It’s LOCAL! Country Honey | Little Valley, NY
Bob Brachmann established Country Honey and Cold Country Queens in 1993. The “cold country queens” name in homage to the type of bees housed in their hives. This hardy bee varietal is able to withstand the regions cold winters and tolerate a specific type of mite that can harm bees in our area.
Honey takes on the flavor of the plants bees pollinate. In the fall the Brachmann’s bees predominantly visit goldenrod, which gives the honey a light butterscotch note.
Country Honey is raw, meaning it is unheated and unfiltered. This leaves enzymes and nutrients intact. The Brachmanns find many benefits to keeping bees, not only for the environment, but for themselves as well. “There’s no end to the connections,” Brachmann muses when thinking about how interconnected the world is; from the soil to the plants to the buzzing bees that keep everything in harmony.
Unexpected Raw Honey Uses…
Honey is not only delicious, it’s good for you as well! Raw honey is rich in antioxidants, is antibacterial, and also anti-inflammatory.
- Calm irriated skin after shaving! Apply a thin layer of honey to your skin, let dry and rinse with cold water.
- Cure a hangover. Hot water and a few teaspoons of honey will help your body metabolize the alcohol.
- Sooth your throat. Honey and warm milk can help moisturize your throat and allivate coughs.
- Clean and treat minor cuts. Dab into the affected area and cover with a band aid.
- To make one pound of honey a hive will fly more than 90,000 miles and pollinate 2 million flowers
- Bees can fly up to 6 miles in one trip and travel at speeds of 15 miles per hour
- Worker bees have a life span of about 6 weeks. The queen can live 5+ years! The average hive has 45,000 workers and one queen.
Fruit & Honey Drizzle
Spread whole grain bread with softened cream cheese; top with thinly sliced pear and a drizzle of honey. Sandwich with another slice of whole grain bread. Crust removal is optional.
Try with crushed berries, local peaches, or crisp apple slices!
Honey Hot Wings
- 4 lbs. chicken wings (whole or cut in flats and drumettes)
- 1/2 cup soy sauce
- Vegetable oil for pan
- 1/4 cup honey
- 1 tablespoon black peppercorns, coarsely ground or Sriracha
- Place the wings in a bowl and drizzle with soy sauce; toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 250°F. Lightly oil two sheet pans with rims. Spread the wings on the sheet pans, meaty-side down.
- Bake for 15 minutes, then take out each pan, and turn the wings with tongs. Bake for 15 minutes longer (or 10 minutes, if your wings are small). Increase the heat to 450°F. and bake for 10 minutes, until the wings are crisped.
- While the wings are in the oven, stir black pepper or Sriracha into the honey. When the wings are done, drizzle with honey mixture and toss to coat.
Homemade Honey Mustard
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp yellow mustard
- 3 Tbsp honey
- 1 tsp apple cider vinegar
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp salt
- freshly cracked pepper (about 5 cranks of a pepper mill)
Combine all the ingredients in a bowl and stir until smooth. Use immediately or refrigerate until ready to use.
Honey Almond Cake
- 1/4 cup whole almonds
- 1/2 cups slivered almonds
- 1/2 cup unbleached flour (see Notes for a Passover version)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large egg, separate out yolks
- 2 tablespoons canola oil
- 3/4 cups honey, divided
- 1/2 teaspoon almond extract
- Preheat oven to 325 F. Oil a 9-inch round cake pan. Spread the whole almonds on a baking sheet, then toast them for 10 minutes in the oven. Let cool, then chop coarsely.
- In a food processor or blender, grind the slivered almonds to a powder. In a large bowl, mix the almond powder, flour, salt and baking soda.
- In a medium bowl, whisk the egg yolks, oil, 1/2 cup of the honey, and almond extract, then stir into the flour mixture. With an electric mixer, whip the egg whites to firm peaks. Fold 1/3 of the whites into the wet mixture, then gently fold in the rest. Scrape the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out with only large moist crumbs attached.
- Let cake cool completely. Using a wooden skewer or something similar, poke holes in the cake every two inches. Transfer the cake to a serving plate. In a small saucepan, bring the remaining 1/4 cup of honey to a boil. Sprinkle the chopped whole almonds over the cake. Drizzle the honey over the almonds and into the holes. Let cool and serve.
Tips & Notes
For a Passover version, in which flour cannot be used, substitute 1/4 cup plus 1 tablespoon Matzo Cake Meal for the flour.