Mar 28, 2014

MELI... Hawaiian word for HONEY

Blossoms from a Moloka'i kiawe tree
Click on photo to view larger
I love honey, who doesn't, it's the nectar of the gods according to the Greeks. My third cookbook "Ambrosia" talks a lot about honey. Ambrosia is historically famous for having a golden color, like honey. Some researchers believe that ambrosia was a form of honey, which was the sweetest food the Greeks knew about before the introduction of sugar. At any rate, honey has been eaten by emperors and kings through history, highly treasured for its subtlety, sweetness and luxury.

On October 21, 1857, three bee hives were shipped to Honolulu from California. They thrived and multiplied giving rise to a huge industry here in Hawaii. The Hawaiian word for honey, or honey bee is "meli", Moloka'i Meli is a family owned company producing honey here on Moloka'i. Moloka'i Meli's hives are located in a kiawe grove, so the bees produce exclusively kiawe honey. This raw and unfiltered honey retains natural enzymes, nutrients and pollen particles. It has a light sweet flavor with a tropical flair and is a much-sought-after variety of honey. Japanese tourists make up for about 70 percent of Moloka'i Meli's sales on Oahu where their honey is sold at various farmers markets. Moloka'i Meli's products are also available through their website, RealHawaiiHoney.com, or on Moloka'i at Kamakana Country Store, Kumu Farms, and The Outpost Natural Food Store.

The 2013 Hawaiian Natural Honey Challenge conducted by the Big Island Beekeepers Association attracted 132 entries from 41 beekeepers across four islands. The top award for the best honey in Hawaii went to the Moloka'i Gold apiary, operated by Micah Buchanan and Marshall Joy. The average score in this contest is around 18-20 for most of the honey entries, but Moloka'i Gold scored 42.75. This is a new operation with big plans. Until these two young men can expand their operation, you will only be able to buy their kiawe honey at the Saturday Moloka'i farmers market. It is important to mention that Moloka'i was once one of the largest producers of kiawe honey in the world. It's nice to see this industry coming back.

Honey is a wonderful thing to keep in large quantities in your kitchen because it will not spoil. You can keep it indefinitely, unrefrigerated in a cool location away from direct sunlight and in a tightly covered container. So when you are preparing a hurricane supply list don't forget honey. Honey is great as an ingredient in so many recipes. It adds a depth of flavor like nothing else. It also is a nice foil playing against salty or sour flavors, like soy sauce or lemon. I have put together a few of my favorite honey recipes for you to enjoy.

Honey Recipes:

Fried Honey Sesame Shrimp
Ingredients:
1 cup all-purpose flour
1/2 teaspoon each, salt & pepper
1 egg lightly beaten
2/3 cup water
12 jumbo sized shrimp, peeled and deveined
3 tablespoons cornstarch
1 1/2 cups canola oil for deep frying in wok
3 tablespoons sesame oil
6 tablespoons honey
3 tablespoons sesame seeds

Procedure:
Sift flour and salt and pepper into a bowl. Make a well in the center, add egg and water, and gradually mix with the flour. Beat to a smooth batter and set aside for 10 minutes. Meanwhile, toss shrimp in cornstarch and coat well. Shake off any excess cornstarch. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time. Cook until batter is golden. Remove shrimp, drain on paper towels, and keep warm. Repeat until all shrimp have been fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan. Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle over sesame seeds and again toss well. Serve immediately. Makes 6 appetizer servings.

Now here's an unusual looking appetizer for entertaining. These small pork balls, with their rice "quills" poking outward, are easy to make, a conversation piece, and delicious. You can even prepare them ahead of time and refrigerate for up to 2 days before steaming them just before your guests arrive.

Wild Rice Asian Porcupine Balls
Now here's an unusual looking appetizer for entertaining. These small pork balls, with their rice "quills" poking outward, are easy to make, a conversation piece, and delicious. You can even prepare them ahead of time and refrigerate for up to 2 days before steaming them just before your guests arrive.

