knows how delicious macadamia nuts with chocolate are!)
Raw dairy-free fudge with Macadamia Nut honey
For the base:
1 cup raw macadamia nuts
1 cup raw cashews
2 cups dried shredded coconut
10 medjool dates
1 cup raw cacao powder (if you can’t find raw, any non-dutched cacao powder will do)
1/2 cup raw macadamia nut honey
pinch of sea salt
For the ganache topping:
1/2 cup raw macadamia nut honey
1/4 cup unrefined coconut oil
1/2 cup raw cacao powder
pinch of sea salt
1/2 cup chopped macadamia nuts
Instructions:
1. Place macadamia nuts and cashews in a food processor and pulse until finely ground, but not yet a paste.
2. Add the coconut and process until well combined.Add the dates and process until a smooth paste forms. Add the cacao powder and process until well mixed.
3. Add the honey and salt and process until the mixture is smooth and well combined (scrape down the sides with a spatula as needed – but stop the food processor first!)
4. Spread the mixture into a parchment lined 9×13 inch baking dish and pack in firmly. Place in the fridge while making the topping.
5. Place honey and coconut oil in the food processor and process until well mixed.
7. Add the cacao powder and salt and process until smooth.
8. Pour the ganache mixture over the fudge base and spread evenly. Sprinkle with chopped macadamia nuts and place in the refrigerator for at least an hour. Cut into squares and serve cold. Store leftovers in the fridge or freezer.
Posted in Desserts, Honey Recipes, Macadamia Blossom Recipes, Uncategorized | No Comments »
December 30th, 2012
Granola bars are great snacks or on-the-go breakfasts, but sometimes they are much more processed than we think healthy snacks should be. Plus, who needs all the foil packaging? It’s actually incredibly easy to make your own granola bars at home, and you can choose your own ingredients, and use natural sweeteners (like organic Wilelaiki blossom honey!) If you’re looking for some healthy snacks in the new year, try this out!
Chewy Honey Nut Granola Bars
4 cups rolled oats
1 cup chopped macadamia nuts
1 cup sliced almonds
1/2 cup crystallized ginger
1 cup dried cranberries
1/2 cup cashew butter
1/2 cup coconut oil
1/2 cup raw sugar (or brown sugar)
1/2 cup organic wilelaiki blossom honey
1 tsp vanilla extract
3/4 tsp salt
1 1/2 tsp cinnamon
Instructions:
Preheat the oven to 350°F and lightly grease a 9″x12″ baking pan, then line it with parchment paper.
In a large bowl, stir together oats, macadamia nuts, almonds, ginger, cranberries, and cinnamon; set aside.
In a small saucepan combine together cashew butter, coconut oil, sugar, and honey. Stir over medium heat until well mixed and the sugar is dissolved. Stir in the vanilla and salt, and remove from heat.
Add the honey mixture to the oat mixture, and stir until evenly coated and well mixed.
Spread the granola mixture evenly across the baking sheet, then press to pack it firmly. Bake for 22-25 minutes, until just golden.
Let cool completely, then cut into bars. Wrap each bar separately in parchment paper and keep for up to 2 weeks in an airtight container, or freeze for longer storage.
Posted in Honey Recipes, Snacks, Wilelaiki Blossom Recipes | No Comments »
December 18th, 2012
Considering how long people have been using honey, it’s no surprise that there is a wealth of knowledge about honey, and infinite recipes using it. If you are looking for a book for a real honey lover, we recently came across Honey: A Connoisseur’s Guide.
The book tells primarily about different types of honey and the flowers they come from. Lehua blossom honey is described as “distinctive complex flavor. Tangy, not oversweet; crystallizes beautifully.” Macadamia Nut Blossom has “hints of roasted nuts and leather” and is considered a “silver spoon collection” honey (to be eaten straight with a spoon it’s so delicious!) We quite agree.
The author also explains what kinds of honeys are good in certain recipes. If you are a honey aficionado, there are instructions on how to arrange a honey tasting (similar to a wine tasting) for the best flavor and bouquet combinations. For instance, you could arrange a tasting from milder to stronger flavored honeys from a variety of blossoms.
The book is more about honey than about bees, which means it won’t tell you how to become a beekeeper, but it has a very good recipe section that has honey in every recipe. There is Pork Loin Roasted with Orange and Ginger, Italian Pine Nut Cookies, Upside-Down Apple Cake, Plum Salad…One idea, replicated below, is Squash Cornbread, which is excellent with some Organic Wilelaiki Blossom honey drizzled on top!
Squash Cornbread
from Honey: A Connoisseur’s Guide with Recipes
1 tsp baking soda
1 cup buttermilk
1 cup sour cream
2 tbsp honey (plus more for drizzling!)
2 eggs
3/4 cup mashed cooked squash, at room temperature (this is about 1/4 of an acorn squash)
2 cups cornmeal
1 1/2 tsp salt
1 1/2 Tbsp unsalted butter
Preheat the oven to 350°F. Dissolve the baking soda in the buttermilk. Stir in the sour cream and incorporate the honey in a thin stream. In a medium mixing bowl, beat the eggs and add the squash, cornmeal, salt, and buttermilk mixture. In a 9-inch pie plate or baking dish, melt the butter. Tilt the pan to coat the dish well, then pour the excess into the batter (1 Tablespoon), stirring to incorporate. Pour the batter into the baking dish. Bake 30 to 40 minutes, until set at the center.
Posted in Books and Information, Wilelaiki Blossom Recipes | No Comments »
December 15th, 2012
Everyone loves a good holiday cookie, but if you’re looking for something new, try making these gingerbread cookies with Macadamia Nut Blossom Honey instead of molasses, and topped with a delicate honey glaze – for a slightly more sophisticated gingerbread man. (Don’t worry, you can still decorate them with sprinkles).
Honey Gingerbread with honey glaze
1/2 cup butter
1/2 cup sugar
1/2 cup Macadamia Nut Blososm Honey
2 1/2 cup all-purpose or whole-wheat-pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Instructions: Melt butter/oil in a saucepan over low heat. Stir in sugar and honey and stir until well mixed and sugar is mostly dissolved. Remove from the heat and set aside. Meanwhile whisk together 2 1/4 cups flour, baking soda, salt, ginger, cinnamon and nutmeg. Make a well in the center of the flour mixture and pour in butter/sugar/honey, then beat until well blended. Slowly work in remaining 1/4 cup flour. Knead dough a few times until soft and pliable. Form into a thick disk, wrap well, and refrigerate for an hour or up to a few days.
When dough is ready, preheat your oven to 375°F and line two baking sheets with parchment. Lightly dust your cutting surface with flour, and roll dough out into a 1/4 inch thick sheet. Cut out pieces and transfer them to the baking sheets. Bake 7-10 minutes, until edges just start to brown. Let cool a few minutes on the baking sheet, then transfer to a wire rack with a spatula. When the cookies are cool, dip the tops in honey glaze (see below) and let the glaze dry (or decorate with sprinkles).
Honey Glaze (From The Joy of Cooking)
Combine 1 Tbsp butter, 1/4 cup Macadamia Nut Blossom Honey, and 2 Tbsp sugar in a small saucepan over low heat. Stir to combine evenly and bring to a boil. Remove from heat and use immediately.
Posted in Desserts, Macadamia Blossom Recipes | No Comments »
December 8th, 2012
We may have mentioned before how much we like honey and cheese together. It makes a really simple little dish before or after a meal, and makes for some amazing flavor combinations! We came across these fruit crisps, called “simple & crisp” that seemed like a great way to serve honey and cheese; a nice creative alternative to a cracker that adds an extra level of flavor.
Of course a good cracker is always a good pairing with cheese, or honey. So regardless of what you choose to serve your appetizer on, for pairing cheese and honey we recommend the following (although there are so many kinds of cheese that it’s worth experimenting!)
with Lehua Blossom Honey, try a salty bleu cheese (Saint Agur is an excellent one)
with Wilelaiki Blossom Honey, try a nice brie or other mild cheese
with Macadamia Nut Blossom Honey, try a sharp white cheddar. (pictured above on apple crisps)
And if you have any other pairing ideas, let us know!
Posted in Cheese course, Desserts, Honey Recipes, Lehua Blossom Recipes, Macadamia Blossom Recipes, Wilelaiki Blossom Recipes | No Comments »
November 21st, 2012
Over 50 family, friends, and neighbors gathered on October 28 to celebrate the opening of our honey and beekeeping museum.
The event commenced with a Buddhist blessing by Reverend Jiko Nakade from Kona Daifukjui Taiko, followed by several hours of music, good food, and plenty of Mead.
Everyone had a good time while learning about honey and beekeeping.
Posted in Big Island Bees News | No Comments »
November 18th, 2012
Happy Thanksgiving everyone! It’s always hard to decide what to serve for Thanksgiving dinner, but if you’re looking for a new idea for a side dish, pairing honey with seasonal winter squash is an excellent addition to the Thanksgiving spread. There are lots of ways to cook squash, and probably just as many ways to cook squash with honey, but here is one simple idea using Organic Wilelaiki Blossom Honey and butternut squash. It’s especially good for Thanksgiving because you can make it ahead of time if you’re short of oven space!
