A brilliant elixir prized for its distinctive flavor, honey has been savored for centuries. With hues from rich amber to glistening bright yellow, this delightful sweetener captures sunlight in a bottle. Honey has been valued for its medicinal and antibacterial properties. Distinguished by fragrance, consistency, and taste, it is made from numerous varieties of flower nectar and available in many different forms, including pasteurized, raw, whipped, and comb (honey that is left in the honeybees’ wax comb). Tupelo and acacia honeys are extremely slow to crystallize and are renowned for their exceptional flavors.
What better way to sing the praises of spring than with the sun-inspired goodness of pure, golden honey? These homemade crackers are flavored with honey and seasoned with coarse salt for an irresistible combination of sweet and salty. Baked with a rustic blend of whole-wheat and semolina flours, the crispy appetizer is enhanced with a dash of thyme for a subtle taste of lemon.
Honey-Infused Vanilla Pudding provides a satisfying finish for a savory spring meal. Laced with the lingering intensity of vanilla bean, this creamy dessert calls for a generous portion of honey and egg yolks to create full-bodied sweetness and a sunny yellow tint.
An angelic treat befitting the lighthearted arrival of spring, Almond Profiteroles are made with airy pastry dough similar to that of éclairs. After they are baked, the hollowed pastry puffs are piped with a velvety Honey Crème Diplomat and garnished with toasted almonds. This deliciously sweet and nutty confection is best paired with your favorite cup of tea.
This tantalizing Honey Crème Fraîche Cake is decadently layered with Honey Crème Filling and crowned with Spiced Apricots. Intensely sweet, the cake is tempered with hints of citrus—orange zest, orange-blossom water, and orange-blossom honey—lending lively notes of fresh spring flavor. The apricots are simmered in an aromatic mixture that includes lemon zest and Lillet (a French aperitif made of Bordeaux wines and citrus liqueurs).
Photography Marcy Black Simpson
Recipe Development Loren Wood
“Liquid Gold” can be found on page 36 on the March/April 2011 issue of Victoria.
