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Desserts

  • A Honey of a Cake

    honey-823614_1920North America has thousands of kinds of native bees, but honeybees were not among them until European settlers imported hives from the Old World. It’s easy to see why these colonists went to the trouble of shipping bees across the Atlantic some 400 years ago: Honey is a perfect natural sweetener that needs no processing and never spoils — even after thousands of years in an Egyptian tomb, as archaeologists have discovered. 

    More reasons to love honey include the facts that it’s a fat-free source of quick energy, needs no special storage and tastes delicious.

    Today, there are more than 300 unique types of honey being produced in the United States, according to the National Honey Board. Varietal honeys come from bees that feed on a single flower crop, such as star thistle, lavender, sage or orange blossoms. Other honeys are made by bees that gather pollen more widely

    What color should your honey be? Almost any shade, from nearly clear to dark amber, is acceptable. Darker-colored honeys tend to be more strongly flavored than lighter ones, which are more likely to taste mild.

    The culinary applications for honey are just about as vast as the variety. Honey adds moist sweetness to breads, cakes and cookies and provides dimension to sauces, marinades and delicious dressings.

    Honey makes a delightful spread on toast and a flavorful alternative to sugar in hot and cold beverages — including cocktails, such as honey gimlets and honey rums.

    You can use any kind of honey in this simple cake recipe. The proportions below will give you a tender cake that is not overwhelmingly sweet, making it a good choice for a midmorning snack with coffee or tea. A little whipped cream or crème fràiche adds a nice touch.
    IMG_E3520Get the recipe: Spiced Honey Cake with Black Tea and Almonds »

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  • Fresh Pumpkin Cupcakes Celebrate the Harvest

    We all know about the famous pumpkin latte and traditional pumpkin pie, and this autumn favorite lends itself to many other preparations as well: soups, stews, puddings, soufflés and of course, pies and cakes.

    This week, Ronit and her pastry-chef brother Gadi Kakon have whipped up a pumpkin cupcake recipe, complete with pumpkin frosting.
    Continue reading

  • Apple Strudel with Puff Pastry: Easy and Delicious

    Flaky, buttery and fragrant with spices, strudel originated more than three centuries ago in central Europe. Continue reading

  • Long Black Pepper Has a Spicy Past

    One of the most ancient spices we sell is the long pepper, also called long black pepper, Indian long pepper, jaborandi pepper and a host of other names. Continue reading

  • When Chili Met Chocolate

    If you’ve ever tasted spicy chocolate with chili pepper, you know how good it is. A traditional Mexican flavor pairing, this dynamic duo is making its way around the world in pastries, ice cream and even meat dishes. Continue reading

  • A Not-Too-Sweet Honey Cake

    Spiced Honey Cake with Black Tea and Almonds Spiced Honey Cake with Black Tea and Almonds

    North America has thousands of kinds of native bees, but honeybees were not among them until European settlers imported hives from the Old World.

    It’s easy to see why these colonists went to the trouble of shipping bees across the Atlantic some 400 years ago: Honey is a perfect natural sweetener that needs no processing and never spoils — even after thousands of years in an Egyptian tomb, as archaeologists have discovered.

    More reasons to love honey include the fact that it’s a fat-free source of quick energy, needs no special storage and tastes delicious.

    Today, there are more than 300 unique types of honey being produced in the United States, according to the National Honey Board. Varietal honeys come from bees that feed on a single flower crop, such as star thistle, lavender, sage or orange blossoms. Other honeys are made by bees that gather pollen more widely.

    What color should your honey be? Almost any shade, from nearly clear to dark amber, is acceptable. Darker-colored honeys tend to be more strongly flavored than lighter ones, which are more likely to taste mild.

    The culinary applications for honey are just about as vast as the variety. Honey adds moist sweetness to breads, cakes and cookies and provides dimension to sauces, marinades and delicious dressings.

    Honey makes a delightful spread on toast and a flavorful alternative to sugar in hot and cold beverages — including cocktails, such as honey gimlets and honey rums.

    You can use any kind of honey in this simple cake recipe: Spiced Honey Cake with Black Tea and Almonds »»

    Continue reading

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