The Fresh Honey Cookbook
These 84 recipes celebrate the luscious flavors of honey. Each of 12 chapters focuses on a month of the year and a specific honey varietal (such as tupelo, orange blossom, sourwood, or sage) and offers a complete seasonal menu showcasing that varietal. in November, you might choose cranberry honey and serve a meal of Candy Roaster Squash Soup, Endive with Pomegranate Seeds and Shaved Parmesan, Turkey Roulade in Puffed Pastry with Cranberry Chutney, Baked Acorn Squash, Elsie’s Cranberry Pie, and Hot Mulled Cider. Or in April, you might choose avocado honey and serve Guacamole, Borscht with Creme Fraiche, Avocado and Mango Salad, Rack of Lamb with a Coffee and Honey Crust, Glazed Baby Carrots, Rhubarb Cream, and Southern Iced Tea. The featured varietals are always optional; any kind of honey can be used.
208 pages, 7 x 9
About the author:
Laurey Masterson is a beekeeper, café owner, caterer, and chef/spokesperson for The National Honey Board. Through her speaking engagements, cooking demonstrations, and classes, she is frequently in front of large audiences, enthusiastically teaching the benefits of using and eating local ingredients, including honey. She grew up in Vermont and now lives in North Carolina where she runs Laurey’s Café.