On 27 Aug 2004 04:09:14 -0500, "Bob" >
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


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