Cooking
My name is Amy and I am a honeyaholic. Sure, I have a lot of jam and mustard in my fridge but I think it's honey that takes the cake. I currently have 13 different containers of honey. Actually it's 14 because I also have a big can of honey that I use when I make granola but I didn't include that in the photo. I personally pledge not to buy anymore honey until I get down to a more reasonable number. What number is that? I really couldn't say...
So let me introduce you to some stars in the honey bunch. On the left we have Italian chestnut honey and backup chestnut honey. I greatly fear running out of chestnut honey. It has an almost bitter pollen flavor that perfectly complements roasted pork or gorgonzola. Piled on top is some precious truffle honey I found at a local discount store, the Bargain Bank. It's terrific with cheese like parmesan.
I'm skipping the little sample jars, but let me tell you about the honey I bought in Florida at the International Mango Festival from vendor Bees-N-The-Keys. I bought mango honey, key lime honey and tupelo honey. The mango and especially the key lime honey are wonderfully fragrant. Tupelo honey comes from the tupelo gum tree which grows along river swamps in Florida. The bees are placed on elevated platforms over the water and their resulting honey is light in color with a delicate flavor and will not granulate.
The black sage honey was a gift from a reader and it never crystallizes either. It has a fruity scent with vanilla notes. It is very rare and very delicious. The sourwood honey I bought in Asheville after tasting the unbelievably good prize-winning sweet potato salad made with it at Laurey's Catering. You'll find the recipe in her charming book, Elsie's Biscuits. I have New Zealand manuka honey which I bought on impulse at a sale after the Fancy Food Show last year. It is supposed to have healthful properties, it purportedly can help with everything from colds to skin infections, but I have yet to try it. Finally I have macadamia blossom honey, a gift from my parents. it is dark and very rich tasting.
I've already posted my all about honey post, so I don't have any more suggestions for how to use it at the moment. How about you? Is there a secret collection lurking in your pantry?
FOOD + HONEY
- Bees On Nob Hill & Honey At Macy's Union Square
What's the buzz on Nob Hill? It's probably honey bees! Restaurants and hotels with kitchen gardens are nothing new, but a hotel with beehives is something quite out of the ordinary, especially in the middle of a city like San Francisco. Executive...
-
Have you ever tasted ten varieties of salt? Trying them out I only found a couple that tasted different from one another, which confirms my belief that the texture of the salt--flakes, grains, chunks, has more to do with how we taste it than it's...
- Mondays With Maida - Wild-honey And Ginger Cookies
Page 161 in the old book / page 199 in the new book These may look much like last week's cookies, but they're quite different in both taste and texture. They have a full cup of honey in them which probably accounts for the almost orange color....
- Shf 10 - Oh, Honey!
If there was an award for the sweetest little meme, it would no doubt go to Sugar High Friday, created by Jennifer and hosted this time around by Nic. The theme for this tenth edition of SHF is honey. I seem to go through honey really quickly these...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...
Cooking
Honeyaholic
My name is Amy and I am a honeyaholic. Sure, I have a lot of jam and mustard in my fridge but I think it's honey that takes the cake. I currently have 13 different containers of honey. Actually it's 14 because I also have a big can of honey that I use when I make granola but I didn't include that in the photo. I personally pledge not to buy anymore honey until I get down to a more reasonable number. What number is that? I really couldn't say...
So let me introduce you to some stars in the honey bunch. On the left we have Italian chestnut honey and backup chestnut honey. I greatly fear running out of chestnut honey. It has an almost bitter pollen flavor that perfectly complements roasted pork or gorgonzola. Piled on top is some precious truffle honey I found at a local discount store, the Bargain Bank. It's terrific with cheese like parmesan.
I'm skipping the little sample jars, but let me tell you about the honey I bought in Florida at the International Mango Festival from vendor Bees-N-The-Keys. I bought mango honey, key lime honey and tupelo honey. The mango and especially the key lime honey are wonderfully fragrant. Tupelo honey comes from the tupelo gum tree which grows along river swamps in Florida. The bees are placed on elevated platforms over the water and their resulting honey is light in color with a delicate flavor and will not granulate.
The black sage honey was a gift from a reader and it never crystallizes either. It has a fruity scent with vanilla notes. It is very rare and very delicious. The sourwood honey I bought in Asheville after tasting the unbelievably good prize-winning sweet potato salad made with it at Laurey's Catering. You'll find the recipe in her charming book, Elsie's Biscuits. I have New Zealand manuka honey which I bought on impulse at a sale after the Fancy Food Show last year. It is supposed to have healthful properties, it purportedly can help with everything from colds to skin infections, but I have yet to try it. Finally I have macadamia blossom honey, a gift from my parents. it is dark and very rich tasting.
I've already posted my all about honey post, so I don't have any more suggestions for how to use it at the moment. How about you? Is there a secret collection lurking in your pantry?
FOOD + HONEY
- Bees On Nob Hill & Honey At Macy's Union Square
What's the buzz on Nob Hill? It's probably honey bees! Restaurants and hotels with kitchen gardens are nothing new, but a hotel with beehives is something quite out of the ordinary, especially in the middle of a city like San Francisco. Executive...
-
Have you ever tasted ten varieties of salt? Trying them out I only found a couple that tasted different from one another, which confirms my belief that the texture of the salt--flakes, grains, chunks, has more to do with how we taste it than it's...
- Mondays With Maida - Wild-honey And Ginger Cookies
Page 161 in the old book / page 199 in the new book These may look much like last week's cookies, but they're quite different in both taste and texture. They have a full cup of honey in them which probably accounts for the almost orange color....
- Shf 10 - Oh, Honey!
If there was an award for the sweetest little meme, it would no doubt go to Sugar High Friday, created by Jennifer and hosted this time around by Nic. The theme for this tenth edition of SHF is honey. I seem to go through honey really quickly these...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...