FACT 17 – HONEY ANTIBACTERIAL PROPERTIES For millions of years, bees and people have benefited from the antibacterial properties of the honey and propolis their bee stomach enzymes make from nectar and tree resin. “The unique property of honey lies in its ability to fight infection on multiple levels, making it more difficult for bacteria to develop resistance,” said study leader Susan M. Meschwitz, Ph.D. That is, it uses a combination of weapons, including hydrogen peroxide, acidity, osmotic effect, high sugar concentration and polyphenols — all of which actively kill bacterial cells, she explained. The osmotic effect, which is the result of the high sugar concentration in honey, draws water from the bacterial cells, dehydrating and killing them.” Click link to read this article. http://www.sciencedaily.com/releases/2014/03/140316132801.htm
RECIPE 17 – HONEY FLAN is an elegant desert and one of my favorites!
INGREDIENTS: 7 tbsp honey – orange blossom or cardamom infused ARTISAN CREAMED HONEY/ ½ cup sugar / 1 14oz can sweetened condensed milk / 1 cup milk / 3 large eggs, 1 large egg yolk / ¼ tsp kosher salt
Sprinkle sugar in a 3-qt saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 tbsp honey: mixture will clump a little; gently stir just until melted. Remove from heat; immediately and pour the hot caramelized sugar into (6) 6oz ramekins. Process condensed milk with the remaining ingredients including the remaining 4 tbsp of honey in a blender for 10-15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins on a 13 x 9-inch pan. Add 1-inch of hot tap water to the pan. Cover loosely with aluminum foil. Bake at 350*F for 30-35 minutes or until slightly set. Flan will jiggle when the pan is shaken. Remove ramekins from water bath; place on a wire rack to cool for 30 minutes.
To serve: Run a knife around edges of flans to loosen; invert flans one to serving plate. Drizzle with honey or fruit juice.