photo by Evan Prince
You may remember
at Round Rock Honey last spring... which inspired an interest in bees, leading me to write
on the apiary on the rooftop of the W Austin...
What all the beekeepers I have met say is true: the more you learn about bees, the more there is to know. I became pretty fascinated by them this summer and pitched a feature on local beekeeping to
, which is now on stands in the November food issue. Read my
, but get the hard copy for all the beautiful images by photographer Evan Prince!
And be sure to scroll down for a couple delicious recipes (from
at the Four Seasons and
) using local Austin honey...
Spa Energy Bars
These energy bars, made using Goodflow Honey and served at the Spa at the Four Seasons Austin, remain one of the hotel’s most requested recipes.
Courtesy of Executive Pastry Chef Javier Franco of TRIO
1 ¼ cup Rolled oats, toasted
½ cup Sesame seeds, toasted
2 cup Shredded coconut, toasted
1 cup Sliced almonds, toasted
1 ½ cup Wheat bran, toasted
2 cup Dried apricots, chopped
1 cup Golden raisins
1 cup Dry cranberries
¾ cup Agave syrup
2/3 cup Goodflow Texas wildflower honey
1 ½ cup Smooth peanut butter
1ea. Orange, for zest
In a large bowl, combine together the oats, sesame seeds, apricots, raisins, almonds and wheat bran. Set aside.
In a large sauce pot, combine the agave syrup and honey. Bring to a full boil, add the peanut butter, and orange zest. Fold in the dry ingredients and blend gently.
Pour the mixture onto a cookie sheet lined with parchment paper and roll out evenly. Let it cool and cut into approximately 1” bars.
Yield: ½ sheet pan cut into 50 portions
This recipe can be made gluten-free by omitting the rolled oats and bran and increasing the portions of the other ingredients.
Round Rock Bee Keeper
Bar manager David Toby originally created this drink using Round Rock Honey and fresh figs from Bourne. However, dried figs may be used in a pinch.
Courtesy of Jack Allen’s Kitchen
In shaker tin add the following:
1 small scoop of ice
1.5oz of Rebecca Creek Texas Spirit Whiskey
.25oz of Luxardo Maraschino Liqueur
1oz of house made Round Rock Honey-Fig syrup (recipe to follow)
Garnish: Sliced dried fig
For the honey-fig syrup:
Bring equal parts water and Round Rock honey to a simmer. Toby does 1 quart of each, then adds in one cup of sliced dried figs. Stir occasionally over medium heat for around 15 minutes. Once the mixture is steeped, strain out the figs and let cool.
Shake, and strain over ice in a 9oz rocks glass.