50th anniversary.

Bees were first introduced to Bermuda in the 17th century and today the BBA estimates that there are approximately 400 hives on the Island.

At the moment there are approximately 30 members in the BBA, most of whom are beekeepers as a hobby. They produce just enough honey for themselves and their family.

Only a handful of beekeepers produce the bulk of Bermuda's honey which is sold at local stores.

According to the BBA, honey is the only agricultural product that is still exported in the way of souvenirs and gifts.

Here are some recipes which will allow you to enjoy the sweet flavour of Bermuda honey.

RUM-HONEYED ONIONS 1 pound small onions 1 cup Bermuda honey or other multi-floral honey 2 tablespoons unsalted butter 1 cup Gosling's Black Seal Rum BOIL onions in salted water until tender, but still firm. Drain, remove skins.

In a large saute pan, heat together the honey, butter and rum. Add the onions and cook until well glazed with the sauce, spooning the sauce over the top and rolling the tasty onions around until just softened. Serve hot.

Recipe from Spirit of Bermuda Cookbook.

*** GLAZED HAM SLICES 1 ham slice, 1 1 inches thick 1 cup orange marmalade 1 cup honey BEAT marmalade and honey together. Spread on ham slice. Broil.

*** HONEY BUTTER TARTS 1 recipe flaky butter pastry 1 cup butter 2 cup Bermuda honey 2 cup brown sugar 1 cup raisins 1 teaspoon nutmeg 1 teaspoon salt 2 eggs, slightly beaten LINE 1 dozen 3-inch tart tins with pastry and chill while making filling.

Melt butter, add all ingredients except eggs. Blend thoroughly and allow to cool. Add slightly beaten eggs. Spoon filling into pastry-lined tart tins.

Bake on lowest rack in a hot oven of 450 degrees for 15 to 20 minutes. Allow to stand for at least 10 minutes before removing from tins.

Note: If syrupy filling is desired, use only 1 egg.

*** CREME a la GLACE au MIEL (Honey Ice Cream) 1 3 cups heavy cream 1 cup honey 1 cup toasted almonds Grated rind of an orange 1 teaspoon salt 1 teaspoon almond extract BEAT cream until slightly thickened. Add honey and beat until well blended.

Add orange rind, salt and extract. Freeze until mushy; add almonds. Freeze another 2 hours.

*** HONEY FRENCH DRESSING 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dry mustard 1 cup cider vinegar 2 tablespoon honey 1 cup salad oil IN a small bowl mix salt, pepper and dry mustard. Stir in the vinegar and honey. Slowly add the salad oil while beating with a rotary beater or electric mixer. Makes about 1 1 cups.

*** HONEY-BRANDY MEAT BALLS 3 eggs, beaten 1 tablespoon Tabasco sauce 1 tablespoon Worcestershire sauce 1 tablespoon wine vinegar 1 tablespoon hot mustard 1 cup honey 1 cup brandy Salt and pepper to taste 2 pounds top round ground Soft bread crumbs (about 2 1 cups) BEAT in with the eggs all ingredients except meat and bread crumbs. Stir in the meat and enough bread crumbs so that the mixture can be formed into small bite-sized meat balls. Fry these in butter. Makes 80.

If you wish to do this ahead of time, they may be covered with foil and heated in the oven at serving time. Serve with a dip of tomato cocktail sauce.

Recipes from What's Cooking in Bermuda.

*** HONEY CUTLETS (LAMB) 1 ounce butter 4 lamb cutlets 1 onion 1 ounce streaky bacon 1 orange Dried bread crumbs Honey HEAT 1 ounce butter in large shallow pan. Take 4 lamb cutlets and seal the meat on both sides in the hot fat. Slice onion finely and turn in the remaining hot fat (15 mins).

Take 1 ounce streaky bacon and cut into 1 inch strips. Have orange, separate juice from segments. With the cutlets in the pan, arrange the onion and bacon closely round the meat. Cover with orange segments and place a tiny bit of honey on each cutlet. Sprinkle with 2 tablespoons dried bread crumbs. (If no stale bread dry fresh slices under a low grill).

Blend 1 tablespoon of honey with the orange juice and pour into the pan. Cover the pan with a lid, or foil, and simmer until meat is tender. (45 mins).

Serve the liquid as a sauce, together with rice or peas and creamed potato.

*** GOLDEN HONEY CARROT COOKIES 1 cup shortening 1 cup sugar 1 egg 1 teaspoon lemon extract 2 cups all purpose flour 1 teaspoon salt 1 cup butter or margarine 1 cup honey 1 teaspoon vanilla 1 1 cup grated raw carrots 2 teaspoons baking powder BEAT together shortening, butter and sugar until light and fluffy. Add honey, egg, and extracts, beat well. Stir together flour, baking powder, and salt; stir into shortening mixture. Drop by rounded teaspoons onto greased baking sheets. Bake at 350 for 10 minutes or until golden brown. Makes 3 1 dozen cookies. These cookies freeze well.

Recipes from The Continental Society of Bermuda Cookbook.