Sep 16 2012

Buckwheat Honey Cake with Honey Buttercream Frosting

I am not Irish. I am not Mexican. I am not Jewish. Yet what I am is a food lover. I love exploring what different cultures make to celebrate different times of year. Rosh Hashanah is the celebration of the Jewish New Year. The date changes each year since the Jewish calendar is a lunar one. Rosh Hashannah can be as early as September 5th or as late as October 5th. One of the common things served for this event is honey cake. A cake with a strong honey flavor sounds amazing to me. So I did a little research and found two recipes that I could use to turn out this treat the bees would be proud of.

For this cake I used two different types of honey. First I opted for buckwheat honey (courtesy of the Mohawk Valley Honey Company) for the batter. Buckwheat honey has a rich, molasses like flavor that plays really well in baked goods. Second, I used Mohawk Valley Trading Company Maine Wild Blueberry & Summer Wildflower Honey. I thought the fruity and floral notes of this honey would pair nicely with the punch the Buckwheat gives the cake itself. The batter I used I got from the blog, Good Food Matters (I couldn’t agree more!). The butter cream frosting recipe I discovered at the site, Romancing the Bee, which is written by an urban beekeeper.

What I really like about this cake recipe is that the butter is browned. That brings an additional dimension of flavor to the cake.


Buckwheat Honey Cake with Honey Buttercream Frosting
Recipe type: Cake
For the batter
  • 1 cup butter, browned
  • 1 cup buckwheat honey
  • 2½ cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoon kosher salt
  • 1 cup whole milk
  • 1 tablespoon vanilla
  • 3 eggs
For the butter cream frosting
To make the batter
  1. Start by browning 1 cup of butter. Choose a non-stick frying pan and melt the butter over medium heat. Make sure it's melting evenly, heat the butter until it has started to turn brown. Set aside.
  2. Combine flour, salt, baking powder, and baking soda in a mixing bowl. Set aside.
  3. Pour browned butter into bowl of your stand mixer.
  4. Mix in the buckwheat honey.
  5. Mix in the milk
  6. Mix in the flour mixture.
  7. Add the eggs, one at a time.
  8. Pour batter into two 9 inch cake pans. You can use one, but I did two to make it easy to put butter cream in between the two cakes later without having to cut the cake in half.
  9. Bake at 350 degrees until a toothpick comes out clean. 15 to 20 minutes.
  10. Let cool before frosting
To make the frosting
  1. Cream the honey and butter together for about 2 minutes.
  2. Then beat in the powdered sugar. Add milk if frosting is too thick, add more powdered sugar if too thin.
  3. Spread about half of the butter cream on top of one cake.
  4. Then add the other on top and spread frosting on that

This cake came out so incredible moist and full of flavor. I loved the buckwheat honey in the cake. And the butter cream was out of this world. A great reason to ring the New Year, no matter whose calendar you follow. Speaking of calendar I need to mark this date on a calendar, I found a cake that was in the same league as a chocolate one, not an easy task for my taste buds!

Apr 30 2012

Honey Review – Mohawk Valley Goldenrod

Floral Source: Goldenrod flowers
Region: West Canada Valley & Mohawk Valley regions of Upstate New York
Strength of Flavor: Semi-strong

Goldenrod is seen as a bad word in our household. Although it can make for a pretty late summer/fall backdrop, my wife is allergic to it’s pollen. However, goldenrod is not a bad word for us when it comes to honey. I recently received some goldenrod honey from the Mohawk Valley Trading Company.

I have read that some people think this honey doesn’t taste good, having a flavor similar to licking a teenager’s gym socks. But trying to put that unpleasant image out of my mind, what I tasted was nothing but delicious. Goldenrod honey tastes like a wildflower honey since goldenrod is a wild flower, except that it has a bit of tanginess to it. I assume it’s that bite that turns some people off, but not me. It was a nice surprise and another tasty honey from Mohawk Valley.