Ingredients for Asian porcupine balls:
1 cup wild rice (you can use jasmine rice if you prefer a white rice)
1 pound ground pork
2 cloves garlic, minced
2 tablespoons finely chopped shallot
2 tablespoons finely chopped lemongrass (the white part on the end)
1/2 teaspoon cayenne pepper
2 teaspoons sugar
3 tablespoons Thai fish sauce
4 teaspoons fresh cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

special equipment: Asian bamboo steamer basket
4 lettuce or cabbage leaves for steamer

Ingredients for Asian dipping sauce with honey:
1/2 cup soy sauce
1/2 cup 'seasoned' rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons fresh ginger root, minced
2 teaspoons sesame oil
2 teaspoons sesame seeds or chopped scallions for garnish

Procedure:
Cook the wild rice as directed on the package, about 45 minutes, or until just about cooked but not completely cooked. Drain in a colander, shake dry and spread on a plate or bowl.

Combine all the other ingredients in a medium bowl, and knead with your hands until thoroughly blended.

Form the mixture into small balls, using about 1 tablespoon for each ball. Roll each ball in the cooked and dried wild rice, pressing the grains into the ball to they stick. Cover and refrigerate until ready to use, up to 2 days.

To cook the porcupine balls, line an Asian bamboo steamer basket with lettuce or cabbage leaves. Set the meatballs, without crowding them, on lettuce or cabbage leaves. Select a wok or pot that the steamer basket will fit in, so that the basket rests firmly on the bottom. Pour water to the depth of 1 inch and bring to a boil over high heat. Set the steamer basket in the pot and cover, and steam until the meatballs are no longer pink at the center, and the rice is tender. About 25 minutes.

Serve the meatballs in the bamboo steamer or transfer them to a platter. Offer toothpicks for picking up the meatballs and dipping them into the Asian dipping sauce. To make the sauce, put ingredients a small bowl, mix, making sure that the honey is blended. Taste and make any adjustments to your taste. Serve in individual ramekins. Garnish sauce with sesame seeds or chopped scallions, or both. Makes about 20 Asian porcupine balls for appetizers.

Mango Salsa with Honey
I like to add some fresh pineapple to this salsa. The combination of the mango and pineapple is amazing on grilled fish or poultry. If you want, you can add a little rum to the mix.

Ingredients:
2 mangoes peeled and diced small
3/4 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/2 cup diced red onion
1 tablespoon lime juice
2 teaspoons honey
1 teaspoon pure vanilla extract
1/3 cup roughly chopped cilantro leaves
salt and pepper

Procedure:
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Great served with pork, chicken or fish, especially grilled salmon.

Wasabi-Passion Fruit Honey Mustard Sauce
This is a hot, sweet, tangy and pungent mustard sauce for grilled shrimp or oysters.

Ingredients:
3 fresh passion fruit, juiced, including seeds
2 tablespoons Wasabi powder
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon dry mustard
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
4 tablespoons honey
1 green onion, white and part of green, finely minced
salt to taste

Procedure:
Split passion fruit in half and scrape seed and juice into a blender. Pulse once or twice. Strain and return juice to clean blender. Add remaining ingredients and blend. cover and refrigerate for at least 2 hours before serving. Makes about 1 cup.

Asian Coleslaw
This is a simple Asian cole slaw recipe that is so good as a side dish for so many Asian recipes, like with ribs or chicken. It's also wonderful in a grilled mahi-mahi fish sandwich or fish tacos.

Ingredients for the Asian coleslaw:
5 cups Chinese or napa cabbage (1 1/4 pounds), thinly sliced with ribs removed
3 medium carrots, peeled and shredded
3 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/2 cup red bell pepper, small dice

Ingredients for the dressing:
1/3 cup seasoned rice wine vinegar
1 tablespoon canola oil or olive oil
1 1/2 tablespoons minced fresh ginger root
1 tablespoon sesame oil
1 tablespoon honey
1/2 teaspoon salt
red pepper flakes, to your taste (optional)
3 tablespoons roasted sesame seeds for garnish (black sesame seeds make a nice contrast)

Procedure:
Combine the cabbage, carrots, green onions, cilantro, and red bell pepper in a large bowl. Whisk together the ingredients for the dressing in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with roasted sesame seeds just before serving. Makes 6 servings.

