Nothing Could Be Finer Than To Be In North Carolina In July!

On July 11-13 I had the great pleasure of attending the North Carolina State Beekeepers Association’s Summer Meeting in Pinehurst, NC!

North Carolina

Pinehurst is absolutely beautiful! Gracious Southern hospitality at its best…

Pinehurst-NC-Resort

I conducted two honey cooking workshops/cooking demonstrations in the Demo Kitchen of the Sandhills Community College. I felt like a food network star!  So much fun!!

Sandhills Community College

Sandhills Community College

Culinary Arts Department

Culinary Arts Department

I made one of my favorites, Honey Tiramisu!

Honey Tiramisu

I made enough for all of the 150 attendees to have a serving. I can now make Tiramisu in my sleep!

The NCSBA is one of the largest and most active beekeeping associations in the US.  It’s also one of the most hospitable!

I picked up lots of helpful information about beekeeping and enjoyed the company of other enthusiastic beekeepers.  I’ll definitely be a return visitor!!

New Year’s Eve – Honey Tiramisu

I made this recipe for Christmas Eve, and it was so good I’m making again tomorrow night! 

Although it contains no cream (other than in the Marscapone), it is delightfully luscious and rich.

Tiramisu was originally made with honey, and I think it makes all the difference. Of course, I would think that…

Grumps aka Vince, a real Italian, says he prefers it a bit less sweet. If you are an Italian traditionalist, reduce the amount of honey to 1/3 cup. Don’t do anything different though! The end result will be heavenly!!

Yield:  8-10 servings

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup (I used Italian roast coffee)
Cognac or Brandy, 2 tablespoons (I used inexpensive brandy)
Cocoa, 1/8 cup (I used Hershey’s unsweetened dark chocolate)

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl. Beat 2 to 3 minutes.

Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.

Continue layering and finish with a Mascarpone layer. Sprinkle and refrigerate 1 hour before serving

Italian Week – Tiramisu

In honor of my new Italian bees and also because I adore Italian food, I’ve declared this Italian food week!

My first recipe is, of course, tiramisu. You may not know it, but tiramisu is traditionally made with honey!

There is some debate regarding the origin of tiramisu. It may have originated as a variation of another layered dessert, the Zuppa Inglese.

The translation of the name Italian tiramisù means “pick-me-up” (metaphorically, “make me happy”). This may refer to the caffeine in the espresso and effect of cocoa used in the recipe.

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup
Cognac or Brandy, 2 tablespoons
Cocoa, 1/8 cup

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl.
Beat 2 to 3 minutes
Add Mascarpone and beat 3 to 5 minutes until consistency is smooth
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
Gently fold into Mascarpone mixture
Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
Continue layering and finish with a Mascarpone layer
Sprinkle and refrigerate 1 hour before serving