Wednesday, February 27, 2013

Jalapeno Popper Burgers

Picture this:  A big juice hamburger stuff with cream cheese and fresh jalapenos on a potato roll and topped with a slice of cheddar cheese.  

Okay, you can stop drooling now.

Jalapeno Popper Burgers

1 cups seeded and chopped jalapeno pepper
1 (8 ounce) package cream cheese, softened
1 pound ground beef
4 potato rolls, split
4 slices cheddar cheese

Preheat a grill for medium heat (I use a George Foreman Grill).  When hot, lightly oil the grate. 

In a food processor, quickly pulse together jalapenos and cream cheese.

Divide the ground beef into 8 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 4 of the patties. 

Top with the remaining patties, pressing the edges together to seal.

Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. 

Serve on buns and top with cheddar cheese.  Add whatever other toppings you like.

Monday, February 25, 2013

Pasta with Pine Nuts and Fresh Tomato Sauce

I love pasta with tomato sauce.  This sauce is lovely!  It is light and fresh because it's barely cooked. The pine nuts sauteed with garlic add flavor and texture.  For the best results select fresh tomatoes that are meaty and contain few seeds. 

Mmmm, so good.

Pasta with Pine Nuts and Fresh Tomato Sauce

2 1/4 Pounds Unrefrigerated Ripe Tomatoes (Preferably Plum)
1/4 Cup Fresh Basil Leaves
1 Tablespoon Flat-Leaf Parsley
2 Tablespoons Fresh Garlic, Chopped
1/4 Cup  Plus 1 Tbsp Extra-Virgin Olive Oil
Coarse Salt And Freshly Ground Pepper
1/2 Cup Pine Nuts
1 Pound Pasta
Grated Parmesan Cheese, For Garnish

Halve tomatoes and place in a blender or food processor.  Add basil, parsley, and 1 Tbsp garlic, and oil.  Pulse ingredients in a food processor to blend.  Add to skillet and allow to warm over medium heat while pasta is cooking.

Saute 1  Tbsp garlic in 1 Tbsp olive oil over medium-low heat until soft, not brown.  Add pine nuts and continue to saute' for about 5 minutes.  Set aside.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. 

Drain pasta, and toss it in a serving bowl pine nuts and the sauce. 

Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Note:  There is no need to cook or warm the sauce.  Try it raw for a fresher flavor.

Saturday, February 23, 2013

Gorgonzola-Stuffed London Broil

There I was wandering around the kitchen trying to figure out what I was going to make for dinner.  I wasn't worried because I'm a whiz at coming up with meals on the fly and making awesome food with whatever I happen to have on hand.  

In the fridge I scrounged up Gorgonzola cheese, a London broil steak, and an ever present package of bacon.  Well, that looks like that could be something amazing.  And it was!

Gorgonzola-Stuffed Flank Steak

1 1 1/2- To 2 1/2-Pound London Broil
1/2 Pound Crumbled Gorgonzola or Blue Cheese
1/4 Cup Seasoned Bread Crumbs
Salt And Freshly Ground Black Pepper
1 Pound Bacon

Preheat the oven to 375°F.

Select a thick steak.  With a sharp knife, slice the steak lengthwise into four strips.  Pound the meat with a mallet (I use an empty wine bottle) to 1/4 to 1/2 inch thick. Set aside.

Sprinkle cheese and bread crumbs evenly over the steak, leaving a 1-inch border along the edge farthest from you.  

Beginning with the side nearest you., roll up the steak, gently pressing on the filling.  

Then lay the roll on three slices of bacon, or as many as it takes to cover the meat, and roll up.

Place the rolls in a baking dish, seam side down.  

Season with salt and pepper, to taste.

Place in the oven and roast for 25 minutes.  Remove from the oven and allow to rest for 10 to 15 minutes.

Serve with potatoes or rice.  

Mmmm, delish!

Friday, February 22, 2013

Firewater Friday - A Roa

I was looking for a cocktail for mixers I happened to have on hand.  What I found was a simple, elegant cocktail made with melon liquor, cranberry juice and vodka.  