Fresh Fruit Salad 
with Sweet Ginger Dressing
Ingredients for salad:
a mixture of sliced fresh fruit (mango, papaya, orange slices, bananas, pears, etc., whatever is in season) on a bed of watercress, or other salad greens that you like.

Ingredients for dressing:
1 cup extra virgin olive oil
1/3 cup honey
1/2 cup seasoned rice vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes

Procedure:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve over your favorite salad greens with fresh fruit. Makes 2 1/3 cups of dressing, enough for 6-8 salads.

Cornish Game Hens 
with a Burnt Sugar Glaze
Ingredients:
3/4 cup flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 Cornish Game Hens (cut in half)
1/2 cup butter, melted
1/4 cup packed brown sugar
1/2 cup honey
1/4 cup lime juice
1 teaspoon concentrated chicken broth
1 tablespoon soy sauce
1/2 teaspoon curry powder

Procedure:
Preheat oven to 350˚F. In a bowl or 1-gallon plastic resealable bag, combine flour, salt and cayenne pepper. Add Cornish game hen halves, then dredge or shake to coat. Pour 1/4 cup butter into 9x13-inch baking pan; place Cornish hen halves in pan, turning pieces to coat. Bake for 30 minutes. For the burnt sugar glaze, combine brown sugar, honey, lime juice, chicken broth, soy sauce, curry powder and remaining butter in a mixing bowl; pour over Cornish hens. Bake 40 minutes more or until Cornish hen halves are tender but no longer pink on the inside, basting several times with pan drippings. Makes 6 servings.

Grilled Honey-Ginger Salmon
Ingredients:
3 tablespoons freshly grated ginger
2 tablespoons chopped fresh garlic
1/3 cup reduced sodium soy sauce
3 tablespoons orange zest
1/3 cup fresh orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 pounds of salmon fillets

Procedure:
In a large self-closing plastic bag, combine first seven ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade. Make 4 servings.

Grilled Island Pork Ribs 
with Honey BBQ Sauce
Ingredients for cooking solution:
3 pounds pork ribs, cut into 3 rib sections
cold water to cover ribs
1/3 cup sea salt
6 cloves garlic, chopped
4 inches ginger, smashed
1 small onion, sliced

Ingredients for BBQ sauce:
1 tablespoon Tabasco Sauce
2 (15 ounce) cans tomato sauce
2 cups packed brown sugar
1/2 cup cider vinegar
1/2 cup honey
2 cups minced yellow onions
2 teaspoons liquid smoke
2 teaspoons chili powder
1 teaspoon cracked black pepper
2 tablespoons molasses
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 cup crushed pineapple, canned with juice
2 tablespoon minced garlic
2 tablespoon minced ginger

Procedure:
Place ribs in a large pot and cover with cold water. Add the salt, garlic, ginger and onion. Bring to a boil, reduce heat to medium-low. Simmer for 1 hour. The ribs are now fully cooked. Now it's a matter of grilling the ribs with the sauce for flavor.

Prepare the sauce while the ribs are cooking. Place the sauce ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour with the lid off, stirring often. When ready to barbecue, baste the ribs with the sauce and place them on medium-hot grill. Baste frequently until ribs are well coated and heated through, being careful not to burn the sauce. Keep the ribs warm in a 250˚F oven until ready to serve. Makes 6 servings.

Grilled Pork Tenderloin 
with Honey and Sesame Seeds
I've made this recipe many times and it's so good that I put it into my first cookbook! The marinade gives the pork a wonderful flavor, then the toasted sesame seeds really finish this off nicely.

Ingredients:
3/4 pound pork tenderloin
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
4 tablespoons honey
2 tablespoons brown sugar
4 tablespoons sesame seeds

Procedure:
Combine soy sauce, garlic, ginger and oil. Place in a zip-lock bag with tenderloin. Toss to coat and marinate in the refrigerator for 3 to 6 hours, turning occasionally.

