Friday, March 7, 2008

The Honey In My House

From left to right: Wild Flower Honey that I use in salad dressings, in tea, and sometimes on peanut butter sandwiches, Block Island cream honey for spreading on english muffins, Honey straws convenient for hot tea (although I like my tea sweet and it takes about 3 or 4 of these for a cuppa).



Look for interesting recipes using honey to be featured in all the foodie magazines this spring and summer. Although not exactly a foodie go-to site, the National Honey Board (honey.com!) has over 1400 recipes using honey as an ingredient. I predict that artisanal honey will be the next big specialty food thing---much like artisanal cheeses, breads and vinegars.



Speaking of honey, has anyone tried the new drink at Starbucks, the Honey Latte?
It really doesnt sound all that appealing but maybe worth a try. Honey has always been a tea partner for me and to think of it paired with coffee---well, I cant get my caffeine brain around it. I'll give it a try this weekend and let you know.







Here's a new honey product from Honibe (honeybee?) that is non-sticky. Made on Prince Edward Island from dried honey, these drops are portable and mess-free. No more sticky fingers. Sounds great---but at about $1.50 a drop, my cost per cup of tea would be about $4.50. How about YOU try these and let me know?

1 comment:

fiddlehead fern said...

I'm also a honey lover and was excited about the new Starbucks creation (I'm a sucker for all their creations) ... but after the first few sips of honey and whip cream goodness, it wasn't my thing. I guess I don't really care for sticky sweet coffee, would rather keep the two flavors separate. I agree that honey is becoming a specialty Artisanal condiment. I work for marxfoods.com and we sell several truffle honeys. It’s really divine dribbled over goat cheese smeared on crostini.

 
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