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Honey Varieties

Oh Honey… yes, dear?  No, I mean that amazing, sweet and flavorful product our wonderful honeybees give us!

I love bees – but I use to be afraid of them until I had a couple of hives in my urban garden and there were a LOT of bees! Honeybees go about their business and are busy buzzing around the garden, they are on a mission so just don’t get in their flight path!

Did you know a honeybee will only produce about one twelfth of a teaspoon of honey in its lifetime? Wow!

Honey is so versatile, from sauces and salad dressings to beverages and desserts. It’s also amazing on seafood, combined in a spicy glaze over salmon, or lending just a touch of sweetness in my Korean Honey Poke Bowl.

And if you are like me and love to whip up creative beverages and cocktails – then swap out your simple syrup for honey syrup – take 2parts honey and 1-part hot water and mix until they are combined. It will store for over a week in the refrigerator.

Bee Sweet! -Kathy

Korean Honey Poke Bowl
Gochujang and honey were meant for each other in this sweet, spicy, and savory dressing. Serve this tasty poke over steamed rice studded with cooked sorghum and garnished with shaved green onion and popped sorghum tossed with dried honey and chili seasoning! Also, great served over crisp greens.

Makes about 2 servings

1/2 lb. salmon or ahi tuna, diced, 1/3-inch cubes
3 Tbsp. Korean Honey Poke Dressing (recipe follows)
1/4 cup drained and chopped kimchi
1/4 cup diced white onion
1/4 cup thinly sliced green onion
1/2 cup small diced green apple, skin on or Asian pear
1 Tbsp. toasted black and white sesame seeds

Toss all the ingredients together. Serve over steamed rice or fresh greens.

Korean Honey Poke Dressing
Makes 3 cups

1/2 cup Orange Blossom Honey
6 Tbsp. Gochujang hot pepper paste
1 Tbsp. minced garlic
1/4 cup minced ginger
1 cup soy sauce
3/4 cup sesame oil
1/2 tsp. kosher salt
3/4 tsp. crushed red pepper flakes

Whisk ingredients together until smooth. Store refrigerated for up to 2 weeks. Stir well before using.

Recipe by Kathy Casey Food Studios®

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