Project: Taste The Honey
Project Introduction
It’s About the Flowers
The type of flower a bee visits influences the variety of honey that a hive will produce. As a result, there are hundreds of unique varietal honeys in the United States, each with its own distinct and complicated flavor profile waiting for you to taste it.
Mission
Our mission is to create a real market for varietal honey in the United States.
How to Participate
Go out there, and find your local varietal honey. Taste it, love it, share it. Let’s bring all of these amazing, small batch, varietal honeys out of obscurity and into our kitchens.
You might decide to taste a specific flower, or you could decide to discover a taste of place.
Host a honey tasting party or create a recipe emphasizing the variety of honeys, and post it on your blog. Let us know about it by either posting a comment below (or by any other way you prefer: email, Twitter, etc).
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Atayef: a Syrian dessert of mini semolina pancakes filled with ricotta and drizzled with honey on top. There is not a lot of honey used here, but the flavors of the pancake and filling are mild so the honey really shines through! http://cupsofchai.com/2010/10/06/atayef/
Thanks Taiyyaba! I have question for you – which type of honey would you recommend here? What type of honey's produced in NC? I'm thinking sourwood?
Grant, something with a floral tinge to it, since orange blossom water is used to flavor the ricotta – perhaps even orange blossom honey for a great parallel! But, I'd also love a honey that has a very strong flavor on its own. The mild ricotta would be a great blank canvas. Pretty much all the sweetness comes from the honey (at least in this version – other people make the ricotta much sweeter).
Perfect – since I'm pretty sure there's a lot of orange blossom (and other citrus) honey in Syria! Or maybe mix things up with Eucalyptus honey?