May
2002
Although it was in 1926 that A.A. Milne's Winnie-the-Pooh
exclaimed "… the only reason for being a bee that I know of
is making honey. And the only reason for making honey is so
as I can eat it," humans for as many as 10,000 years have
been wondering why a bee makes honey. No less a thinker than
Aristotle seemed equally bemused and puzzled at the bee's
handiwork. "One cannot well tell what is the substance (the
bees) gather," he said, "nor the exact progress of their work."
To metaphorically dispose of this imponderable question, honey
has been romanticized by poets and idealized by writers. In
Greek mythology it was believed that Zeus was brought up secretly
by nymphs on milk and honey. In the Old Testament the Promised
Land is pictured as flowing with milk and honey. Vergil refers
to honey as "heaven's gift."
About 1625 European settlers introduced the forefather of
today's honeybees (Apis mellifera) to the New World. Not everyone
was delighted with their immense proliferation. In 1830s,
Washington Irving described their remarkable growth throughout
the West by writing that the "Indians consider them the harbinger
of the white man, as the buffalo is of the red man; and say
that, in proportion as the bee advances, the Indian and buffalo
retire."
Up until the middle of the 19th century, honey was an important
source of sweetening in the American diet. With the Industrial
Age, the use of honey in cooking dropped off as the systems
for manufacturing sugar guaranteed a consistency that was
impossible to reach with beekeeping.
Today, the National Honey Board touts the health benefits
of honey. A recent study commissioned by the board showed
that honey taken after exercise helps to reduce the normal
post-workout drop in one's blood sugar level. A spoonful of
honey soothes and coats a sore throat. Honey warmed with lemon
juice and water combats a cold. And honey, since the days
of Cleopatra, has been used in cosmetic products.
But for all it's suggested health-giving benefits, whether
on toast for breakfast, on a saltine as a snack, or as a flavoring
agent in baking, honey continues to be an ambrosial sweetener.
Most often used in the liquid form, the lighter color has
a milder flavor while the dark is bolder in taste. Crème or
spun honey can be spread like butter. Comb honey is the way
honey is produced by the bees. Cut comb honey is liquid honey
that has been packaged with chunks of the eminently eatable
honeycomb.
With
the vast number of varieties of honey coming from many different
flowers, it is difficult to analyze honey nutritionally. Perhaps
we should embrace that measure of mystery. After all, delving
deeply into those things that beget joy and passion does have
a way of making the magical seem mundane. Are we more fulfilled
from knowing that the moon is not made of green cheese?
The following honey barbecue sauce can be used as a glaze
to brush on poultry, pork, or tuna steaks near the end of
cooking time. It can be also used as a dipping sauce for roasted
chicken wings.
Helen's Honey Barbecue Sauce
½ Cup honey
¼ Cup Dijon-style mustard
2 Teaspoons fresh thyme, or ½ teaspoon dried
1 Teaspoon curry paste (or to taste)
½ Teaspoon coarse salt
¼ Cup water
¼ Cup vegetable oil
Whisk the honey, mustard, thyme, curry paste, salt, and water
together in a small saucepan. Bring to a low simmer over medium
heat and drizzle the oil in slowly, whisking to incorporate.
Pour into a clean jar, allow to cool thoroughly, cover and
refrigerate. This will keep several weeks in the refrigerator;
stir or shake well before using.
Yield: 11/2 Cups
Adapted from Hay Day Country Market Cookbook by Kim Rizk
Resources
Written By Helen Brody :I write a weekly culinary essay called
"'Tis the Seasonings" for a daily paper in Connecticut and
have been hired as a consultant on the Hungry Minds educational
website. As the author of Cooking With Fire, a book of notes
and early American recipes I adapted 19th century seasoning
quantities to today's palate. The book won the McIhenny award
for best England Cookbook. I am a member of the International
Association for Culinary Professionals and the newsletter
editor for the Culinary Historians of New York.