> Honey brunch / 'Country Living' and 'InStyle' April 04 2013, 0 Comments
Our honey tastes good too, and we love it when our signature jar is used to help stage lovely settings.
The photo at right is part of a multi-page feature in Country Living's April issue about a Martha’s Vineyard home. The designer was Tamara Weiss, of Midnight Farm boutique, who purchases our honey for her store.
This is the second brunch scene in which our honey has appeared this year (the first being InStyle magazine’s February issue, below), so it’s high time we shared one of our favorite brunch recipes — just in time for spring events.
Honey French Toast
2 eggs, well beaten
1/4 cup milk
1/4 cup honey
1/4 tsp salt
6-8 slices of bread
butter, for frying
Combine eggs, milk, honey and salt. Dip bread slices into honey mixture. Melt butter in a large skillet; fry bread slices in butter over medium heat until golden brown, turning once or until done.
> Look around, Dixieland. January 27 2012, 0 Comments
According to Bon Appétit magazine, the South — and its culture of no-holds-barred, we're-not-afraid-of-you food — is hot. If you want fearless, experimental flavor with sentimental devotion to real, tangible ingredients, this is the place to be.
The February issue of Bon Appétit fearlessly takes on the South, in all its bigness, leading the cover with nothing less (or more?) than fried chicken.
In the "New Southern Pantry" feature, what the foods have in common is that they are traditional southern favorites which come from the earth, like pecans, peanuts, cucumbers and sweet potatoes, but with a twist: hell-fire and spice in the pickles and jelly, chili in the chocolate, sweet potatoes turned to hot sauce. Taste, taste, taste!
What's wildflower honey?
While TruBee Honey is thrilled to be on the shelf with these products, we don't feel as innovative. In fact, some might think us simple because we don't haul our hives around on trailers to collect high-dollar nectar from orange, tupelo and sourwood trees.
But, sometimes, simple is good. Traditional, even. Our bees enjoy nectar from indigenous southern plants — like passionflower and those pesky, pokey blackberry brambles creepin' on everybody's fences.
We don't dictate the diet of our "free-range" bees, and our honey changes every season because of it.
Bon Appétit described our honey as "nuanced," because it always changes. We'll see that and raise it: our raw wildflower honey is so unique, so special, that each distinct vintage is a flavor never to be repeated in Nature again.
Come to think of it, that's what Bon Appétit is getting at. Delicious, hip, of-the-moment flavors, but with old-school ingredients — that's what today's southern foods are all about.