Butternut Squash roasted with Balsamic and Organic Wilelaiki Honey
(serves 6 as a side dish)
1 medium butternut squash
2 Tbsp Organic Wilelaiki Blossom Honey
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp sea salt
Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the squash into quarters and remove seeds. Peel the squash, and then cut into 1-inch cubes. Place the squash in a large mixing bowl. In a small bowl, stir together honey, vinegar, olive oil and salt until well combined. Pour the marinade over the squash and toss to coat evenly. Spread squash evenly on the baking sheet and bake for about 30 minutes, until the squash is tender but not too soft. Remove from the oven, season with salt and pepper to taste, and serve hot or at room temperature.
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November 16th, 2012
Who doesn’t love a good honey mustard sauce? Organic Wilelaiki Blossom Honey has a slightly spicy flavor, thanks to the peppery Wilelaiki plant; the hint of spice makes this honey especially great in savory cooking. For the vegetarians out there, here is a recipe using Organic Wilelaiki Blossom honey in a honey-mustard marinade for tofu – the marinade would also be great for chicken or even roasted vegetables!
Honey Mustard Marinated Tofu
3 Tbsp Organic Wilelaiki Blossom Honey
6 Tbsp organic dijon mustard
5 Tbsp organic soy sauce or Tamari
3 Tbsp olive oil
2 tsp dried tarragon (optional)
1 block firm tofu – rinsed, pressed, and cut into 5 slices
In a small container combine honey, mustard, soy sauce, olive oil and tarragon. Stir until well mixed. Place the tofu in a shallow container and pour the marinade over it. Cover the container and let sit in the refrigerator for at least 4 hours, or overnight.
When you’re ready to cook, preheat your oven to 350 °F. Place the tofu, and extra marinade, in a shallow oven-proof dish. Cover with a lid or tinfoil and bake for 20 minutes. After 20 minutes, uncover the dish and turn the tofu slices. Bake for another 15-20 minutes. Remove from oven and serve hot with noodles and roasted veggies, or save for later and take the tofu as an excellent packed lunch with salad or in a sandwich.
Posted in Honey Recipes, Wilelaiki Blossom Recipes | No Comments »
November 2nd, 2012
As the weather gets chillier, we are having fun coming up with more seasonal recipes using our honeys! Here is a Big Island Bees take on a bakery staple; morning glory muffins with a Hawaiian twist of raw Macadamia Nut Blossom honey and mac nut butter. These are also dairy- and egg- free, so they’re great for people with food allergies. Enjoy!
Macadamia Nut Morning Glory Muffins
Ingredients:
1/3 cup coconut oil
1/3 cup + 1 Tbsp macadamia nut butter
1/2 cup Macadamia Nut Blossom Honey
2 Tbsp brown sugar
1/3 cup ground flaxseeds
1/3 cup + 1 Tbsp soymilk, almond milk, or water
1 3/4 cup whole wheat pastry flour
2 tsp ground cinnamon
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tart apple (such as honeycrisp) cored and grated
2 medium carrots, grated
1/2 cup dried cherries
1/2 cup coconut flakes
Instructions:
Preheat your oven to 350° F and line or grease a 12-cup muffin tin. In a small bowl, stir together flaxseeds and nondairy milk (or water), and set aside. In a large bowl, cream together coconut oil, macadamia nut butter, honey, sugar until well combined and creamy. Stir in flaxseed mixture and mix well. In a separate bowl stir together flour, cinnamon, salt, baking soda, and baking powder. Add the flour mixture to the honey mixture and stir until just combined. Stir in apple, carrot, dried cherries and coconut. Divide evenly between the muffin cups and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
Posted in Breakfast, Macadamia Blossom Recipes | No Comments »
October 22nd, 2012
If you have a dinner party coming up, or just feel like baking something sweet and seasonal, here is a recipe for pear and honey tart that is just perfect with Cinnamon Lehua Honey! We recommend using Bosc pears, but all pears ‘pair’ well with Cinnamon and Lehua!
Rustic Pear and Honey Tart
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tsp raw sugar
pinch of salt
1/4 cup cold unsalted butter, chopped into pieces
2 Tbsp buttermilk (or regular milk with 1 tsp lemon juice mixed in)
3 to 4 Tbsp ice water
3 medium Bosc (or other variety) pears, peeled and cut into 1/4 inch slices
2 tsp lemon juice
1 Tbsp corn starch
2 Tbsp Organic Cinnamon Lehua Honey
1 Tbsp raw sugar
In a medium mixing bowl stir or whisk together flours, 2 tsp sugar, and salt. Add butter and cut the butter into the flour using two knives, a pastry cutter, or pulse in a food processor, until you have a coarse texture. In a small bowl or cup combine the buttermilk and water, then slowly add it to the flour mixture, stirring with a fork. Form the dough into a 4-inch round with your hands, wrap in plastic wrap, and chill for 30 minutes.
Meanwhile preheat your oven to 425°F and grease an 8 inch pie dish. Prepare the pears (peel, core, and slice them) and place in a mixing bowl. Toss the pears with the lemon juice to prevent browning. Then mix in cornstarch, honey, and sugar, until pears are evenly coated.
Lightly flour a surface and rolling pin, and roll out the dough until it is 9 or so inches in diameter. Transfer the dough to your pie pan. Place the pears into the middle of the dish and spread evenly, leaving a 2-inch border of dough. Then fold the dough edges over the pears to create a crust that holds the filling in, pinching together the dough every couple inches to hold in place.
Place the pan on a foil-lined baking sheet and bake at 425° for 15 minutes. Then reduce the heat to 350°F and bake for another 40 minutes, until the pears are completely cooked through and the crust starts to turn golden. Remove from heat and let cool slightly; serve warm or at room temperature. (The leftovers also make a tasty breakfast treat!)
Posted in Desserts, Honey Recipes, Organic Lehua & Cinnamon Honey Recipes, Uncategorized | No Comments »
October 20th, 2012
Using Organic Lehua blossom honey in your baked goods adds a nice subtle flavor that adults and kids will love; even better, it’s a healthier option than regular white sugar. Try classic peanut butter cookies sweetened with Organic Lehua Honey and taste for yourself!
Peanut butter and Lehua cookies (makes 2 1/2 dozen)
Ingredients:
1/3 cup butter, softened
3/4 cup all-natural smooth peanut butter
1/3 cup Organic Lehua honey
1/4 cup unrefined cane sugar
1 egg
1 3/4 cup whole wheat pastry (or all purpose) flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
Baking Instructions:
In a medium bowl, cream together butter, peanut butter, honey, and sugar until smooth and creamy. Mix in the egg until well mixed. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and stir until combined. Chill the dough for at least 30 minutes.
Meanwhile, preheat your oven to 350°F and grease or line a baking sheet. When the dough has chilled for a while, and the oven is heated, drop rounded tablespoonfulls of dough onto the baking sheet. Use the back of a fork to slightly flatten the balls of dough (if you like a crispy top you can dip your fork in raw sugar before pressing down).
Bake for 12-14 minutes, until edges are golden. Let cool on a wire rack.
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October 14th, 2012
A friend shared this recipe for homemade granola sweetened with honey and we thought it would be especially delicious with our Organic Lehua and Cinnamon Honey. Another way to use organic honey in a healthy breakfast or snack!
(the original post, with recipe and photo, can be found here)
Fruit and Nut Granola with Organic Lehua Cinnamon Honey
6 cups rolled oats
3 cups walnuts, chopped
1/2 cup whole brown flax seeds
1/2 tsp salt
1 cup + 3 Tbsp Organic Lehua and Cinnamon honey
1/3 cup + 1 Tbsp coconut oil
3 1/2 cups dried cranberries
3 cups chopped dried apples
Preheat the oven to 350° F and line two baking sheets with parchment paper. Spread oats and walnuts evenly on the two baking sheets, and place in the oven. Toast for about 7 minutes, stirring occasionally for even toasting. Meanwhile, stir together honey, brown rice syrup, and coconut oil in a small bowl or pyrex measuring cup (if you’re using thick honey, you may need to warm it up to make it stir-/pour-able).
When the oats are done toasting, let cool for a minute, and then pour them into a large mixing bowl. Stir in flax seeds and salt until evenly mixed. Slowly add the honey mixture and stir to coat evenly. Return the mixture to the baking sheets, spread evenly, and place back in the oven. Bake for about 15 minutes, remembering to stir at least once. Remove from the oven and let cool completely (it may seem a bit soft at first but let it cool down and it should become less sticky). When the granola is completely cool, stir in the dried apples and cranberries. Store in an airtight container in a cool, dry place.
Posted in Breakfast, Honey Recipes, Organic Lehua & Cinnamon Honey Recipes | No Comments »
October 8th, 2012
With all the fantastic fresh salmon available at this time of year, this recipe for Salmon Glazed in Rosemary-and-Lemon-Infused Honey is a great way to use our Organic Wilelaiki Blossom Honey in your weeknight cooking. The subtle spiciness of Wilelaiki Blossom honey will add a nice twist to the flavors in this recipe.
