You Might Call it a Miracle

And that's because this honey does just about everything under the sun to better your health. It's not just any honey though. Tony Wright, who's the CEO of UMF Manuka Honey, stopped by Tonia's Kitchen to talk about why Manuka Honey is so special. Tony tells Tonia that authentic Manuka honey comes from one place, New Zealand. Anywhere else and it's not Manuka Honey. He adds this honey, with the UMF seal, provides a great deal of health benefits, with anti-inflammatory and anti-oxidant properties. Most who use it swear by it, Tony says, treat it as they would a health supplement, with a daily spoon of the rich sweetener. It's really quite a special honey.

A Different Take on a Hot Toddy

 

A classic hot toddy is normally made with bourbon, but sometimes even cold weather classics could use a little shaking up, so to speak. That's where Carey Jones and John McCarthy come in. The two authors of Every Cocktail Has a Twist stopped by Tonia's Kitchen to talk about their version of the hot adult beverage, made with Single Malt Scotch, sherry and a little honey. When talking about these kinds of cocktails, or really any spirit, both Carey and John told Tonia that water plays a bigger role than you might think. That's because, even though the water dilutes the liquor, it also opens up the drink's flavor and really makes it sing. And that's even more so for hot water, offering a warming, comforting taste on a cold night. 

It's A Honey of a Coffee

  

When we think of honey, we probably think of how well it goes with tea first. But Dawn Combs, who wrote the new cookbook Sweet Remedies, stopped by Tonia's Kitchen to talk about her coffee-infused honey. She told Tonia it's very scientific and full of flavor. It's one of her many honey based drinks and spreads that Dawn creates through her restaurant and collective in Marysville, Ohio called Mockingbird Meadows. While she says there are many different honeys she sells, the coffee infused one just can't be beat!

A New Thanksgiving Tradition

There are many old Thanksgiving traditions on the holiday plate. Turkey (of course) stuffing, mashed potatoes and lots of others. But one cookbook author who stopped by Tonia's Kitchen argues it's time for some new traditions. Specifically ones that offer bold new flavors to a holiday gathering. Tara Teaspoon, who wrote Delicious Gatherings says this recipe is destined to be a holiday favorite, Roasted Brussel Sprouts with a Miso Honey Glaze. These aren't the boiled, mushy sprouts you grew up with! Rather roasting the sprouts offers a profile that's deliciously crunchy, and with the miso paste added to honey and drizzled over the vegetables, it creates a wonderfully savory side. Now let's make it look festive. Tara told Tonia she sprinkles nuts and pomegranate seeds over the done dish to create an amazing Thanksgiving visual. Since she is a food stylist as well as chef, Tara says how something looks can be just as important as how it tastes, since eating can and should be an affair using all the senses!

¼ cup honey

1 tablespoon white miso

1 tablespoon lemon juice

¼ teaspoon crushed red pepper flakes

BRUSSELS SPROUTS

1½ pounds Brussels sprouts, trimmed and cleaned, large ones halved

2 garlic cloves, minced

½ teaspoon kosher salt

3 tablespoons neutral oil, like canola or avocado

½ cup walnut pieces

⅓ cup pomegranate arils (optional)

1. Preheat the oven to 400°F.

2. MAKE THE GLAZE: In a small saucepan or in a bowl in the microwave, heat the honey, miso, lemon juice and red pepper flakes until just hot. Whisk together to combine. Set aside.

3. MAKE THE BRUSSELS SPROUTS: In a large bowl or on a baking sheet, toss the Brussels sprouts with the garlic, salt and oil. Spread out in an even layer on the baking sheet.

4. Roast until the Brussels sprouts are tender and parts are golden brown and charred, 20 to 25 minutes. During the last 5 minutes of cooking, drizzle the Brussels sprouts with the glaze and add the walnuts. Serve garnished with the pomegranate arils, if using.

NOTE: Dark brown or red miso is stronger in flavor and saltier than white miso, so it’s not the best option as a substitute here.

Would You Like Some Coffee Honey?

 

When we think of honey, we probably think of how well it goes with tea first. But Dawn Combs, who wrote the new cookbook Sweet Remedies, stopped by Tonia's Kitchen to talk about her coffee-infused honey. She told Tonia it's very scientific and full of flavor. It's one of her many honey based drinks and spreads that Dawn creates through her restaurant and collective in Marysville, Ohio called Mockingbird Meadows. While she says there are many different honeys she sells, the coffee infused one just can't be beat! Find out more about Mockingbird Meadows at her website here