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

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
````````````

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
````````````

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.

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.

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
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

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
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

>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

>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

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

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

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

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

"Dave Smey" > wrote in message link.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

"Dave Smey" > wrote in message link.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

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


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?

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


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?

"Greg Zywicki" > wrote in message
om...
> 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.

"Greg Zywicki" > wrote in message
om...
> 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.

"Greg Zywicki" > wrote in message
om...
> 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.

"zuuum" > wrote in message >...
> "Greg Zywicki" > wrote in message
> om...
> > 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

Rodney wrote:

> 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.

When I mentioned salad dressing, I had this salad in mind, which was posted
here on several occasion:

Strawberry Spring Salad
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine strawberries
and green. Add the vinegar mix; toss to coat. Sprinkle with nuts.

(Not too long ago, I varied that recipe by adding minced ginger to the
dressing, substituting macadamia oil for the olive oil, chopped Asian pears
for the strawberries, and adding chopped celery and a bit of mayo. I was
quite happy with the way it turned out.)


Here are a few others:

Bulgur Pecan Salad (posted by Damsel in dis Dress)
1/3 cup bulgur -- medium or coarse
1 teaspoon salt
2 cups boiling water
1/2 cup pecan halves
2 small Roma tomatoes -- seeded and chopped
1/4 cucumber, English
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon cinnamon
1/2 teaspoon cumin powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper -- freshly ground
1/2 teaspoon salt
2 tablespoons fresh dill weed -- chopped
2 cups lettuce leaves -- torn

1. In a medium bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur
soak, uncovered, until softened, 20 to 25 minutes.

2. While bulgur is soaking, in a dry small heavy skillet toast pecans over
moderately low heat, shaking skillet frequently, until a shade darker, 4 to
5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber.

3. In a small bowl whisk together oil, lemon juice, honey, spices, pepper,
and remaining 1/2 teaspoon salt, until emulsified. Drain bulgur in a sieve
and press out any excess water. Return to bowl and add tomatoes, cucumber,
pecans, and dill. Drizzle with dressing and toss well. Divide greens
between 2 plates and top with bulgur mixture.

Source:
"Gourmet's Quick Kitchen, August 1999"



Moosewood Thai Salad (from _The Moosewood Cookbook_)

DRESSING
6 Tbs good peanut butter
1 cup boiling water
4 Tbs cider vinegar
1 Tbs sugar or honey
1 to 1 1/2 tsp salt
3 to 4 medium cloves garlic, minced
crushed red pepper or cayenne, to taste
2 tsp lemon or lime juice

Place the peanut butter in a small bowl. Whisk in the water, and beat well
until combined. Stir in remaining ingredients.

THE REST
1 medium head crisp lettuce (Romaine is good)
1 medium carrot, shredded or thinly sliced
1 small bell pepper, in thin strips
1 small cucumber, peeled, seeded, and sliced
2 medium-sized ripe tomatoes, in bite-sized chunks
2 medium (fist-sized) potatoes, boiled and sliced
4 to 6 hard-boiled eggs, cut in wedges
3 cakes tofu, plain or fried, diced
a small handful each (if available):
minced fresh cilantro, mint, and basil
optional: a handful of mung bean sprouts
*FUN OPTION* potato chips instead of, or in addition to, the boiled potato
slices.
Squeezable wedges of lemon or lime, for garnish

Pile up everything in a provocative yet compelling arrangement. Drizzle the
dressing on top.



BLUE MOON -- a Waldorf Salad variation (from _The Moosewood Cookbook_)

2 medium-sized tart apples, in chunks
2 perfectly ripe pears, sliced
1 stalk celery, minced
1/4 cup (packed) raisins
2 to 3 tablespoons lemon juice
3/4 cup chopped toasted walnuts

Dressing:
1 cup yogurt
3 to 4 tablespoons mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon honey, or to taste

Combine all salad ingredients. Stir together dressing ingredients in a
separate bowl, pour over salad.



Emeril's Cold Noodle Salad (from foodtv.com)
1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
1 pound soba noodles, cooked until tender and refreshed in ice water
1/2 cup thinly sliced green onions, cut on the bias
1/2 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup cucumber, peeled, seeded, and thinly sliced
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro
2 tablespoons black sesame seeds

In a small bowl, whisk together honey, soy sauce and sesame oil. To the
noodles, add green onions, bean sprouts, carrots, cucumber, cashews,
cilantro, sesame seeds, and the soy mixture and mix thoroughly.


Bob

Honey in a vinaigrette will act as an emulsifier and help hold it from
seperation. Start with the Honey, vinegar and flavorings... add oil last,
with a thin drizzle until you have the oil and vin emulsifying

Honey in a vinaigrette will act as an emulsifier and help hold it from
seperation. Start with the Honey, vinegar and flavorings... add oil last,
with a thin drizzle until you have the oil and vin emulsifying