We've been busy as bees over here dreaming up ways to use the beautiful monofloral (single flower) honeys from Spanish producer Alemany Mel y Turrón. With deliciously distinct flavor profiles, you can enjoy these at every meal. Here are just a few sweet ideas for cooking with the three pure Spanish nectars, listed from light to dark:
Rosemary Honey
Rosemary Honey is lovely and light, with a nice balance of sweet, floral flavor and savory, slightly piney notes. A more complex alternative to acacia honey, it is equally excellent drizzled over yogurt, rubbed into the skin of a lemony roast chicken and baked into Honey Peanut Butter Cookies.
Thyme Honey
Thick, viscous thyme honey has sappy, woodsy flavor that starts out strong and then dissipates in the mouth. Its bold, not-too-sweet character makes it a great choice for savory cooking like Korean-style chicken wings. Also try it in a Honey-Bourbon Toddy for a warming treat.
Chestnut Honey
Chestnut Honey is dark as molasses, with slight bitterness and flavors of treacle, gingerbread and warm spice. Traditionally paired with blue cheese, you might jazz up the classic duo with Roquefort Honey Ice Cream. This deep-flavored honey would also make a flavorful glaze for salmon or a special addition to a rich lamb tagine.
Still sweeet on honey? Try these two Spanish honey confections:
Honey with Candied Orange Peel
Orange blossom honey mixed with candied orange peel shavings has candy-like flavor that goes best with breakfast foods and dessert.
STIR it into yogurt
WARM it up and glaze a pear tart
MIX it into a vinaigrette for citrus and avocado salad
SERVE it on a cheese plate with coupole, Manchego and chèvre.
Honey & Hazelnut Cream
This luscious blend of hazelnut butter and honey starts out rich and toasty on the palate and then lightens into bright, floral honey flavor with orangey notes.
SPREAD it on bread with ricotta or sliced banana
DIP fresh fruit in it
FILL little homemade chocolate dessert cups
EAT it by the spoonful
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