(photo from the Saveur website)
Follow the link below to view the recipe on the Saveur Magazine website:
Click here for recipe
Posted in Wilelaiki Blossom Recipes | No Comments »
October 3rd, 2012
Starting up the oven for fall? Try these muffins with Organic Wilelaiki Blossom honey for a healthy start to those chilly days; they’re also a great nutritious and tasty snack for the whole family.
Honey Almond Flax Muffins (makes 12 muffins)
Ingredients:
1/2 cup Organic Wilelaiki Blossom Honey
3 Tbsp unrefined sugar
1/2 cup coconut oil (or canola oil)
2 Tbsp almond butter
1 cup lowfat milk or soymilk
1/4 cup ground flaxseeds
1 tsp alcohol-free vanilla extract
1 3/4 cups all purpose flour (or whole wheat pastry flour)
1 cup almond meal
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sliced almonds (plus a few Tbsp extra for garnish)
Baking instructions:
1) Preheat oven to 350 degrees fahrenheit and grease or line a muffin tin.
2) Stir together ground flaxseed and milk, set aside for 3 minutes or so. Meanwhile, cream together honey, oil, sugar, almond butter and vanilla. Then add flaxseed mixture and stir to mix well.
3) In a separate bowl, stir together flour, almond meal, baking powder, baking soda, and salt.
4) Add the dry ingredients (the flour mixture) to the wet ingredients (the honey mixture), and stir until just combined (try not to overmix). Fold in sliced almonds.
5) Divide batter evenly between 12 muffin cups. Top each muffin with a sprinkling of sliced almonds.
6) Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a baking rack.
7) Enjoy warm! Store in an airtight container for up to 5 days.
Posted in Breakfast, Wilelaiki Blossom Recipes | 1 Comment »
September 27th, 2012
Among its many uses, honey is also a great substitute for sugar in homemade preserves. In fact, honey was used to preserve foods for winter long before cane sugar was introduced in Europe. Not only is it the traditional way to do things, it adds a nice nuance to the flavor of your preserves, and is a healthier alternative to regular cane sugar. Because honey doesn’t crystallize the same way as sugar, it’s helpful to add some pectin to your recipe to help the gelling process. We also find that Lehua blossom honey works best for jam making because of its creamy consistency. Since it’s autumn, pears and apples are starting to ripen, and making spreads and fruit butters is a great way to enjoy fall fruits year-round.
Asian Pear Spread with Organic Lehua Blossom Honey (makes about 5 cups)
What you’ll need:
Enough asian pears for about 4 ½ cups mashed fruit (around 6 pounds)
¼ cup lemon juice
¾ cup Organic Ohia Lehua Blossom honey
¾ cup cane sugar
3 ½ tsp pectin powder (such as Pomona’s Universal Pectin*)
5 tsp calcium water (provided in the box along with the pectin)
Clean, sanitized canning jars with 2-piece lids
A very large pot
Tongs or canning lifter for removing the jars from boiling water
What you do:
Peel, core and roughly chop the pears. Place in a pan with about ½ inch water, cover, and simmer until slightly soft. Drain the water, then transfer the pears to a food processor or food mill and process until smooth (how chunky or smooth is up to you).
Return pear puree to the pan, and add lemon juice, along with the 5 tsp calcium water. Stir to combine.
In a separate small bowl or measuring cup, stir together cane sugar and pectin powder, making sure it is evenly mixed.
Bring the pear mixture to a boil, stirring occasionally to distribute heat evenly. Add the sugar-pectin mixture and stir until dissolved (about 30 seconds to a minute). Then stir in the honey and mix until well blended.
Return the whole mixture to a boil, then remove from heat.
Ladle the fruit mixture into clean, sanitized jars, leaving about ¼ inch of space to the rim of the jar. Wipe the jar rims clean, then screw on 2-piece lids.
Put the filled jars in boiling water (there should be about an inch of water above the lids of the jars). Boil the jars for 10 minutes (this seals the jars so you can keep them in the pantry). Remove from the water and let cool completely. If jar lids are not sealed (the tops should be sucked down) when cool, either simply store the jam in the freezer, or replace the lid and try the canning process one more time.
(*you can substitute other pectins or gelling agents, but be sure to check the instructions – they might be different from these, particularly when using honey instead of sugar)
This jam is of course delicious as an alternative to your Lehua honey on your morning toast, or it can be served with a sharp, good quality cheese and crackers (pictured above).
Posted in Lehua Blossom Recipes | 1 Comment »
August 8th, 2012
With summer coming to a close, here is something you’ll want to try before putting away the grill. A delicious dessert.
Ingredients:
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons organic Wilelaiki Hawaiian honey
2 tablespoons golden brown sugar
1 tablespoon fresh lime juice
1/2 vanilla bean, split lengthwise
5 1/2-inch-thick rounds peeled cored pineapple
2 medium bananas, peeled
Preparation
Place butter, honey, brown sugar, and lime juice in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, whisking until smooth. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean and rewarm sauce before using.
Prepare barbecue (medium-high heat). Brush both sides of pineapple with some sauce. Grill 1 minute per side. Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. Mix remaining sauce into pineapple. Cut bananas into 1/2-inch chunks; fold into pineapple mixture.
Posted in Desserts, Wilelaiki Blossom Recipes | No Comments »
July 26th, 2012
From Bon Appétit, a combination of natural foods for a snack or dessert. We recommend our organic Hawaiian Wilelaiki honey.
Ingredients:
14 ounces Medjool dates (about 1 1/2 cups), pitted
1/2 cup walnuts, toasted
3 tablespoons plus 1/4 cup organic Hawaiian Wilelaiki honey
1 teaspoon finely grated orange peel
1/2 teaspoon cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle
8 17 1/2×12 1/2-inch or sixteen 13 1/2×8 1/2-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
1 cup Greek whole-milk yogurt
Preparation
Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2×12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2×8 3/4 inches; arrange in 1 stack. Or if using 13 1/2×8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet.
Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.
Posted in Desserts, Snacks, Wilelaiki Blossom Recipes | No Comments »
July 26th, 2012
Here is a clever fruit dessert from Deborah Madison’s book on seasonal fruit desserts. We recommend either our Macadamia Nut blossom honey, or skip the cinnamon and use our organic Lehua & Cinnamon honey.
Ingredients:
12 to 16 plump figs
2 tablespoons unsalted butter
Tiny pinch of salt
2 tablespoons honey, such as Macadamia Nut blossom or Lehua & Cinnamon
Pinch of ground cinnamon
Preparation:
Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.
Posted in Desserts, Lehua Blossom Recipes, Macadamia Blossom Recipes | No Comments »
July 18th, 2012
The National Honey Board developed this creative and delicious surf and turf recipe combining an amazing assortment of flavors.
Ingredients:
8 oz. guava concentrate, thawed
3-4 oz. Lehua honey
12 pieces apple smoked bacon, par cooked (baked
halway)
24 pieces, 20-30 count scal- lops
1 cup honey-guava teriyaki sauce (see recipe)
chili powder, as needed for
garnish
chive oil, as needed for
garnish
chives, chopped for garnish
Recipe:
1. Mix honey and guava concentrate in a small sauce pan, bring to a simmer for 6-8 minutes.
2. Take off heat and let cool. Pour into squirt bottle. 3. Cut cooled, par-baked bacon in half. Wrap
each scallop in 1⁄2 piece of bacon and skewer with a 5” bamboo skewer, putting two wrapped scal- lops on each skewer. Place skewers on a sheet pan, squirt half of the guava-honey glaze on the skewers and bake to medium-rare at 450°F.
4. When out of the oven, place a small pool of teriyaki sauce in the center of 4 plates; make
a squiggle design with the other half of the guava-honey sauce on top of the teriyaki; drizzle around that with chive oil, sprinkle with chili powder and build the skewers: 2 side by side, and the third sticking out of one of the horizon- tal skewers, standing up in the air. Sprinkle with chopped chives.
Serves 4  Courtesy of the National Honey Board
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July 7th, 2012
Sylvie Shirazi, the inspiration behind Gourmande in the Kitchen, graciously allowed us to reproduce this marvelously healthy dessert. We recommend our organic Lehua and Cinnamon for the spicy honey.
INGREDIENTS
About 8 peaches, nectarines and apricots
1/2 cup/ 120g honey
1/2 teaspoon McCormick Roasted Cinnamon, Saigon
1/4 teaspoon McCormick Roasted Ginger, Ground
8 oz/ 227g fromage blanc (or substitute mascarpone if you can’t find fromage blanc)
INSTRUCTIONS
Heat honey in small saucepan until warmed. Stir in cinnamon and ginger. Set aside.
Cut fruit in halves and quarters depending on size and place in serving dish. Dollop a small spoonful of fromage blanc into each dish.
Drizzle with warm spiced honey and serve immediately.
