You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Cook's Corner

  • Bosnia native leads kitchen for seniors
    Fort Wayne resident Hajra Muratovic, along with her husband, Ismet; their son, Muradif; and daughter, Irma Sejdovic, left Bosnia 14 years ago looking for a better life.
  • Mom teaches lessons with baking company
    Last year, Caroline Landon decided her children needed to learn how to run a business and earn some extra money for the family along the way.
  • Mom teaches lessons with baking company
    Last year, Caroline Landon decided her children needed to learn how to run a business and earn some extra money for the family along the way. So, she opened up her home-based business, Landon House Bakery in Roanoke.
Advertisement
Diana Parker | The Journal Gazette
Kirk and Eileen Stoller of Latty, Ohio, use their honey in many recipes, including Jogger Bars.

Fresh honey is sweet addition to recipes

– After spending a few minutes at the Stollers’ home in Latty, Ohio, one has a new appreciation of the origin of honey.

“Bees must fly 55,000 miles and visit 2 million flowers to make one pound of honey,” Eilleen Stoller says. “Each worker bee works her entire life, from 28 to 35 days only to make just about one-twelfth of one teaspoon of honey.”

Stoller is a fitness attendant and receptionist at Paulding County Hospital. Her husband, Kirk, is a third-generation beekeeper with Stoller Apiaries.

Kirk says he was about 10 when he joined the business, about 40 years ago, that was started by his grandfather. Kirk’s parents, Darl and Iva Stoller, live next door to the business.

“It started out originally as the Stoller Honey Farm. That’s what Kirk grew up with,” Eileen says. “Darl’s father started it. He had three sons. Eventually, they split up, but Darl and his two brothers are still involved with various hobbies in honey.”

It would be impossible to count how many bees they have.

“We own all the beehives. He has 65 beehive locations. I’m guessing he has 1,950 beehives,” Eileen says.

Stepping into the kitchen briefly, Kirk clarifies her by saying, “1,620.”

The honey is harvested during the summer and fall months, Stoller says. The honey is sold to bakeries, wholesalers and buyers interested in raw honey.

And some for home, of course.

“You can use it in canning and preserving,” she says. “When it comes to canning, I’ll can my peaches with honey. But I use honey every day for cereal. Peanut butter and honey toast.”

In addition to being used in food, the honey is used in many other products.

“There’s a lot of products that made with honey such as lip balm and skin creams,” Stoller says. “Kirk’s mom would use honey to make mead, a honey wine.”

So, the question that must be asked: “How many times has Kirk been stung?”

“He’s stung every time he goes out,” Eileen says, “His body over the years has become conditioned to it.”

The Stollers have two children, Morgan, 25, of Fort Wayne, and Danielle, 23, a student at Illinois State University.

Eileen says Morgan has an allergic reaction to bee stings, so he has no desire to follow his father’s footsteps, while it’s not so with their daughter.

“When Danielle’s at home, she works for the family business,” she says.

Refrigerator Honey Ice Tea

4 cups (1 quart) boiling water

12 tea bags

Juice of one lemon

1/4 cup honey

1 quart cold water

Add tea bags to boiling water and allow to steep 3 to 5 minutes. Remove tea bags and add lemon juice and honey. Stir to combine. Add cold water and refrigerate. Pour over ice cubes in tall glasses. Makes about 10 (10-ounce) servings.

Honey Milk Shake

1 cup of milk

1 scoop of ice cream

2 teaspoons honey

Whisk or blend the mixture and pour in a glass. May top with banana slices. Makes 1 serving.

Jogger Bars

2 tablespoons butter or margarine

1/4 cup peanut butter

1/2 cup honey

1 1/2 cups chopped nuts

2 teaspoons cinnamon

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup raisins

2 cups whole bran cereal

In a 3-quart pan, combine butter, peanut butter and honey. Cook over low heat, stirring constantly, just until mixture begins to boil. Remove from heat. Add chopped nuts, cinnamon, vanilla and salt. Stir until blended. Stir in raisins and bran cereal. Mix until well coated. Turn bran mixture into a greased 8-inch square pan. Let cool. Cut into bars. Makes 16 bars.

Honey-Glaze Chicken

1/4 cup butter

1/2 cup honey

1/4 cup prepared mustard

1 teaspoon curry powder

1 teaspoon seasoned salt

1 broiler-fryer chicken (around 3 pounds) cut into serving pieces

In shallow baking pan, melt butter. Stir in honey, mustard, curry powder and salt. Add chicken and turn to coat all sides. Bake skin side down at 375 degrees for 30 minutes. Turn chicken pieces and continue baking 15 to 20 minutes or until chicken is tender and richly glazed. Makes 4 to 6 servings.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-0088; fax 461-8648; or email dparker@jg.net.

Advertisement