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LinkedInPosts Tagged: Eric Mussen
The fruits of their labors
Summer time...and the livin' is easy.
But not for the bees. Worker bees, which live about four to six weeks, literally work themselves to death gathering nectar, pollen, propolis (plant resin) and water to bring back to their colony.
So, when you sit down to summer meals, you can thank a bee.
Extension apiculturist Eric Mussen of the UC Davis Department of Entomology and Nematology, says one-third of the American diet is pollinated by bees. Without bees, we'd be eating such wind-pollinated grains as wheat and rice.
Our gardens and orchards yield such favorites as carrots, cucumbers, onions, apples, grapefruit, oranges, pears, cherries, raspberries, strawberries, blueberries, lima beans, sunflowers and almonds.
All pollinated by honey bees.
Cole crops, such as cabbage, Brussel sprouts, collards, kale, kohlrabi, spinach, chard and broccoli?
All pollinated by honey bees.
Even milk and ice cream are linked closely to the honey bee. Cows feed on alfalfa, which is pollinated by honey bees (along with other bees). Ice cream ingredients usually include fruits and nuts, other bee favorites.
The ever-popular fruit salad features blueberries, apples, oranges and pomegranates.
All pollinated by honey bees.
An apple a day may keep the doctor away, but without the bees, we'd have no apples.
Love apples and honey? Here are two recipes from the National Honey Board celebrating both honey and apples.
Apple honey crisp
2 lbs. apples, quartered and sliced (1-1/2 quarts)
1/2 cup plus 1/4 cup honey, (separated)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour
1/4 cup butter, softened
Warm Nutmeg Cream, (recipe follows) or ice cream
Toss apples with 1/2 cup honey, cinnamon and nutmeg in bowl. Turn into 2-quart baking dish. For topping, beat flour with butter and 1/4 cup honey until crumbly; sprinkle over apples. Bake at 350 degrees for 40 to 45 minutes or until apples are tender and topping is golden. Serve with warm nutmeg cream or ice cream.
Warm nutmeg cream
1/2 cup whipping cream
2 tablespoons honey
2 tablespoons butter
1/4 teaspoon nutmeg
Combine all ingredients in saucepan and bring to boil. Simmer, stirring often, for 5 minutes or until mixture thickens slightly.
Honey apple cake
1/3 cup butter or margarine
1/3 cup packed brown sugar
2 eggs
1/3 cup honey
1 teaspoon grated lemon peel
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup water
1 cup (1 medium) pared, cored, & chopped apple
1/4 cup chopped walnuts
Honey Apple Topping
Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat after each addition. Beat in honey and lemon peel. Combine flour, baking powder, soda, spices and salt; mix well. Add to creamed mixture alternately with water; begin and end with dry ingredients. Stir in apples and nuts. Turn into greased and floured 9-inch heart-shaped or round cake pan. Bake at 325 degrees F. for 45 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Brush top of cake with sauce from honey apple topping; arrange topping on cake.
Honey apple topping
1/3 cup honey
2 tablespoons rosé wine
2 tablespoons lemon juice
2 medium apples
Heat honey, rosé wine and lemon juice. Core and slice 2 medium apples; add to honey. Cook until tender and glazed; turn slices halfway through cooking. Makes topping for one 9-inch cake.
Honey bee pollinating apple blossom. (Photo by Kathy Keatley Garvey)
Gravenstein apples ready to be picked. (Photo by Kathy Keatley Garvey)
Gravenstein apples ready to eat. (Photo by Kathy Keatley Garvey)
Honey, I hardly know you!
How many times have you heard that?
It did not go “bad” but it did granulate, as honeys do. Granulation is the formation of sugar (glucose) crystals. Reheat the honey and it’s good to go — and eat.
“Most honeys granulate during storage after extended periods of time in containers,” says honey bee specialist/bee wrangler/six-decade beekeeper Norman Gary, emeritus professor in the Department of Entomology at UC Davis and author of the best-selling beginning beekeeping book, Honey Bee Hobbyist: The Care and Keeping of Bees.
“Sometimes honey granulates while still sealed in the comb,” Gary says. ”The basic reason honey granulates is that the bees have dissolved more sugar in the solution — a process called super saturation — than it can hold during storage. The tendency to granulate is determined primarily by the concentration of glucose. Excess glucose forms crystals of glucose hydrate that aggregate in a lattice in the honey."
Eric Mussen, UC Cooperative Extension specialist in Department of Entomology at UC Davis, says that nearly every variety of honey granulates over time, “since it is a supersaturated sugar solution. Hazy, crystallized, or solidified honey is not spoiled. Loosen the cap and place the container in hot water – the honey will return to its liquid state with stirring. When the sugar crystals release free water in honey, it can ferment. At that point it cannot be salvaged.”