I don't know what the history of this drink is but it's delish!

A Roa 

3/4 oz Vodka
3/4 oz Melon Liqueur
1 - 2 oz Cranberry Juice

Add all ingredients to a cocktail shaker, shake 3 - 4 times and strain over ice in a cocktail glass.

Wednesday, February 20, 2013

Either vent or explode

Okay, so it's either vent or explode. So, I'm venting.

The other day I went to the grocery store just to pick up a few things.  I expected to be in and out, no fuss no muss.  Certainly, no aggravation.

I guess this night of the week at the store was set aside for parents to bring their unruly, unattended children.  Because they were EVERYwhere.

My first stop was the deli.  I put in my order and as I was waiting a couple with a baby and toddler came up and placed their order.  The father strategically placed his shopping cart right next to the take-a-number ticket dispenser.  The child who was seated in the cart pressed the button, took a ticket and handed it to her father - like 20 or 30 times.  And, if he didn't take the ticket from her chubby little fist quickly enough she let loose a screech with enough decibels to make anyone nearby eardrums bleed.  The other child who was toddling around outside of the cart kept wandering off, grabbing stuff and handing it to the mother, who promptly set whatever it was down in the bread rack in front of her.

They walk away leaving a minor disaster in their wake.  The deli guy calls the next number.  Silence.  Calls the number again.  Silence.  There's a line of people waiting but no takers.  Then he calls another number, then another and another.  You get the point.

Disgusted, I went to on to finish my shopping whilst dabbing the dribbles of blood from my ear.  As I approached the self check-out line and there's a youngish mom who's checking out her order with a 3 or 4 year old boy behind her.  As I pass by them, the kid somehow managed to knock over a display rack spilling it's contents across the aisle.  The mother turns to see what happened, grabs him by the wrist and pulls him to her side.  If you think she made even the slightest effort to pick any of that stuff up you'd be wrong.  She just went back to ringing up her groceries.  Of course, the child was screaming at the top of his lungs the entire time.

I bagged my stuff and went over to the ATM to deposit a check.  And somewhere no too far away a chorus of disgruntled children began a symphony screams, cries and shrieks.  This was as good a time as any to make like Bo Peep and get the flock out of there.

I left the store and headed to my car.  There is a mother in front of me with her cart stuff with groceries and two little ones trailing slowly behind.  They're holding up traffic because she and her entourage are walking at a long diagonal across the lane to their car. 

I made it to my car and home.  Somehow I managed to keep my head from exploding and I suffered only minor blood loss.  

The one thing that sticks out in my mind is that not one of those parents had any consideration for anyone else - they let their kids do whatever they wanted, wreaking whatever havoc, and didn't do a flippin' thing to keep their kids in check.

WTF is wrong with people??

No-knead Crusty Beer Bread

This is a beerific spin on my favorite bread recipe.  This bread is super easy to make, almost no work at all, you just need to plan a day ahead to get it started before you bake it; about 1½ hours plus 14 to 20 hours for rising

The bread comes out super crusty on the outside and moist in side.  Perfect for serving with something saucy to sop up juices with, or an oil dip it in, or slathered with butter. 

And it's made with beer.  It's practically perfect!

I made this loaf with Apollo from Six Point, I figured using a wheat beer to make bread was sort of appropriate, but you can use any beer you like.

No-knead Crusty Beer Bread

3 Cups All-Purpose Or Bread Flour, More For Dusting
¼ Teaspoon Instant Yeast
1¼ Teaspoons Salt
Cornmeal Or Wheat Bran As Needed
1 Can Or Bottle Beer

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups beer, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but it will be okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Monday, February 18, 2013

Green Goddess Dressing

This is a classic salad dressing that is smooth, creamy and loaded with herbs.  Makes for an awesome veggie dip, too.

Mmmm, one of my favorites.

