Every home cook that I know has a hero ingredient in their pantry—that one “go to” that transforms ordinary dishes into something elevated and new. For me, hands down my secret weapon is local honey.
The National Honey Board describes honey as “nature’s finest work,” and goes on to cite it as being older than history itself based on an 8,000-year-old cave painting in Spain that depicts honey harvesting. Around the world honey is used in many cultures for food as well as medicine.
What I love about honey is that, while it is inherently sweet due to being mostly sugar, honey can be used in savory dishes to create a whole new unexpected flavor profile. Today I’m sharing some favorite recipes from my own kitchen—inspired by dishes from our various travels.
ITALY
Some years ago, my husband and I were on a trip to Tuscany. Our itinary included an agriturismo (farm stay) B&B in San Gimignano. One of my favorite meals was a savory breakfast of warm herby polenta (leftover from the previous night’s dinner), cut into wedges, and drizzled with honey. Simple yet satisfying.
Here’s how I make it at home: Leftover polenta (made with lots of fresh herbs and parmesan cheese), cut into wedges. Reheat. Top with orange zest, garden fresh thyme then drizzle with honey. So delicious!
PORTUGAL
One of my favorite nibbles on repeat in Portugal was simply ripe figs, cut in half, then drizzled with local rosemary honey and a pinch of sea salt. Whole walnuts and an aged cheese was served on the side. That’s exactly how we make it at home.
When ripe figs aren’t available, we use dates. Slice open the date, insert the whole walnut (I like them toasted) and a wedge of cheese (or dollop of goat cheese). Heat them through in the oven. Drizzle with honey and serve warm.
FRANCE
Without a doubt, France is home to one of my favorite foodways. It’s no surprise that I would choose Paris as the destination to celebrate my 50th birthday. Every morning my husband would walk down to the pâtisserie on the corner by our apartment and bring home breakfast. Croissants may seem the obvious choice…but I fell in love with the sweet/savory complexity of warm baguette, goat cheese, basil and honey.
That is exactly how I make them at home with the addition of adding garden fresh thyme, tarragon, mint or combination of herbs. I love the interplay between the floral notes in local honey and savory herbs picked fresh from my own Potager. I also finish with a pinch of sea salt to accentuate the savory interplay with the sweet honey.
SPAIN
Berenjenas con Miel (fried eggplant with honey) is one of my favorite dishes of all time. It is a classic combination served across Andalusia. I ordered it every single time it appeared on a menu, even if I’d just eaten it the meal before. And every time it tasted different driven by the flavor profile of the honey—and every single time it was absolutely delicious.
Berenjenas con Miel is a relatively simple dish to make. Here is a Food & Wine Magazine recipe from José Andrés featured on the menu at his Washington, DC, restaurant Jaleo.
WNC locals can often find Berenjenas con Miel on the menu at Cúrate Bar de Tapas, Asheville’s premier tapas and James Beard Award winning restaurant.
As the saying goes, “there’s no place like home.”
When us kids clamored for an afternoon snack, my grandmother would warm up biscuits leftover from breakfast, slather on her home-churned butter and drizzle generously with honey she bought from someone around the holler. Growing up, that was about the best treat in the world.
We still make it for quick “between meal” snacks or that nibble right after work before starting dinner. Sometimes using leftover biscuits, sometimes using leftover cornbread. Either way, honey purchased from someone around the holler is the best honey to me.
Haywood County is home to some phenomenal apiaries. These keepers of the bees are knowledgeable, thoughtful, lovers of their craft who take such great care to nurture not only their hives but also incredible high quality honey.
So now that you’re surely hungry for some local honey, search our online directory for locations of local farmers markets, farm stands and specialty retailers to grab a jar or two. I always buy two.
Buon appetito!
Tina Masciarelli, MLA
Buy Haywood Project Coordinator