Cooking with Orange Blossom Honey instead of Sugar

Many chefs and bakers have discovered the joys of cooking with honey. Orange blossom honey, with its unique and delicate taste, is a favorite honey flavor of many bakers (including Bob and Suzette’s eldest son, Chris!).

In addition to lending its flavor, raw honey can add some vitamins and minerals to your dish of choice, something that most sugars, having been highly processed, cannot do. Honey also makes your blood sugar rise at a much lower rate than sugar, which also causes your blood sugar to lower at a slower rate (how many of us have had a “sugar crash” after eating too many baked sweets?).

Tip: To make it easy for the honey to slide out of the measuring cup, oil or spray the measuring cup.

Cooking with Raw Honey

For sauces, marinades and salad dressings:
substitute pure honey for up to half the granulated sweetener in a recipe.

Tip: Honey will often taste sweeter than sugar, and you may find it too sweet for a one-to-one substitute in some recipes. Reduce the amount of honey by using 1/2 to 3/4 as much honey as the sugar called for in the recipe.

Baking with Raw Honey:

Honey absorbs moisture from the air, making the baked goods moister. The result is a softer baked good that does not stale as quickly. Who doesn’t love that?

Use orange blossom honey for up to half the granulated sweetener in a recipe.
For each 1 cup of honey:

This entry was posted on Saturday, November 21st, 2009 at 9:30 pm and is filed under Orange Blossom Honey, Orange Blossom Honey Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.