Honey for What Ails You

By Sue Ann Colvin

The flower of the Ulmo tree, a native to the Aracania region, blooms in late summer and early fall producing a unique creamy honey with a delicate perfume.


Photo by Rodrigo Pizarro, FAIF, PUC

Honey has a long history as both a sweetener and a natural curative. It is chock full of B vitamins, known for stress relief and energy, it also contains essential minerals such as Magnesium, Potassium, Calcium, Iron and Phosphate. It is known as an anti-inflammatory and antiseptic for wounds. Mix honey with Olive oil for a lotion to combat dry skin. Honey is also used to heal burns.

Having a hard time with allergies? Try a teaspoon of honey with warm water and lemon. Drink in the morning. I've been starting every morning with a teaspoon full of the Ulmo Tree honey, not only does it satisfy my sweet tooth, but it gives me energy to make it through the day. Unlike sugar which gives a jolt, the energy from honey seems to linger.

Our Chilean Gourmet honeys are collected from the pristine native forests in the Araucania region of Chile and harvested in the traditional manual method learned from the Mapuche ancestors.

The bees first feast on the flowers of the Tiaca trees which bloom in December and January before moving on to Ulmo trees, tempted by their camellia-like flowers (pictured above) until late March.

Once the honey is harvested, it goes through a centrifugal process to separate the honey from the wax. It is then filtered, decanted, and filtered again to remove residual wax and impurities. It is in the next step that Chilean Gourmet honey distinguishes itself from other honeys - a third filtering to ensure 100% purity (residual wax can cause honey to harden). This process imparts a unique texture to the honey. These raw honeys are never heated above 60°C like many industrial honeys, which are pasteurized to ensure consistent liquidity.

Beekeeping is alive and well in this region of Chile. By choosing these and other Zocalo products you support the efforts of these communities to protect their environment and earn a living through sharing their ancient traditions. Learn more about our friends at Chilean Gourmet.

To learn more about our producers visit Zocalo Gourmet.

Home Remedies using Honey.
From Home Remedies-for-you.com

To avoid bed wetting in children, a teaspoon of honey aids water retention, and calms fears in children.

Mix honey and apple cider vinegar in equal proportion, dilute with water. This wonderful drink aids digestion and eases joint inflammation

Many people mix honey and ginger for stomach ailments

Honey continues to be an important food in diets worldwide, medicinal uses aside, it is wonderfully sweet and delicious.

Breakfast Polenta Recipe

Try this recipe for brunch, serve with BORGOÑA - Cold red wine with chopped strawberries.


From 101 Cookbooks

4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)

1/2 cup sliced almonds or Spanish marconas, toasted
1/2 cup dried fruit, chopped
honey
cream

Bring the water to a boil. Stir in the salt and polenta. Stir and stir and stir. Reduce the heat (you might want to wear an apron as the polenta has a tendency to spurt and spit). Simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. You can cook the polenta for much longer if you like (again, great for a brunch scenario), just keep stirring in splashes of water as needed. In the end I like my breakfast polenta to be on the loose side, thick enough to coat a spoon, but loose enough that it has trouble holding shape. Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).

Serves about 4

Sue Ann's Bunny Hop Juice drink

2 carrots
4 oranges
1 banana
1 -2 tbs Chilean Gourmet Honey

Use a juicer for the carrots and oranges (peel first). Mix juice with honey and banana in a blender, whip.

This is a great morning drink, kids love it too!
serves 2

Goat Cheese Brucheta with Garbanzo Flour

Ingredients

• 14 oz. goat cheese
• 2 eggs
• 1 oz. garbanzo flour
• 1 sprig of thyme
• salt to taste
• pepper to taste
• olive oil

Preparation Instructions
Beat the eggs in a bowl. Cut the goat cheese into cubes and cover in finely chopped thyme, salt and pepper. Batter the cheese in the eggs and then cover in garbanzo flour. Repeat the full procedure so that each cheese cube has been covered twice. Fry the cheese in hot olive oil until golden brown. Serve with yogurt with mint or with murtilla salsa.

Orange and Tangerine Poached Pears

Makes 12 servings

Ingredients

• 12 ripe pears, peeled, Anjou or Bartlett
  
• 10 Oranges, juices
  
• 1 cup granulated sugar
• 2 Tbsp. Origen Tangerine Chardonnay Wine Vinegar
  
• Zest of one orange
• Sliced almonds to taste

Preparation Instructions
In a large saucepan combine the orange juice and the sugar. Arrange the pears in the liquid in a single layer. Place the pears on the stove top over a medium flame. Bring to just below a boil, reduce the heat and allow the liquid to simmer gently for aprox. 20 minutes. Cover with parchment paper if necessary to keep the pears submerged.

