Honey

People have been writing about bees and honey since almost the beginning of recorded history. Poems, stories and songs all reflect humanity’s obsession with our first sweetener. Honey and the bees that make it have literally given us many of the foods we enjoy through pollination. But the decline of bee populations also helps us recognize the fragility of our world and the damage that large-scale pesticides have inflicted.

Here in Michiana we can enjoy local honey all year. Several local producers sell their honey at local markets and grocery stores. Honey is a true terroir product. Try honeys from different areas side by side and the taste will be completely different. There may be bitter notes, or you may be able taste particular flowers from which the bees gathered pollen. Depending upon what kind of dish you are making, you will want to sample your honey ahead of time to see what the flavors are like. Honey, like good wine, has a complexity that can change the final product you are making.

Storing

Honey will keep in a room-temperature cabinet. If the honey crystallizes, place the container with its lid off in a small saucepan partially filled with water. Warm over low heat until the honey melts.

Pairing

Almonds, apples, apricots, bananas, brandy, butter, buttermilk, carrots, cheese, chestnuts, chicken, chocolate, cinnamon, coconut, coffee, cognac, cream, currants, dates, duck, figs, ginger, grapefruit, grapes, guava, ham, hazelnuts, kiwi, lamb, lavender, lemon, lime, mascarpone, melon, mint, mustard, nutmeg, oats, orange, peaches, peanuts, pears, pecans, persimmons, pineapple, pine nuts, pistachios, plums, pomegranate, pork, prunes, pumpkin, quince, raisins, raspberries, red pepper flakes, rhubarb, rum, sage, soy sauce, sugar, sweet potatoes, tequila, thyme, vanilla, walnuts, whiskey, wine.