Honey

[Cook Chatty Cathy]

I wanted to discuss honey as I am reading alot about the use of honey in Morrocan recipes. Where I grew up in Miami Fl there was orange blossom honey, it is a superior honey and the taste is quite exqusite I prefer it over all others.
When my family relocated to Alabama in my teenage years there was a local wild honey (it had no special name) and it had a taste I could barley tolerate.
Now my father tells me of 2 honeys he loves 1 is Sourwood honey I can get it here in N. Ga. the other is Tupelo honey, and it can be found in Florida.
I am in the process of getting together an assortment of honeys to cook with and would like it if any of you can recommend some others besides the ones I have allready mentioned that may be worth my while to get.
The honey that is mentioned in Morrocan cooking sounds like something I would not be fond of as the very explanation of it's flavor turns me off, I am hopeful that I can substitute it with a different honey and not compromise the recipe too much!
I'd appreciate any input any of you may have on the subject!
Cathy
P.S. Just in mentioning honey I am wondering what each of your experiences have been with honey bees so far this year? I have not seen many at all. Although I have a very active colony of carpenter bees that are in and around my shed, drilling holes and dive bombing our heads (funny little tricks they like to play!) hope they are doing some pollinating in my garden while they are hanging around as I would appreciate it. But let me know what you think.

[Mama Mangia]

from my notes:

Whole-Comb
This is the bee product straight from the hive. This is the most unprocessed form in which honey comes, being found as large pieces of waxy comb floating in raw honey. The comb itself will contain many unopened honey cells. Raw
This is unheated honey that has been removed from the comb. It may contain bits of wax, insect parts and other small detritus. Filtered
This is raw honey that has been warmed slightly to make it more easy to filter out small particles and impurities. Other than being somewhat cleaner than raw honey it is essentially the same. Most of the trace amounts of nutrients remain intact. Liquid
This is honey that has been heated to higher temperatures to allow for easier filtering and to kill any microorganisms. Usually lighter in color, this form is milder in flavor, resists crystallization and generally clearer. It stores the best of the various forms of honey. Much of the trace amounts of vitamins, however, are lost. Crystallized or Spun
This honey has had some of its moisture content removed to make a creamy, spread. It is the most processed form of honey

Honey comes in a number of flavors. Some examples:
Alfalfa: mild flavor and aroma, excellent table honey
Avocado: amber-colored with caramelized molasses flavor and flowery aftertaste.
Basswood: light colored honey with distinctive bite
Blueberry: Amber-colored, moderate fruity flavor with a delicate aftertaste
Buckwheat: very dark amber color, pungent flavor with sharp, medicinal taste
Clover: light colored, sweet, flowery taste, very mild with spicy cinnamon aroma
Eucalyptus: Light Amber color, sweet aroma and flavor, with herbal undertones
Fireweed: Almost clear colored, mild, spicy flavor with subtle tea-like notes
Orange Blossom: light orange-amber color, sweet, fruity taste reminiscent of orange blossoms.
Sage: very light amber color, thick and viscous with a clover nectar flavor. Slow to crystallize so has long shelf life.
Sourwood: light amber color, sweet, spicy anise aroma and flavor
Tupelo: Amber colored, smooth honey with complex bouquet, and rich herbal, fruity flavor. Like sage is slow to crystallize so has long shelf life.

[Cook Chatty Cathy]

You're the best Mama! Very informative thanks a million!

[Mama Mangia]

Anytime! Enjoy!

[Jafo232]

I have always been partial to apple blossom and clover honey myself. I use it in bread quite often.

[Cook Chatty Cathy]

Apple Blosson honey is a new one to me, I will try an on-line search to see if I can order some

[KYHeirloomer]

Cathy, you’ve got me confused. Or maybe it’s that book you have which purports to be about Moroccan cuisine?

I have been cooking North African, in general, and Moroccan, in particular, for a long time. My books on the topic range from Paula Wolfert’s classic Couscous and Other Good Frood From Morocco, (the book that started the whole thing), to The North African Kitchen, which, relatively speaking, was published 20 minutes ago (well, March of this year, anyway).

In none of those books, or other references I’m familiar with, does honey play a particularly important role in Moroccan food. Sure, it’s used in confections and pastries. And sometimes as a substitute for sugar. But it is not a mainstay of the cuisine; certainly not the way orange blossom water, harissa, preserved lemons, and ras-el-hanout are.

Now, for a real Moroccan taste sensation (not I said “sensation.” I didn’t say it was good) you try smen, which is clarified butter that has gone rancid. Or at least that’s what it tastes like.

Anyway, I’d be interested in hearing more about what that book says regarding the use of honey, in general, and a certain honey, in particular, because I’m totally unfamiliar with the practice.

BTW, zamour spices (Moroccan Spices, Argan Oil, Preserved Lemons, Harissa, Ras el Hanout, Zahtar and other ethnic gourmet seasonings) is having a big sale on tajines. These were slightly, cosmetically damaged in shipment (eg, minor chips & scratches), and there are some good deals going.

The sale won't show up on the web page. But you can find their 800 number there, and give them a call. I'm sure they'll be glad to discuss it.

[KYHeirloomer]

Actually, if you're interested, go here: Tagines SALE and click on "Y" (tagines with cosmetic defects) to see what's on sale.

[Cook Chatty Cathy]

There was a specific type honey mentioned, and several recipes incorporating it into the recipe, one is a leg of lamb smeared with their particular local honey and spices. I will (when I get home this pm) write you back with more particulars.

I have read about the smen, it sounds like something I would rather use ghee in place of but we'll see, after all I do like bleu cheese and other rancid tasting dairy products

Brook I am so enjoying this cookbook, I am taking my time reading it and have not as yet even begun to try the recipes. But I will soon!!!

Thank you so much for the info on the Zamor Spices, I was wondering where in the world I'd get the preserved lemons short of making my own! And I am dying to purchase a tagine.

I am ashamed to admit this but I am not a big fan of couscous, I am afraid though that may be because I have never had it prepared properly. I am therefore not ruling it out, and will appreciate any input you may have on it. It is my understanding from reading my cook book that it is more than a mainstay in their diet.

Thanks again I will be in touch this evening, Cathy

[KYHeirloomer]

Cathy, if you'd like to try smen, it's easy. Start by making ghee (that's all clarified butter is). Salt it. Then put it in a closet for six or eight months.

I don't think blue cheeses are at all rancid tasting. Trust me, you've obviously never had rancid.

In Morroco, couscous is not served as a side dish, as we use it. It is a separate---usually last---course. And it's mostly done a lot heavier than we do, with the inclusion of all sorts of ingredients---ranging from meat to fruit.

It is traditionally made in a couscousier, which is like a double boiler. The top half is perforated, like a colander. The stew or whatever is cooked in the bottom compartment, and the steam from it cooks the couscous in the top section.

Couscousier are, unfortunately, very expensive. The cheapest one I've seen is 49 bucks, and I wouldn't have that one in my kitchen. You're more likely to spend a hundre dollars or more; an awful lot of money for something used only occasionally.