March 26, 2014
I have this vivid memory of my brother and me, many years ago when we were kids, doing a honey tasting in my grandmother’s house. It was during that period after dinner, when the adults are relaxing with their teas and coffees and talking about topics extremely tedious to children. During this time, we usually sneaked off to entertain ourselves in the guest room, but this time, we found ourselves in the kitchen.
I can’t imagine what inspired this particular tasting; I must have just been learning about bees in school. In any case, we took our grandmother’s honey jar (which would have been something like Billy Bee), and started writing down a list of — I kid you not — flowers we could taste in the honey.
Yup. Just two kids, donning our gravest sommelier faces, licking our spoons and going:
“Oh, yes, definitely dandelions in this one.”
On a similar (but hopefully less precocious) note: a few months ago, I started looking for raw/unpasteurized honeys in stores — I wanted honey that still had its natural antibiotic properties intact. What I didn’t expect was that the flavour of the honey would be pronouncedly different from the ones I was used to. It was much stronger and more complex, but also more . . . savoury. I was used to the straight-up sweetness of honey, so it was quite interesting to taste something sort of umami — not unlike the taste you get from a slice of prosciutto or other cured products. It was delicious, and I was immediately converted.
When I saw this recipe for lemon curd sweetened with honey from Food in Jars, it was perfect timing. I had just received some meyer lemons in my weekly veggie bin, and I wanted to use up the honey at the bottom of my jar. It turned out beautifully, and was the perfect way to top off my yoghurt and granola, to fill a few hamantaschen cookies, and to smear — of course — on German pancakes.
Meyer lemons are a little sweeter and less tart than typical lemons, but you could swap the juice 1:1 and have a curd that’s just a touch more tart. As for the honey, any type will do — but the fancypants raw honey lends the curd a little more depth.
One last question for ya’ll! I’ve got a bunch of gorgeous dark (60-70%) chocolate on my hands, and am looking for some way to showcase it! Any suggestions?
Until next time!