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…