Add the vinegar and continue poaching for 10 more minutes, or until tender. Remove the saucepan from the stove and allow the pears to cool in the liquid. Carefully, remove the pears from the poaching liquid and return the liquid to the stove top. Reduce until it coats the back of the spoon. Strain and put aside.

Serve the pears chilled or at room temperature, with sliced almonds and the orange-vinegar syrup reduction. If desired, decorate with orange zest.

Salmon Tartare

Makes 2 servings

Ingredients

• 8.8 oz (250 g) Smoke Salmon, without skin, diced
  
• 2 Tbsp. cilantro, destemmed and finely chopped fine
  
• Green chili to taste, seedless, diced
  
• 1 Purple onion, diced
  
• Salt and Pepper to taste
  
• 4 Tbsp. Extra Virgin Olive Oil
  
• 3 Tbsp. Origen Chardonnay Green Chili Vinegar
  
• lemon juice to taste
  
• White or wheat bread, toasts
  

Preparation Instructions
Combine the cilantro, onion, and chili with the smoke salmon. Add some salt and fresh black pepper. Refrigerate.

Five minutes before serving add lemon juice, Chardonnay green chili vinegar and olive oil. Toss gently and adjust seasoning. Serve with toasts.

Lentil Salad with Basil Vinegar

Makes 8 servings

Ingredients

• 2 1/2 cup brown lentils
  
• 1/4 cup extra virgin olive oil
  
• 1/2 cup onion, finely diced
• 2 tsp. garlic, finely diced
  
• 1/2 cup carrot, finely diced
  
• 1/2 cup celery, finely diced
  
• 3 cups water
  
• 2 bay leaves
  
• 2 Tbsp. red onion, finely diced
  
• 1 Tbsp. red bell pepper, diced
  
• Cilantro to taste, destemmed and finely chopped
  
• 2 Tbsp. lime zest
  
• 1/4 cup Origen Basil cabernet sauvignon vinegar
  
• Extra Virgin olive oil to taste.
• Salt and black pepper to taste.

Preparation Instructions
Wash the lentils thoroughly.

Heat the oil in a sauté pan; add the onion and cook until translucent. Add the garlic and cook for another minute. Add the carrot and celery. Continue cooking for 2 more minutes.

Add the lentils, water and bay leaves. Simmer for 20 minutes, or until the lentils are only slightly firm. Strain and set aside.

To serve, add the red onion, red bell pepper, cilantro and lime zest to the lentils. Pour the Origen basil cabernet sauvignon vinegar and the olive oil. Toss gently and adjust seasonings.

Couscous Salad

Makes 8-10 servings

Ingredients

• 8.8 oz (250 g) Couscous, pre-cooked
  
• 1/2 purple onion, minced
  
• 1 Red Pepper, cubed
  
• 10 Eparragos (points)
  
• 1 cup Parsley, minced
  
• 1/4 cup fresh mint leaves, chopped
  
• 10 Cherry tomatoes, in halves
• 1 cup Origen Cabernet Mint vinegar
  
• 1 1/2 cups Extra Virgen Olive Oil
• Salt to taste
• Black Pepper to taste

Preparation Instructions
Prepare the couscous according to the instructions on the package. If possible use home made vegetable or chicken stock as cooking liquid. Once cooked, set aside.

Heat the oil in a pan. Sauté the onion, red pepper and esparragos until al dente. Remove and set aside to cool.

Add room temperature onion, red pepper and esparragos mix to the couscous. Blend gently. Add parsley and mint leaves. Season with Origen Cab Mint vinegar and olive oil and toss gently. Before serving, add the tomatoes. Serve at room temperature.

Basic Mustard Vinaigrette Dressing

Yields 2 1/2 cups

Ingredients

• Origen Tangerine Chardonnay Wine Vinegar ½ cup
• Dijon Mustard 1 ½ tsp.
• Salt to taste
• Pepper to taste
• Pink Peppercorns, freshly ground 1 tsp.
• Extra Virgin Olive Oil 2 cups
  

Preparation Instructions
In a bowl, whisk the wine vinegar, Dijon mustard, salt, pepper and pink peppercorns. While whisking, add the oil a drop at a time until an emulsion begins to form. Continue whisking, and add the remaining oil in a slow steady stream. Store at room temperature. Mix before serving.