| Dave Smey |
Xref: 127.0.0.1 rec.food.cooking:999651
Hi all, I have a fairly dumb question...
The wife and I just returned from London, in particular from a shopping
spree at Fortnum & Mason. We were particularly intruiged by the regional
honeys and bought a cute sampler pack.
So, um, now what? What's the best way to enjoy them? One fairly obvious
solution, to pair them with cheese, is pretty much out since the wife is on
a reduced cholesterol diet and can no longer tolerate luscious cheese.
So, given that, what would YOU do with them? Please stop us from simply
drizzling it all onto toast.
Thanks,
Dave Smey
Brooklyn, NY
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| PENMART01 |
Something must be affecting my eyes today... why did I read that Subj. line as
"enjoying virginal honeys"
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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| zuuum |
LOL.. when I saw that subject line I had to catch myself... naw, I won't
go there!
Instead..... I later wondered if the difference in regions/flower would
change the flavors of honeyed vinaigrettes enough to really taste a
difference.
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| Larry Smith |
Dave Smey wrote:
> So, given that, what would YOU do with them? Please stop us from simply
> drizzling it all onto toast.
You say that like it was a _bad_ thing. Try honey and butter
on pancakes instead of syrup. In tea or coffee. Or on muffins.
--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
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| SportKite1 |
>From: "Dave Smey"
>So, um, now what? What's the best way to enjoy them? One fairly obvious
>solution, to pair them with cheese, is pretty much out since the wife is on
>a reduced cholesterol diet and can no longer tolerate luscious cheese.
Toast some cashews or almonds, drizzle the honey over and allow to cool before
eating.
Take 2 cups of mint and steep in 2 cups of water for an hour or so. Add a half
cup of honey and continue simmering for another hour or until reduced by half.
Cool. Place some crushed ice into a tall glass, add 1 1/2 oz of good rum, the
juice of one lime and the mint syrup to taste. Top with sparkling water.
Garnish with sprig of fresh mint and a lime wedge.
Ellen
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| Bob |
Dave asked:
> We were particularly intruiged by the regional honeys and bought a cute
> sampler pack.
>
> So, um, now what? What's the best way to enjoy them? One fairly obvious
> solution, to pair them with cheese, is pretty much out since the wife is
> on a reduced cholesterol diet and can no longer tolerate luscious cheese.
I was under the impression that nonfat cottage cheese or ricotta might be
allowed for those working to lower their cholesterol. If so, you could do
something like this: Line up several spoons with a spoonful of cottage
cheese in each one, and drizzle a different honey over each.
Honey is also a terrific tea-sweetener, and honey on cornbread is wonderful.
A honey-tomato curry sauce is apparently quite popular in Japan. Honey is
used in many salad dressings. If you've got a LOT of honey (which doesn't
really appear to be the case, unless the samples were quite large), you can
stew dried fruit in it; apricots and figs respond particularly well to that
treatment.
Bob
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| maxine in ri |
Dave Smey wrote:
>
> Hi all, I have a fairly dumb question...
>
> The wife and I just returned from London, in particular from a shopping
> spree at Fortnum & Mason. We were particularly intruiged by the regional
> honeys and bought a cute sampler pack.
>
> So, um, now what? What's the best way to enjoy them? One fairly obvious
> solution, to pair them with cheese, is pretty much out since the wife is on
> a reduced cholesterol diet and can no longer tolerate luscious cheese.
>
> So, given that, what would YOU do with them? Please stop us from simply
> drizzling it all onto toast.
>
> Thanks,
> Dave Smey
> Brooklyn, NY
Try dipping apple slices in them. For a sweet Rosh Hashannah.
maxine in ri
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| Greg Zywicki |
"Dave Smey" <dsmeywithoutspam@mindspring.com> wrote in message news:<UirXc.4686$Y%3.2797@newsread2.news.atl.earthlink.net>...
> Hi all, I have a fairly dumb question...
>
> The wife and I just returned from London, in particular from a shopping
> spree at Fortnum & Mason. We were particularly intruiged by the regional
> honeys and bought a cute sampler pack.
>
> So, um, now what? What's the best way to enjoy them? One fairly obvious
> solution, to pair them with cheese, is pretty much out since the wife is on
> a reduced cholesterol diet and can no longer tolerate luscious cheese.
>
> So, given that, what would YOU do with them? Please stop us from simply
> drizzling it all onto toast.
