I’ve always loved honey–even as a child–especially comb (also known as cut-comb) honey. Now that I have bees I have my own honey–but it is wildflower honey. It’s a mix of whatever is currently providing nectar for the ladies to tote back to the hive and process into honey.
Varietal honeys have flavors that can be quite distinctive. (Note that I’m not referring to “infused honey” which has had flavors added–e.g. chilli pepper, which sounds delightful to me, but rather honey which is made exclusively (or almost) from a single flower.) My honey shelf includes varietals such as leatherwood, tupelo, orange blossom, thyme, lavender, eucalyptus, buckwheat, sourwood–and what was purported to be kudzu honey. I think the Hawaiian white is all gone. Always on the lookout for good varietals. It’s a real treat to have these on biscuits or warm, homemade bread, or used in a sorbet, sherbert, or granita where the individual flavors really stand out–or just on morning oatmeal.
These thoughts on varietal honeys sprang from update from Honey Bee Suite answering the question of whether or not bees made honey from poison ivy/poison oak. Turns out that they do–and the blog post included a link to a source of some really interesting varietals from the Pacific Northwest varietals. I think I really have to have some poison oak honey–especially as I share the experience of having that same kind of reaction to exposure to poison ivy, although mine didn’t involve any horses. Just a lot of poison ivy.
The post on poison ivy/oak honey had a link to a site that has an interesting array of varietal honeys from Old Blue Raw Honey as single season, samplers, and the year-long honey subscription–a serious gift for a honey lover!
To have a varietal honey there has to be enough of the blossoms to let the honey bees do their “monofloral” thing. Even wildflower flavors will vary from season to season as the flora shifts; fall will bring goldenrod and aster nectar for honey. One of the intriguing things about honey in the comb is that you get to variable flavor even within “wildflower” honey.
I’ve always like angel hair pasta with a very light, fresh sauce. Since it’s tomato season, at least for a bit yet, I wanted to share this one–The recipes (and commentary) from this blog (Smitten Kitchen) are always good–and this is SO easy. I’ve found that angel hair pasta cooks so well in the microwave pasta cooker which means no hot steamy, boiling pot in the kitchen in this hot weather.
Ratatouille is a summer dish that gets us over the hump of too many zucchini, and maybe tomatoes. It’s enjoyable warm, cold, or room temperature–but it’s not an especially memorable dish. Not usually–however, I’ve one recipe for it that is memorable.This is not the ratatouille that you put together in the slow cooker, or quickly; however, if you like ratatouille, you should take the time and effort to make this one. Go ahead and splurge on the saffron.That’s part of what makes this memorable.
The recipe from Simply French: Patricia Wells presents the cuisine of Joël Robuchon (see bibliography) gave entirely new meaning to ratatouille.
Provençal Vegetables (Ratatouille)
Adapted from Simply French, pp. 229-230. Serves: 8 to 10
10 medium tomatoes
2 medium onions finely chopped
1 cup extra-virgin olive oil
Sea salt to taste
1 green bell pepper, peeled and thinly sliced
1 red bell pepper, peeled and thinly sliced
Bouquet garni: several parsley stems, celery leaves, sprigs thyme, wrapped in the green part of a leek and fastened with kitchen twine
4 garlic cloves minced
Freshly ground white pepper to taste
1 teaspoon tomato paste (optional)
6 to 7 small zucchini scrubbed, trimmed, and cut into matchsticks (about 1-1/4 pounds)
2 teaspoons fresh thyme leaves
3 small eggplants peeled and cut into matchsticks (about 1-1/2 pounds)
Pinch of saffron threads (optional)
Core, peel, and seed the tomatoes. Save as much juice as possible and strain. If strained juice does not measure 1 cup, add water as needed to bring to 1 cup. Finely chop the tomatoes and set aside.
In a large skillet, combine onions, 1/4 cup oil, and pinch of salt. Cook over low heat until soft and translucent.
Add peppers and pinch salt. Cover and continue cooking about 5 minutes more.ÒΛÓ
Add chopped tomatoes, stir and continue cooking for about 5 minutes more.
Stir in the tomato juice, bouquet garni, and garlic. Taste for seasoning.
Cover and simmer gently for about 30 minutes–don’t over cook–vegetables should not be mushy!
If the tomatoes lack flavor, add tomato paste.
In another skillet, while the tomatoes, onions and seasonings cook, heat 1/2 cup oil over moderate heat. When hot add zucchini and sauté until lightly colored (about 5 minutes). Transfer to colander and drain excess oil. Season with thyme and salt.
In the same skillet, heat the remaining 1/4 cup of oil and sauté the eggplant until lightly colored. Transfer to colander and drain excess oil.
Add zucchini and eggplant to the tomato mixture and taste for seasoning, add saffron if desired, and simmer gently for about 30 minutes.
Serve warm, room temperature, or cold. Will keep covered and refrigerated for several days.
This is not you everyday, get rid of the zucchini, ratatouille. It’s special occasion, peak tomato season, and it take time and effort, but if you invest the time and effort, I think you’ll agree that it is a fantastic dish. This best made when tomatoes are at their peak–you don’t want to expend this effort and use canned tomatoes or supermarket ones that have no flavor–that would be a waste of effort. Neither the tomato paste nor the saffron can overcome that deficit.