Quoting Michael Loo to Jim Weller <=-

it can be as low as 15% for certain types of single flower
honeys which have low pollen counts and strong flavour profiles.
A minimum percentage is often set by the country of origin or a
marketing board or co-op. For American orange blossom honey it's
20%.

I wonder if flavor profile is taken into account by the US
authorities.

Perhaps the orange mafia or the honey cartel is overly influential?

Orange Blossom Cocktail
1 Tb fresh orange juice, chilled
1 Tb Grand Marnier, chilled
1 Tb mandarin-flavored vodka, chilled
1/4 ts orange flower water
4 oz Champagne, chilled
1 orange peel strip (opt)

I think I like your recipe better than mine!

There are no (thankfully) orangy cocktail recipes with capers in
them but here's a salad dressing that does:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus Vinaigrette W/Sieved Egg & Pickled Pink Onions
Categories: Salads, Vegetables, Eggs, Dressing, Pickles
Yield: 6 Servings

FOR THE PICKLED ONIONS:
Salt and ground black pepper
1/2 ts Granulated white sugar
1/2 c White wine vinegar plus
1 tb more for the vinaigrette
1 sm Red onion, sliced thin &
-separated into rings
FOR THE VINAIGRETTE:
1/3 c Fresh Italian parsley;
Minced
2 ts Fresh tarragon. minced
1 tb Capers; drained
1 Strip orange zest, sliced
-thin & blanched 10 Seconds,
-then minced
1 tb Fresh orange juice
1/2 ts Dijon mustard
1/4 c Olive oil
For the Salad:
1 1/2 lb Fresh asparagus; rinsed,
Ends snapped
1 Hard-boiled egg; peeled,
White diced fine and
-yolk left whole for sieving

Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 cup
vinegar in nonreactive bowl. Put onion slices in colander in sink,
pour boiling water over them. Add warm onions to vinegar mixture
with enough cold water to cover. Let stand until onions are pink,
about 15 minutes. Set aside.

Put parsley, tarragon, capers, and orange zest in small bowl with
pinch of salt, stir in juice and 1 tablespoon vinegar. Whisk in
mustard, then slowly whisk in oil. Adjust seasonings and set
aside.

Bring 1 inch water to boil in soup kettle. Put asparagus in
steamer basket, then carefully place basket in kettle. Cover and
steam over medium-high heat until asparagus spears bend slightly
when picked up, 4 to 5 minutes. Transfer asparagus to clean
kitchen towel to dry.

Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4
cup or so of onion rings from liquid and scatter over asparagus.
Sprinkle diced egg white over asparagus, then push yolk through
sieve so that it falls evenly over salad. Serve.

Recipe by: Deborah Madison
Source: Cook's Illustrated, May/June 1995

MMMMM


Cheers

Jim


... Champagne and orange juice is a great drink.

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