Beechwood Honey, Fruitcake, Umbrian Olive Oil - chefshop.com/enews
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In this issue: |
Beechwood Honey
Fruitcake!
Herman Ranch
 almond dragees
candy
 veal stock
reduced
 Bitterman's Grapefruit
bitters
 ago di mosto
must is fabulous
 pesto alla genovese
lingurian basil
 baking category
It's baking season! And this is the place to find the best of the hard to find ingredients!
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 The Amazing Beechwood Honey
Think friendly Oligosaccharides!
Wedderspoon's Organic Beechwood Honey originates from the mountain-based beechwood forests of New Zealand's South Island.
The sweet aromatic sap of the beechwood trees is the first step in nature's amazing honey-making process, and the source for this honeydew honey. The beech scale insect plays a vital role in the process; the native insect lives in the bark of beech trees, drawing off the sap. The insect then excretes sugary liquid drops known as honeydew.
The honeydew drops have a high sugar content, and are an important energy source for birds and lizards – but also a source of “nectar” for honeybees. As with nectar, once in the hive the bees begin the process of turning the honey dew into honey.
The apiarist separates the honey from the wax at very low temperatures. And, depending on when it is harvested, in the spring or autumn, color and taste can vary considerably. Beechwood honey is liquid in texture.
Health Benefits of Beechwood Honey
Beechwood honey has one of the richest mineral contents of all honeys. Minerals present include Calcium, Zinc, Magnesium, Copper, Manganese, Iron, Selenium, Chromium, and Sodium.
Another feature of New Zealand’s beechwood honey is the presence of Oligosaccharides (complex sugars) in greater levels than the average floral honey.
Oligosaccharides are known as prebiotics because they help promote the growth of friendly bacteria that help balance microflora in the human gastrointestinal tract, particularly after treatment with antibiotics.
Beechwood honey, like other tree honeys, is normally low in glucose and is also lower in fructose than flower honeys. This low glucose and fructose is supplemented by higher levels of more complex sugars, such as maltose and melezitose.
This has the effect of reducing the tendency to crystallize, and slowing the body’s sugar absorption. Beechwood honey is likewise very slow crystallizing and, in fact, some beechwood honeys will never crystallize.
New Zealand beechwood honey is known to have higher levels of antioxidants than most other flower honeys. In a study at Lincoln University, NZ, forest honey had the highest levels of polyphenolics, one of the most significant classes of antioxidant compounds, using the ABTS and ORAC methods for antioxidant calculation.
Forest honey consistently ranked near the top of 10 monofloral honey varieties tested, which means that New Zealand beechwood honey has one of the highest levels of antioxidants of all New Zealand honeys – up there with Manuka honey.
Shop now for amazing honey!
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 Fruitcake!
Yup, we say fruitcake!
About two years ago we realized that those that could, would. Would get fruitcake year round, that is. And when we asked Father Richard, he said "sure". The newest "cakes" are out of the oven sometime in the first of the year.
Now, aficionados add more (way more) brandy as soon as they get their cakes and proceed to date them for consumption at a planned time. Now we don't do that ourselves, but a slice once in awhile is a wonderful treat.
Since it really does last (think of "conquerors" who traveled years away from home), fruitcake sliced paper thin is perfect with a nightly cup of tea or coffee!
With that, we mention that it's never too late, or too early, to think about the Trappist Abbey Fruitcake in the pantry!
Shop now for awesome Fruitcake!
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Organic Olive Oil
Etruia Classico
Some foods are great to savor and to cherish, drop by drop. Other foods are great as well, but fall into the comfort food category, where you might savor but not "cherish" in quite the same way.
Making chicken, or any food, sometimes takes a liberal coating of olive oil. And for ten years Giuseppe's Etruria olive oil from his family's orchards in Umbria has been my faithful companion at the stove and on the table. We almost always have a bottle at the ready.
Like all his foods they are what his family uses everyday. It truly is food for an Italian family dinner. In the future we hope to visit his family in Italy and hope some of you will come with us!
Shop now for Etruia Classico Organic EV Olive oil! |
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Sour-Sweet Vinegar!
Start with a hand picked Zinfandel wine somewhere in the Napa Valley, take it to Orleans (it's the method) and out comes (with a lot of skill) one of my all time favorite vinegars on the planet. Think perfect deglaze'ing vinegar.
Gluten Free
Almond Cake! Free of radicals and gluten! Comes in a flip-top can that can be topped with something sweet, or just plain eaten.
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NEW Cooking Class! |
Authentic Mexican Class
Come celebrate Mexican style! Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and your taste buds smile. And since the class ends with eating the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Nopales (Cactus) Salad, Frijoles de Olla, Yellow Rice, Huachinango Veracruzano (Snapper Vera Cruz) Helado de Chocolate y Chile Pasilla (Chocolate and Chile Ice Cream.)
What's coming soon. Hawkshead Relishes! We can't wait, new labels, great food. The first of the cakes are here in number, Trappist Abbey Fruitcake. The New Zealand Honeys are in to taste.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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