To find out more about their honey, including how to purchase some for yourself, visit the Mohawk Valley Trading Company website. Or you can e-mail them at or call them at 315-519-2640.

Apr 30 2012

Honey Review – Mohawk Valley Tulip Poplar-Black Locust

Floral Source: The blossoms of Tulip Poplar & Black Locust trees
Region: Delmarva Peninsula
Strength of Flavor: Strong

The next honey I am going to review from Mohawk Valley Trading Company is their Tulip Poplar-Black Locust honey. This honey is made from the blossoms of the Tulip Poplar and Black Locust trees which blossom at the same time. The Tulip Poplar tree has flowers that kind of look like tulips. The Black Locust only blooms for a short period: only 1 to 2 weeks, but it’s enough time for the bees to get in there and do some pollinating.

The combination of these two trees produce a bold honey in the spirit of a buckwheat honey. It’s relatively dark in color, but not quite black.

To find out more about their honey, including how to purchase some for yourself, visit the Mohawk Valley Trading Company website. Or you can e-mail them at or call them at 315-519-2640.

Apr 26 2012

Mohawk Valley Trading Company Honey Giveaway

I am excited to announce that I am hosting my first ever giveaway! And it’s a sweet one too. You can enter to win a jar of Buckwheat Honey from the Mohawk Valley Trading Company. Here is a little info about them:

The Mohawk Valley Trading Company (MVTC) offers the highest quality organic and unprocessed natural products they can produce. Their raw honey and maple syrup is used and endorsed by two of by the world’s most recognized chefs: Bobby Flay recommends their maple syrup and Tom Colicchio recommends their honey. Not only does Tom say their honey is one of his “Personal Pantry Essentials” and “Favorite Gifts” but he also keeps “a jar of the stuff on my desk at all times.”
Raw honey contains all of the pollen, live enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics in the same condition as they were in the hive.

There are multiple ways for you to gain entries into this contest. One entry for each of the following – just leave a comment on this post for each thing you do (this is what I will use to contact the winner.)

1. Like my facebook page
You need to leave a comment when you do saying “I want honey!”

2. Refer a friend to my facebook page
You get one entry for every friend that you refer that likes my facebook page. They need to say “so and so referred me” to get the credit. Your friend will receive an entry at that time as well.

3. Leave a comment on any Mohawk Valley Trading Company post on Honey Like No One Else
Comment must refer to something in the post and you must say “I want honey” at the end.

4. Pin something on Pinterest
Pin any post from anything on Eat Like No One Else or (Eat) Honey Like No One Else. Leave a comment in that pin that says “I want honey”. You can do this once for Eat Like No One Else and once for Honey Like No One Else

Terms & Conditions:
You must be 18 years or older to win.
Contest ends midnight (Eastern Standard Time) 05/05/12.
Winner will be chosen randomly and contacted by email.
Winner will have 48 hours to reply or a new winner will be chosen.
MVTC will ship the prize to the winner within 30 days of contest end.
Physical address required for shipping; no PO boxes, US recipients only residing in one of the 48 contiguous states.

Apr 24 2012

Honey Review – Mohawk Valley Summer Wildflower

Floral Source: Various summer wildflowers
Region: West Canada Valley & Mohawk Valley regions of Upstate New York
Strength of Flavor: Medium

Wildflower honey may be a pretty general name for a type of honey. However wildflower honey can vary greatly depending upon where those wildflowers grew. It also can depend upon the time of year. A summer widlflower honey can taste different than an autumn wildflower honey. I love trying different types of wildflower honey from all other the world from all different seasons. The lastest one to meet my taste buds is a summer wildflower honey from Mohawk Valley Trading Company.

This honey has the distinct floral flavor you expect from a wildflower honey. It’s refreshing. It has that fresh summer taste believe it or not. I used it recently on top of some roasted Brussels sprouts. It helped bring that dish alive. This is a good multi-use honey to have on hand.

