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Fancy honey

 
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courtney
Commis Chef


Joined: 13 Oct 2006
Posts: 8

PostPosted: Fri Nov 03, 2006 2:06 am    Post subject: Fancy honey Reply with quote

I received a jar of Lemon Blossom Honey as a gift. It's much thicker than regular honey and completely opaque. Usually, all I do with the honey that comes in the plastic bear is put it in my oatmeal or on biscuits. I'd like to know if anyone has any ideas for things I could do with the fancy honey or recipes to make to really highlight how special it is.

Thanks!
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demartino
Chef de Cuisine


Joined: 17 Oct 2006
Posts: 263

PostPosted: Fri Nov 03, 2006 4:51 am    Post subject: Reply with quote

Often times, honeys made solely from one type of flower (like your lemon blossom) have subtle flavors of that type of plant. I think that honey made from clover blossoms (a lot of commercial honey) is strong and a little pungent. Also, the darker the honey the stronger the flavor. That's not a hard and fast rule, but a decent guideline.

I've never had lemon blossom honey, but I imagine it's kind of floral and citrusy. It'd probably be great in baked goods - I think you can substitute it for sugar in certain recipes (definitely check a cookbook - don't trust me on this one).

Or possibly a glaze for a pound cake. Bring to a boil 1/4 cup honey, 2 tbsp sugar and 1 tbsp butter, stir until thoroughly combined. It'll keep in the fridge for a while, just like a syrup.

Honey is also good to drizzle over plums, peaches or nectarines and then pop under the broiler for a bit.

Hope this gives you some ideas.

Jason
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guest
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PostPosted: Sat Nov 04, 2006 2:24 pm    Post subject: Reply with quote

I would enjoy it as it is. Why not use a "lesser" honey for baked goods. Question
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courtney
Commis Chef


Joined: 13 Oct 2006
Posts: 8

PostPosted: Mon Nov 06, 2006 4:54 am    Post subject: Reply with quote

I really like the idea of putting it on some grilled/broiled fruit. I think I'll try that if I can find some good stone fruit this time of year.

I've also heard about pairing honey with cheeses. Does anyone know about that - what types of cheese pair well with honey, etc?

Thanks for the tips. Smile
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justmejerry
Garde Manger Chef


Joined: 30 Sep 2006
Posts: 31
Location: Kitchener, Ontario, Canada

PostPosted: Mon Nov 06, 2006 5:25 am    Post subject: Cheese and Honey Reply with quote

I've always found that if you drizzle a little honey on the sharper, bolder or saltier flavoured cheeses it tastes good. Mild cheeses get left behind and over-powered by the honey. Make sure you let cheese sit out for about 30 - 45 minutes before serving to fully appreciate the flavours of the cheese. I think that if the lemon blossom honey has as much a citrus taste as orange blossom honey then it would be an exceptional honey to drizzle on cheese.
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