HONEY RECIPES

Umbrian beekeepers continue the long-standing tradition of transferring the hives to the unspoiled valleys, still uncontaminated by modern industry, where the flowers are natural and clean. Thus, through a natural process, they produce honey which is not only an organic food, but also a natural homeopathic medicine.

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Hydromel

The origin of this drink is old as honey's. All the ancient people used to prepare and consume it abundantly. Even today it is largely popular among northern europa people. Hydromel is obtained simply diluting various kinds of honey in water; fermentation makes this drink similar to liqueur wines; it's to be served cool (10-12°C) and it is recommended with cheese.

Honey sheep's milk cheese

Two ways of tasting honey and sheep's milk cheese in an original and tasty marriage. 1) Cut the cheese in slices 1 cm thick, grill than shortly and serve each one with a tea spoon of acacia honey. 2) Cut the cheese in chips and put it in a plate, serve it with acacia honey. Both recipes are to be served with Montefalco "passito" Sagrantino wine.

Royal rice

Ingredients: 400 grams of rice for risotto 100 grams of butter 1/2 onion, sliced 1 liter of vegetable broth 50 grams of grated parmesan cheese 100 grams of honey "millefiori".
Directions (for 4 servings): sauté the onion with 50 grams of butter. Add the rice and stir continuously, until the rice becomes slightly toasted. Add broth a little at a time, allowing it to evaporate before adding more. When the rice is cooked, some broth should remain. At the end of the cooking, add the cheese, honey, and the remaining broth. Serve immediately.

Vegetables in bittersweet sauce

Ingredients: 200 grams of small French onions 200 grams of carrots 300 grams of celery 300 grams of cauliflower crowns 500 grams of peppers 1/2 liter of wine vinegar 1/2 glass of extra virgin olive oil 1/2 glass of honey "millefiore" 1 tablespoon of kosher salt 1 tablespoon of cloves 1/2 nutmeg, grated 3 laurel leaves.
Directions: cut all the vegetables into large pieces, except the onions. Put the vinegar, honey, oil, salt, spices in a pan and bring to a boil. Add the onions, and after 2 minutes add celery. After another 2 minutes, add the cauliflower. Again, after another 2 minutes, add the peppers. Boil this mixture for 2 more minutes, keeping the vegetables "al dente". Serve cold as antipasto or a side dish for meat. The mixture can be kept in a refrigerator.

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Honey bread with sweet wine

Ingredients: 400 grams of honey 1 orange peel, finely cut 100 grams of breadcrumbs 100 grams of crushed walnuts a pinch of powdered cinnamon 1/2 glass of sweet wine (Vinsanto).
Directions: mix all the ingredients in a heavy-bottomed pan. Cook on a low temperature for 6 to 7 minutes. Stir frequently with a wooden spoon. After cooking, spread onto a wooden cutting board, and allow to cool and harden. Cut into any shape you desire and serve with sweet wine, or with tea.

Bittersweet sauce for a baked or boiled roast

Ingredients: 80 grams of butter 2 onions 2 carrots, diced 2 tablespoons of citrus honey 2 tablespoons of grated bittersweet chocolate 3/8 of a cup of vinegar 60 grams of raisins 60 grams of pine nuts parsley, finely cut marjoram, finely cut laurel, finely cut salt.
Directions: melt the butter and add the onions and carrots. Sauté the ingredients. Add parsley, laurel, marjoram, raisins, and pine nuts. Mixing continuously, combine the chocolate and honey with the above ingredients, and cook at a low temperature. At the end, add vinegar. Allow the vinegar to evaporate. Cook until velvety smooth. This sauce is a good addition to all types of meat dishes.