Candied honey found in the back of the cupboard or pantry should not be thrown away. Of course, it is no longer so tasty and healthy, but it is quite suitable for culinary use. Make a honey cake, pie or cookie, mouth-watering salad dressing, or homemade mead.
Honey cake
This cake has a rich honey flavor. It is prepared quickly, but it takes at least 8 hours for the cakes to be well saturated with sour cream. If your honey is sugared, heat it in a water bath until the crystals are completely dissolved. This should be done just before preparing the cake.
You will need:
- 2 cups wheat flour;
- 1 tbsp. a spoonful of honey;
- 1 egg;
- 1 tbsp. a spoonful of sugar;
- 50 g butter;
- 3 tbsp. spoons of milk;
- 1 teaspoon of baking soda;
- 1 glass of sour cream;
- 0.5 cups of powdered sugar.
Beat the egg with sugar, add honey, milk, butter. Place the bowl in a saucepan of boiling water and beat the mixture until smooth and thick. Sift flour, mix with baking soda. Remove bowl of honey mixture from heat and add flour in portions. Mix everything. The dough will be soft and very sticky. Wrap it in plastic wrap and refrigerate for 1 hour.
Divide the chilled dough into 5 parts, roll each into a layer. Bake the cakes on a greased baking sheet in an oven preheated to 200 ° C. The finished cakes should acquire a pleasant golden-cream shade. Refrigerate them on the board.
Prepare the cream by whisking sour cream with powdered sugar with a mixer. Spread the cream on the cakes and stack them on top of each other. Let the cake soak, it will take 8-10 hours. Cut the finished product into neat pieces and serve.
Salad dressing with honey
This dressing is suitable for green salads, boiled beets, fresh cabbage dishes. If you don't like poppy seeds, replace it with sesame seeds. Instead of dry mustard, you can use ready-made Dijon, the taste will be softer.
You will need:
- 0.75 cups of honey (melt the candied honey in a water bath);
- 0.25 cups of apple cider vinegar;
- 0.5 teaspoons of dry mustard;
- 1 teaspoon of salt;
- 1 teaspoon of dried celery;
- 0.5 cups of refined vegetable oil;
- 0.5 teaspoons of poppy seeds;
- 1 teaspoon of onion puree.
Put melted honey in a saucepan, add vinegar and dry mustard. Place the mixture on the stove and simmer for 2 minutes over low heat, stirring occasionally. Don't bring the sauce to a boil. Remove the saucepan from the heat and let the mixture cool. Puree a quarter of a small onion with a blender. Add onion to a saucepan, add dried chopped celery, poppy seeds and salt there. Mix everything well, pour in vegetable oil in a thin stream, without stopping whipping. Cool the finished sauce and season the salad with it.
