Gingered Honey

Makes 2 cups.

Note: Fresh ginger gives honey a light, bright flavor. This makes a lovely glaze for chicken brushed on just before it's finished roasting. Spoon into tea with lemon to soothe a winter-weary sore throat. Drizzle it over plain yogurt, pound cake and vanilla ice cream. After about a month, the pieces of ginger taste like ginger candy. From Beth Dooley.

• 2 c. honey

• 2-in. fresh ginger root, peeled and cut into 1/2-in. slivers

Directions

In a small saucepan, combine the honey and sliced ginger. Set over a very low flame and gently warm, stirring until it's no warmer than baby-bottle temperature. Transfer to a clean container with a lid and allow to cool before covering. Store in a cool, dark place.

Nutrition information per serving of 1 tablespoon:

Calories 64 Fat 0 g Sodium 1 mg

Carbohydrates 17 g Saturated fat 0 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb.

Rosemary Honey

Makes 2 cups.

Note: A sprig of fresh rosemary gives the honey a clean piney taste. This is fabulous drizzled over Roquefort or Parmesan cheese, drizzled over roasted squash or sweet potatoes, as well as fresh grapefruit or orange segments. Blanching the rosemary branch first ensures that it will be clean before it flavors the honey. From Beth Dooley.

• 1 (4- to 5-in.) branch fresh rosemary

• 2 c. honey

Directions

Bring a small pot of water to a boil over high heat and quickly blanch the rosemary in the boiling water for about 10 seconds. Remove immediately and rinse in cold water to cool. Pat dry with a clean towel.

Place the sprig in a jar and add the honey. Cover and allow to sit for a day or two before using. The longer it sits, the stronger the rosemary flavor will be.

Nutrition information per serving of about 1 tablespoon:

Calories 64 Fat 0 g Sodium 1 mg

Carbohydrates 17 g Saturated fat 0 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb.

Honey-Lemon Butter

Makes 1 cup.

Note: This luscious spread is great on warm scones and muffins. It's delicious on roasted parsnips and beets. Use a zester to be sure you don't get any of the white pith. The mild-tasting Meyer lemons are especially nice. It freezes easily, so double the quantity. From Beth Dooley.

• 1 c. (2 sticks) unsalted butter, softened

• 2 tbsp. honey

• 1 tbsp. grated lemon zest

• Pinch of salt, to taste

• Thin curls of lemon zest for garnish

Directions

In a small bowl, mash together the butter, honey, lemon zest and a pinch of salt. Spoon into ramekins and garnish with curls of lemon zest. Cover with parchment or plastic wrap and store in the refrigerator.

Nutrition information per serving of 1 tablespoon:

Calories 110 Fat 12 g Sodium 11 mg

Carbohydrates 2 g Saturated fat 7 g Calcium 4 mg

Protein 0 g Cholesterol 31 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2½ fat.