With the dark, cold days right now, it's a nice time of year to have something special for dessert. I love custard, and crème caramel is one of the simplest custards to make. It also keeps well and is plated in single servings so you can enjoy it for a couple of days. Honey enhances the flavor of the cream and eggs in this recipe. 

Propolis is an age-old remedy made by the bees to keep germs out of their hive. It is known for its remarkable abilities to assist in the fight against viruses, bacteria, microbes, and fungus. Recent studies suggest it may also help with seasonal allergies. 

Baklava is often associated with Greek cuisine but it's a dish that dates back to the Ottoman empire. It is eaten throughout the Mediterranean and middle east and is very popular in Turkey. Turks and Greeks both claim the dish as their own, but it likely belongs to both cultures. Made with layers of thin dough and ground nuts, most often pistachios or walnuts, and sugar syrup or honey, it’s a great way to highlight the taste of our local honey.

Canelés de Bordeaux are the new cool pastry that you might have seen around town. These small cakes are so much more than just a cake. They are crispy on the outside and soft and gooey on the inside with a flavor like creme brulee and crème anglaise. And the best part is they use beeswax to glaze the molds! It’s such a fun way to use beeswax in a recipe.

This last weekend Pontus, our beekeeper and I, spent the weekend getting thirteen new hives going installed on a piece of land in Southwest Denver, Colorado. Here's how we did it!