O
ur love affair with honey goes way back. Humans began hunting for honey at least 10,000 years ago, and have prized the amber nectar for its sweetness as well as its symbolic and medicinal properties ever since. More than just sweetness, honey brings an earthy complexity reminiscent of its floral source to dishes in which it’s used. True wildflower honey has a diverse pollen profile, typically has great body, color and a complex aroma, and if locally sourced, may guard against seasonal allergies. Honey’s hue ranges from almost white, to
amber, to a rich dark brown, but color isn’t always an indicator of flavor concentration— some mild-flavored honey can be quite dark, while some of the most intensely flavored honey can be almost white. Generally speaking, though, the darker the honey, the higher the mineral content and the higher the aroma and flavor levels. Whatever its source, honey represents a captured place in time, a gift of sweetness from the bees and the promise of flowers and fertility in the coming year. —Elizabeth Winslow
HONEY ICE CREAM
FRESH MELON SALSA WITH HONEY
Makes 1 quart
Serves 6
2 vanilla beans 2 c. heavy cream 1 c. whole milk ½ c. honey
Cut the vanilla beans in half lengthwise and scrape the seeds from the pods with the blunt edge of a knife. Stir the vanilla seeds and scraped pods into a pot with the cream, milk and honey. Heat over moderate heat until the honey melts and small bubbles form around the edge of the pot. Remove from the heat, cover and steep for 1 to 2 hours. Remove the vanilla bean pods and refrigerate the mixture until completely chilled—overnight if possible. Stir the mixture again and freeze in an ice cream maker according to manufacturer’s instructions.
HONEY-GLAZED GRILLED PORK CHOPS Serves 4 ½ c. honey ¼ c. olive oil ¼ c. apple cider vinegar 1 T. minced garlic 2–4 t. herbes de Provence
1 t. salt ½ t. pepper 4 bone-in pork loin chops 4 red onions
Combine the honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow bowl. Add the pork, turn to coat and refrigerate 2 to 4 hours, turning occasionally. Remove the pork chops from the refrigerator 30 minutes before grilling. Prepare the grill for a medium-hot fire with an indirect heat area (build coals on one side of the grill). Slice the onions into ½ to ¾ inch-thick rounds. Remove the chops from the marinade and boil the liquid for 1 minute. Taste and add salt if necessary. Grill the chops over indirect heat until cooked to desired temperature, brushing them with the marinade as they grill. Grill the onion slices over direct heat, brushing them with the marinade as they grill. Once the onions are well marked and beginning to soften, move them to indirect heat to finish cooking. When the chops are cooked, remove from the heat and let rest for 15 minutes before serving. Serve the chops with grilled onions. 44
SUMMER 2011
EDIBLEAUSTIN.COM
3 c. diced melon (any combination) 6 T. lime juice ¼ c. honey ¼ c. diced red bell pepper 1½ T. finely chopped cilantro 1 T. seeded, minced jalapeño pepper ½ t. salt
Combine all ingredients in a large bowl and mix well. Refrigerate overnight to allow the flavors to blend. Serve with grilled shrimp, fish or chicken.
HONEY THYME MUSTARD Makes 1½ cups
1 c. Dijon mustard ½ c. honey 1 t. crushed dried thyme leaves (or 2 T. chopped fresh)
Whisk together all ingredients in a small bowl until well blended. Transfer the mixture to an airtight container and refrigerate until ready to use. Serve with pretzels, sandwiches, grilled sausages or brush on pork before grilling.
TEXAS HONEY SUpper Bee benefit June 5 Featuring Chef Will Packwood and Rohan Meadery Join us on Sunday, June 5 at Springdale Farm for a Texas honey tasting and five-course honey-themed supper created and prepared by Chef Will Packwood. Tickets are limited and proceeds will benefit bee research. For a sneak preview of one of Chef Packwood’s recipes for this feast, Honey-Scented Roast Beet and Berry Salad, go to edibleaustin.com.
Photography of Boggy Creek Farm Yaupon honey by Jenna Noel
The Sweet Stuff