NORTHWOODS COOKS: New cookbook features a taste of honey
Julia Rutland’s cookbook "Honey 50 Tried and True Recipes" will be published in November. Here is a sampling from a preview copy to enjoy now with fresh local honey.
Honey Blueberry Walnut Oatmeal
Serve for breakfast or with a scoop of ice cream for dessert.
2 large eggs
1/4 cup (4 tablespoons) butter, melted
1-1/2 cups milk
1/2 cup honey
1-1/2 teaspoons vanilla extract
2 cups quick oats (or a mix of quick and old-fashioned oats)
1/2 cup coarsely chopped walnuts or pecans, toasted if desired
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Preheat the oven to 350 degrees. Butter an 8x8 inch or 2 quart baking dish.
Whisk together eggs, 1/4 cup melted butter, milk honey and vanilla in a large bowl.
Stir in walnuts, cinnamon, baking powder and salt. Fold in blueberries. Spoon into prepared dish.
Bake for 35 to 40 minutes or until set in the middle and light golden brown.
Honey Whole Grain Bread
Celebrate the harvest season with a slice of this hearty bread.
2-1/2 cups warm water (about 110 degrees)
2 (1/4-ounce) packages active dry yeast
1/3 cup honey
3 tablespoons light olive oil or vegetable oil
4 cups bread flour, divided
3 cups whole wheat flour
1 cup uncooked old fashioned oats, divided
1/4 cup ground flax seed
1 tablespoon salt
1 egg yolk, beaten
1 tablespoon sunflower seeds
Combine 2-1/2 cups water and yeast in a bowl and let it stand for 5 minutes. Stir in oil and honey
Fit mixer with dough hook. Combine bread flour, whole wheat flour, 3/4 cup oats, flaxseed and salt in a bowl, mixing until well blended.
Gradually pour in yeast mixture, mixing until dough starts to come together. Turn out into a lightly floured surface.
Place dough in a large, lightly oiled bowl, turning to coat. Cover and let rise in a warm place (85 degrees) for 2 hours or until doubled in bulk.
Lightly oil 2 (9x5 inch) bread pans. Divide dough in half. Shape each into a loaf and place in pans. Cover and let rest 45 minutes to an hour. Preheat the oven to 375 degrees.
Cut 1/2 inch deep slices on the top of each loaf. Brush with egg yolk and sprinkle with remaining 1/4 cup oats and sunflower seeds.
Bake for 45 to 50 minutes or until loaves are browned and they make a hollow sound when tapped. Cool in pans 5 minutes; turn out to wire racks and cool completely.
Honey Pecan Butter
This spicy spread adds a gingerbread taste to toast, bagels, waffles or pancakes.
1/2 cup pecan halves
2 sticks (1 cup) salted butter, softened (if using unsalted butter, add 1/4 teaspoon salt to enhance the flavor of spices)
1/3 cup honey
1 teaspoon molasses
1 teaspoon ground cinnamon
Pinch of ground cloves (optional)
Preheat the oven to 350 degrees. Spread pecans in a single layer on a baking sheet. Bake for 5 to 7 minutes or until toasted. Cool completely and coarsely chop.
Combine butter honey, molasses, cinnamon and cloves in a large bowl, stirring until well blended. Add pecans, stirring well. Transfer to a crock and store for later use or roll into a log in plastic wrap and freeze for up to 3 months.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to firstname.lastname@example.org.