Posted in Home Cooking, Sweets for the Sweet

In Which There is a Gift of Honey…

Fresh honey
Fresh honey

A family friend, a priest in the Servite order, surprised us when he handed over two tumblers filled with what appeared to be fresh-pressed honey.  The good father apparently had taken up bee-keeping as a hobby and was sharing the fruit of his labors with his friends.

This isn’t one of your bespoke honeys; no one is sure of its provenance as the bees foraged through different sorts of flowers as opposed to those single-blossom types that fetch outrageous prices at both supermarkets and gourmet delis.  But it’s good: the pure, sweet richness is a lot better, the flavor somewhat clearer and cleaner than that of commercially-prepared honey.  It is deliciously soothing and has lent itself well to a number of recipes.

I’ve taken to drizzling the syrupy golden liquid onto buttered raisin toast, over pancakes, even pouring it over yogurt and overnight oats.  It gives extra oomph to roast pork, adds a more nuanced sweetness to gingerbread, and is just magnificent when used to marinate vegetables for roasting or grilling.

And soon – very soon, as a matter of fact – I will be using it for my first-ever attempt at doing no-churn ice cream (more of a semifreddo, really).  Wait and see…



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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