It’s sticky in my kitchen! I’m getting ready for the Ark of Taste Honey event next week at the Carriage Barn Arts Center in New Canaan.
I’ll be working with and tasting RedBee’s beautiful single-origin artisanal honey and getting some tips, on heirlooms and local foods from Analiese Paik of the Fairfield Green Food guide.
I truly love cooking with honey. The different floral bouquets create a vast range of aromas, enhancing and providing sweetness and deep complex flavors to many dishes.
For this event I’m making a carrot, honey ginger soup, and honey citrus soaked cakes. I chose these two recipes because I wanted to showcase the honey and show off the it’s versatility.
Both recipes are simple and heart warming. I also chose them because, they are not only easy to make, but also beautiful, and they would be perfect, for a simple but elegant evening supper with loved ones.
The carrot, honey, ginger soup is silky, lush, and pure goodness. The sweetness and complexity of the red currant honey combined with the heat of the ginger and the tanginess of the lemon, make each bite spicy, sour and bright.
The honey citrus soaked cake is dense, moist, sticky and honey and citrus-scented. It’s one of those cakes loved by both adults and kids, and it’s very pretty baked in a loaf pan or in individual servings tins.
If you are in the mood for some extra work, I would also make baked fruit, drizzled with honey, to accompany this gooey lemony cake. I have some rhubarb in my fridge and I’ll use it tonight; but crispy apples would be yummy too.
Ladle the soup in some pretty bowls, arrange the cake on a nice tray, throw some logs on the fireplace, and share your goodies with your honeys.
To share some love and get busy in the kitchen, check the recipes below.
If you want to read about the honey event at Carriage Barn Art Center click on the link below:
To learn more about RedBee honey and Fairfield Green Food Guide click on :