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Honey in History: Honey Bees in Colonial America

Colonial America

There’s no denying that honey and the bees that make it have become an integral part of America’s way of life, not only because of the sweet liquid they provide, but their pollination work ensures that we have a healthy global food supply (Fun Fact: honey bee pollination is an agricultural benefit that accounts for nearly $15 billion in added crop value, according to our friends at the FDA). But did you know that honey bees as we know them today are actually not native to this land? Since we are celebrating the first true American holiday later this week, we thought it would be fun to take a look at honey and honey bees in the time of the Pilgrims in this edition of Honey in History: Colonial America!

Although there was a now-extinct species of honey bee in the area, as evidenced by a 14 million-year-old fossil unearth in Nevada in 2009 (believed to have died out long before the 17th century), the European honey bees that buzz around America today were first introduced to our land by European settlers who came over in the early 1620s. Realizing their value as pollinators, they were sent along to help establish the many fruits and other crops that the Pilgrims brought over. Continue reading Honey in History: Honey Bees in Colonial America

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HONEY BEES & POLLINATION

Honey Bee Pollination

The diversity of the beekeeping craft has evolved over time, and managed pollination is just one of the ways beekeepers make a big impact on the world. Managed pollination is the practice of caring for hives and honey bees in order to pollinate the crops that sustain us all.


The Honey Bees’ Second Shift

In addition to gathering nectar to produce honey, honey bees perform a vital second function – pollination, making them a critical component of today’s agricultural market. In fact, about one-third of the human diet is derived from insect-pollinated plants, and honey bees are responsible for 80 percent of this pollination.


Pollination

While honey bees are gathering nectar, they’re also fertilizing flowering plants. Pollination occurs when pollen is transferred from the anthers of a flower to the ovules of another flower. This pollination greatly increases the quantity and quality of many crops including a variety of fruits, vegetables, legumes, and nuts such as almonds.

According to the Bee Health Collective, while many pollinators are important contributors, honey bees have several traits that make them well-suited for the job of crop pollination:

  • They can be managed and moved in large numbers from crop to crop by beekeepers
  • They are resilient generalists which means they forage on (and pollinate) many types of blooms
  • They are considered by growers to be the best “bang for your buck” for pollination

Honey bees pollinate crops in all 50 U.S. states

The bee-plant relationship (pollination), is necessary for our food supply and for our ecosystems. Honey bees are the “workhorses” that make it possible to produce good yields of many foods, including fruits, vegetables, nuts, coffee, and even meat and dairy (which depend on bees to pollinate livestock feed crops like alfalfa). While many pollinators are important contributors, honey bees have several traits that make them well-suited for the job of crop pollination. They can be managed and moved in large numbers from crop to crop by beekeepers, they are resilient generalists which means they forage on (and pollinate) many types of blooms, and they are considered by growers to be the best “bang for your buck” for pollination. Pollination often provides more revenue for beekeepers than honey production.

Dietary Impact
Many of the ingredients that contribute to a balanced and healthy diet wouldn’t be possible without honey bees, and we couldn’t be more grateful for the hard work of beekeepers and managed pollinators. It is thanks to them that we can enjoy Mother Nature’s sweetener and feed communities with nutritious crops like fruits, vegetables and nuts. Not to mention meat and dairy, which depend on bees to pollinate livestock feed crops, like alfalfa. There are 90 different crops that are reliant on beekeepers and honey bees so this is an invaluable practice that ultimately puts food on dinner tables across the nation. Check out this infographic to see just some of the foods pollinated by honey bees.

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Raspberry Lime Fizz with Honey Lavender Ice Floats

Raspberry Lime Fizz with Honey Lavender Ice Floats

YIELD: Makes 4 servings

INGREDIENTS

For Ice Floats (NOTE: do this at least 24 hours ahead):

1 T – edible lavender

1/4 cup – Pahrump Honey

3 cups – water

For Raspberry Lime Fizz:

1 cup – fresh or frozen raspberries

2 – limes, zested and juiced

1/4 cup – honey

1 1/2 cups – water

4 cups – seltzer or soda water

fresh raspberries and lime wheels for garnish

DIRECTIONS

In a small saucepan, mix together the lavender, Pahrump Honey and water and bring to a boil. Turn the heat off and let the lavender steep for about 20 minutes or until the liquid is fully cooled. Pour this mixture into ice trays and freeze overnight.

In a small saucepan, crush the raspberries with the back of a spoon, all the lime juice, zest, Pahrump Honey and water. Heat to a low simmer and let it cook for about 10 minutes. Let the mixture cool for about 10 minutes and strain through a sieve to remove the solids.

Fill 4 glasses evenly with the ice cubes and divide the raspberry lime concentrate between them. Top each glass with seltzer water and garnish with a raspberry and lime wheel, serve immediately.

TIP

You could add a shot of gin, vodka or substitute a sparkly wine or champagne for the seltzer water for a refreshing cocktail.

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Honey-Orange Ginger Fizz

Honey-Orange Ginger Fizz

YIELD: Makes 4 servings

INGREDIENTS

For Honey Berry Syrup:

1/2 cup – blueberry honey

1/2 cup – filtered cold water

2 cups – 100% orange juice

1/4 cup – fresh ginger root, peeled and minced

2 cups – fresh stawberries, thinly sliced

3 cups – sparkling water, chilled

For Garnish:

4 – fresh orange slices

1 cup – fresh strawberries, thinly sliced

4 – large fresh mint sprigs

DIRECTIONS

For Honey Syrup: Place Pahrump Honey, filtered water, orange juice, ginger root and 2 cups sliced strawberries in a small saucepot. Bring to a gentle boil then reduce to a simmer. Let simmer approximately 5 minutes.