Remove the tenderloin and discard marinade. In a shallow plate mix together honey and sugar. Roll the tenderloin in honey mixture, coating all sides. Roll tenderloin in seeds to cover meat.

Place the tenderloin in a preheated grill for 20 to 30 minutes, turning 2 or three times, until meat thermometer reaches 155˚F. Slice and serve. Makes 4 servings.

Honey Fried Pork Belly
This is a Japanese pork belly recipe that is usually served donburi style, which is pork belly over rice.

Ingredients:
3/4 pound pork belly, skin removed
1/4 teaspoon Ichimi Togarashi (Japanese ground red chili pepper), or substitute cayenne pepper
1 tablespoon canola oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 garlic cloves, minced
rice for two, cooked
blanched fresh spinach
1 tablespoon toasted sesame seeds

Procedure:
Slice pork belly into 1/4 inch pieces. sprinkle with Ichimi Togarashi. Heat oil in frying pan to high. Add pork slices and brown on both sides. Use a splatter screen over the pan to keep grease from splattering. Turn off heat and discard fat in pan. Turn heat back on to medium and add honey, soy sauce, oyster sauce, sesame oil, and minced garlic. Cook and stir until meat is nicely glaze. Try not to burn the sauce. Serve on top of hot rice and blanched spinach. Garnish with sesame seeds. Makes 2 servings.

Green Beans with Pecans, 
Sesame Seeds & Honey
Ingredients:
1 pound fresh green beans
1 tablespoon salt
1/2 cup pecans
2 tablespoons butter or olive oil
2 teaspoons sesame seeds
2 teaspoons honey

Procedure:
Wash and stem the beans. This can be done a day ahead of time and the beans placed in a zip top bag in the fridge. Bring a pot of salted water (at least 2 quarts) to a rolling boil. This takes up to 15 minutes. Add the green beans and blanch for 2 minutes. Drain and rinse the beans to stop the cooking, but leave them warm. Heat the butter/oil in a medium pan and simmer on low with the pecans. Once they are lightly browned, add the sesame seeds and the honey, stir regularly. Add the beans to the pan and toss with the seasoned nut mix. Taste for additional seasoning. Place in a serving bowl and cover with foil. Keep warm until ready to serve. Makes 8-10 servings.

Chocolate Honey Cake
Ingredients for the Cake:
4 ounces semi or bittersweet chocolate, broken into pieces
1 1/3 cups light brown sugar
2 sticks unsalted butter, softened
1/2 cup honey, room temperature
2 eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon cocoa powder
1 cup boiling water

Ingredients for the Sticky Honey Glaze:
1/4 cup water
1/4 cup honey
6 ounces semi sweet chocolate
3/4 cup confectioners sugar

Procedure:
Melt the chocolate in the microwave or over boiling water. Set aside to cool slightly. Preheat oven to 350˚F. Butter a 9-inch springform pan and line the bottom with wax paper. Sift flour, soda and cocoa together. Beat together the sugar and butter, until airy and creamy. Add the honey. Add eggs one at a time, adding a tablespoon of flour with each. Fold in the melted chocolate, followed by the dry ingredients. Then add the boiling water, mixing well to make a smooth batter. Pour into prepared pan and bake for one hour, or until a cake tester comes out clean. If the cake is still loose after 45 minutes, yet the top is appears quite cooked, gently lay a piece of foil atop the cake. Cool cake completely in the pan on a rack. Remove the sides. Invert it onto a cake plate. (If the top stays just perfectly rounded, yes, flip it back over. If it sinks a bit, inverting the cake will mask the problem.) Slide strips wax paper under the edges to keep the plate free of glaze.

To make the glaze:
Bring honey and water to a boil. Turn off heat and add the chocolate. Let it rest while the chocolate melts, then whisk gently. Sift the sugar into the pan (to avoid lumps) and whisk until smooth. Make the glaze in plenty of time to let it cool. If you put it on a warm cake or if it is still warm, the glaze will run right off. When the cake is cool and the glaze is room temperature, the honey glaze turns your cake into a shiny, irresistible confection. Slide the paper out from around the edges and serve. Makes 8 servings.

