Episode 2 : Beekeepers Games

Beekeeping is one of the oldest forms of food production in the world. Bob will have just four days to learn everything he needs to know to become a beekeeper, then he’ll enter the Beekeepers Games. The catch is that Bob is deathly afraid of bees! Bob attempts to develop the courage and know-how to go head-to-head with professional beekeepers, competing in a range of bee-themed events, from honey identification to knife throwing. The competition culminates in a heart-stopping event where competitors create a bee beard from a swarm of 40,000 bees. Will Bob survive without getting stung?

Recipe:

Recipes courtesy of Jeff Van Geest, Owner/Executive Chef of Aurora Bistro in Vancouver, British Columbia.

Peking Duck

Ingredients:: 1 (5-pound) duck; 2 tablespoons of honey; 2 tablespoons of dry sherry; 1 tablespoon of white vinegar; 3 tablespoons of cornstarch

Directions:
1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
2. Insert chopstick through neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
3. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
4. Tie a string on to the middle so you can hold the duck and hang it up.
5. Bring 6 cups of water to boil in a wok.
6. Add honey and stir to dissolve.
7. Add sherry and vinegar.
8. Make a slurry out of the cornstarch and add to wok.
9. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
10. Repeat until duck is thoroughly moistened.
11. Repeat dunking once more.
12. Hang duck by string in a cool airy place with a bowl underneath to catch drips.
13. Leave for 4-6 hours until skin is dry and taught.
14. Put roasting pan on lower oven rack and fill with 2-3 inches of water.
15. Oil rack above pan.
16. Preheat oven to 350 degrees.
17. Remove chopstick and string on duck.
18. Put duck on oiled rack in center of oven, breast side up.
19. Cook 30 minutes.
20. Turn duck breast-down for 45 minutes.
21. Turn breast-up for 30 minutes or until skin is dark brown.
22. While duck is cooking, make scallion brushes.
23. Carve duck and separate meat and skin.

Honey Scones

Ingredients:: 1¾ cup of flour; 1½ teaspoons of baking powder; ¼ teaspoon of ground cinnamon; 6 tablespoons of butter, softened; 1 tablespoon of honey; ½ cup of milk; 1 egg

Directions:
1. Preheat oven to 450 degrees.
2. Line cookie sheet with aluminum foil.
3. Mix with a wooden spoon in a bowl the flour, baking powder and cinnamon.
4. Work butter into mixture by hand until mixture is yellow.
5. Add honey and milk, then egg.
6. Stir with wooden spoon until thoroughly mixed.
7. Scoop spoonful of dough and drop onto cookie sheet. Leave 1 inch between each.
8. Bake 15 minutes or until golden brown.
9. Cool 5 minutes. Serve warm with honey and butter.

Buckwheat Honey Ice Cream

Ingredients:: ½ cup of buckwheat honey; ¼ cup of sugar; 2 large eggs; 1 cup of milk; ¼ teaspoon of salt; 1½ cups of heavy cream

Directions:
1. Bring the milk to a boil in a heavy saucepan.
2. Pour over the honey, sugar and egg.
3. Pour the entire mixture back into the pan and place over low heat.
4. Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
5. Be careful not to let the mixture boil or the eggs will scramble.
6. Remove from heat.
7. Pour the hot nut custard through a strainer into a large, clean bowl.
8. Allow the custard to cool slightly, then stir in the cream and vanilla.
9. Cover and refrigerate until cold or overnight.
10. Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer’s instructions.
11. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

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