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Honey in the kitchen

Honey can be used also as  an ingredient for different  dishes. The recipes of cakes  and desserts not requiring  any baking or where honey  is added at the end of the  baking process are those  where honey is most widely  used for. Actually, as a  more general tip you may  think about using honey to  replace sugar in any sweet  preparation. This is not  only an excellent health tip  but also a very tasty one!  However, it is advisable to  find the right honey variety  that matches perfectly  with each specific food or  drink, enhancing the aroma  or producing a pleasant  contrast.
Some examples? 
A refreshing drink made with  water, eucalyptus tree honey and lemon juice; putting a  spoonful of lime tree honey  in any herbal tea; a milk  shake with strawberries and  lavender honey; orange juice  with orange honey; yogurt  with rhododendron or high  mountain honey; roast bread  slices with butter previously  mixed with honey (the one  you like); ricotta cheese and  chestnut honey (or another  intensely tasted honey);  bread slices with peanut  butter and a delicate and  creamy honey, like lucerne  honey; mixed fruit salad with  thyme honey. Acacia honey,  whose taste is very delicate,  has a high sweetening  power and is highly soluble,  it can easily replace sugar,  especially when you do not  want to alter the original  taste of the ingredients. The  same can be done with other  unifloral honey varieties  like sulla and clover or with  mixed flower varieties with a  very delicate taste. 
Honey is a very ancient  ingredient in the kitchen,  much older than sugar: the  vast majority of traditional  and typical tarts and  cakes, usually prepared  all over Italy especially for  Christmas, include honey as  a fundamental ingredient.  Apart from traditional recipes, honey can replace,  up to one third, the sugar  in any recipe. Cakes and  biscuits will be less dry and  have more pleasant texture,  they will be more uniformly  golden, with a unique aroma  and they will last longer.  If you replace sugar with  honey you just need to  make little adjustments in  the original recipes: reduce  the total amount of liquid  ingredients because honey  has already some water in  it, slightly increase baking  soda (if present) in order to  offset its acidity, a slightly  milder baking temperature  and a longer baking time  in order to avoid excessive  browning, because fructose  caramelizes more easily than  saccharose. For puddings,  creams and ice-creams,  the choice of the honey  will depend exclusively on  personal taste. The use  in recipes including dairy  products is always excellent:  honey and milk was a gods  favourite!
Even in savoury recipes  honey can be used with  top tasty results. It is very  important to use small  quantities of it: honey  should simply be a taste  enhancer. 


Italian honey a wealth of variety and richness 

Unifloral honey

Multifloral honey