Preparation time: 10 minute(s)
 Photo by Sylvie Shirazi
Posted in Cheese course, Desserts, Organic Lehua & Cinnamon Honey Recipes | No Comments »
June 29th, 2012
Thanks to Marti Rosenquist of Mauimagazine.net for bringing to our attention this marvelous recipe created by Chef Lyndon Honda of 100 Wines restaurant.
Ingredients:
8-ounce shell of Brie cheese
1/2 cup Hawaiian Macadamia Nut blossom honey
3/4 cup macadamia nuts, finely diced
1/4 cup softened unsalted butter
1/8 cup Grand Marnier
Directions:
Leaving the rind on the cheese, coat the entire wheel with honey. Shake off excess honey and roll the wheel in the macadamia nuts, pressing firmly and making sure you coat the entire cheese. Reserve the excess honey and macadamia nuts.
In a Teflon pan, melt half the butter over medium heat. Place the Brie in the pan and cook until the cheese is delicately browned on both sides. (This recipe is not meant to melt the cheese. You want to retain texture, which is why the rind stays on).
Remove the cheese to your favorite serving platter. Let stand.
Pour the Grand Marnier in the pan and flambe. (You want to burn off the alcohol, leaving only the sweetness of the liqueur. If you don’t have a gas stove, use a long barbecue lighter to ignite the alcohol.)
Once the flame has disappeared, add the remaining softened butter to the pan, followed by the remaining honey and macadamia nuts. Bring the sauce to a boil. Pour over the Brie. Serve with thinly sliced toasted baguette or thin crackers.
Here are a few more tips from Chef Lyndon:
Make sure the mac-nut pieces are finely diced, about the size of panko crumbs.
Use softened butter only! Adding cold butter to the sauce will ruin the alchemy.
You can also use a wedge of Brie from a larger round, but this requires more care so that the cheese doesn’t become runny.
The heat in the pan is important. Don’t be surprised if you need to practice this a few times. Browning the cheese without letting the inside turn to runny is an art!
If you want to taste how it’s truly meant to be, stop by 100 Wines.
Posted in Cheese course, Desserts, Macadamia Blossom Recipes | No Comments »
June 18th, 2012
We came across this healthy, unique, and tasty dessert idea in Gene Opton’s “Honey: A Connoisseur’s Guide”.
1 tablespoon organic Hawaiian Lehua honey
1 teaspoon ground dried ginger
6 wedges ripe honeydew melon
Mix together the honey and ground ginger in a small bowl. Apply dabs of the honey to the honeydew melon.
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June 16th, 2012
The attached audio news report, which Brownfield Ag News has generously allowed us to use, provides an excellent summary of the benefits of raw honey, and an interesting anecdote about raw honey found in the tombs of Egyptian pharaohs.
Our Hawaiian organic Lehua honey, organic Wilelaiki honey, and Macadamia blossom honey, are all raw honeys.
In the near future, we plan on broadcasting videos demonstrating the difference between raw and processed honeys. In the meantime, please listen to this informative report:
Raw Honey
For the full article please see: http://brownfieldagnews.com/2012/06/15/raw-honey-processed-honey-whats-the-difference/
Posted in About Bees, Big Island Bees News | No Comments »
June 13th, 2012
From Bon Appetit we learned of this delicious and simple weeknight dessert.
Ingredients
1/2 cup (packed) dark brown sugar
1/2 cup orange juice
3 tablespoons organic Hawaiian Wilelaiki honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup crème fraîche or yogurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tablespoons torn fresh mint leaves
Preparation
Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Stir first 3 ingredients in a large bowl until sugar dissolves. Add pineapple; toss to coat. Let marinate, tossing occasionally, for 10 minutes. Place pineapple, one flat side down, on prepared sheet; reserve marinade.
Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.
Divide pineapple among plates. Spoon crème fraîche alongside. Garnish with nuts and mint.
 Roasted Pineapple and Organic Hawaiian Honey
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June 12th, 2012
Carol Egbert brought to our attention a delicious and healthy way to start your day with this summer’s bounty of fresh strawberries, and a dollop of organic Hawaiian honey.
Ingredients:
Fresh Strawberries (sliced)
Ciabatta Bread (toasted)
Marscapone (or substitute cream cheese)
Organic Hawaiian Wilelaiki honey
Preparation:
Spread marscapone on toasted ciabatta bread
Put sliced strawberries on toast
Drizzle with honey
Quick,seasonal, and healthy. A great way to start your day.
Posted in Breakfast, Cheese course, Wilelaiki Blossom Recipes | No Comments »
June 11th, 2012
Here is another delicious method for adding more vegetables to your diet:
Ingredients:
2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Organic Wilelaiki honey
Directions:
Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
Posted in Main Course, Wilelaiki Blossom Recipes | No Comments »
June 11th, 2012
Looking for a creative way to use honey? Here is one from Bon Appetit we think you will enjoy:
Ingredients:
2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup Hawaiian Macadamia Blossom honey, divided
1/2 teaspoon (scant) ground allspice
Preparation:
Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.
Planning tip:
Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°F oven for five to ten minutes. Drizzle tartlets with honey just before serving.
Posted in Cheese course, Desserts, Honey for Heath and Beauty | No Comments »
June 11th, 2012
We are grateful to Mrs. Crackers for sharing this sore throat remedy, for which we recommend our organic Lehua honey:
Ingredients:
Tablespoon of organic Lehua honey
Hot water
1 generous pour of whiskey
1/4 lemon
You’ll be feeling better in no time!
Posted in Honey for Heath and Beauty, Lehua Blossom Recipes | No Comments »
June 6th, 2012
Most of us have heard the old adage: You are what you eat. And many people recognize that the quality of meat and dairy products is directly related to how animals are raised and what they eat. But did you know the quality of honey is also predominately influenced by what bees eat?
We are fortunate in Hawaii to be able to produce honey year-round, in three separate seasons, during which our bees collect and consume the nectar from one type of blossom: Macadamia Nut Blossom during winter; Ohia-Lehua Blossom during spring; and Wilelaiki Blossom in autumn.
But what about between these honey flows? What do the bees eat then?
Our practice is to leave each hive with about 20 to 30 pounds of honey to consume between honey flows. In addition, we reserve 5 percent of each hive’s production of honey as a backup food supply.
While feeding bees honey might sound obvious, many commercial beekeepers use sugar-water and corn syrup substitutes, either because they are less expensive or they don’t have the benefit of managing in an area with year-round operations.
We believe that only using nectar and honey to feed our bees produces healthier bees and better honey.
Posted in About Bees, Big Island Bees News | No Comments »
June 5th, 2012
Modified from a recipe from The Skinny, this is a healthy, delicious dessert.
Ingredients:
2 tablespoons Hawaiian Macadamia Nut honey
2 firm Bosc pears, quartered and cored
2 teaspoons unsalted butter
Pinch ground cinnamon, optional
Freshly ground black pepper, optional
Sprig fresh thyme, optional
Preparation:
1. Preheat the oven to 350°F.
2. In an oven-safe pan large enough to hold the pears in a single layer simmer the honey over medium-high heat until slightly thickened, about 2 minutes.
3. Place the pears, cut sides up, and the butter in the pan. Sprinkle with the cinnamon, if desired. Reduce the heat to low and cover the pan. Cook, turning and basting once or twice, until pale golden and not quite tender, 5 to 7 minutes.
4. Transfer the pan to the oven and continue to roast, turning once or twice, until golden brown and tender, 5 to 7 minutes more. Serve warm or at room temperature, drizzled with the honey from the pan. If desired, season with black pepper and fresh thyme.
Posted in Desserts, Macadamia Blossom Recipes | 1 Comment »
June 4th, 2012
The National Honey Board devised this terrific snack, for which we’ve substituted Hawaiian sourced products.
2 wheat tortillas
1/4 cup pure Hawaiian organic Lehua honey
1/3 cup smooth peanut butter
1/3 cup dried mango or pineapple
2 ripe bananas
Preheat oven to 350°F.* Place tortillas on a foil-lined baking sheet. Mix Lehua honey, peanut butter and dried fruit in a bowl until blended. Spread honey mixture over tortillas to within 1/2-inch of edges. Place peeled banana on edge of tortilla; roll up. Repeat with remaining banana and tortilla. Place both seam side down and wrap foil around roll-ups, sealing all edges. Bake 8 to 10 minutes or until filling is warm. *Heating roll-ups is optional
Serves 2
Posted in Lehua Blossom Recipes, Snacks | No Comments »
June 4th, 2012
We discovered this delicious and simple recipe in an old edition of Bon Appetit, which we think could work equally well as a cheese course or dessert.
Ingredients
4 teaspoons balsamic vinegar
4 medium-size radicchio leaves
8 thick whole wheat crackers (round work best)
7 ounces of fresh whole-milk ricotta cheese
4 teaspoons Macadamia Nut blossom honey
16 Candied Spicy Walnuts ; 8 whole, 8 chopped
Preparation
Heat vinegar in large nonstick skillet over medium-high heat. Working in 2 batches if necessary, add radicchio leaves; flatten with spatula and cook until softened, about 30 seconds per side. Transfer to plate to cool. Tear each leaf in half.
