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Following our beginner mead making course in November, this three-course series is designed for the intermediate to professional level mead-maker who wants to take their art to the next level by learning more in-depth into the science of mead.
Monday, Feb 8 - Tuesday, Feb 9, 2016: Continuing Mead Making
Wed, Feb 10, 2016: Business of Mead Making
Thur, Feb 11, 2016: Tour of Rabbit's Foot Meadery
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Upcoming Events at the Center
Wednesday, January 27, 2016:
World of Honey - Honey Tasting Series (California honeys)
Saturday, February 6, 2016:
The Feast: A Celebration with Mead and Honey
Monday, February 8 - Tuesday, February 9, 2016:
Continuing Mead Making
Wednesday, February 10, 2016:
Business of Mead Making
Thursday, February 11, 2016:
Tour & Tasting at Rabbit's Foot Meadery
Tuesday, April 5, 2016:
World of Honey - Honey Tasting Series (International honeys)
Saturday, May 7, 2016:
2nd Annual Bee Symposium
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Local UC News:
Enrollment Underway for UC Davis Bee Courses
UCD bee course enrollment is open! "If you want to become a beekeeper, improve your beekeeping skills. or learn how to rear queens, enrollment is now underway for several courses taught by bee scientists at the Harry H. Laidlaw Jr. Honey Bee Research Facility, University of California, Davis. The first course begins Saturday, Feb. 13."
Read the Article HERE
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Honey Holiday Caremels
(Recipe adapted from honey.com)
- 1 cup of butter
- 2 cups of honey
- 2 cups of whipping cream
- 1 cup of brown sugar
- 1 teaspoon of vanilla extract
- Choped almonds or sea salt (optional)
Directions:
1. Line 9-inch square pan with plastic wrap.
2. Melt butter over medium-high heat. Add honey, cream and brown sugar; cook until mixture comes to boil, stirring frequently. Reduce heat and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes.
3. Remove from heat and stir in vanilla; pour into prepared pan.
4. Let cool completely in refrigerator before cutting into individual caramels.
5. Roll in chopped nuts or sprinkle sea salt, and wrap each individually in clear plastic wrap.
6. Store, tightly wrapped in refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.
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