Green Goddess Dressing

2 Teaspoons Anchovy Paste Or 2-4 Canned Anchovies
1 Small Garlic Clove, Minced
3/4 Cup Mayonnaise
3/4 Cup Sour Cream
1/2 Cup Chopped Parsley
1/4 Cup Chopped Tarragon
3 Tbsp Chopped Chives
2 Tbsp Lemon Juice
Salt And Black Pepper To Taste

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

Serve as a dip, or toss with salad greens for a dressing.

The dressing should last about a week in the fridge.

Note: If using dried herbs figure 1 x dried herbs = 3 x fresh herbs

Friday, February 15, 2013

Firewater Friday - The Spin

Light and refreshing - a little sweet, a little tart.  The mixture of the ingredients give this drink an almost sweet grapefruit taste.  Delish!

The Spin

1 1/2 Ounces Vodka
1/4 Ounce Triple Sec
2 Ounces Fresh Cranberry Juice
1 Ounce Fresh Orange Juice
Orange Garnish

Combine all ingredients (except garnish) in an ice filled shaker.  

Shake and strain into a chilled wine glass.

Garnish with an orange wedge.

Wednesday, February 13, 2013

Homemade Sloppy Joes

These were the tastiest sloppy joes ever.  Admittedly, making sloppy joes from scratch is a little more time consuming to make than to dump a can of Manwich into a pan, but it is oh so much better and really not all that difficult to make.  

I think it's the combination of sweet and sour that makes this recipe so good.  But it's the spiciness of the cayenne pepper that really sends it over the top!

Homemade Sloppy Joes

1 1/2 Pounds Extra Lean Ground Beef
1/2 Onion, Diced
2 Cloves Garlic, Minced
1 Green Pepper, Diced
1 Cup Water
1 Cup Ketchup
1 Dash Worcestershire Sauce
2 Tablespoons Brown Sugar
1 Teaspoon Dijon Mustard
1 1/2 Teaspoons Salt, Or To Taste
1/2 Teaspoon Ground Black Pepper
1 Cup Water
Cayenne Pepper To Taste 

Over medium heat, brown the green pepper in a large skillet until it starts to soften and brown a little.  

Add the garlic, onion and ground beef.  Cook and stir the mixture often until the beef is browned and forms small crumbles, about 10 minutes.

Add 1 cup water and stir, scraping up the browned bits from the bottom of the skillet.

Stir in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. 

Add an additional 1/2 cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.

Season with salt , black pepper, and cayenne pepper to taste.

Serve on a bun or open face on white bread.  

Perfect with potato chips.

Tuesday, February 12, 2013

Cranberry Nut Bark

This is a quick and easy recipe to make a rich, yummy candy for your sweetie pie - or yourself.  This recipe is made easier by using the microwave to melt the chocolate chips.

Cranberry Nut Bark

1/2 Cup Dried Cranberries
1 Cup Chopped Walnuts
2 Cups Semisweet Chocolate Chips

Line an 8x8 pan with foil.

Place the chips in a medium sized microwaveable bowl.  Cook on high for no more than 30 seconds at a time in microwave.  Remove and stir.  Repeat until the chocolate is all melted and smooth.  It took my microwave 1:30 but the times will be different machines.

Stir in the cranberries and walnuts. 

Spread evenly into the prepared pan.  

Sprinkle with additional nuts, if desired.

Place into the refrigerator for 20 minutes.  Break apart into chunks when hardened.  Store in an airtight container in the refrigerator.

Monday, February 11, 2013

Mac'n'Cheese Stuffed Bacon Wrapped Meatloaf

You want comfort food?  I've got your comfort food right here!  All wrapped up in one delicious package.  Meatloaf stuffed with macaroni and cheese wrapped in bacon.  That right!  I said it!  Mmm, mmm, mmmm.

Mac'n'Cheese Stuffed Bacon Wrapped Meatloaf


1 Cup Elbow Shaped Noodles
1/4 lb Velveeta-Cubed
1/4 Cup Milk
2 Tbsp Butter

Cook the noodles according to package directions. Drain. Stir in the Velveeta, milk and butter. Keep on low and stir occasionally until cheese is completely melted. If it seems to thick add a bit more milk. Remove from heat and set aside.  Or you can cheat like I did and use a package of Velveeta macaroni and cheese.  


