Doing stuff to Honey

This isn’t really a recipe, more like a set of guidelines – every batch of honey is going to taste different based on the source of pollen the bees found/used/ate. I mean, there’s a whole cookbook (that I want) based on the different varietals of honey – Taste of Honey – and how to use them best in baking. That said, spicing or herbing a jar of honey can be a nice boost to a baked good, make whatever you drizzle it on taste better, and/or compliment or contrast with your tea. And quite personally, I wouldn’t mind if someone gave me a jar of spiced honey for a holiday present. 🙂 This does not take a lot of work on your part, but it does sit for days before use – so, you know, no whipping it up the night before.

Infused Honey

Originally from The Kitchn

Recipe Count – 15 left
Section Count – Black Binder: 9 more left, Subsection – Condiments: all done!

  • Honey – ones with a light, mild flavor work better as they allow the herb or spice to show through
  • Herbs – suggestions (as singles or in combination): Rosemary, Sage, Thyme, Mint, Lemon Balm, Lavender, Chamomile, Rose Petals
  • Spices – suggestions: Vanilla beans, Cinnamon Sticks, Star Anise

 

  • Use 1-2 tbsp of dried herb per cup (8 oz) of honey
  1. Place the herbs or spices in the bottom of a jar and fill it almost to the top with honey; stir to coat. Top off the jar, wipe the rim with a clean cloth and cover tightly.
  2. Allow to infuse for 5-12 days. If the herbs or spices float to the top, turn the jar over a few times.
  3. Strain the honey into a clean jar and store in a tightly covered jar in a cool, dry place. Honey does NOT go bad.

 

I tried this with star anise and it has given a bit of a licorice flavor (which I like) – we’ll see how well it works in the mustard I made tonight.

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