Honey Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup honey
3 large egg yolks, beaten
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Procedure:
In a large saucepan, add all ingredients. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes to cook the egg yolks. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Stir the mixture again to blend. transfer it to an ice cream maker and freeze according to manufacturer's instructions, or about 1/2 hour. Remove from ice cream maker into plastic containers and freeze at least 3 hours. Refrigerate for 1/2 hour before serving to soften. Makes 6 servings.

Honey Roasted Figs
These caramelized roasted figs are wonderful served hot or cold all by themselves, or served over honey ice cream (recipe above).

Ingredients:
20 black or green fresh figs
butter
honey
cinnamon

Procedure:
Cut the stem and bottom off of each fig. Slice figs in half, lengthwise. Place a small dab of butter onto each fig half and place into a buttered baking dish. Drizzle a couple of drops of honey over each fig half, then sprinkle each with a little cinnamon. Roast in a hot oven (350˚F.)  for 20-25 minutes. Serve hot or refrigerate and serve cold. Makes 40 roasted fig halves.

Avocado Honey Lime Ice Cream
Ingredients:
4 large egg yolks
2/3 cup pure honey
1/8 teaspoon salt
2 cups half and half
1 cup buttermilk
2 tablespoons lime zest
3 ripe avocados, pureed

Procedure:
Whisk together eggs, honey and salt in a medium bowl; set aside. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours.

Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil). Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).

Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days. Makes 4 servings.

Honey & Spice Oranges
This recipe makes a simply delicious, and elegant light dessert after a heavy meal. The crystallized ginger adds a hot tropical flavor mixed with the honey and vanilla.

Ingredients:
6 large Navel oranges, peeled and sliced into sections
1/3 cup honey
2 teaspoons vanilla extract
6 teaspoons crystallized ginger, minced very fine (see recipe below)
6 mint sprigs for garnish

Procedure:
Peel the oranges and slice sections into a bowl. Combine the honey with the vanilla and drizzle over the orange sections. Let sit for 15 minutes at room temperature. Serve in martini glasses, sprinkled with crystallized ginger, then garnish with mint sprigs and serve. Makes 6 servings.

Crystallized Ginger
Have you ever wondered why the Chinese and Japanese frequently add ginger to their food? It helps digestion, facilitates absorption, helps with flatulence, and helps prevent nausea. A delicious way to enjoy ginger is to crystallize it. You can buy ginger already crystallized, but it can be hard to find, and is sometimes expensive. I like to make my own, it's very easy to do, here's the recipe:

Ingredients:
1 1/2 cups water
1 1/2 cups sugar, plus extra sugar for coating
1 cup fresh ginger, peeled and sliced into 1/4 inch slices

Procedure:
Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil. Add ginger, reduce heat, and simmer for 20 minutes. With a slotted spoon, transfer ginger to a wire rack, set over a pan, and dehydrate in a very low 170˚F convection oven for 1 hour, or dehydrator until dry, and then cut into smaller 1/4 inch pieces. Roll the small pieces of ginger in additional sugar. Store in an airtight container for up to three months. Use in recipes, or just pop a couple of pieces in your mouth every day.

Honey Pears with Puff Pastry
Ingredients:
4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed

Procedure:
Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry. Transfer to a parchment-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400°F for 20-25 minutes or until golden brown. Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm. Makes 4 servings.

Sesame Coconut Bars
Ingredients for the cookie base:
4 ounces (1 stick) unsalted butter
1/4 teaspoon salt
3 1/2 ounces (1/2 cup) raw brown sugar or organic sugar
6 ounces (1 1/2 cups) whole-wheat pastry flour, sifted

Ingredients for the sesame-coconut layer:
1 ounce (1/4 cup) whole-wheat pastry flour
1/2 teaspoon baking powder
2 eggs
1/2 cup honey
1 teaspoon vanilla extract
1 1/2 ounces (1/2 cup, firmly packed) unsweetened shredded coconut
1 to 2 ounces (1/4 to 1/2 cup) sesame seeds, coarsely ground

Procedure:
Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.

Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350˚F.

Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.

Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares. Makes 18 to 20 squares.
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