1 lb Ground Beef
1 Tsp Chili Powder
1 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1 Egg
1 Cup Bread Crumbs
1/4 Cup Milk

Mix all ingredients together in a large bowl. Set aside.


6 Strips Of Bacon
1 Cup Ketchup
1/4 Cup Mustard
1 Tbsp Worcestershire
1 Tbsp Brown Sugar

Preheat oven to 325 Degrees Fahrenheit. 

Line a loaf pan with foil. Place half of the meat mixture in the pan and press down and up the sides creating a well in the middle. 

Add your mac'n'cheese to well. You probably won't need all of it.

Place the rest of the meat mixture on top, sealing the sides.

Line a sheet pan with foil. Place the sheet pan on top of the loaf pan, flip over, transferring the meatloaf to the sheet pan. Discard foil from loaf pan. Perfect the form of your loaf and make sure the sides are sealed well.

Precook the bacon until just barely done.  Basket weave the bacon on top and tuck the ends under the loaf. 

Bake in the oven for 30 minutes.

Mix together the ketchup, mustard, Worcestershire and brown sugar. 

Remove the meatloaf from the oven. Pour sauce over top. Turn oven to 375 Degrees Fahrenheit and bake for 15-20 more minutes, or until sauce is bubbly and meatloaf is cooked through. Remove from oven and let rest 10 minutes before slicing.

Saturday, February 9, 2013

Creamed Chipped Beef over Toast

Yummy, stick-to-your ribs - Creamed Chipped Beef over Toast is the perfect food for a cold winter day.  

Creamed Chipped Beef

2 Tbsp Butter
2 Tbsp Corn Starch
2 Cups Milk
2 2.25-oz. Packages Sliced Dried Beef 
1/4 Tsp Worcestershire Sauce
Salt and Pepper
6 - 8 Slices White Bread Toast

Melt butter in saucepan over low heat.  Stir cornstarch into cold milk. 

Cook and stir until thickened and bubbly. Mix in salt and pepper.  Add beef and Worcestershire sauce and heat through. 

Serve over toast.

Friday, February 8, 2013

Firewater Friday - Paradise Punch

When it's cold and snowy here's a yummy cocktail to sit back, sip, close your eyes and imagine you're somewhere tropical.

Paradise Punch

1 Ounce Southern Comfort
2/3 Ounce Coconut Rum
1/2 Ounce Amaretto
1 2/3 Ounces Fresh Orange Juice
1 2/3 Ounces Pineapple Juice
2/3 Ounce Rose's Lime 
2 Dashes Grenadine

Combine all ingredients to a cocktail shaker filled with ice.

Shake; strain into a glass filled with ice.


Thursday, February 7, 2013

Beer Rye Bread

What's better than beer and bread?  A recipe that uses beer to make bread.  Oh, and bacon fat . . . bread made with beer AND bacon fat.  That's right, I said it!  

Here is a  great recipe using beer and making use of my brandy spankin' new grain mill - see my post on grinding grain.

Beer Rye Bread

3 Cups Beer
1/3 Cup Bacon Fat (or Lard)
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Light Molasses
1/4 Cup Honey
1/2 Tablespoons Salt
2 Tablespoons Caraway Seeds
2 Packages Active Dry Yeast
1/2 Cup Warm Water
5 Cups Unsifted Rye Flour
5 To 6 Cups Unsifted White Flour

Heat beer until it just bubbles; add bacon fat, brown sugar, molasses, honey, salt, and caraway seeds. 

Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. 

Beat in rye flour and enough white flour to make soft dough. 

Turn out on a heavily floured board; knead until smooth and elastic. 

Place in a greased bowl, turning to grease top. 

Cover; let rise in a warm place until double in bulk. 

Punch down dough and knead again. 

Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. 

