I don't know when Golden Blossom Honey has not been in my apartment or in my Mom's apartment when I was growing up (possibly even my Grandparents!). Whether it was one of the big jars during the holidays-honey is used to usher in the Jewish New Year-it is certified Kosher for Passover-or the honey bear all the rest of the year-there is always at least one or the other. There is nothing better, in my opinion, then honey slathered on Challah (egg) bread or on a piece of sliced apple. Have a sore throat? A teaspoon of honey will sooth that pain. Put it in some tea on a chilly evening and just relax-all your cares will disappear like magic.
And now there is a new addition to the Golden Blossom family of honeys--and it is organic! I had never tried this one before. It definitely tastes a bit different from regular Golden Blossom honey. It is delicious. Hey-different flowers--different country! I do love the taste.
The Natural honey comes from US the Organic honey comes from Brazil! If you are interested please click here for information on content, type of flowers etc, nutritional information etc.
When you get to that page there are buttons you can click for more pertinent information. You can also learn the history of this amazing company which has been around for a very long time. AND there is an education section-well worth a read!
I definitely love this site if only for the recipe section-it is HUGE with lots of recipes that use honey. Some of them I already knew-others-well-I really want to give them a try. Up until now I generally only used honey as a glaze for carrots and chicken-or slathered it on bread. Occasionally I would use it instead of syrup on Matzoh Brei (fried Matzoh). Once you click here there are a lot of different categories from which to choose--different holidays, vegetarian, side dishes, pasta entrees to name just a few--they even have a recipe for dog biscuits! You can also find Golden Blossom Honey on Facebook on Twitter and on Pinterest
Just look at this one-perfect for the fall season and looks so yummy!! Nothing like a strudel to end a meal.
Apple and Cranberry Strudel
Using frozen phyllo sheets makes this flaky dessert a snap to prepare. You may want to double the recipe since you will have plenty of phyllo defrosted.
2 tablespoons butter
2 Golden Delicious apples, coarsely grated
1 cup fresh cranberries
1 cup dried cranberries
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped and toasted
10 teaspoons cinnamon
6 tablespoons butter
6 sheets of frozen phyllo, defrosted according to package directions
10 teaspoons dry breadcrumbs
vanilla ice cream or whipped cream
Heat 2 tablespoons of butter in a large skillet over medium high heat. Add the grated apples and cook, stirring for about 5 minutes. Add cranberries and honey and cook an additional 5 minutes stirring. Add the apricots, pecans and cinnamon. Remove from heat and cool. You may make the filling up to one day ahead. Refrigerate until ready to continue.
Preheat oven to 400°
(It is easy to work with phyllo; the trick is to keep the defrosted phyllo covered with a slightly damp kitchen towel in order to keep it from drying out and becoming unmanageable.)
Melt 6 tablespoons of butter in a small saucepan. Cut two pieces of wax paper into 20-inch lengths. Place on a worktop, overlapping the sheets. Unwrap defrosted phyllo and peel off one sheet. Lay on the wax paper, covering remaining pastry with dampened towel. Brush the sheet with melted butter and sprinkle with 2 teaspoons of breadcrumbs. Continue this layering until you have used 6 sheets of phyllo. Spread the apple cranberry filling down the middle of the stack of phyllo, leaving a few inches around the filling, folding in the sides as you go. Roll up the strudel tightly.
Carefully transfer to a lightly buttered baking sheet placing it seam side down. Brush with the remaining butter and bake 20-25 minutes until golden, watching carefully.
Slice and serve with a scoop of vanilla ice cream.
Honey Pumpkin Butter This one I want to make for myself!
Thick, rich and spicy, perfect for holiday breakfasts on toast, bagels, or English muffins.
1 can (16 ounces) solid pack pumpkin (not pie filling)
1/2 cup dark brown sugar
1/4 cup GOLDEN BLOSSOM HONEY
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Combine all ingredients in a medium saucepan. Bring to a boil over a medium high heat, stirring. Reduce heat and simmer about 20 minutes mixing occasionally. Chill until ready to serve.
I received 2 24 oz bottles of the Natural Golden Blossom Honey ($8.49 each) and 2 12 oz bottles of the Golden Blossom Organic White Forest Honey (5.69 each) --You could be the one lucky winner of exactly what I received. US winners only. Just fill out the Rafflecopter below! But whatever you do-make sure to go in and look at those recipes!!
a Rafflecopter giveaway
I recieved 4 bottles of Golden Blossom Honey to facilitate this review. All opinions expressed are my own honest opinions. For more information please check my Disclosure Statement. Our giveaways are in no way sponsored or promoted by Facebook.