Short-bursts in the microwave are also a good way to liquefy honey, Gary says. He advocates heating the glass jars in 30-second intervals, stopping and stirring.
“Monitor the temperature so you don’t have to heat more than necessary to achieve liquefaction.” High temperatures can "cause chemical changes that some purists consider to be heat damage.” It can also change the delicate flavors and darken the honey.
Some honeys do not crystallize or crystallize so readily. Tupelo honey, produced from the nectar of tupelo trees, does not granulate, Gary says.
As for the taste of honey, Mussen points out that honey tastes sweeter than sucrose “since it contains free fructose, which tastes sweeter to us than does sucrose. There also is free glucose in honey, but that does not taste exceptionally sweet to us.”
“The colors and flavors of honey are properties of the nectar collected by the bees, not of the bees producing the honey,” Mussen says. “Climate impacts the nectar. Honey produced from alfalfa bloom can be transparent or 'water white;' golden, as in 'clover' honey, or significantly darker, approaching amber, when it is produced in northern Canada, mid-western U.S., or southern U.S., respectively. If you wish to find specific varieties of honey to compare, many varieties and sources can be found at http://www.honeylocator.com/, overseen by the National Honey Board.”
Mead is another term that puzzles folks. It's an alcoholic beverage made with honey.
“Honey is the basic source of sugar for the fermentation of mead," Mussen explains. "Meads can be dry or sweet, depending upon the desire of the mead maker. With the addition of spices or fruit juices, meads are called various names: metheglin, hippocras, cyser or pymet.”
And, if you cook with honey, be aware of the properties.
“In baking and beverages honey often can be substituted directly for sugar,” Mussen says. “Lighter colored honeys usually are milder tasting, while the darker honeys are more robust. That is not always the case. Honey has around 17 percent water content, so for baking, it sometimes is good to reduce the volume of other liquids in the recipe. Also, honey tends to turn brown when baking, so reduce the heat by 25 degrees or so if less browning is desired. The finished baked product is apt to remain 'fresh' (moist) longer than sugar-based recipes, due to the presence of free fructose that attracts water moisture. Lining the measuring cup with a very thin film of cooking oil will let the honey slip right out, instead of sticking in the cup."
If you’re anxious to sample different honey varietals, head over Briggs Hall during UC Davis Picnic Day on April 20. Mussen will be offering his traditional free honey tasting. Last year he provided six kinds of honey: California buckwheat, avocado, eucalyptus, sage, orange, and cactus. In the past, visitors also tasted cotton honey, blackberry honey and starthistle honey and others.
Starthistle (Centaurea solstitialis), native to Eurasia is an exotic invasive weed hated by just about everybody but the beekeepers and the lovers of starthistle honey.
“Starthistle honey is the champagne of honey,” said Yolo County beekeeper Dennis Price of Good Bee Apiary. “It’s the best there is. However, this year’s starthistle may not be so good due to the lack of rain."
Like to cook with honey? Try the time-tested recipes on the National Honey Board website.
Beekeeper Kim Flottum, editor of Bee Culture magazine and author of the book, The Backyard Beekeeper, offers a number of recipes in his book, including these two toppings--just in time for spring!
Orange honey butter for cornbread
1/2 cup unsalted butter, at room temperate
1/8 teaspoon salt, or to taste
1 tablespoon orange zest, finely grated (1 medium to large orange)
1 tablespoon honey
Prepared corn bread
Put the softened butter into a bowl with the salt and whisk until creamy. Whisk in the orange zest and then the honey. Whisk until smooth. Warm cornbread at 250 degrees for 5 to 10 minutes. Remove from the oven and brush with a little orange honey butter. Col about 15 minutes before cutting into wedges. Serve with the remaining butter.
Orange cream spread
1 package (8-ounce) cream cheese
1/4 cup honey, mild
2 tablespoons orange juice
1/2 teaspoon orange peel or zest
Combine softened cream cheese, honey, orange juice, and orange peel. Blend well. Refrigerate at least one hour—overnight is better. Spread on rolls, muffins or croissants.
Honey bee foraging on pomegranate blossom. Pomegranate honey is the result.(Photos by Kathy Keatley Garvey)
Starthistle honey: granulated or crystalized on the left; liquid honey on the right.
Un dulce evento
campo florido, fue el centro de atención durante un
reciente evento en Sacramento a beneficio de la
investigación que la Universidad de California en Davis
realiza en torno a la producción de este alimento.
