I was so happy to share the documentary, Vanishing of the Bees, on Sunday with a small group of women who share the desire to understand the current state of honeybees in our country and the importance of eating local and organic foods and growing organic and non-GMO crops.
If you would like to find out more about the movie, please visit my post on Vanishing of the Bees. There is another bee movie coming out this summer, Queen of the Sun: What are the Bees Telling Us? You can see the movie right here in Austin at the Alamo Drafthouse Cinema on May 8th and 9th or May 16th.
We hope to share Vanishing of the Bees at the Austin Farmers' Market very soon!
We had a few movie snacks and I thought I might share the recipes.
Our honey tasting - Guajillo Honey from Thunderheart Bison, Raw Orange Blossom Honey from Goodflow Honey and Round Rock Honey
Honey Pecan Chocolate Chip Cookies
I followed the recipe on the King Arthur Gluten-Free Flour Website, but added chopped Texas pecans (in the bulk section at Wheatsville) and Enjoy Life Gluten and Dairy Free chocolate chips, although a local version would be to chop up local cocoa beans (at Central Market). I also used Earth Balance Soy Free Spread instead of butter and half Round Rock Honey and half sugar. For the eggs, I used Richardson Farms duck eggs.
Honey and Strawberry Pie
Adapted from the Easy Strawberry Pie in the Sustainable Food Center's Austin Farmers' Market Newsletter, Rise and Shine.
1 quart strawberries, sliced
1 cup honey or sugar
3 tablespoons cornstarch or arrowroot (for corn intolerances)
3/4 cup water
1 pre-baked pie crust (gluten-free or regular)
Start with a pre-baked gluten-free or regular pie crust. Add sliced strawberries (check your local farmers' market for them) so that they line the bottom of the pie crust. In a saucepan, mash the remaining strawberries with the honey over medium heat then allow to boil. Stir constantly. Whisk the cornstarch or arrowroot with the water and gradually add the mixture of strawberries and honey until combined. Reduce the heat and allow to simmer until the mixture is thickened.
Chill for 3-4 hours or more in the fridge.
Top with whipped cream or rice whip for non-dairy!
Honey Pecan Popcorn
I started with bagged popcorn and Texas pecans. On a baking sheet lined with a silicone pad or parchment paper, spread the pecans and popcorn out so that there is one flat layer. Drizzle honey over the pecans and popcorn and bake at 200 degrees for 10 minutes or until the honey has carmelized on the pecans and popcorn. Be careful not to burn them!