To find out more about their honey, including how to purchase some for yourself, visit the Mohawk Valley Trading Company website. Or you can e-mail them at or call them at 315-519-2640.

Apr 24 2012

Honey – Pomegranate Roasted Brussels Sprouts

Brussels sprouts is one of those side dishes that can be great when they are prepared right and down right awful when they aren’t. Roasting Brussels sprouts gives them a caramelized flavor that is a great thing. Roasting them is good enough on their own but I was never one to settle for just good enough. Last time I roasted them I decided to up the ante with the flavors of pomegranate, honey, and orange. The carmelization plus the tartness of pomegrante molasses plus the sweetness of a good wildflower honey (like this one from Mohawk Valley Trading Co), plus the freshness of orange zest equals a tasty side.

1 lb Brussels sprouts, split in half
3 tablespoons pomegrante molasses
3-5 tablespoons wildflower honey (depending on your taste and how tart the pomegranate molasses is)
1/4 teaspoon freshly grated nutmeg
orange zest of 1/2 of an orange
3 tablespoons canola oil
kosher salt
freshly ground black pepper

Preheat your oven to 375 degrees. Cut your sprouts in half and place onto a half sheet pan. Toss them with the canola oil and freshly ground black pepper & kosher salt to taste. Add about 1/4 teaspoon of freshly grated nutmeg. Roast in the oven until the sprout start to turn a lttle bit brown. This should take about 15 to 20 minutes. Pull the sprouts out and add the pomegranate molasses. Stir and return to the oven until sprouts are tender about another 10 minutes. Put the sprouts into a serving bowl, add the honey and orange zest. Serve pipping hot!

Apr 14 2012

Honey Review – Mohawk Valley Raw Apple Blossom Honey

Floral Source: Apple blossoms from these apple varieties: Fuji, Wolf River, Crispen, Sweet Sixteen, Pound Sweet, Granny Smith, Winesap, Fortune, Cortland, Empire, Ginger Gold, Macoun, Spigold, Honeycrisp, Jonagold, Golden Delicous, Acey Mac, and others
Region: Mohawk Valley (New York)
Strength of Flavor: Medium

You would think in a place where they grow lots of apples (Michigan) I would come across some apple blossom honey. But yet I never encountered it in my home state. I did find some being sold by the Mohawk Valley Trading Company out of Utica, New York. They were kind of enough to send me some to try along with 6 other varieties of honey. I will be reviewing their honey over the next couple weeks, starting with their apple blossom.

This is a raw honey. It is unstrained, unheated, and unblended. It has not been processed in any way. This means that all of the pollen, live enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics are just as you would find them as if you ate the honey right out of the hive (but without the fear of being stung!)

Out of all the honey I have tried this was had the most fruity sweet flavor. It was really a delight. If you are one of those people that aren’t fans of strong dark honeys like Buckwheat, I recommend giving this one a try. It is full flavored but without that bite that some people (not me!) don’t like about darker honeys.

This type of raw honey is really good for spreading on bread. I also want to try to add it to the next batch of applesauce I make. Some nice tart apples sweetened with this honey sounds like a great combination to me.

To find out more about their honey, including how to purchase some for yourself, visit the Mohawk Valley Trading Company website. Or you can e-mail them at or call them at 315-519-2640.

Apr 07 2012

Honey Review – Sleeping Bear Farms Star Thistle

Sleeping Bear Farms Star Thistle Honey Floral Source: Star Thistle plants
Region: Michigan
Strength of Flavor: Delicate

A star thistle is a flower that orginated in Europe. It was introduced to America, and has become an invasive species in many states. Normally invasive species are seen in a negative light, but something good has come out of this one – Star Thistle Honey. This type of honey is made in different parts of the country, but the specific one I am reviewing today comes from my home state of Michigan. The honey is gathered from bees that pollinate star thistle plants in the northwestern part of the Lower Peninsula, near Traverse City and Sleeping Bear Dunes. Sleeping Bear Farms has been gathering this honey since 1980. The company gets multiple uses out of their bees. They move them to Florida in the winter to collect honey from Tupelo trees.

