It’s honey season!
Remember when your grandmother told you to put honey in your tea to treat your cold and sore throat? Guess what, she knows what she is taking about! Honey contains antimicrobial agents making it an excellent treatment for aching throats as well as an infection preventative for minor burns and scrapes. Honey was the most used medicine in ancient Egypt; more than 500 known remedies were honey-based.
During the month of Tishrei alone, 1400 tons of honey will be consumed in Eretz Yisrael. This honey is produced in about 100,000 hives throughout the country.
Another interesting fact—honey never spoils! It can be stored at room temperature, in the heat or in the cold—it will never go bad. It may get cloudy in cold weather or refrigeration but it’s perfectly fine to use.
Honey contains a wide array of vitamins, minerals, amino acids, and antioxidants. It is rich in carbohydrates and makes for a healthy energy booster. Honey also contains niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc, so don’t keep it just for dipping your apples. Use it in one of these delicious recipes for the upcoming yomim tovim.
1 tablespoon light olive oil
4 cups carrots, sliced
1/4 cup honey
1/2 cup chicken broth
1/2 cup orange juice
1/2 teaspoon grated orange zest
1 teaspoon kosher salt
Freshly ground pepper
In large skillet over medium-high heat oil; add carrots and sauté for several minutes.
Add honey, broth, orange juice and orange zest. Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper.
These crunchy chickpeas are great for a snack on erev yom tov or any old time!
For Chickpea Mixture:
1 (16 oz.) can chickpeas
½ teaspoon kosher salt
For Honey Mixture:
2 tablespoons honey
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cracked black pepper
Preheat conventional oven to 400°F.
Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add oil and salt, and toss to evenly combine.
Place the chickpeas on a foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas.
Remove the baked chickpeas from the oven and place in a mixing bowl.
Immediately add the honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, garlic powder, onion powder and pepper to the chickpeas, then stir to evenly combine.
Immediately place the seasoned chickpeas back on sheet pan and bake, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.
You can cut the vegetables before yom tov and store in an airtight container then roast on yom tov. Alternately you can prepare this dish entirely and reheat for a few minutes before serving.
1 lb. beets, peeled
2 tablespoons olive oil
1 teaspoon kosher salt or to taste
1/4 cup honey
1 tablespoon apple cider vinegar
Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that are about 1/4 inch thick.
Put vegetables in a bowl and add remaining ingredients and toss to coat.
Put the vegetables in a single layer on two baking sheets and bake for 20 minutes.
Remove from oven and flip vegetables. Put back in the oven and bake an additional 10-15 minutes until caramelized.