Sweet September – sweet because it’s National Honey Month, a time to celebrate the golden natural sweeter, which for centuries has been considered the world’s perfect food and prized as a food of the gods.
Through the centuries, some cultures have considered honey edible gold, elevating it as an acceptable form of legal tender, and let’s not forget those who searched for the land of milk and honey. They are all fascinating facts and folklore, driven by honey’s mystic qualities. While these qualities seem mystical, it doesn’t take magic to learn how to successfully cook with honey.
Honey processes twice the sweetness as granulated sugar. Generally, honey can replace sugar in most recipes by simply substituting one-half to two-thirds for each cup of sugar. Honey also adds more moisture to cakes and cookies, extending the shelf life. With so many great culinary applications, honey continues to inspire chefs. Case in point, chef and founder of Anya’s Apothekere, Anya Corson, whose star attraction is a trio of raw, natural fermented flavored honey sauces. What inspired Corson? Honey’s healthy benefits.
A former athlete with an extensive background in wellness, Corson believes all health ailments lead back to your gut. When searching to develop her healthy super food, she knew honey was the natural choice. The result, a unique line of fermented honey sauces, an interesting approach that takes honey beyond its common use as a sweetener.
There are only three ingredients used to create her sauces: raw organic honey, vegetables (organic garlic, red onion and jalapeno) and apple cider vinegar. Each possess a savory sweetness along with all the healthy benefits honey provides: antioxidants, amino acids, anti-inflammatories and probiotics. When the honey is allowed to go through the fermentation process, health benefits are enhanced, which is something infusions can’t deliver.
“Fermentation is the process where the yeast from the raw honey is activated by moisture and then converted into organic acids. Infusion is simply a melding of two flavors together,” Corson said. “Raw garlic and raw honey are two of nature’s powerhouses when it comes to our health. As for the onion and jalapeno, both offer some great health benefits to their sweet spicy profile, creating a mild flavor without the kick.”
To help kick off the fall cooking and baking season, Corson has shared a few of her recipes with Gazelle readers. To order the honeys or to learn about her unique product line, visit anyasapothekere.com.
STICKY FERMENTED GARLIC HONEY BEEF
Servings: 4
1 pound flank steak
1 tablespoon sesame oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon hot Chinese mustard
1/4 teaspoon red pepper flakes
1/4 cup Anya’s Apothekere Fermented Garlic Honey
Green onions, sliced, sesame seeds, for garnish
Slice the flank steak into 2-inch chunks or into longer, thinner strips across the grain.
In a medium bowl, whisk together: soy sauce, Worcestershire sauce, grated ginger, hot Chinese mustard, red pepper flakes and honey. Whisk to combine, and set aside.
Add sesame oil to a medium cast iron pan over medium-high heat. Once the oil starts to simmer, add the sliced flank steak in one layer. Let it brown nicely for one to two minutes without turning it. After that, use tongs to turn beef on the other side to brown for another two to three minutes. Reduce heat to low-medium and add the sauce to the pan. Stir to combine, and let the sauce simmer on low heat for about five minutes, until it reduces to about half and creates a sticky glaze.
Serve the beef over rice. Garnish with chopped green onions and sesame seeds.
JALAPENO HONEY BUTTER
1 stick butter, salted or unsalted
2 to 3 tablespoons Anya’s Apothekere Fermented. Jalapeno Honey Sauce
In a food processor or using a hand mixer, mix ingredients together.
Serve over cooled cornbread. Makes 1/2 cup.
FERMENTED ONION HONEY VINAIGRETTE
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Anya’s Apothekere Fermented Onion Honey Sauce
1 tablespoon Dijon mustard
1 tablespoon Italian seasoning
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
Using an immersion blender, blend all ingredients. Or in a jar with a tight-fitting lid, mix all ingredients; shake well.
Serve over salad, heat and drizzle over chicken, or use for dipping fresh veggies.