The honey has a delicious floral taste, that is not too overpowering. It’s very pleasant on the tongue.

Uses: Great honey to use on any type of bread. I like to use it on peas. I heard that people like to bake with it, as it adds some character without overpowering things like cakes and cookies. It’s also a great choice for adding to hot tea, if you like that sort of thing.

Where to Buy
I have found it in several stores in Michigan, including Busch’s, Western Market (Ferndale), and Country Market. Meijer recently began carrying it as a part of their Made in Michigan program. You can also buy this honey directly from Sleeping Bear Farms (check their website).

Apr 06 2012

Interview with Mohawk Valley Trading Company

On this blog, I plan to highlight different honey producers and packers from around the country in a interview format. First up is the Mohawk Valley Trading Company out of Utica, New York.

1. How did Mohawk Valley Trading Company get started?

It is a long story, but in a nutshell, we love food and wanted to offer the highest quality organic and unprocessed natural products we could produce in our geographic location.

2. Why get into the honey business?

We love raw honey!!!

3. What do you consider your biggest success as a business?

Getting high caliber chefs like Tom Colicchio and Bobby Flay on board.
Although there are many chefs that use our honey and maple syrup who are just as renowned, Tom and Bobby sell it on OpenSky.

You have to realize, chefs of this caliber get bombarded all the time with companies sending them products they would like for them to use or endorse.

Plus, some chefs don’t reveal their sources, so it tells you a lot about our maple syrup and honey that these chefs not only use, but are willing to attach their name to it as well.

As any chef worth his salt (pun intended) will tell you; “good ingredients = good results”.

4. What has been your greatest disappointment or challenge?

Getting people to realize the benefits of raw honey and what we offer is not the same stuff in the plastic squeeze “bear” bottles.

5. I live in an area that grows a lot of apples, but I have never seen apple blossom honey. What is this honey like?

It is mind blowing.

One of the reasons is that not far from us, on a south facing slope of the Mohawk Valley, there is a little known boutique apple orchard. The owner, in addition to growing a wide variety of officially recognized apples, has developed a few species of apples that exist nowhere else, except in his orchard. At the beginning of apple blossom season, we set up an apiary in his orchard.

Our Apple Blossom Honey is derived primarily from the nectar of Fuji, Wolf River, Crispen, Sweet Sixteen, Pound Sweet, Granny Smith, Winesap, Fortune, Cortland, Empire, Ginger Gold, Macoun, Spigold, Honeycrisp, Jonagold, Golden Delicous, Acey Mac, and other apple blossoms.
It is this wide variety of apple blossoms that gives our Apple Blossom Honey its unique and extraordinary flavor.

6. Are there any products you are looking to add in the future?

Herbs, spices and tea.

Apr 03 2012

Honey Review – Some Honey Cranberry Blossom

Some Honey Cranberry

Floral Source: Cranberry blossoms
Region: Wisconsin
Strength of Flavor: Medium

When it comes to varietal honeys, some taste more like the plants the bees got their pollen from then others. Orange blossom honey does have a hint of citrus flavor to it. On the other hand, avocado blossom honey doesn’t taste anything like an avocado. What about honey made from the blossoms of cranberries? I recently purchased some cranberry blossom honey made by the Some Honey company. For over 25 years, this company has been collecting honey in Wisconsin.

The most amazing thing about this honey is that it has a bit of tartness to it. Seems like the bees picked up some of the nature tartness of the cranberry. It has a subtle fruit like flavor.

Uses: This is great to use in anything that will do well with a little tartness along with the sweet. I put some into some homemade applesauce and it came out wonderful. I think it will also work well in savory dishes, like in a glaze for pork. Of course, you could use it instead of sugar when making homemade cranberry sauce.

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