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Rosh HaShana
Sweeten Your Year
With Tastes Of Honey
n
EILEEN GOLTZ
Special to the Jewish News
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DETROIT
JEWISH NEWS
'TN
oney has always
been an integral
part of Judaism.
First and
foremost there's its integra-
tion into the meals of Rosh
Hashanah and the rest of
the high holidays. We
use it to symbolize our
hope for happiness and for
a sweet New Year. We also
can't forget that Israel has
always referred to as the
land of milk and honey.
Honey is definitely here
to stay but how much do
we actually know about its
whys and wherefores?
For starters the color and
flavor of honey differ
depending on the bees' nec-
tar source (the blossoms). In
fact, there are more than
300 unique kinds of honey
in the United States and even more
available throughout the world, com-
ing from such diverse floral sources as
clover, eucalyptus and orange blos-
som.
Cooking with honey is something
that everyone should try. Not just
because we're supposed to incorporate
honey into our lives at certain specific
times of the year but because honey is
really good for us. Because of its high
fructose content, honey has a higher
sweetening power than sugar.
This means you, can use less honey
than sugar to achieve the sweetness
you desire. This translates into fewer
calories. To substitute honey for sugar
in recipes, start by substituting up to
half of the sugar called for. With a lit-
tle experimentation, honey can
replace all the sugar in some recipes.
When baking with honey, remem-
ber the following:
• Reduce any liquid called for by
1/4 cup for each cup of honey used.
• Add 1/2 teaspoon baking soda for
each cup of honey used.
• Reduce oven temperature by 25.0
F to prevent over-browning.
• When measuring honey, coat the
measuring cup with non-stick cook-
ing spray or vegetable oil before
adding the honey. The honey will
slide right out.
• Always store it at room tempera-
ture; never in the refrigerator. * If
your honey becomes cloudy, don't
worry. It's just crystallization, a natur-
al process.
• Place your honey jar in warm
water until the crystals disappear. If
you're in a hurry, place it in a
microwave-safe container and heat it
in the microwave on HIGH for 2-3
minutes, stirring every 30 seconds.
Remember, never boil or scorch
honey.
HONEY LIME SALMON
3 T. honey
1 t. ground cumin
1 t. ground coriander
3/4 t. salt
3/4 t. freshly grated lime peel
1/4 t. coarsely ground black pepper
4 pieces salmon fillet, 3/4 inch thick
(about 6 ounces each), skin removed
3 T. chopped fresh cilantro leaves
HONEY ON PAGE R56