Remove saucepot from heat, then smash all the strawberries in the saucepot to a pulp, with a spoon, and allow mixture to cool to room temperature.

Once cooled, strain through a super fine mesh strainer or dampened cheesecloth into a bowl, using a spoon to push on the solids to extract as much of the liquid, color and flavor as possible. Place the honey berry syrup in the refrigerator to chill. Discard any solids in the strainer.

Pour equal amounts of the chilled honey berry syrup into each of the 4 serving glasses, and then pour 3/4 cup sparkling water into each glass. Add one orange slice, 1/4 cup sliced strawberries and one fresh mint sprig to each glass and stir. Top off each glass with ice cubes.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board

TIP

The honey syrup can be prepared a day in advance, to simplify prep.

Substitute fresh lime slices for garnish vs. orange slices.

Use a lime or citrus-flavored sparkling water vs. standard sparkling water.

You can easily turn this “mocktail” into a cocktail, by substituting champagne or prosecco for the sparkling water.

For extra fun, freeze edible flowers (like pansies) in the ice cubes, used in the drink.

Go fancy and add 1/8 to 1/4 tsp. of dried lavender to the honey syrup, in step 1.

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Slow-Cooker Easter Honey-Glazed Ham

Honey Ham

This ham recipe is just perfect! Since the ham cooks in your slow cooker for a few hours, your oven is then freed up for other things, which is ideal for holiday cooking and baking!

Ingredients

  • 1 spiral-sliced, fully-cooked boneless ham (4 to 7 pounds)
  • 1/2 cup brown sugar
  • 1/2 cup Pahrump honey
  • 2 tablespoons spicy brown mustard or Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 1/4 cup water

Here’s how to make it: 

  1. Place the ham in a slow cooker.
  2. In a small saucepan, combine the brown sugar, Pahrump honey, mustard, garlic, cloves and water. Heat on high until just warm enough to dissolve the sugar. Pour the mixture over the ham, making sure to pour the glaze between the slices.
  3. Cover the slow cooker tightly with the lid. If the ham is too large to fit with the lid closed, create a tight cover with aluminum foil instead. Cook on low for 3 to 4 hours or high for 2 to 3 hours, or until the ham is warmed through.
  4. Preheat the broiler. Transfer the ham to an oven-safe dish and set aside.
  5. Pour the cooking liquid into a small saucepan. Heat the liquid on medium-high for 5 to 7 minutes or until bubbly and thick. Brush onto ham, then broil for 4 to 5 minutes, removing ham to baste with additional glaze every minute or so.
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Greek Baklava

Baklava

Baklava is a delicious Greek dessert made up of layers of crispy phyllo dough, honey and nuts that’s sooo easy to make.

Ingredients

Directions

  • Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

  • Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

  • Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

  • Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and Pahrump honey. Simmer for about 20 minutes. OPTIONAL: the addition of lemon zest

  • Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Greek Honey Cake

Greek Honey Cake

Very moist cake, often found at Greek food festivals.

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.

  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.

  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour Pahrump honey  Syrup over the cake.

  • For the Pahrump Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

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Honey-Glazed Corned Beef

honey cornedbeef

Feast on this traditional recipe that features a unique, delicious honey glaze.

Ingredients

  • 1/2 cup Pahrump Honey
  • 4 lbs corned beef brisket
  • 2 qts water
  • 1 tbsp pickling spices
  • 1 large white onion
  • 1 large carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1/4 cup packed brown sugar
  • 3 tbsp Dijon-style mustard
  • 1/2 tsp ground ginger

Directions

  • Tie pickling spices in a square of cheesecloth (spices may be provided with brisket).
  • In a large stew pot, combine brisket, water, pickling spices, whole vegetables and garlic.
  • Bring to a boil, then reduce heat and simmer 3 hours.
  • Place a cooking rack in a shallow baking dish or pan.
  • Remove brisket from cooking liquid and place fat side up on rack.

For the glaze

  • Combine Pahrump honey, brown sugar, mustard and ginger to make glaze, then spoon glaze over meat.
  • Bake, uncovered, in a preheated oven at 350 F for 30 to 40 minutes.
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Honey Sweet & Sour Cabbage

honey cabbage

This sweet and sour cabbage side dish is a perfect complement to corned beef

Ingredients

  • 1/2 cup Pahrump Honey
  • 1 medium to large head of cabbage, shredded
  • 1/2 tsp salt
  • Pepper to taste
  • 2 cups water
  • 1/4 cup butter
  • 1/2 cup onion, chopped
  • 2 to 3 tbsp all-purpose flour
  • 2/3 cup rice wine vinegar

Directions

  • In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.
  • While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.
  • When cabbage is tender, add Pahrump honey and rice wine vinegar to the saucepan mixture and return to medium-high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.
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Irish Soda Bread

Soda-bread

Add this delicious recipe for Irish Soda Bread using Pahrump honey!

Ingredients

  • 1/4 cup Pahrump Organic Raw & Unfiltered honey
  • 2 1/2 to 3 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 cup buttermilk
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/3 cup margarine or shortening
  • 1/2 cup raisins

Directions

  • Mix together flour, cinnamon and baking soda in large bowl; cut in margarine until mixture resembles coarse crumbs.
  • Stir in raisins.
  • Add buttermilk, egg and Pahrump honey to flour mixture; stir to make soft dough.
  • Turn out onto lightly floured surface to knead 1 to 2 minutes, or until smooth.
  • If dough seems too dry, add a little more buttermilk.
  • If it seems too sticky, add a little more flour.
  • Shape into flattened round ball and place on greased cookie sheet.
  • Brush top with additional milk and cut an “X” in the top with a sharp knife.
  • Bake at 375 F for 40 minutes or until golden brown and crusty.