The Beekeeper’s wife and I recently attended a week-long, rustic Italian cooking class at the John Campbell School of Folk Art in Murphy, NC. The class was taught by Chef Toni Pesconeri. Chef Toni is known for his emphasis on simple and elegant meals. Like any good chef, he values fresh, unprocessed, local ingredients. He, therefore, was quite pleased that we showed up with a case of our own supply of Killer Bees Honey.
If you think the history of honey as an ingredient in food begins in 1745 with the origin of Drambuie Scotch Whiskey, you would be mistaken. Honey has been used as a natural sweetener dating back to 2100 BC, as mentioned in the Hittite Code and various Babylonian cuneiform writings. Its name comes from the old English hunig. And let’s not forget the original alcoholic drink: mead, with references dating back to 1700 BC. Mead, made with fermented honey was called, “nectar of the gods” for good reason; at 17.5% alcohol, anyone could experience salvation.
Chef Toni used our Killer Bees Honey in several dishes. I chose to prepare a honey roasted quail. The recipe can be used for up to 12 quail. Ingredients and recipe are as follows.
Killer Bees Honey Roasted Quail
Coat the birds with olive oil and marinate overnight in minced garlic and rosemary.
Depending on the number of servings, place the birds in an 8" to 12 "cast iron skillet and brush liberally with a mixture of:
- 1/4C orange juice
- 1/4C Killer Bees Honey Southern Sourwood Blonde
- 1tsp minced garlic
- 1tbs ground cumin
- Olive oil, S&P to taste
The wood-fired stove was hovering around 500 degrees I cooked the quail for ten minutes then brushed more sauce on them. Cook another 10 to 15 minutes until done (skin browned). In a regular stove, cook at 425 until done (skin browned). Brush the birds one more time right out of the oven. Serve immediately.