Place 2 crackers on each of 4 plates. Top each cracker with 1 radicchio leaf half. Spoon 2 tablespoons cheese atop radicchio on each cracker; drizzle 1/2 teaspoon honey over each. Top each with 1 Candied Spicy Walnut half. Sprinkle chopped candied walnuts over and serve.
Tags: Cheese courses
Posted in Cheese course, Desserts, Macadamia Blossom Recipes | No Comments »
June 1st, 2012
Here is a sweet method for adding more vegetables to your diet.
Ingredients:
1 bunch carrots
1 pinch salt
3 tablespoons melted butter
3 tablespoons Big Island Bees organic Wilelaiki honey
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated lemon peel
Wash and scrape carrots. Steam carrots until crispy tender, about 15-20 minutes; drain.Blend melted butter, honey and citrus peels. Pour over cooked carrots and place over low heat until carrots are thoroughly glazed.
Makes 4 servings.
Posted in Main Course, Wilelaiki Blossom Recipes | No Comments »
May 31st, 2012
We came across this at the Pair restaurant in Seattle, and almost swooned at the marvelous combination of flavors.
Ingredients:
Big Island Bees organic Lehua honey
Ripe pears, cut in 1 inch cubes
Blue cheese
Cracked black pepper
Toothpicks
Assemble pear and blue cheese with tooth pick.
Place a healthy dab of Lehua on the pear and blue cheese
Sprinkle with cracked black pepper.
Pop the entire appetizer into your mouth and savor the experience!
Posted in Lehua Blossom Recipes | No Comments »
May 29th, 2012
The attached article describes the challenge Hawaii’s beekeepers and queen bee breeders face since the small hive beetle found its way to Hawaii. It has dramatically increased the complexity and difficulty of producing Hawaiian honey given the increased labor required to monitor and keep our hives free of this pest.
By COLIN M. STEWART
Tribune-Herald Staff Writer
cstewart@hawaiitribune-herald.com
HILO — The small hive beetle, the serious honeybee pest first spotted in Hawaii on the Big Island in April 2010, has now found its way to Kauai.
The state Department of Agriculture announced in a Friday press release the beetle may have been spread by beekeepers transporting hives from an already infested island, including Maui, Hawaii Island, Molokai or Oahu. It added the state’s valuable queen bee exportation business could suffer if foreign countries opt to ban imports from Hawaii, and the agency reminded beekeepers they are obligated by law to obtain permits and prior inspection before transporting their hives or beekeeping equipment.
Darcy Oishi, an entomologist with the Hawaii Department of Agriculture, said Friday the infected hives could have come from most anywhere in the state.
“I was going to say it had to have come from Maui, Molokai, Oahu or the Big Island, but we don’t even know that, because there could be an infestation on some place we’re not even aware of right now,” he said.
The beetle is “very cryptic,” he said, and people often have trouble recognizing them, and in some cases choose not to report them. Therefore, they can be in an area for a long period of time before the infestation is known.
On Monday, according to the release, a beekeeper in Lihue noticed unusual beetles on some beekeeping equipment near his hives.
“The Plant Pest Control Branch of the Hawaii Department of Agriculture was contacted on May 22, and samples were taken and sent to HDOA entomologists in Honolulu, who confirmed the identification of small hive beetle Thursday,” the release stated. “In the meantime, HDOA received reports that potentially infected hive material had been previously moved to other locations on Kauai. HDOA staff is currently surveying and assessing the extent of the infestation on the island.”
Oishi said that established beekeeping operations on the Big Island are already quite familiar with the quarantine on transporting their hives, but added the Hawaii queen export businesses is booming at the moment, with more and more people hoping to cash in. And educating those people is now a priority in order to protect the burgeoning industry.
“The circumstances of this particular problem is that it’s good people noticed there was a problem and notified the Department of Agriculture, but it also highlights that if beekeepers are interested and want to do things like collecting swarms or doing hive removals, they really ought to be careful about what they do,” he said. “They don’t want to intermingle a new hive with their own stocks. That’s just asking for problems. There should be a quarantine, period. Watch it carefully. Be responsible.”
Oishi added Hawaii’s exports are in a precarious position when it comes to foreign countries. The continental United States already has small hive beetle and accepts imports of Hawaiian queen bees readily. But not so for other big importers.
“When the small hive beetle first appeared on the Big Island, Canada put more stringent restrictions on exports of our queens,” he said. “Canada is our biggest customer for our queen-rearing industry, outside the continental U.S., so that was pretty significant. And Europe, another smaller, but important, market outright refused to take our shipments.”
Oishi added Japan opted to close its markets to Hawaii queen honeybees after another pest, the varroa mite, became established here.
Small hive beetle adults are about four to five millimeters in length and are yellowish-brown in color, turning brownish, then to black at maturity. They feed on most anything inside a beehive, including honey, pollen, wax, as well as honeybee eggs and larvae. As they feed, they tunnel through the hive, damaging or destroying the honeycomb and contaminating the honey.
Symptoms of infestation include discolored honey, an odor of decaying oranges, and fermentation and frothiness in the honey. Heavy infestations may cause honeybee colonies to abandon hives. The beetle is native to sub-Saharan Africa and was first detected in the U.S in 1996 in South Carolina. It was subsequently detected in Florida in 1998 and is currently found in many states in the south and central areas of the U.S. and California.
Besides being honey producers, bees are critical pollinators for many food crops, including melons, watermelons, cucumbers, squash, lychee, mango, macadamia nut, coffee, eggplant, avocado, guava, herbs and some flowering plants, such as sunflowers. HDOA estimated in 2007 that about 70 percent of Hawaii’s food crops depend on pollination by bees.
Beekeepers who notice any suspicious beetles or larvae inside bee colonies are asked to contact HDOA immediately at hdoa.ppc@hawaii.gov or by phone at 973-9525 (Oahu) or 274-3072 (Kauai). More information is also available at hawaiibee.com.
Posted in About Bees, Big Island Bees News | 1 Comment »
May 25th, 2012
As a reminder, we’ve been told informally that Big Island Bees’ honey is one of the most frequently confiscated items for travelers returning to the mainland from Hawaii. We receive a number of emails from vacationers about confiscated honey, including a honeymooner checking on the cost of mailing replacement Wilelaiki blossom honey to Australia , because TSA wouldn’t let her honey make the trip back with her.
Please remember that honey is considered a liquid subject to the TSA’s 3 ounce rule and, unless purchased at the airport, should be packed in checked luggage only.
Posted in Big Island Bees News | No Comments »
May 25th, 2012
By AUDREY McAVOY
Honolulu (AP) — Deer can swim, but not very far. When they showed up for the first time on the Big Island of Hawaii, mystified residents wondered how they got there. The island is some 30 miles southeast of Maui, where deer are plentiful.
Hawaii wildlife authorities think someone dropped a fewfrom a helicopter on the northern tip of the island. And tracks along the southern coast indicate deer were pushed into theocean from a boat and forced to paddle ashore.
Whether they arrived by air or sea, wildlife managers wantto eradicate them to avoid a repeat of the destruction seen onother islands where they ate through vineyards, avocado farmsand forests where endangered species live.
Officials estimate that there are 100 deer on the northernand southern ends of the Big Island. A government-funded groupis leading efforts to get rid of them before they breed.
“They didn’t get here by themselves, so the people who brought them over did so and have done it many times,” said JanSchipper, the group’s project manager.
People have reported seeing deer on the Big Island for awhile, but it wasn’t until a motion-sensor camera captured aphoto of one last year that their presence was confirmed.
Axis deer, called chital in their native India, are similarin size to whitetail deer found in the continental U.S. Tigersand leopards keep axis deer numbers reasonable in India, butthe deer population is growing 20 percent to 30 percent peryear in Hawaii because there aren’t any natural predators –except for humans.
The deer first came to Hawaii in the 1860s as a gift fromHong Kong to the monarch who ruled at the time, King KamehamehaV. They were first taken to Molokai Island.
In the 1950s, some deer were taken to Maui as part ofpost-World War II efforts to introduce mammals to different
places and increase hunting opportunities for veterans, saidSteven Hess, wildlife biologist with the U.S. Geological
Survey. Biologists believed they could improve the environmentby introducing species that didn’t naturally exist, he said.
The experiment has had devastating, unforeseen consequencesin Hawaii, where plants and animals evolved in isolation overmillions of years and lack natural defenses against introducedspecies.
In Maui, deer have caused $1 million in damage during thepast two years for farmers, ranchers and resorts, according toa county survey. They spent half that amount during the sametime trying to eradicate the animals. On Lanai, deer that eateverything from Hawaii’s native ebony tree, the lama, to anative olive tree and a now-extinct mint helped turn a richnative forest into a desert-like landscape so desolate peoplecompare it to the moon.
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April 17th, 2012
Macadamia nut granola
Wet ingredients:
3 TBS Macadamia nut
oil
1 TBS Virgin coconut
oil
3/4 cup Macadamia nut
honey, Big Island
Bees
1 1/2 tsp kosher salt
Dry ingredients:
1/2 cup whole wheat
flour
2 TBS brown sugar
1 tsp Hawaii
cinnamon, ground
3 cups thick cut rolled
oats
1/2 cup instant oats
1/2 cup sliced almonds
1/2 cup coconut chips
1/2 cup unsweetened
shredded coconut
150 g Macadamia
nuts, rough chopped
dried fruits chunks,
optional
1.Preheat oven to 300F.