>
> Thanks,
> Dave Smey
> Brooklyn, NY
MMMmmmm - honey.
I was in Toronto last weekend. I had gotten the mistaken impression
that there was a guy at the St. Lawrence market selling local honeys.
Didn't find him. There was a guy selling New Zealand honeys of all
varieties. Most of them didn't appeal much to me. Except the thyme
honey. I have never tasted thyme honey before. It was astounding,
unlike anything else. It was flowers. Flowery like jasmine tea, but
a different sort of flower.
I did find a jar of buckwheat honey at a "gourmet store" in the
market. Buckwheat is my (now second) favorite honey, because it has
such a strong honey flavor.
As far as I'm concerned there's not higher calling for honey than to
appear on toast with butter. Think about it - the toast warms the
honey and releases aromas and flavors.
But a nice, lower calling is with granola or muesli and plain full-fat
yogurt (or low-fat for your wife.) You could also make some yogurt
cheese. Mmm..that sounds good.
Greg Zywicki
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| Rodney Myrvaagnes |
On 27 Aug 2004 04:09:14 -0500, "Bob" <virtualgoth@die_spammer.com>
wrote:
>Dave asked:
>
>> We were particularly intruiged by the regional honeys and bought a cute
>> sampler pack.
>>
>> So, um, now what? What's the best way to enjoy them? One fairly obvious
>> solution, to pair them with cheese, is pretty much out since the wife is
>> on a reduced cholesterol diet and can no longer tolerate luscious cheese.
>
>I was under the impression that nonfat cottage cheese or ricotta might be
>allowed for those working to lower their cholesterol. If so, you could do
>something like this: Line up several spoons with a spoonful of cottage
>cheese in each one, and drizzle a different honey over each.
>
>Honey is also a terrific tea-sweetener, and honey on cornbread is wonderful.
>A honey-tomato curry sauce is apparently quite popular in Japan. Honey is
>used in many salad dressings. If you've got a LOT of honey (which doesn't
>really appear to be the case, unless the samples were quite large), you can
>stew dried fruit in it; apricots and figs respond particularly well to that
>treatment.
>
While you are at it (OP in Brooklyn) you should add NYC honey to the
assortment. There is a honey stand at the Union Sq Greenmarket that
sometimes has some. I think IIRC the hives are in Brooklyn.
Personally, balsamic vinegar is as much sweet as I ever want in a
salad dressing, but dripping them on cottage cheese, ricotta, or maybe
some nice sheep yogurt, would be a nice way to compare them.
Rodney Myrvaagnes NYC
We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?
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| zuuum |
"Greg Zywicki" <gregzywicki@cs.com> wrote in message
news:22729440.0408270616.34d1ed00@posting.google.com...
> MMMmmmm - honey.
>
> I was in Toronto last weekend. I had gotten the mistaken impression
> that there was a guy at the St. Lawrence market selling local honeys.
> Didn't find him. There was a guy selling New Zealand honeys of all
> varieties. Most of them didn't appeal much to me. Except the thyme
> honey. I have never tasted thyme honey before. It was astounding,
> unlike anything else. It was flowers. Flowery like jasmine tea, but
> a different sort of flower.
>
Sounds like great stuff. I think about using that but adding an infusion of
thyme to boost the flavor in recipes.
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| Barry Grau |
"zuuum" <zuuum@nowhere.net> wrote in message news:<10iv0oill7pdt73@corp.supernews.com>...
> "Greg Zywicki" <gregzywicki@cs.com> wrote in message
> news:22729440.0408270616.34d1ed00@posting.google.com...
> > MMMmmmm - honey.
> >
> > I was in Toronto last weekend. I had gotten the mistaken impression
> > that there was a guy at the St. Lawrence market selling local honeys.
> > Didn't find him. There was a guy selling New Zealand honeys of all
> > varieties. Most of them didn't appeal much to me. Except the thyme
> > honey. I have never tasted thyme honey before. It was astounding,
> > unlike anything else. It was flowers. Flowery like jasmine tea, but
> > a different sort of flower.
> >
>
> Sounds like great stuff. I think about using that but adding an infusion of
> thyme to boost the flavor in recipes.
If you live near a Greek neighborhood (or well stocked Greek grocery)
you might find wild thyme honey from Mount Hymettus in Greece. It's
claimed (probably by the Greeks who claim that all the best things in
the world are Greek) to be among the best. I've tried it and likred it
very well, but I don't have much to compare it with.
-bwg
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