We had the best fun on Sunday at our Bee Workshop! If you didn’t know me better you’d think it was just an excuse for  me to cook a lot of honey-centric foods, which I did and we ate all of it!  But the truth is, I’m crazy about beekeeping!  One of the things I love about beekeeping (besides the supply of very local honey!) is the free exchange of ideas in the bee community. It was so nice to share the knowledge that we have gained in the last few years and hear about the experience of others. And it’s pretty neat that so many folks are really interested in this very important subject now. Everyone who had an interest suited up and checked out our hives up close and personal.

Suited Up

Firing up the Smoker

Checking the Hives

Happy Bees

Honey Frame

Gathering on the Wildflowers

So I do have one recipe to share with you from our lunch.  Sorry, I didn’t get a photo before it got gobbled up! Thanks to all who attended! Thanks Melanie Van Aken and Ann Dignan for your Bee Leadership!

PS Aren’t those Bee Sugar Cookies the cutest!  That’s edible paper artwork that I put on top of my sugar cookies.  They got eaten up pretty fast!

                                                     Lemon Honey Mascarpone Ice Box Pie

2 2/3 cups cookie crumbs, such as graham crackers orchocolate wafers

1/3 cup butter, melted

1/4 cup powdered sugar

1/2 teaspoon almond extract

1-14 ounce can sweetened condensed milk

zest of one lemon

1/2 cup lemon juice

6 egg yolks

8 ounces mascarpone cheese, room temperature

3 tablespoons honey

Preheat oven to 350º. Stir together cookie crumbs, butter, powdered sugar and extract. Firmly press mixture into the bottom and up sides of a 9″ tart pan with a removable bottom. Place tart pan on parchment lined sheet pan and bake for 10-12 minutes or until lightly browned. Leave oven on and cool crust completely.

Whisk together the sweetened condensed milk, zest, lemon juice and egg yolks until well blended. Whisk in mascarpone and honey until just blended. Spoon mixture into prepared tart shell. Bake for 12-15 minutes or until almost set in the center.  The center will firm us as it chills. Cool in refrigerator for 3-4 hours or overnight.