Based in Manila, Philippines, Dessert Comes First is a chronicle of the food-obsessed food writer, Lori Baltazar. This website is all about desserts, restaurants, coffee, and the pleasures of homebaking. Read more about me Photo of the Day: Oh Honey, My Honey
Thu, May 21st of 2009
9:18 am
They say that there are only two types of “food” that don’t need refrigeration: alcohol and honey.
While I believe wholeheartedly that I can survive without alcohol, honey would be more difficult to give up. I like it dribbled over peanut butter-banana sandwiches to which I’ve sprinkled some cinnamon, and honey is my sweetener of choice when making yogurt smoothies. I also like baking with honey.
Today’s photo is that of a bottle of wild honey sold at the FTI Market. Unlike the insipid supermarket honeys which are grossly lacking in viscosity, to say nothing about the flavor, this particular honey is thick. When I flip the bottle over, the liquid flows sluggishly, creating beautiful little (air) bubbles like the one captured above.
Generally, the flavor of honey is directly proportional to its color. While the comb honeys, those with the honey still in the chewy comb, are ideal, both chunk-style honey (honeycomb pieces included) and liquid honey are great too. The honey in the photo above is the color of caramel cooked to a deep amber. Ironically, when I remove the cap to take a whiff, I smell vinegar. Strange. But the flavor is something else; wild and strong, it carries a whisper of sweet giving way to nuances of lime and earth.
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I love honey with my tea. I also like making sandwiches of butter and honey.
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Comment by Eric — May 21, 2009 @ 12:49 pm
i love honey with tea also and on pancakes and french toast! yum!
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Comment by MrsLavendula — May 21, 2009 @ 10:27 pm
I love honey, too. Ilog Maria’s honey is one of the best I’ve tasted so far. I come from a family of honey-lovers.
Growing up in Davao, I can remember a certain bee-keeper as a perennial house guest; bringing with him cut honeycomb on each visit and extracting the honey right in our kitchen. That was how my dad wanted his honey – fresh off the honeycomb.
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Comment by phenomenal woman — May 23, 2009 @ 10:19 am
i have friends who are really big on coffee and their main sweetener is honey. they’ve also done a lot of experimenting and know which type of honey goes best with what sort of bean.
i don’t remember much of what they said, but i do seem to have a memory that for kalinga coffee, a citrusy honey would work
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Comment by dishesandplaces — May 23, 2009 @ 2:40 pm
you may want to try colopogonium honey. it’s not very sweet and overpowering…very light and mild and goes well with coffee, tea, juices and great for baking!
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Comment by ame locsin — November 23, 2009 @ 5:39 pm
Honey goes well with hot chamomile tea and on choco chip pancakes. Sooo delicious. It’s the best main sweetener. :0)
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Comment by Mary Joyce Mora — November 25, 2010 @ 8:22 am