Raw Honey Vinegar

This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar.

  • 8:1 Water : Honey
  • Eight parts water to one part honey
  • Wild yeast

Place in a crock. Cover the crock with cheesecloth and leave to sit in a warm place for about one month or until the fermentation has died down. Pour off the liquid and leave the yeasty residue behind. Bottle and seal. Will keep indefinitely.

Vinegar has been used medicinally for years. Apple cider vinegar is a famous home remedy for digestive complaints. Vinegar was traditionaly used as face and hair washes for glowing faces and glistening hair. Raw honey vinegar can be used medicinally in the same ways that apple cider vinegar is used.

Honey Beet Jam

  • 1 pound beets
  • honey
  • 1 inch ginger root
  • almonds or hazelnuts, sliced

Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick.

Flavor with ginger root and serve cold with nuts.

Apple Sauce Souffle

A very simple light and fluffy dish.

Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce.

Cottage Cheese Patties

Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6

  • 1 pound cottage cheese or quark
  • 1 T lemon juice
  • 2 T sour cream
  • 2 eggs, well beaten
  • ½ t grated lemon rind
  • 3 T almond flour

Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.

Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.

Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.

Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.

Fry in fat on both sides until golden brown. Serve with sour cream and honey.

Recipe by E. H. Eberhardt

Fruit Soup

  • 3 c dried prunes
  • 1 c pearl barley
  • 1 c raisins
  • 2 sticks cinnamon
  • brown sugar
  • cornstarch or arrowroot
  • 1 t cut lemon peel
  • 1 ½ T lemon juice

Cover prunes with cold water and let stand overnight.

Wash pearl barley, cover with cold water and stand overnight.

Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.

Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.

Add lemon peel and lemon juice. Chill.

To serve Fruit Soup hot:
Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.

This is Helena, Baronese de Polenzska’s recipe.

Sorrel Soup

Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.

  • 1 pound sorrel
  • 1 ½ T butter
  • 1 pound spinach
  • 6 c stock
  • 1 T flour
  • ½ c sour cream
  • salt and pepper

Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.

Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.

Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.

Just before serving, blend in ½ c sour cream. Serve with dry toast.

Sour Cream Sauce

Smetana Sauce (sour cream)

  • ½ c sour cream (smetana)
  • 2 T butter
  • 1 T flour
  • ½ c beef or veg stock
  • salt

Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.

Honey Mousse

Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.

  • 1/2 c honey
  • 4 eggs

Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.

Kasha with Cream Cheese

  • 1 c buckwheat
  • 2 c milk
  • 8 oz cream cheese
  • 2 eggs
  • 1 c sour cream
  • 2 T butter
  • 1 T bread crumbs
  • salt

Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter. Bake at 350 degrees until brown crust has formed on top (about 45 minutes). Slice and serve with melted butter and sour cream.

Gingery Dates

  • 500g (1 lb) dates
  • 1/4 c gin
  • 1/4 c vodka
  • 1 inch grated ginger
  • 5 cardamom pods

Rinse dates, leave the seeds in. Drain well. Place in bottle, add alcohol, cardamom and ginger. Cover. Place in fridge.