Tag Archives: Honey

Holiday Gift Guide: Pure, raw honey from Carmel Honey Company started by 11-year-old Carmel student

Looking for the perfect gift for the ultimate foodie on your list this holiday season? How about a gift that is locally produced, helps the environment and contributes to research and education for the betterment of the world?

rdg_8741-editHoney from Carmel Honey Company, which was founded by a 13-year-old Carmel student Jake Reisdorf who was 11 at the time, fits the bill perfectly.

The four types of honey currently available — Sage Honey, Wildflower Honey, Orange Blossom Honey and Meadowfoam Honey — fromCarmel Honey Company are all-natural, pure, raw, premium honey that come straight from the hive.

And Reisdorf, as part of his “Jake Gives Back” program, donates a portion of his honey sales proceeds to organizations that are expanding research and education efforts by addressing the production, nutritional value, health benefits, economics, and/or quality standards ofhoney bees and honey.

“I’m just an average 13-year-old who likes honey bees,” Reisdorf told California Bountiful magazine. “With beekeeping, you are helping the environment and it is really fun and interesting. I’m all about the education and practicing beekeeping and doing honey. The message that I want everyone to know is: If the bees go, we go, so help save the bees.”

In addition to individual jars of honey, Carmel Honey Company offers three special packages perfect for the foodie on your gift list: Carmel Honey Company Honey Sampler, Honeycomb and Honey Stix.

rdg_8690-editThe Sampler is the ideal way to sample all four pure, raw, premium honey varietals. This set includes 3-oz. jars of Sage Honey, WildflowerHoney, Orange Blossom Honey and Meadowfoam Honey.

They are packaged ready for gift giving in an elegant clear gift bag and gold bow. It can also be opened and separated — allowing one to keep their favorite varietal and give the others as secret Santa gifts.

Honeycomb is the absolute purest form of honey. Circular frames are placed inside the beehive and the honey bees instinctively know to build it out first with wax, then fill it with honey. Since the honey bees make the wax and honey, the 8-oz rounds are 100% edible.

Harvested individually at different times, from a variety of hives, no two rounds will taste exactly the same. These honeycombs are delicious on a cheese board or cut and placed over soft-serve ice cream. Also an excellent gift for the foodie in your life.

Honey Stix offer a great boost of energy in a convenient package. In a lunchbox or purse this 12-pack is an easy way to curb sweet cravings the natural way. Filled with the Wildflower Honey varietal, each Stix contains 1 teaspoon of honey. Excellent portion control for tea and coffee and also an ideal stocking stuffer or unique gift for all ages.

And remember, when you purchase a jar of honey from the Carmel Honey Company, (or place a honey bee pollination hive in your backyard), you have contributed to the research and education of the public on the importance of pollination and the benefits of thehoney bee.

Carmel Honey Company honey can be purchased directly from the website (which grew out of his elementary class project) at Carmel Honey Company.


About Jake and Carmel Honey Company:

Jake Reisdorf is the chief beekeeper and owner of Carmel Honey Company, which he started as part of a school project where his teacher assigned professions to each student and directed them to research the profession and build a presentation on it.

While researching his assigned profession of website designer, Jake, 11 years old at the time, decided to take it one step further and actually create a real website. At that time, Jake had taken one beekeeping class with his Dad and thought it would be cool to design a website about honey bees.

Not only did Jake get an “A” on the project, but it inspired him and spurred him to start Carmel Honey Company. That was three years ago.

His passion for honey bees grew as he learned about Colony Collapse Disorder and real honey. Expanding his research and education drove Jake to learn more about honey and bees and ultimately decide it was critical to give back.

In addition, Jake places hives on residential and commercial properties to raise awareness and encourage others to support the honeybee.



The “Jake Gives Back” program includes sharing honey bee knowledge with kids and adults of all ages. Whether he is in a classroom speaking to first-grade students, or at a corporate event talking with business owners and seasoned professionals, his passion and appreciation of how honey bees impact our world is infectious. He also “gives back” by making a financial donation to honey bee research and education organizations.

Jake currently attends 8th grade at Carmel Middle School and keeps his knowledge of Apiology (the scientific study of bees) current by continuing to manage his own honey bee hives and attending industry conferences throughout the country.

Carmel Honey Company  831.687.8511

CarmelHoneyCompany.com

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photographs provided by Carmel Honey Company  /  Richard Green Photography

 

Warm, Tempting and Delicious Cornbread

On cold winter days I like to bake up a storm and have the heat from the oven take the chill off the house.  I love to warm up with a great beef stew, bacon and potato soup, chili or a seafood chowder and my favorite companion to those bone warming creations is cornbread.

I have also found that it is a great accompaniment to a stellar salad.  Large chunks of cornbread underneath the soft green leaves creates a delicious flavor when it is mixed with all of the vegetables and your favorite dressing.

If you have a favorite recipe that you use, I would love to add it here.  Email me at KarieEngels@hotmail.com

This first recipe is a bit different from the trad Cornbread and just as tasty.

Sour Cream Cornbread

Sour Cream Cornbread

Sour Cream Cornbread 

ingredients:

  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 c. sour cream
  • 2 egg yolks
  • 1 1/4 c. flour
  • 3/4 c. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c milk
  • 2 egg whites, stiffly beaten
  1. Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
  2. Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.

Here is the very basic recipe from BHG that I have used for quite some time, using buttermilk in the place of milk.  I have really enjoyed trying out various recipes and love the fact that I can mix it up a bit depending on what’s for dinner.

Photograph:  BHG

Photograph: BHG

Basic Corn Bread ~ BHG

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 – 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup cooking oil or melted butter
  • Honey ~ optional for some, a must for me.
  1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9×1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.  recipe here

Southern Living had such a great recipe that involves cornbread as a crust or topping and I simply could not resist sharing.

Photograph:  Southern Living

Photograph: Southern Living

Ham and Greens Pot Pie with Cornbread Crust

  • 4 cups chopped cooked ham
  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16-ounce) package frozen seasoning blend
  • 1 (16-ounce) package frozen chopped collard greens
  • 1 (16-ounce) can black-eyed peas, rinsed and drained
  • 1/2 teaspoon dried crushed red pepper
  • Cornbread Crust Batter
  1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  2. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
  3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

You can find the link here to SouthernLiving.com’s recipe