How To Cook With Honey By The Archie Rose Team
We’ve established how our honey can be used in cocktails, and how it is used to create both our Distillers Strength Gin and Eau De Bee but how can it be used in food?
Whether you are a buzzy baker, a wannabe chef, or just love the simple meals in life the Archie Rose team has put together a list of their favourite at-home honey recipes guaranteed to put a smile on your dial and make you think twice about how honey can be used.
HONEY ON BUTTERED TOAST
Will Edwards, Founder of Archie Rose
“Honestly, I just love honey on buttered toast. Heaps of butter, heaps of honey, really great bread. You can’t go past it.”
- Really good bread
- Really good butter
- Really great honey (aka, ours!)
Instructions You know the drill!
LAYERED HONEY CAKE
Ingredients For the Burnt Honey
- ¾ cup honey
- 3 tablespoons cold water
For the Cake Layers
- 200g unsalted butter
- 1 cup caster sugar
- ¾ cup honey
- ¼ cup burnt honey
- 6 large eggs
- 2 ½ teaspoons baking soda
- ¾ teaspoon fine salt
- 1 teaspoon cinnamon powder
- 3 ¾ cups plain flour
- Pour honey into a deep saucepan and place over medium heat. Cook until dark caramel forms (after about 5 - 10 minutes). Remove from heat and whisk in cold water.
- Preheat the oven to 180’C. Line a baking tray with a silicone mat or non-stick baking paper.
- Place a large metal bowl over a pot of simmering water (bain-marie). Add butter, sugar, 1/4 cup of the burnt honey, and honey. Let sit until butter melts, 5 to 7 minutes.
- Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
- Whisk butter mixture and let sit until very warm to the touch, then whisk in eggs. Keep mixture over low heat until it gets very warm again, and whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, and whisk well after each addition, until the batter is smooth and easily spreadable.
- Transfer about 1/2 cup of batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
- Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert the cake onto a round of parchment paper.
- Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges to ensure they are the same size; save scraps for crumb mixture.
- Spread the remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
- Return to the oven and continue to bake until browned, 7 to 10 minutes more. Remove from the oven and let cool completely. They should be crispy and dry. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside for later to coat the cake.
For the Filling
- 500g creme fraiche
- 500g double cream
- 50g icing sugar
- 1 vanilla bean or 1 tsp vanilla paste
- Remaining burnt honey
- Beat creme fraiche, double cream, sugar, burnt honey, and vanilla until sugar is dissolved and it’s doubled in volume.
- Place a cake layer on a parchment paper round on top of a cake board or serving plate. Add a cup of filling and spread out evenly, almost to the edge.
- Repeat with cake layers and filling, pressing the layers smooth-side down. Place the last cake layer smooth-side up.
For the Frosting
- 250g mascarpone
- 125g double cream
- 100g icing sugar
- 1 vanilla bean or 1 tsp vanilla paste
- Combine mascarpone, double cream, icing sugar, and vanilla and whip until stiff peaks.
- Cover the sides and the top of the cake with mascarpone frosting and then dust with the remaining cake crumbs.
RICE WINE & HONEY DRESSING FOR JUST ABOUT EVERYTHING
Victoria Tulloch, Head of Marketing
“I nicked and adapted this beauty from Kylie Kwong’s cookbook, It Tastes Better, ten or so years ago and I never get tired of it.”
- 3 parts olive oil
- 1 part rice wine
- A generous slug of soy sauce - as much as suits you
- Ditto on the honey i.e. apply depending on your sweet tooth, using lemon below to then balance further
- White pepper
- Half a squeezed lemon
Instructions Shake and pour on anything to make it taste SO GOOD!
HONEY GLAZED CARROTS
Ev Liong, Spirits Blender
- A bunch of baby carrots
- 1 tbsp honey
- 3 garlic cloves minced
- 1 tablespoon of melted butter or ghee
- 1 tablespoon olive oil
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Toasted almonds or hazelnuts (optional)
Instructions Preheat your oven to 220C. Then, cut the carrots on a diagonal, about 1”-1.5” in length. In a mixing bowl, toss the sliced carrots with honey, garlic, oil, and spices. Pour the carrots and glaze onto a sheet pan and spread them out. Roast for 20-25 minutes, tossing halfway through. You can also grill for 2-3 minutes, to get caramelization on the edges. Transfer carrots to a serving dish, stir butter through to coat, and garnish with chopped nuts
ROSH HASHANAH HONEY CAKE
James Eisen, Trade Marketing Coordinator
“Honey Cake is the sweet treat many Jews eat on Rosh Hashanah, AKA Jewish New Year, as a symbol of hope for a sweet year to come.”
- Cooking spray
- 1 tablespoon baking powder
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- 1 teaspoon ground garlic cloves
- ¼ cup Archie Rose Rye Malt Whisky
- 1 cup canola oil
- 1 cup honey
- 1 ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup brewed coffee
- ½ cup orange juice
Instructions Preheat the oven to 175 degrees and spray the baking pan In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined Add the wet ingredients to the dry ingredients— canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated Pour the batter into the prepared pan(s) and bake in the preheated oven for approximately 1 hour. You know it is done when the cake is golden brown, springy to the touch, and a toothpick inserted into the centre comes out clean Let cool completely before slicing and serving
To celebrate World Bee Day we are giving away a complimentary jar of Archie Rose’s own Gin Honey with all Distiller’s Strength Gin and Eau De Bee orders. Try one of the Archie team’s favourite honey recipes for yourself today with your very own Gin Honey. This complimentary honey offer is not valid on orders being shipped to Western Australia due to the state’s biosecurity laws.
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