Runamok Limited Release Knotweed Honey Raw American Honey 9ozKnotweed Raw Honey is a veritable lemonade out of lemons sort of situation. An otherwise pesky invasive species that most folks are trying to eradicate, the Japanese Knotweed provides bees with abundant pollen during a time that few other plants are flowering. In addition to helping out the bees, Knotweed also produces extremely delicious and unique raw honey. Dark, sweet and malty, its a perfect example of just how diverse honey can be. Knotweed

Knotweed Raw Honey is a veritable ‘lemonade out of lemons’ sort of situation. An otherwise pesky invasive species that most folks are trying to eradicate, the Japanese Knotweed provides bees with abundant pollen during a time that few other plants are flowering. In addition to helping out the bees, Knotweed also produces extremely delicious and unique raw honey. Dark, sweet and malty, it’s a perfect example of just how diverse honey can be.

Knotweed Honey is rich, dark, sweet, and malty. Knotweed is related to buckwheat and the color and taste of the honey is similar, if just a little milder. There are notes of fig and toffee which creates a wonderful spread on nutty, wholegrain toast.

It is also a good match for darker spirits, such as bourbon and rum and makes for excellent cocktails. Try it on salty, semi-firm cheeses such as gruyere or asiago.

The caramel character also lends itself to desserts and pastry which we will be exploring on our recipe pages. The harvesting of this varietal honey is a textbook example of making lemonade from lemons.

Japanese knotweed is what botanists know as Polygonum cuspidatum and what ecologists have other choice words for. It is an invasive species that can take over river banks, smothering all other types of native species. Overall, people are trying to get rid of it but it does have one attribute that is undeniable; it provides abundant pollen to bees in early autumn when very few other plants are flowering. In addition, it gives them this life-sustaining food just when they really need it to store up for the winter. And if humans can say anything nice about P. cuspidatum it is this: it makes for extraordinary honey.   Most people agree that knotweed is a nuisance in North America.

But it is a stubborn plant and so for the moment the bees are benefiting from the pollen and we get this excellent honey. If ecologists successfully eradicate Japanese knotweed, we are sure that the bees will understand since they are, by nature, team players who appreciate the importance of a diverse ecosystem.  In the meantime, we offer this limited release that makes pearls from a gritty situation.

*LIMITED RELEASE: Only available while supplies last.

Certified kosher by the OU

Recipes:

Pistachio Cupcakes with Honey Cream Cheese Frosting

These are some cheerful cupcakes for spring that highlight how honey can bump up the flavor of a typical cream cheese frosting. I used our new Knotweed Honey but any raw, medium-bodied honey will work well.

Cupcakes

4 tablespoons (1/2 stick) unsalted butter

1 large egg

1 large egg white

1/3 cup sour cream

1/3 cup whole milk

1 1/2 cups unsalted, shelled pistachios, divided

3/4 cup cake flour

1/2 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup granulated sugar

2 tablespoons vegetable oil

2 teaspoons vanilla extract

1/4 teaspoon almond extract

Frosting

8 tablespoons (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

2 cups powdered sugar

2 tablespoons Runamok Honey (High Plains Clover, Beekeepers’ Cut, Basswood, Orange Blossom, Knotweed would all work well)

Pinch of salt

1 tablespoon heavy cream

Heat the oven to 350°F and line 12-18 cupcake pans with paper liners

Place 1 cup of the unsalted pistachios in a food processor fitted with a blade attachment. Run the machine until the nuts have become a fine powder. Transfer to a large bowl. Add the remaining 1/2 cup pistachios to the food processor and pulse until medium coarse. 

Add the cake flour, all-purpose flour, salt, baking powder, and baking soda to the finely ground pistachios and whisk to combine.

Place the butter, granulated sugar, and oil in the bowl of a stand mixer or regular bowl. Beat with the paddle attachment if using stand mixer or regular beater if using a bowl. Add the egg and egg white and beat on high until smooth and creamy. Add the sour cream, vanilla, and almond extract, and beat on high speed until combined, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low speed, add half of the flour mixture and beat until just combined. Add the milk and incorporate. Add the remaining flour mixture and beat until just combined. Spoon into cupcake liners, filling ⅔ full.

Bake until a toothpick inserted into the center of the cupcake comes out clean, 15 – 20 minutes. Let them cool completely. 

 To make the frosting, place the remaining 1 stick unsalted butter in the stand mixer bowl or large bowl if using an electric hand mixer. Beat with the paddle attachment until smooth and a little fluffy. Add the cream cheese and continue beating until fully incorporated. Add the first cup of powdered sugar and mix on low to avoid a sugar cloud. Repeat with the second cup. 

Add the honey and a pinch of salt. Increase the speed to high and beat until smooth. Add heavy cream and continue beating until fluffy and smooth, about 2 minutes. If the frosting is too loose, add a little more powdered sugar. If it is too stiff, add another spoonful of cream. Chill in the refrigerator if not using immediately.

Frost each cooled cupcake with a generous portion of frosting. 

Top with extra chopped pistachios. 

Adapted from the recipe, Fluffy Pistachio Layer Cake by Stephanie Loo, The Kitchn