J. Friend & Co have been kind enough to send me some of their amazing, gorgeous honey to play around with! Thanks guys! My mind is buzzing (heh, sorry) with recipe ideas, and I thought I’d get your suggestions/thoughts on the following:
- Honey, pomegranate & pistachio macarons – UPDATE: Two failed batches of pistachio macarons does not make me a happy bee. Although I know just what to do with them…hint in this article by Laura @ Hungry & Frozen UPDATE II: Success!
- Pistachio, or orange & almond cake with mascarpone & honey
- Jamie Gwen’s pomegranate chicken with honey and almonds (but modified to be a bit simpler)
- Citrus (with three citrus flavours) and honey curd
- Honey, orange & hazelnut florentines dipped in/drizzled with dark chocolate
- Chestnut, chocolate and honey brioche (swirled throughout, or made into a spread)
- Basil (or lemon balm/lemon basil), honey & mascarpone over poached or fresh fruit (whatever’s in season/at the farmers market)
- Oolong tea & honey rice pudding (although since summer is coming up an iced oolong & honey drink could be better)
- Coconut, honey and lime custards or panna cotta
- Honey & sesame creme brulee
- Galaktoboureko (maybe orange/lemon/lime & honey) topped with crushed pistachios and honey lemon syrup
- Rosemary and honey cake or soft rosemary, honey and oat bread
- Added in 5th Oct: Honey, brown butter & hazelnut challah
Sharyn from J. Friend & Co. likes the top two :)
EDIT: Just in case there are some of you out there who are really polite, you are welcome to make the above before me or whatever – would be super interested to know how they go!
Also, in the midst of the all important tasting, I discovered how very different honey can be. Check out the textures of the four, all at the same temperature:
L-R: Pohutukawa, Beechwood, Vipers Bugloss, Kamahi. The two on the left were smoothest, but flavour wise I was blown away by the Vipers Bugloss variety – it was so gorgeously floral! The pohutukawa was probably my favourite all-round honey, fairly subtle in comparison and useful for pretty much anything. The prettiest one I think is the beechwood, which is the glossy drizzling honey with a rich malty flavour.
All of the honeys are certified organic, and the company is CarbonZero
if you’re into supporting that sort of thing. Each jar is labelled with the year (vintage), where in NZ it is from, and even which beekeper
made it – they are not just arty when it comes to their jars, but are truly an artisan company making premium products. Many of their floral varieties are uniquely New Zealand, so I feel very lucky to be able to taste the Pohutukawa and the Kamahi, for example.
If you’d like some of your own, check out their list of New Zealand
stockists – however they do ship internationally as well. If you’re in Auckland, J. Friend & Co have generously donated some honey as prizes for lucky Out Standing in their Fields
cooking show attendees. These shows are free to attend, and
you get to taste chef recipes by award winning food writer Julie Biuso (Parnell) & Chef of the Year David Schofield (Grey Lynn). Good luck!
PS. I now have a facebook page
, where I’ll be posting recipes that didn’t make it onto the blog, occasional sneak peaks, latest posts and what I’m finding yummy at the moment. This is because the groups page will be archived by facebook soon :(