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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.
Try these honey recipes, share them with friends and family—and enjoy them.
From my table to yours.—Zeke
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Recipes >
Ingredients
For Honey Tuille
- 1/4 cup pistachios and walnuts, finely chopped
- 1/4 cup Wild Raspberry Honey
- 1/4 cup butter
- 1/4 cup flower
For Créme Fraiche
- 1 cup crème fraiche (may substitute mascarpone, yogurt or fromage blanc)
- 3 tablespoons Bee Raw Wild Raspberry Honey
- 1 cup fresh raspberries
- 1/4 cup unsalted pistachios, shelled
Instructions
For Honey Tuille
- Cream butter and honey together.
- Mix in flour followed by nuts.
- In a medium-hot nonstick frying pan, drop in 1 teaspoon of mix at a time. Let the mixture spread thin in the pan.
- When the mixture begins to caramelize, remove and set on the curve of a bottle or rolling pin to cool.
For Honey Créme Fraiche
- Mix 1 cup of crème fraiche with 2 or 3 tablespoons of honey.
- Split the crème fraiche mixture between four fruit bowls.
- Top with raspberries, pistachios and a drizzle of honey.
- Finish with the tuille and perhaps a sprig of mint.
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