I've just had a teaspoon of honey, and I'm smacking my lips to gather every drop. As you can see in the photo, I have a collection of honey. I was thrilled to receive a couple jars for Mother's Day, and I'm eager to try the honey with pecans, warmed over vanilla bean ice cream.
Did I mention I love honey? Sure do!
There's something about this gooey, sticky sweetness that I crave to use as an ingredient, not only in baking, but savory dishes as well. When I watch the bees out in my garden, I'm in awe of these tiny insects going from flower to flower, and I often whisper, "Thank you."
My love of honey even extends into my writing. Some of my heroes are quite fond of honey, too. There's a wonderful scene in Dragon Knight's Medallion with Stephen and Aileen. Yet I'll let you read about their unique (or should I say pleasurable) way of enjoying this sticky treat.
HONEY WHEAT BREAD
2 ½ cups wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup honey
¼ cup vegetable oil
1 ½ cups buttermilk
½ cup chopped pecans, almonds, or walnuts (your choice)
1 tablespoon grated orange rind
Preheat oven to 350 degrees. Grease and flour a 9 by 5-inch loaf pan. Mix all ingredients together, beating until blended. Pour into pan. Bake for 45 to 60 minutes. Turn out onto wire rack and cool.
½ cup (1 stick) salted butter **
¼ cup honey
½ teaspoon lemon zest
Soften butter to room temperature. Mix in honey and lemon zest.
**I sometimes splurge and use Kerrygold Irish butter.