Gingered Honey
Makes 2 cups.
Note: Fresh ginger gives honey a light, bright flavor. This makes a lovely glaze for chicken brushed on just before it's finished roasting. Spoon into tea with lemon to soothe a winter-weary sore throat. Drizzle it over plain yogurt, pound cake and vanilla ice cream. After about a month, the pieces of ginger taste like ginger candy. From Beth Dooley.
• 2 c. honey
• 2-in. fresh ginger root, peeled and cut into 1/2-in. slivers
Directions
In a small saucepan, combine the honey and sliced ginger. Set over a very low flame and gently warm, stirring until it's no warmer than baby-bottle temperature. Transfer to a clean container with a lid and allow to cool before covering. Store in a cool, dark place.
Nutrition information per serving of 1 tablespoon:
Calories64Fat0 gSodium1 mg
Carbohydrates17 gSaturated fat0 gCalcium1 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 1 other carb.
Rosemary Honey
Makes 2 cups.
Note: A sprig of fresh rosemary gives the honey a clean piney taste. This is fabulous drizzled over Roquefort or Parmesan cheese, drizzled over roasted squash or sweet potatoes, as well as fresh grapefruit or orange segments. Blanching the rosemary branch first ensures that it will be clean before it flavors the honey. From Beth Dooley.
• 1 (4- to 5-in.) branch fresh rosemary
• 2 c. honey
Directions
Bring a small pot of water to a boil over high heat and quickly blanch the rosemary in the boiling water for about 10 seconds. Remove immediately and rinse in cold water to cool. Pat dry with a clean towel.
Place the sprig in a jar and add the honey. Cover and allow to sit for a day or two before using. The longer it sits, the stronger the rosemary flavor will be.
Nutrition information per serving of about 1 tablespoon:
Calories64Fat0 gSodium1 mg
Carbohydrates17 gSaturated fat0 gCalcium1 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 1 other carb.
Honey-Lemon Butter
Makes 1 cup.
Note: This luscious spread is great on warm scones and muffins. It's delicious on roasted parsnips and beets. Use a zester to be sure you don't get any of the white pith. The mild-tasting Meyer lemons are especially nice. It freezes easily, so double the quantity. From Beth Dooley.
• 1 c. (2 sticks) unsalted butter, softened
• 2 tbsp. honey
• 1 tbsp. grated lemon zest
• Pinch of salt, to taste
• Thin curls of lemon zest for garnish
Directions
In a small bowl, mash together the butter, honey, lemon zest and a pinch of salt. Spoon into ramekins and garnish with curls of lemon zest. Cover with parchment or plastic wrap and store in the refrigerator.
Nutrition information per serving of 1 tablespoon:
Calories110Fat12 gSodium11 mg
Carbohydrates2 gSaturated fat7 gCalcium4 mg
Protein0 gCholesterol31 mgDietary fiber0 g
Diabetic exchanges per serving: 2½ fat.