La ocasión: el evento Bee Informed (manténgase
informado).
El lugar: el histórico salón de baile del Hotel Citizen, de
Sacramento.
La miel es uno de mis ingredientes favoritos que uso en postres debido a sus sabores bellamente matizados y sus preciosos colores", comentó Elaine Baker (foto arriba, izq.), del restaurante Citizen Hotel/Grande y coordinadora de Bee Informed. "Simplemente, es algo mágico".
El evento, abierto al público en general, recaudó $600 para el Haagen-Daz Honey Bee Haven, del Centro de Investigación Harry H. Laidlaw Jr. de la Abeja Melífera de UC Davis.
El evento rezumbó con la presencia de aficionados a las abejas y la miel y personas que simplemente querían aprender más acerca de las abejas y lo que estos insectos producen.
hechos con miel producida en el área de
Sacramento. Los invitados saborearon cocteles
que contenían miel y probaron una variedad de
muestras de miel proporcionadas por apicultores
locales. La miel varía de trigueña oscura a clara
Tupelo; la miel Tupelo es la que no se torna
granulada.
Baker, quien mantiene un blog acerca de
alimentos, tuvo la idea de realizar el evento
"Bee Informed" para concientizar al público de
los problemas que enfrentan las abejas
melíferas. El orador principal del evento fue Eric
Mussen (foto, abajo), especialista en apicultura
de Extensión Cooperativa, con base en UC Davis, quien puso al tanto a los invitados del
Colapso de Colmenas, o CCD, y del estado de salud de las abejas.
El CCD, un misterioso fenómeno caracterizado por el abandono de la colmena, podría deberse en parte a un microbio desconocido, pero es un problema que "vamos a tener por algún tiempo", dijo.
El Haagen-Daz Honey Bee Haven, que está abierto al público todo el año, se plantó el otoño pasado en el centro Laidlaw y es un jardín de medio acre diseñado como un refugio para abejas. Sirve como una fuente de alimento durante todo el año para las abejas y otros insectos polinizadores, al mismo tiempo que ayuda a concientizar al público y provee a los visitantes la oportunidad de identificar plantas que podrían usar en sus jardines para atraer a estos insectos.
Es también un jardín de investigación; por los dos últimos años, el especialista en polinizadores naturales Robbin Thorp, profesor emérito de entomología, ha encontrado ahí más de 50 especies de abejas, incluidas las leafcutters, abejas de alas verde metálico y abejorros.
Baker describió al evento Be Informed como todo un éxito. "Oradores fantásticos, exhibidores fabulosos, cocteles y postres deliciosos, sin mencionar toda esa hermosa miel". Los premios rifados incluyeron miel de apicultores del área de Sacramento, y miel especialmente envasada y elaborada por abejas de UC Davis.
Al pedirle que compartiera alguna de sus recetas de miel favoritas, ella ofreció esta: Bon Appétit!
Buckwheat Honey Tea Bread (Miel Trigueña para Pan de Té)
Produce una barra de 9x5 pulgadas
En un tazón revuelva:
2-1/4 tazas de harina
3/4 de taza de azúcar
1 cucharadita de ralladura de cáscara de naranja, finamente rallada
2 cucharaditas de polvo de hornear
1/2 cucharadita de bicarbonato de sodio
1/2 cucharadita de jengibre
1/2 cucharadita de canela
1/2 cucharadita de sal kosher
Ponga aparte. En una batidora con mezclador tipo remo combine:
3/4 de taza de miel buckwheat
3/4 de taza de agua caliente
3 cucharadas de brandy
4 cucharadas de mantequilla derretida.
Mezcle a velocidad baja hasta que se combine. Agregue los ingredientes secos y mezcle a velocidad baja sólo hasta que se combine. Vierta en una bandeja de hornear de 9x5 pulgadas. Hornée a 350F de 50 a 60 minutos o hasta que el pan esté listo y tenga un color café dorado. Saque del horno y deje enfriar hasta que esté ligeramente tibio, luego sáquelo de la bandeja. En una sartén pequeña, caliente una pequeña cantidad de miel buckwheat con un poco de agua para hacer el glaseado y aplíquelo con una brocha en la parte superior de la barra de pan. Déjelo enfriar completamente. Este pan es mejor servido el mismo día.
Si no tiene un mezclador, esta receta también puede mezclarse a mano. Puede usar miel del sabor que usted guste:flor silvestre, de azahares, etc. A Elaine Baker le gusta la miel buckwheat debido a su sabor firme y bello color
.