2. In a small pot, warm up the wet ingredients.
You just want enough heat to melt the salt and
also makes honey and oils easier to mix. Set aside.
3. In a large bowl, add brown sugar, cinnamon
and whole wheat flour. Use your finger to break
up the sugar. Add the rest of ingredients and toss it
well.
4. Add the warm liquid to the dry mixture, toss with
a light hand to make sure all the dry are coated
with wet. Spread them on two baking sheet ( line
with parchment ), if you want more cluster, try to
group them, don’t spread out completely, if you like
looser granola, spread them out completely.
5. Bake about 20 minutes or until granola is
golden brown. Take the pan out in 10 minutes
to stir to make sure even baking, also turn the
baking tray as well.
6. Turn the oven off and leave the oven door
adjure to cool and crisp the granola completely.
Keep cooled granola in a air tide container, up to 2
weeks.
Source: Jessica Chien | (Servings: –)
Tags: granola
Posted in Macadamia Blossom Recipes | No Comments »
April 17th, 2012
The honeybees are placed in the Macadamia Nut orchards of the Big Island from December to April. There they skip from flower to flower, pollinating the trees and foraging for nectar. In Spring, the beekeepers start harvesting the honey crop. They visit the hives hidden deep within the groves. They bring the hive frames laden with honey back to the Honey House ready for extracting. There the caps are cut off the comb and the honey is spun out and bottled. The air within the house is filled with the sweet aroma of the honey, scented of Macadamia blossoms. The new crop is here!
Tags: Macadamia blossom honey
Posted in Big Island Bees News, Uncategorized | No Comments »
November 30th, 2011
Kealakekua, Hawaii (June 15, 2011) – Big Island Bees’ organic Lehua & Cinnamon honey has been selected as a 2011 Silver Finalist for Outstanding New Product in the sofi™ Awards from the National Association for the Specialty Food Trade, Inc. The sofi Awards recognize excellence in specialty foods and beverages and are a coveted industry honor. “sofi” stands for Specialty Outstanding Food Innovation.
The Lehua & Cinnamon honey was one of 125 SilverFinalists selected by a national panel of specialty food experts from a record 2,236 contenders across 33 Awards categories. Gold Winners will be announced in a red-carpet ceremony July 11, 2011 at the Summer Fancy Food Show in Washington, D.C. hosted by Celebrity Chef Cat Cora.
“We are thrilled that the judges picked our organic Lehua & Cinnamon honey,” said Whendi Grad, founder of Big Island Bees. “The combination of these two organic products from the Big Island seemed like a perfect match to us, and the judges seemed to agree”. Big Island Bees’ products include organic Ohia-Lehua Blossom, organic Wilelaiki Blossom, and Macadamia Nut Blossom honeys, and are distributed throughout Hawaii, the U.S. West Coast, Canada, Japan, and China.
The sofi Awards are open to members of the NASFT, a not-for-profit trade association established in 1952 with more than 2,900 members throughout the U.S. and abroad. For more information on the NASFT and its Fancy Food Shows, go to www.specialtyfood.com and for complete coverage of the 2011 sofi Awards, visit foodspring.com/sofiawards.
“The field was the most competitive yet, with more than 2,326 entries across all
33 Awards. The innovation and quality of the finalists are a true testament to the entrepreneurial spirit of our members,” says Ann Daw, president of the NASFT.
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November 19th, 2011
An interesting travel article about Transylvania in the Financial Times noted that bees in the Carpathian Forest of Transylvania are not afflicted by the varroa mite found in bees elsewhere in Romania and the rest of the world, including Hawaii (Financial Times, November 5-6 2011).
Coincidence, or are these bees special in a way not recognized by the reporter?
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February 4th, 2011
The Lehua blossom, the source of Ohia-Lehua honey, inspired an Hawaiian legend of love and fidelity and is based on the story of two Hawaiian lovers, prince Ohia and princess Lehua, and their commitment to one another.
Ohia-Lehua honey is a popular wedding favor in Hawaii and is an inspired gift for any romantic occasion.
For a more complete complete discussion of the legend, and to learn why picking a Lehua blossom allegedly causes rain, see our Lehua page.
Posted in Lehua Blossom Recipes | No Comments »
November 10th, 2010
We’ve been told informally that Big Island Bees honey is one of the most frequently confiscated items for travelers returning to the mainland from Hawaii. And just today we received an email from a recent honeymooner checking on the cost of mailing replacements to Australia for her Wilelaiki blossom honey that wasn’t able to make the trip back with her.
Please remember that honey is considered a liquid subject to the TSA’s 3 ounce rule and, unless purchased at the airport, should be packed in checked luggage only.
Posted in Big Island Bees News | 1 Comment »
October 13th, 2010
Big Island Bees® Announces New Organic Hawaiian Lehua & Cinnamon Honey
KEALAKEKUA, Hawaii (October 2010)-
Big Island Bees announced that it has combined its celebrated organic, white Lehua honey with organic cinnamon grown on the Big Island of Hawaii.
Cinnamon’s flavor and putative health benefits have been popular for hundreds of years. The addition of organic cinnamon grown on the Big Island with organic white, crystallized Lehua honey is a marvelous combination of Big Island crops, as the spicy taste and fragrant nose of the cinnamon provides balance to the mild and gentle sweetness of the Lehua.
The Lehua blossom, from which the honey is produced, is indigenous to Hawaii and is the inspiration for an ancient Hawaiian legend of love and fidelity.
Big Island Bees is part of a family business that has been producing honey in Hawaii for almost 40 years. It takes great pride in not heating, filtering or blending its honeys, so as to produce intense single floral flavors. Its honey is distributed on the U.S. West Coast, Hawaii, Hong Kong, and Japan, and is carried by a variety of specialty stores and high-end grocers, including Whole Foods. For more information please visit www.bigislandbees.com.
Posted in Big Island Bees News | 1 Comment »
June 11th, 2010
Our mother passed along this terrific, popular dish, using our Wilelaiki Blossom raw Hawaiian honey:
- 8 medium sweet potatoes (5 lbs), left unpeeled, halved lengthwise and cut crosswise into 2-inch pieces
- 2 navel oranges, left unpeeled, thinly sliced
- 2 large red onions, peeled and trimmed (leaving root ends intact) and cut into 1/2-inch-thick wedges
- 1 stick (1/2 cup) unsalted butter, melted
- 1/4 cup olive oil
- 1 cup golden raisins
- 1/3 cup raw Hawaiian Wilelaiki Blossom honey
- 1/3 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Prepare grill for cooking.
- Toss together sweet potatoes, oranges, onions, butter, oil, and salt and pepper to taste.
- Put a 2-foot -long double layer of foil on a work surface. Place half of sweet potato mixture in center and sprinkle with 1/2 cup raisins. Cover with a third sheet of foil and tightly roll up all sides to seal. Wrap packet in a fourth sheet of foil to ensure insulation. Make another packet with remaining vegetables and raisins.
- Put packets side by side directly on hot coals. Cover grill and open grill vents, then grill packets until vegetables are tender, about 30 minutes.
- While packets are grilling, stir together raw Hawaiian honey, lemon juice, and parsley. Remove packets from grill and carefully unwrap. Drizzle vegetables with raw Hawaiian honey mixture.
Serves 10 to 12.
Gas grill method: Put packets on grill rack and close lid. Roast with grill set to moderately low.
Oven method: toss potatoes, oranges, onions, raisins, butter, and oil together in a large shallow roasting pan. Cover tightly with foil and roast in a pre-heated 450 degree oven until potatoes begin to soften, about 50 minutes. Uncover and roast until vegetables are browned in spots and tender, about 25 minutes more.
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May 19th, 2010
Since bees are deaf, they don’t use verbal language to communicate. Instead, they dance to share information and to make requests. (Bees receive the input both by sight and by feeling the vibrations dancing bees cause).
Read the rest of this entry »
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May 19th, 2010
Each of our hives each has about 50,000 bees. Each hive has one queen, and 100 female worker bees for every male drone bee. The queen’s only job is to lay eggs and a drone’s job is to mate with the queen. The worker bees are responsible for everything else: gathering nectar, guarding the hive and honey, caring for the queen and larvae, keeping the hive clean, and producing honey.
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Posted in About Bees | 8 Comments »
May 19th, 2010
A single bee weighs .00025 pounds. 4,000 bees together weigh only one pound. Each of our hives has 50,000 bees, weighing 12 pounds together.
