Bee Konscous A Different Kind Of Honey

One of the healthiest sweeteners you can have is natural honey.There is a new brand  out there, Bee K'Onscious Raw Honey. It's a different, more artisanal spin on this classic.

I am a big fan of honey in cooking. I use the dark meadow foam kind in my Mom's recipes of tomato sauce and chili. It adds depth and removes the tomato sauce's metallic tang. I was not a fan of the light golden until I tried Bee K'Onscious Sage Honey.

It's perfect for flavoring teas , especially the all natural kind. I like the sage flavor because it has an herbaceous taste which gels perfectly with the all natural teas. There is also raw Montana clover which should be interesting along with the Brazilian Cipu Uva made from Brazilian Rain Forest flowers. There is also Marmeleiro honey made from flowers from northern Brazil.. Bee K'Onscious doesn't pasteurize its' honey so it's not uncommon to see pollen or other bits in it. This is honey in its' purest form and it's a light golden color.It's also good in salad dressings too

Another plus is that you can track where your honey is from, from the beekeeper to where it was harvested. It's a great way of being connected to the product. The company is from Denver ,Colorado and was started by the environmentally conscious Matt Kollmorgen.

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Bee K'onscious is the tastiest way to enjoy the benefits of raw honey. Try it and see the difference from other honeys. It's a definite must have in any kitchen.

Sage Honey Dressing

1 cup olive oil

1 teaspoon Bee K'Onscious Sage honey

1 teaspoon apple cider 

1/4 teaspoon dried rosemary

Mix all together and use for any light salad.It's especially good over grilled chicken salad.

Turkey ABCs

With Thanksgiving two weeks away it's time to talk turkey. Literally.Many people , even experienced home chefs, are flummoxed when it comes to this bird. Questions and fears abound. It's time to take it easy. Turkey is a simple bird to prepare and roast.

Melissa Clark gave a simple how to on turkey in a huge  article in today's New York Times Dining section. The best piece of advice that she gave: buy a smaller bird. Instead of wrestling with a twenty-five pounder, go for the twelve or thirteen pound turkey. Buy extra turkey pieces whether all light or all dark ,if you feel you don't have enough. Another good idea is dry brining the bird as opposed to wet brining. All this involves is just rubbing salt and pepper all over it. Also prepping it with just oil and not glancing in the  oven every half hours is also recommended. This makes for crispy skin that's as crunchy as a potato chip.

Ms. Clark also suggests spatchcocking the bird.This may sound complicated but all it is is removing the backbone before cooking.This gives for a  juicier bird with an even more golden skin. Any butcher can remove the bone for you, however it can be done at home using very sharp poultry shears. Spatchcocking allows the cook to spread the bird flat in the roasting pan and cook for a quicker time than one with a backbone.Another must is having a meat thermometer on the ready.The internal temperature must be 165 F .Also home cooks have to realize ,that unlike chicken, a roast  turkey will have pink spots. This is normal, the meat isn't raw as it would be in the other.

Cooking a Thanksgiving turkey shouldn't;t be daunting .It should be as easy as roasting chicken. Follow the above recommendations and it'll be fine. You'll have a glistening golden bird with an amazing flavor and , crispy , crackling skin.