Preparado por Kathy Keatley Garvey
Adaptado al español por Alberto Hauffen
A honey of an event
The occasion: The Bee Informed event.
The site: The historic ballroom of the Citizen Hotel, Sacramento.
“Honey is one of my favorite ingredients to use in desserts because of its beautifully nuanced flavors and gorgeous colors,” said Bee Informed coordinator Elaine Baker (top left) of the Citizen Hotel/Grange Restaurant. “It’s just magical.”
The event, open to the public, raised $600 for the Häagen-Dazs Honey Bee Haven at the Harry H. Laidlaw Jr. Honey Bee Research Facility, UC Davis.
The event buzzed with bee and honey aficionados—and folks who just wanted to learn about bees and the products they produce.
Baker, who blogs about food, came up with the idea of a “Bee Informed” event to raise public awareness about the plight of the honey bees.
Keynote speaker Eric Mussen (below), UC Davis extension apiculturist, updated the crowd about colony collapse disorder (CCD) and talked about the health of honey bees.
“The news media wrongfully reports that 33 percent to 35 percent of our nation’s honey bees are dying of CCD,” he said.
CCD, the mysterious phenomenon characterized by adult bees abandoning the hive, may be due in part to an undiscovered microbe, but the malady “is going to be with us for awhile,” he said.
The Häagen-Dazs Honey Bee Haven, open to the public year around, is a half-acre bee friendly garden planted last fall next to the Laidlaw facility. It serves as a year-around food source for the Laidlaw bees and other pollinators; raises public awareness about the plight of bees; and provides educational opportunities for visitors, who can learn what to plant in their own yards to attract pollinations.
It is also a research garden; native pollinator specialist Robbin Thorp, emeritus professor of entomology, has found more than 50 species of bees, including leafcutter bees, metallic green sweat bees and bumble bees, at the site over the last two years.
Baker described the Bee Informed event as a great success. “Fantastic speakers, terrific vendors, delicious cocktails and desserts, not to mention all the beautiful honey.” A drawing for prizes included honey from Sacramento-area beekeepers and specially bottled honey made by UC Davis bees.
When asked to share one of her favorite honey recipes, she provided this one. Bon Appétit!
Buckwheat Honey Tea Bread
Makes 1 9x5” loaf
In a bowl whisk together:
2-1/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon orange zest, finely chopped
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
Set aside. In a mixer with a paddle attachment combine:
3/4 cup buckwheat honey
3/4 cup hot water
3 tablespoons brandy
4 tablespoons butter, melted
Blend on low until combined. Add dry ingredients and blend on low speed just until combined. Put into a greased 9x5” loaf pan. Bake at 350F about 50-60 min. or until the bread tests done and is a deep golden brown color. Remove from oven and let cool until barely warm, then remove from the pan. In a small saucepan heat up a small amount of the buckwheat honey with a little bit of water to make a glaze and brush on the top of the loaf. Let cool completely. This bread is best served the same day.
If you don’t have a mixer this recipe can also be mixed by hand. You can use any flavor of honey you like – wildflower, orange blossom, etc. Elaine Baker likes buckwheat honey because of the assertive flavor and beautiful color.
Show me the honey
El dulce sabor de la miel
Cuando se lleve a cabo la gran apertura del Häagen-Dazs Honey Bee Haven (Refugio Häagen-Dazs para abejas) en la Universidad de California en Davis, el próximo sábado, 11 de septiembre, de 10 a.m. a 2 p.m., también se estará celebrando a la abeja mielera.
La reducción en la población de abejas a causa de la misteriosa enfermedad conocida como "colapso de la colmena", hace que valoremos más las abejas. Una tercera parte de los alimentos que consumimos son polinizados por las abejas.
Lo invitamos a disfrutar del refugio Häagen-Dazs para abejas mieleras.
Plantado el otoño pasado, al lado de las Instalaciones de Investigación Harry H. Laidlaw Jr. sobre la Abeja Mielera, este refugio para abejas consiste en un jardín de medio acre que provee fuentes de alimento para las abejas, todo el año; educación y concientización acerca de su situación apremiante, y experiencias educativas para las personas que visiten el refugio.
Allí podrán aprender acerca de la importancia de las abejas y obtener ideas acerca de qué sembrar en sus jardiones para atraer abejas y otros insectos polinizadores. Este es diseño ganador del jardín, creado por un grupo de Sausalito. (Asegúrese de visitar el sitio educativo de Häagen-Dazs.)
Durante la inauguración el 11 de septiembre, quienes acudan al refugio aprenderán a apreciar más a fondo la miel, a la que también se llama "el alma de un campo de flores". Una de las actividades planeadas es la degustación de miel, a cargo de Eric Mussen, apicultor de Extensión Cooperativa y miembro del Departamento de Entomología de UC Davis.