Read the rest of this entry »
Posted in About Bees | 10 Comments »
May 19th, 2010
It will come as no surprise, but we eat a lot of honey! Here are some of our favorite ways to eat raw organic honey:
Read the rest of this entry »
Posted in Honey for Heath and Beauty | 1 Comment »
May 19th, 2010
2 cups unbleached all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup sugar
Pinch of salt
1 teaspoon nutmeg, freshly grated
2 cups buttermilk
2 large eggs, lightly beaten
2 Tablespoons unsalted butter, melted
1 big handful sweetened shredded coconut
1 big handful macadamia nuts
Banana slices
Macadamia Nut Honey
In a large bowl mix together flour, baking powder, baking soda, sugar, salt, and nutmeg. Next, add buttermilk, eggs, butter, coconut, and macadamia nuts and stir until just combined. It’s okay if batter is a bit lumpy. Don’t overmix.
Heat your skillet or pan to medium-high heat and coat it with a bit of butter. If a drop of water dropped into the pan starts to dance, the skillet is hot enough.
Slowly pour about 2/3 cup of the batter onto the skillet. Place about 3 extra-thin slices of banana on top of the pancake batter as it is cooking. Wait until the pancake bottom is deep golden in color then flip with a spatula and cook the other side until golden and cooked through.
Top generously with Big Island Bees Macadamia nut honey and serve.
-from 101 Cookbooks, by Heidi Swanson
Posted in Breakfast, Honey Recipes, Macadamia Blossom Recipes | No Comments »
May 19th, 2010
Pate Brisee for a 9-inch tart pan.
2 cups macadamia nuts
4 oz. unsalted butter
¼ cup Macadamia Blossom honey
½ cup sugar
Roll out pastry, place in 9-inch pan and chill for 30 minutes. Blind bake pastry shell for 10 minutes at 400 degrees and cool.
In a heavy saucepan, bring honey, sugar and butter to a boil. Remove from heat and stir in nuts. Spoon mixture into chilled tart shell. Bake in preheated 400 degree oven for approximately 20 minutes or until golden brown.
Posted in Desserts, Honey Recipes, Macadamia Blossom Recipes | 2 Comments »
May 19th, 2010
½ cup butter
¾ cup sugar
1 generous cup Macadamia Nut Honey
3 eggs
1 cup dark, strong, warm coffee (Whendi uses Kona)
3 cup flour
3 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon dried ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
½ cup Macadamia nuts, chopped
½ cup candied ginger, diced
Cream butter and sugar together. Add honey and eggs, and mix well. Sift dry ingredients together and add to butter/sugar mixture alternately with coffee. Fold in candied ginger and nuts, and pour into greased 10-inch bundt pan or two greased loaf pans. Bake at 350 for 50-60 minutes.
Posted in Desserts, Honey Recipes, Macadamia Blossom Recipes | No Comments »
May 19th, 2010
8 oranges
1 lemon
2 Tablespoons Macadamia Blossom Honey
Grated unsweetened coconut or chopped nuts for garnish
Cut the peel off of 6 oranges with a sharp knife being careful to remove all the pith. Remove the orange segments from their casing, and put into a serving bowl with the juice of the remaining oranges and the lemon. Toss gently to mix, and serve garnished with coconut or chopped nuts.
Adding sliced banana or fresh pineapple is delicious too!
Posted in Honey Recipes, Macadamia Blossom Recipes, Salads | No Comments »
May 19th, 2010
1 pound butternut squash
1 oz. salted butter
1 Tablespoon organic Lehua honey (slightly warmed)
½ teaspoon chopped fresh rosemary or ¼ tsp. dried
Preheat the oven to 375 degrees F.
Cut the squash in rounds and then cut each round in half to make semi circles. Remove seeds. Place the squash in a bowl with the warmed honey and toss to coat.
Arrange the squash in overlapping rows in a shallow baking dish. Drizzle the squash with the leftover honey. Dot the squash with butter and then sprinkle with rosemary. Bake in the oven for 30 minutes until golden brown and caramelized.
Posted in Honey Recipes, Lehua Blossom Recipes, Main Course | No Comments »
May 19th, 2010
1 mango
2 small bananas
8 litchis
2 passionfruit
8 Tablespoons Greek or strained yogurt
4 teaspoons Macadamia nut honey
½ cup chopped roasted macadamia nuts
Peel and slice the mango and bananas. Peel and quarter the litchis. Scoop out flesh from the passionfruit. Mix the fruit together and divide between 4 custard cups. Top the fruit in each cup with a Tablespoon of macadamia nut honey and sprinkle with the chopped nuts. Serve.
Posted in Honey Recipes, Macadamia Blossom Recipes, Salads | No Comments »
May 19th, 2010
(excellent on ahi or salmon)
1 Tablespoon wasabi paste
1 teaspoon freshly grated ginger
¼ cup organic Wilelaiki honey
¾ cup soy sauce
Mix all ingredients. Marinate fish for several minutes. Put fish on grill and baste with remaining marinade while grilling.
Posted in Honey Recipes, Main Course, Wilelaiki Blossom Recipes | No Comments »
May 19th, 2010
Relieves irritating symptoms of a common cold
½ teaspoon chopped sage
3 Tablespoons Big Island Bees Honey
2 Tablespoons apple cider vinegar
Steep sage in 1/2 cup hot water for 10 minutes. Strain and reserve the water. Let cool. Put pure honey in a medium size glass jar. Pour in the cider vinegar and cooled sage water. Shake until well mixed. Take 2 tsp. every hour until symptoms cease.
Honey has significant therapeutic potential because of its antibiotic and antiseptic properties. Honey has been used throughout history as a dressing for wounds. In WWI it was carried into battle to pack the wounds of soldiers until they could get to the surgeons. When honey is mixed with bodily fluids, it produces hydrogen peroxide which prevents the growth of bacteria.
Posted in Honey for Heath and Beauty | No Comments »
May 19th, 2010
Yolk of 1 fresh egg
2 Tablespoons Big Island Bees Honey
3 Tablespoons Finely ground oatmeal
1 teaspoon of rose or orange water
Mix all ingredients together and spread on face and neck, taking care to avoid your eyes. Lie down and relax for 20 minutes and then remove with a warm damp washcloth. Your skin will feel and look wonderful.
Posted in Honey for Heath and Beauty | 1 Comment »
April 29th, 2010
The state of Hawaii initiated a quality control program in 2006 to help consumers distinguish genuine Hawaiian products from look-alike products that have only partial Hawaiian content or are processed in a significant way outside of Hawaii. This was accomplished by allowing qualified products to bear the “Hawaii Seal of Quality” on a distinctive green and white sticker affixed to the product packaging.
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April 23rd, 2010
Big Island Bees’ pure and organic Hawaiian honey can be found at the following local farmers’ markets in May:
Big Island: Saturdays at Keauhou shopping center
Big Island: Sundays at Amy Greenwell Park in Captain Cook
Big Island: May 1st in Kamuela at the Hawaiian Homestead farmers’ market
Oahu: May 1st and 15th at the KCC farmers’ market.
On sale will be our white organic Hawaiian Lehua honey in quart and 9 and 4.5 ounce jars. Also available will be our rich, dark Macadamia and amber, spicy, organic Wilelaiki honeys, in the same quart and 9 and 4.5 ounce jars. Gift sets also available.
Posted in Big Island Bees News | 2 Comments »
April 20th, 2010
Diane Ley, Executive Director of USDA’s Farm Service Agency in Hawaii announced today that USDA will accept late-filed applications for the Emergency Assistance for Livestock, Honeybees and Farm-Raised Fish Program (ELAP) for losses that took place in calendar years 2008 and 2009.
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Tags: Hawaiian honey
Posted in Big Island Bees News | No Comments »
April 19th, 2010
After ordering our Christmasberry honey for years, Michelle White finally conceded to our request to share at least one of her many recipes she uses for our honey. And it is a marvelous one for any season.
Ingredients:
Organic Christmasberry honey
Lightly salted Rosemary bread
Butter
Manchego cheese
Toast small slices of the Rosemary bread and spread with butter. When the butter melts apply a thin slice of Manchego cheese. Drizzle with organic Christmasberry honey.
Heavenly!
Posted in Breakfast, Desserts, Wilelaiki Blossom Recipes | 2 Comments »
December 4th, 2009
Feeling guilty and frustrated about your left-over pizza crusts? Then turn them into dessert!
Our globe-trotting friend, Robert Swegle, reminiscing about an old Roslyn, Washington pizzeria, hungrily described its practice of providing customers honey for the left-over pizza crust. It was a remarkable treat, especially for Neapolitan style pizza, with the slightly burnt crust. And no left over pizza crust!
Our organic Hawaiian Lehua honey, with its smooth crystalized texture and hint of salt, would be the perfect accompaniment.
So save yourself time making dessert and eliminate those leftovers with this creative idea. Thanks, Bob!
Posted in Honey Recipes, Lehua Blossom Recipes | No Comments »
November 27th, 2009
Mark Bittman www.markbittman.com suggests a great holiday dish for our organic Wilelaiki Blossom honey, made from Christmasberry blossoms on the Big Island.
Make ploenta with half milk, half water; stir in chopped fresh or dried cranberries. When thick, pour onto a sheet tray and let cool. Cut into squares and saute or broil until slightly crisp. Drizzle with our organic Wilelaiki Blossom honey.