Bake at 350 degrees for 40 to 45 minutes or until done.

Yield: 2 large loaves

Wednesday, February 6, 2013

Amish Bread

I received a grain mill as a gift along with five pounds of wheat berries.  When choosing a recipe I decided to go with one that seemed most appropriate to go along with fresh ground wheat.  I went with an Amish bread recipe.  It was a good choice.  Delish!

Amish Bread

Makes 2 - 9x5 inch loaves

 2 cups warm water (110 degrees F/45 degrees C)
 2/3 cup raw sugar
 1 1/2 tablespoons active dry yeast
 1 1/2 teaspoons salt
 1/4 cup vegetable oil
 6 cups whole wheat flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. 

Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.Punch dough down. Knead for a few minutes, and divide in half.

Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Remove from oven and turn out of pan onto a rack.  Tap on the bottom of a loaf to test for doneness - it should sound somewhat hollow.

Allow to cool - if you can - before slicing.

Tuesday, February 5, 2013

Grinding grain - Family Grain Mill

Hubby and I have been discussing buying a grain mill for years.  They are relatively expensive and finding one that works effectively with the Kitchenaid stand mixer took some research.  

Well, hubby found one.  It not only works with the Kitchenaid but it also comes with a manual hand crank.  I think I'll try that the next time the power goes out and I need to bake bread on the hearth - when I get a hearth.

From a survival point of view, stored properly, wheat berries can last almost indefinitely. And, from a nutrition standpoint, fresh ground grain is beyond superior when compared to the ultra-processed, chemically treated flour available in grocery stores.  

It is most definitely better for you than that soft, white squishy bread that commercial bakeries crank out.  Don't get me wrong, I love soft, white squishy bread as much as the next person.  But it is most certainly lacking in many areas.

When it comes down to it, it's really not all that difficult to make bread from scratch.  I don't need to point out that it takes longer to make bread when you add in the additional time it takes to grind the grain.  I figure it took 20-30 minutes to grind enough grain to make 2 loaves of bread.  That's because to get a fine enough texture it has to go through the mill at least twice.  That's about six cups of flour.  Other more expensive grain mills might not need two passes.

Admittedly, you don't get the same texture and flavor (or lack thereof) of commercially baked bread.  However, it's amazing how differently fresh ground grain tastes; there's substance to it.  A realness.  You can actually taste the grain.  

What we ended up with is a Family Grain Mill. What I like best about this mill is how easy it is to set up and use.  And how very quickly it can go from stand mixer set up to manual set up - literally seconds.

Besides the wheat berries, I also experimented with grinding rye flakes that I had my pantry.  And the results were quite good.  And, the flakes only needed to go through the mill once to get a find enough grind to make bread.  I could just as easily use old fashioned oats and grind it up to make a lovely loaf of oat bread.  The possibilities seem endless - and delicious.

It's strong and durable, as well.  I can grind most grains and legumes -  wheat, oats, corn (not popcorn), rye,  barley, rice, most beans, and other stuff.  It specifically says it will grind anything as long as it is not as hard as a stone (like popcorn).  

Conceivably, you could actually grind coffee and herbs and dried fruits/vegetables, if you like.  Imagine making potato or nut flour. This is something worth experimenting with.

One thing that is important to note - finding recipes that call for 100% ground wheat are hard to find.  Most recipes call for "regular" flour with only a portion of ground wheat.  There's a recipe on this blog - click here - that is supposed to be good.  I will try it and blog it at a later time.

I'm also going to look into recipes for baking cakes and cookies using whole wheat.  It will be interesting to see how those come out.  Stay tuned for my own creations made from fresh ground grain and other stuff.  

Link to Amish Bread made with fresh ground flour

Monday, February 4, 2013

Beer Braised London Broil

I love beer.  Beer is good with just about anything.  But it also makes a fantastic addition to a dish when used as an ingredient.  It adds flavor, tenderizes meat and makes a rich, flavorful sauce or gravy.

