MediLodge of Monroe Recognies National Honey Month in September

By Chris Burchell, Executive Chef, MediLodge of Monroe

Oh how I do not look forward to the end of summer! However I do love the changing of the seasons, and the warm days and cool nights of early fall. September is the beginning of the school year, and football season, and also National Honey Month!

Honey is an amazing thing! Honey is as old as history is itself. One of the earliest evidence of honey harvesting is on a rock painting dating back 8000 years. Found in Valencia, Spain; it shows a honey seeker robbing a wild bee colony. The bees were subdued with smoke and the tree or rocks opened resulting in destruction of the colony.

It is difficult to appreciate in today’s world of convenience, high tech wizardry, junk food and sugar substitutes, the value of honey. Humans have eaten it, bathed in it, fixed their wounds with it and traded with it since history was recorded. Archaeologists discovered honey comb in Egypt that had been buried with the pharaohs in their tombs, the honey was preserved and was still edible. Honey was valued highly and often used as a form of currency, tribute, or offering. In the 11th century A.D., German peasants paid their feudal lords in honey and beeswax.

Although experts argue whether the honeybee is native to the Americas, conquering Spaniards in 1600 A.D. found native Mexicans and Central Americans had already developed beekeeping methods to produce honey. Historically, honey has been used by humans to treat a variety of ailments, from gastric disturbances to ulcers, wounds and burns, through ingestion or topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained. Different honeys have different properties, which have been known since ancient times. Much scientific research has been done, with emphasis of late on fighting infections in wounds.

Pecan-Bran Chicken with Honey Sauce

Ingredients:

• 1/2 teaspoon saltPecan Bran Chicken

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried thyme

• 8 skinned and boned chicken thighs

• 3/4 cup honey, divided

• 3/4 cup Dijon mustard, divided

• 2 garlic cloves, minced

• 1 cup finely chopped pecans

• 1 cup bran flakes, crushed

Preparation:

1. Combine first 3 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.

2. Mix crushed pecans and bran flakes.

3. Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.

4. Bake at 375° for 40 minutes or until chicken is done.

5. Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard; serve sauce with chicken.

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Monroe

MediLodge of Monroe

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