What is MANUKA HONEY + 2 Honey Recipes | Prep School | Thrive Market


I want them all to be… (ominous sound) What is that sound? You can really hear it? Is this when Godzilla shows up? Hey guys, I’m Megan Mitchell and I’m here in the Thrive Market Test Kitchen. And today, I’m gonna talk to you about Manuka honey. What is it? Where does it come from? Why is it so expensive? I’ve asked myself all three of those questions. It comes from New Zealand. It comes from the manuka tree and it only blooms for a very short period of time, for maybe two to six weeks. So it’s very rare. It has antiseptic and medicinal properties. It’s very thick. It’s raw. And it’s often counterfeit. So how do you know you’re getting actual manuka honey? One way is a UMF rating on the label. See? The higher the number, the stronger it’ll taste. Today, I’m using this great brand Comvita and it’s a five but it goes all the way up to 20. So when you’re looking at this and you notice it’s a little more expensive than other honeys, it’s because of all the good things that I just said about it. Good job, New Zealand. Good on ya. First recipe using manuka honey: Popsicles, pushpops. It’s a great way to have something sweet with not a lot of sugar. It’s the honey, some lemon. I’m using basil and watermelon, you can use whatever you like… peaches… I actually make a really good one with honeydew and cucumber. Whatever flavors you like Make it into a pushpop, make it into a popsicle. Another thing you should know about manuka honey is you don’t want to heat it up. The more you know. I have some seedless watermelon that I’ve cubed up. If your blender’s not this big you can do it in batches. Lemon. Come on, Megan. Why is that so hard for me? I have to get on my tippy toes. You could add… ooh ooh oooh! I just thought of a good one. Pineapple, lime, chili, manuka honey. Is there a ghost over there? Do you hear that? Spooky. A pinch of salt, which just enhances all the flavors. I’m gonna add a tablespoon of this Comvita manuka honey. Oh my gosh, look at that. It’s probably more than a tablespoon, but it looks so good. I don’t want to waste any of it. I want you all in there. I want all of your benefits. Blend this up. About 1/2 a cup of packed basil leaves. Just 2, 3 little pulses because I still want to see little bits of basil. All right, you can use whatever popsicle mold, whatever push pop molds you have. I like these. They remind me of my childhood. You know, the ones you would get in the freezer and they’d be every single color in the rainbow. When I was younger, we would take paper- little paper cups that you see in every grandma’s bathroom. We would use those and pour juice and then stick a little straw or a little, I don’t know, wooden stick in there. Whatever you can find whatever you want to put it in. I just like these cause you can push them up. There you go Don’t. Don’t do it. Don’t do it. Don’t do it, no! Ugh. You know, I did a little too… more than I should’ve. I like that you can see all of these. It’s pretty, right? And actually, this on its own over some ice, maybe some tequila, I don’t know. If you’re into that sort of thing. I would support it fully cause it’s really good. Alright, I’m gonna finish pouring the rest of these and pop them in the freezer for at least four hours until they firm up. Bop ba da da! They’re frozen. They’re ready. See? Not fooling around. Alright, let’s see. Oh! Well, I just completely disregarded the fill line. “Suggested.” I’m gonna cut the top off. And give it a push. Mmm. Basil-y, but not like I’m eating a pesto. The watermelon is super sweet. A little tang from the lemon. And I can taste a little bit of honey. It sweetened it up. I feel like this is a pretty easy, fun, guilt-free summer dessert. Second recipe using manuka honey: stone fruit, burrata, and arugula salad with prosciutto. So, before I start on all this beautiful stone fruit right here, I’m gonna make the dressing. Manuka honey, use about a tablespoon of this. Ooh. I do not want to waste any of this. It’s so fragrant and floral, tastes like super super super duper honey. One lemon, we’re gonna use the zest. I need the juice as well. Little extra virgin olive oil, salt, and pepper. I have a bowl of arugula. I’m gonna use half to a third of the dressing. I’m gonna pour some of it over. You don’t want to overdress it. My biggest pet peeve is when I get dry lettuce at a restaurant, even if it’s a little side salad. I’m like, what is what am I gonna do with this? I’m not a bunny. Just massage the arug. Just put the arugula down. This platter is so beautiful. Way to food style this. I’m gonna cut up my stone fruit. You can use whatever you like: peaches, plums, nectarines, pluots, apricots. That looks good. I’m gonna pour the rest of this dressing over top. The honey lemon goodness. Give it a little toss. The nice part about adding this dressing to the stone fruit is the lemon helps keep it from oxidizing too. I’m just gonna place this cut stone fruit, no rhyme or reason, just kind of all over. Next, burrata cheese. It adds a nice, creamy bite to the sweet stone fruit. Prosciutto. You can leave this out if you want but I like the little salty, meaty bite it adds to this salad. This is my go-to salad. This is one of my favorite salads. Thinly sliced serrano pepper. If you don’t like spice, you can easily omit this, but I like the little bit of heat that it adds. Ho ho! I like to throw it around. Make sure you wash your hands after you touch this pepper. Do not touch your eye. Do not touch your nose. Just be careful. Pepper- just a sprinkle. And then this last part is completely optional. You do not need to do that. But I like to add some edible flowers. I think it’s really pretty. People are like, “Wait, you’re eating flowers? That’s disgusting.” They don’t really taste like flowers. They have a subtle floral note, but the manuka honey is sort of floral as well. And you know I like things pretty. It makes it look pretty. That’s it. My stone fruit and burrata salad with arugula and prosciutto and manuka honey. I hope you make this. Try it, let me know if you do. And please like, subscribe. You can find the recipes below and you can find all the products that I used at thrivemarket.com/prepschool. Doesn’t that look like a little heinie? Cutest little plum butt I ever saw! (laughing) I want this episode just to start with Angela being so defeated. “Here we go again, Prep School.” They’re frozen. (laughing) It’s over. That’s a cut, right? Bye.

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