This recipe makes the most of those qualities to make a savory, tender braised beef with a delicious onion gravy.  Served over mashed potatoes or buttered noodles it makes for a comforting meal on a cold night.

Beer Braised London Broil

2 Pounds Thick Cut London Broil, Trimmed
2 Tsp. Tony Chachere Creole Seasoning
3 Tablespoons Cornstarch
1/4 Teaspoon Ground Thyme
1/2 Strip Uncooked Bacon, Cut Into Pieces
1 Large Clove Garlic, Peeled And Cut Lengthwise Into 8 Slivers
1 Large Sweet Onion, Sliced 1/4 Inch Thick
1 Bay Leaf
1 Cup Stout, At Room Temperature
1 Teaspoon Honey
2 Tablespoons Sherry Vinegar
1 Tablespoon Worcestershire Sauce

Preheat oven to 275 degrees F.

Sprinkle meat on both sides with Tony Chachere Creole Seasoning. Dredge the meat in the cornstarch,  Press the cornstarch into the beef.

Sprinkle the bacon with the thyme. With a sharp knife, cut 8 gashes evenly spaced across the meat. Push 1 sliver of garlic wrapped in a piece of bacon into each gash in the meat.

Sear the London broil on both sides in a lightly oiled heavy dutch oven pot or oven-proof casserole. Arrange onion slices on top of meat.

Combine bay leaf, stout beer, honey, sherry vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions.  Place a layer of heavy duty foil over the top of the pot, and cover tightly with a lid.

Bake 3 hours without disturbing. When done, remove from oven and let rest at least 15 minutes. Carve into slices cut against the grain and place on serving platter.

Make a slurry of a cornstarch mixed with cold water.  Stir into the pan juices.  Heat and continue stirring until thickened.

Serve over sliced meat.

Sunday, February 3, 2013

I love you, honey (and lemon)

Hubby showed me an article about Korean honey tea a while back. It is simple to make but can be found at most Asian markets.   

Korean honey tea is not really a "tea" at all.  It only becomes "tea" when boiling water is poured over the prepared ingredients.

I made up the recipe a month or so ago, stuck it in my fridge and pretty much forgot about it.  It wasn't until I got the flu that I remember that the concoction was "brewing" in the back of the refrigerator.  What is more soothing to a sort throat and cough than honey and lemon?

It was the perfect hot beverage and exactly what I needed when I was feeling crappy.  Although, I think it would be fine and refreshing any time.

In a jar combine sliced lemons and real honey.  Place in the refrigerator until ready to use.  The honey acts as a natural preservative so it doesn't spoil.  You can continue to add lemon and honey to the jar whenever you have half a lemon you don't know what to do with or a bit of left over honey.

The lemon and honey combine to make a sweet, citrusy concoction not unlike marmalade.

When you want to make a cuppa add a lemon slice and a dribble of honey into a mug and pour boiling water over it.  Experiment with the honey/lemon and water ratio to get the taste you want.  I've found that one slice of lemon and a tablespoon of honey makes a nice mellow mix.  I also experimented with adding a tea bag when I pour in the boiling water.  And that was really nice!

I will keep a jar in the fridge year round.  I imagine it would also be a delicious addition to iced tea in the summer time.


Some food for thought about honey.  You will note that I indicate to use real honey in the mixture.  That's because the vast majority of honey you can buy at the grocery store isn't really honey at all or barely honey, at the very least.  

Most of the junk labeled "honey" on store shelves is nothing more than honey flavored corn syrup.  Either that or it is so filtered and processed that all the good stuff found in honest to goodness natural honey is removed.

Why?  Because most of the "honey" that floods the U.S. market is imported from China.  Chinese honey  is cheap honey.  They dilute it with high-fructose corn syrup and other sweeteners then go on to add other chemicals and antibiotics.  Chinese honey is also known to contain a scarily high content of heavy metals.  NOT GOOD.

It's best to get honey from a local bee farm that way you know it's the real thing.  However, that's not always reasonable.  If you can't find a local supplier, you can feel fairly confident that organic store-bought honey is the real stuff.