fête à fête

If you want to see pure organic honey produced as an art form, Big Island Bees is the real deal. Believing each jar to be a beautiful masterpiece, the husband and wife team (Garnett Puett and Whendi Grad) behind the label channel their passion into each carefully crafted jar. Unlike the commercial, watery bland stuff you see in the supermarkets,these have a thicker and creamier consistency, with a full-bodied flavor. The best part is that the honey is totally unheated and unfiltered to preserve the natural sugars and enzymes needed for complete nutrition.

Specializing in three unique single varietals, the bees collect nectar year-round from the Wilelaiki trees (Christmasberry), Macadamia Nut trees, and Ohi’a Lehua trees. Each honey retains the distinct flavor of the nectar the bees feast on. Whichever flavor you choose, it is really wonderful for your breakfast toast, tea, waffles, or marinades. It goes well with baking, so try it with the following recipe below.

Whendi’s Honey Cake

½ cup butter
¾ cup sugar
1 generous cup Macadamia Nut Honey
3 eggs
1 cup dark, strong, warm coffee (Whendi uses Kona)
3 cup flour
3 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon dried ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
½ cup Macadamia nuts, chopped
½ cup candied ginger, diced

Cream butter and sugar together. Add honey and eggs, and mix well. Sift dry ingredients together and add to butter/sugar mixture alternately with coffee. Fold in candied ginger and nuts, and pour into greased 10-inch bundt pan or two greased loaf pans. Bake at 350 for 50-60 minutes.

To purchase, go to www.bigislandbees.com

The Sweet Life