We prepared this side dish for Thanksgiving and it was a hit. Consider it for your dinners this holiday season.
Tags: Add new tag
Posted in Wilelaiki Blossom Recipes | No Comments »
October 21st, 2009
We are once again the beneficiary of Sue Heim’s Hawaiian vacations, as she provided us another delicious recipe, this time combining the bounty of two islands; goat cheese by Surfing Goat Dairy
(www.surfinggoatdairy.com) on Maui, and our own Macadamia Nut Blossom honey from the Big Island.
- Figs
- Surfing Goat Dairy Goat Cheese
- Macadamia Nut Blossom Honey
Slice figs in half and place on plate. Crumble goat cheese over the figs. Drizzle mac nut honey over all. Enjoy! (Bet you can’t eat just one!)
Posted in Macadamia Blossom Recipes | 1 Comment »
October 21st, 2009
Mahalo to Sue Heim for providing this recipe, which she recommends our Macadamia Nut Blossom honey:
8 oz. slivered almonds
1/4 c Macadamia Nut Blossom honey.
Warm honey in small saucepan on stove. Do not boil honey. Add almonds and stir until sticky and almost set. Drop by spoonfuls onto waxed paper or parchment and allow to set. For a festive touch, sprinkle with colored sugar crystals. Store in a covered container between layers of wax paper
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May 28th, 2009
Summer vacation is almost here and the children are home from school.Here is a great recipe for cupcakes using our Organic O’hia Lehua blossom honey. The bees are now in the O’hia forest and are busy filling their combs with this delightful honey. The following recipe was given to us by our friend Roseann Buritz who not only owned and ran an incredible bakery in Hilo, but she also started and ran a Waldorf preschool in Kona. Roseann knows knows how to please children. This is one of her special creations.
BLACK BOTTOM CUPCAKES
Mix dry:
3 c. pastry flour
½ c cocoa
2 t. baking soda
½ t. salt
Mix wet:
1 c. organic O’hia Lehua blossom honey
2/3 c. oil
2 Tbls. vinegar
2 t. vanilla
1 ½ c. water
Mix wet and dry together until just smooth.
Filling:
1 lb. cream cheese
½ c Organic O’hia Lehua honey
2 c. chocolate chips
Spoon batter into cupcake cups to ½ full. Add 1 t. filling. Spoon batter to cover. Bake at 350 degrees until done.
Can be eaten plain or frosted with chocolate frosting.
Can be made to look like “Hostess Cup Cakes” by frosting with ganache and decorating with a squiggle of sweetened cream cheese across the top. Delicious.
Can be made with carob powder, chips and frosting.
Aloha
Tags: chocolate and honey, hawaiian summer treats, Organic O'hia Lehua Honey
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May 27th, 2009
One of our favorite culinary fans, Isobel Grad, recommended this delicious open-faced sandwich as great and healthy way to start the day at breakfast, or re-energize your afternoon:
- One slice of whole wheat bread, toasted
- Half ripe banana, mashed
- One tablespoon peanut butter
- One teaspoon organic Wilelaiki (Christmasberry) Hawaiian honey
- One tablespoon unsweetened shredded coconut
Thoroughly mix all the ingredients together and spread on toast. Delicious!
Also, consider adding or substituting:
- One teaspoon of vanilla extract
- Two teaspoons of cocoa powder
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November 19th, 2008
SeaBear Smokehouse, the premier provider of Northwest seafood, has introduced its 2008 Limited Edition Holiday Fillet, this year utilizing Big Island Bee’s organic Christmasberry honey.
These fillets start with a brine of Hawaiian sea salt and Hawaian pure cane sugar, followed by traditional Pacific Northwest smoking. The final piece of of culinary magic occurs immediately before serving, when the fillets are brushed with our Hawaiian Christmasberry honey.
We recommend you place your orders now at www.seabear.com, because these limited edition holiday fillets sell out every year.
Posted in Big Island Bees News, Wilelaiki Blossom Recipes | No Comments »
November 6th, 2008
No, we haven’t been reading the National Enquirer. Aliens are threatening production of the rare and marvelous Lehua honey extracted from Hawaii’s Ohia forests. However, these aliens are terrestrial, introduced to Hawaii from Brazil in 1825.
They are strawberry guava plants, an invasive species that has no natural predators or competitors in Hawaii, and which the U.S. Forest Service now believes is growing so aggressively that it is damaging Hawaii’s watersheds and replacing native forests. The Forest Service is promoting a plan to slow strawberry guava’s growth to allow native plants, such as the Ohia tree, to compete for space.
And the Forest Service’s plan? To introduce the insect Tectococcus Ovatus, or scale insect, also from Brazil, to feed on the strawberry guava and thereby reduce the number of seeds produced and slow the rate of the plant’s growth. Consider this Alien v. Predator II (or is that III?).
This plan has been studied for 15 years and the Forest Service is convinced the law of unintended consequences won’t operate once the scale insect has been released. Given the problems Hawaii has with invasive species, local residents aren’t convinced, and voiced their concerns at a recent meeting of the Hawaii County Council Committee on Public Works and Intergovernmental Relations.
The alternative to the Forest Service’s plan is to manually remove the strawberry guava, a grueling, time consuming, and expensive task, and one that is likely to be difficult to fund in a time of budget constraints.
You can learn more about this at the Hawaii Invasive Species Council link:
http://www.hawaiiinvasivespecies.org/hisc/enews/20080716hiscenews19.htm
Posted in Big Island Bees News | 2 Comments »
October 20th, 2008
We’ve always thought that honey was healthier than granulated sugar or high fructose corn syrup, but wondered whether it was also better for the environment than other sweeteners.
For purposes of this post, we decided to compare how much water is consumed in producing honey versus granulated sugar, and used as a reference the book “Sugar Water: Hawaii’s Plantation Ditches” by Carol Cox (University of Hawaii Press, 1998), and our own honey production records.
Here is the comparison:
It takes 500 gallons of water to produce one pound of sugar. And this doesn’t even include the amount of water required to irrigate the sugar cane. That is 5.3 gallons of water for each teaspoon of sugar.
For a typical honey flow in one of our apiaries, we use 600 gallons of water (yes, we have to supplement the water bees obtain from natural rainfall). But this 600 gallons of water produce approximately 8,000 pounds of honey, or 768,000 teaspoons. The amount of water per teaspoon is negligible.
While certainly not a rigorous scientific test, the differences are dramatic enough to indicate that the production of honey does require significantly less amounts of precious clean water.
We’re still working on comparing the relative amount of energy used to produce sugar and honey and will post this when we’ve completed our review.
Please let us know if you have any information on the amount of water and energy used to produce high fructose corn syrup.
Posted in Big Island Bees News | 2 Comments »
October 13th, 2008
We came across a great recipe created by Ling Fong that was published in a 2003 compendium of Cooking Light recipes. It is a unique and delicious creation that uses one of our favorite flavor combinations; green tea and Hawaiian Lehua honey.
Cooking Spray
2/3 cup sugar
4 large eggs
4 large egg yolks
1/3 cup fat-free milk
1/4 cup Big Island Bee organic Lehua honey
1 cup all-purpose flour
2 tablespoons green tea powder
1. Preheat oven to 350 degrees.
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper with cooking spray;set aside.
3. Place sugar, eggs, and yolks in a large bowl; beat with a mixer at medium speed until thick and pale (about 6 minutes).
4. Combine milk and Lehua honey in a small bowl; stir well with a whisk. Add milk mixture to egg mixture, stirring well.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a mixing bowl; add tea powder, stirring well with a whisk. Fold flour mixture into egg mixture. Pour batter into prepared pan.
6. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 8 servings (serving size: 1 wedge).
If you can’t find green tea powder, available at many Asian markets, use a clean coffee grinder to pulverize green tea leaves.
Posted in Desserts, Lehua Blossom Recipes | No Comments »
October 13th, 2008
On October 8th, the U.S. Department of Commerce awarded Big Island Bees an Export Achievement Award for its success in selling its pure and organic Hawaiian honey in various Asian markets.
Over the past year, we have successfully introduced our organic Lehua Blossom, Macadamia Blossom, and organic Wilelaiki Blossom honeys into Hong Kong, Japan, Taiwan, and Singapore.
We hope to identify distributors in other Asian countries over the next year. Please contact us if there are distributors in your location you suggest we contact.
Posted in Big Island Bees News | No Comments »
September 15th, 2008
Looking for new ways to enjoy Hawaiian Lehua honey? Then look no further than the ice cream aisle of your local grocer. Haagen Dazs has introduced a new flavor as part of its Reserve ice cream series; Hawaiian Lehua Honey and Sweet Cream http://www.haagen-dazs.com/reserve/hlh.aspx
As the leading producer of organic Lehua honey we felt compelled to try it, and were astounded how well the sweet cream complemented the subtle flavor of the Lehua honey.
Haagen Dazs goes a step further and suggests the ice cream would make a marvelous pairing with rich and balanced Sauternes from France.
We highly recommend this ice cream flavor.
Posted in Big Island Bees News, Lehua Blossom Recipes | No Comments »
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