Las fuentes de polen más comunes para los 300 tipos de miel que se produce en los Estados Unidos son: alfalfa, aguacate, tilo, trigo sarraceno, trébol, eucalipto, la flor del naranjo, verbena de cártamo y tupelo.
Una sola abeja puede recoger una 1/2 cucharadita de miel durante toda su vida. Para producir una libra de miel, 500 abejas obreras deben recoger néctar de dos millones de flores, y volar alrededor de 55,000 millas.
¿Le gusta cocinar con miel? He aquí un par de recetas de la Junta Nacional de la Miel (National Honey Board).
Pastel de crema de amanzana
1/2 taza de mantequilla, ablandada
1 taza de miel
1 huevo
1 cucharadita de vainilla
1-1/4 tazas de harina blanca
1 taza de harina integral
1cucharadita de polvo de hornear
1 cucharadita de canela molida
1/2 cucharadita de sal
1/2 cucharadita de nuez moscada en polvo
1/4 cucharadita de clavo en polvo
1/4 cucharadita pimienta de Jamaica o jengibre
1 taza de dátiles picados
1/3 taza de nueces de Castilla picadas
1 taza de crema de manzana, sin azúcar
En un tazón grande, bata con un tenedor la mantequilla. Poco a poco, vaya agregando y batiendo la miel hasta que esté esponjosa. Agregue el huevo y la vainilla; mezcle bien. En un tazón mediano, mezcle los ingredientes secos; separe 2 cucharadas de la mezcla de harina. En un tazón pequeño, mezcle los dátiles, nueces y las 2 cucharadas de la mezcla de harina; póngala a un lado. Agregue alternando a la mezcla cremosa (la que preparó con la mantequilla, huevo, vainilla, miel) el resto de la harina y crema de manzana, comenzando y terminando con la mezcla de harina. Agregue los dátiles. Revuelva. Eche la masa en una bandeja para hornear de 13x9x2. Hornee a 325 grados durante 25 minutos o hasta que al insertar un picadientes o palillo, este salga limpio.
Pan de avena y arándanos
3/4 taza de miel
1/3 taza de aceite vegetal
2 huevos
1/2 taza de leche
2-1/2 tazas de harina blanca
1 taza de hojuelas de avena de cocción rápida
1 cucharadita de polvo de hornear
1 cucharadita de bicarbonato de soda
1/2 cucharadita de sal
1/2 cucharadita de canela molida
2 tazas de arándanos frescos o congelados
1 taza de nueces picadas
En un tazón grande, combine la miel, aceite, huevos y leche. Mezcle bien. En un tazón mediano, mezcle la harina, avena, polvo de hornear, bicarbonato de soda, sal y canela. Mezcle bien. Agregue la mezcla de miel. Añada los arándanos y las nueves. Revuelva. Con una cuchara grande, eche la masa en dos moldes (8 1/2 x 41/2 x 2 ½ pulgadas) para pan engrasados y enharinados. Hornee a 350 grados entre 40 y 45 minutos o hasta que al insertar un picadientes o palillo, este salga limpio. Saque del horno y coloque os moldes en una rejilla para hornear, y deje que se enfríen por 15 minutos. Saque de los moldes y déjelos enfriar completamente en la rejilla. Rinde 2 panes.
Pan dorado de harina de maíz
3 taza de harina de maíz amarilla
1 taza de harina integral
2 cucharadas de bicarbonato de soda
1 cucharadita de sal
2 tazas de suero de leche (buttermilk) o yogur bajo en grasa
1/2 taza de mantequilla derretida
1/2 taza de miel
3 huevos batidos
En un tazón grande, mezcle la harina de maíz, harina integral, bicarbonato de soda y sal. En otro recipiente, mezcle el suero de leche, mantequilla, miel y huevos. Agregue la mezcla del suero de leche a la mezcla de harinas hasta que los ingredientes queden bien humedecidos. Eche en un molde engrasado para hornear de 12x8x2 pulgadas. Hornee a 350 grados por 25 minutos o hasta que esté dorado por encima. Rinde 8 porciones.
Preparado por Kathy Keatley Garvey
Adaptado al español por Myriam Grajales-Hall
Susan Covey, criadora de abejas y genetista (izq.) y Elizabeth Frost, apicultora, directora del Centro de Investigación Harry H. Laidlaw Jr. en UC Davis, con algunas muestras de miel. (Foto de Kathy Keatley Garvey)
