Wednesday, September 5, 2012

honey experiment #1


As you know we have a lot of honey. We have been enjoying it daily in our tea, on an english muffin or in anything else we can think of. Our new adventure is to find new and different ways to use the honey. Experiment #1 was a huge success and absolutely delicious. We decided to try a cheese plate with honey and the lovely (and finally in season) figs. 



Cheeses with Fennel-Infused Honey and Fruit
Adapted from Martha Stewart
Serves 6

1/4 teaspoon fennel seeds
1/3 cup clover honey
8 ounces brie
8 ounces soft blue cheese
12 ounces late-summer fruit, such as figs or plums
1 baguette



  1. Toast fennel seeds in a small saute pan until just fragrant. Remove from heat and stir in honey. Let cool, and transfer to a 4-ounce glass jar. Next is the hard part, let honey infuse at least 4 hours (it's worth it, the longer it infuses the more intense the flavor). The honey can be stored up to 3 weeks.
  2. Arrange cheeses, fennel-infused honey, and fruit on a serving platter. Slice bread thinly, and serve immediately.

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