After mountain biking, a few friends stopped over tonight for a honey tasting in celebration of National Pollinator Week. It was a motley affair filled with sweat, spice, and of course, honey.
The Menu
- Cambozola with golden spring honey and cranberry pecan bread
- Strawberries dipped in honey
- Red Chile Honey Glazed Bacon
- Honey Chipotle Grilled Chicken Thighs
- Corn Quinoa with Mesquite Honey
- Honey Roasted Apricots with Greek Yogurt, Pistachios and Lavender Blossoms (from Seasonal Fruit Desserts)
mistress beek 
Your photography is beautiful, adn your articles compelling. I am newly into beekeeping, but your site is an inspiration to me!
Sounds yummy!
I do have a question about your different types of honey. Do you find they each have a different viscosity as well as color? The honey I pulled last week is very flavorful, but seems a little thin to what most people are used to when it comes to honey.
You know, we’ve encountered this as well. Some batches are quite viscous, but you might expect that here in the arid high desert. Was the honey you harvested last week capped?
Yup, it was capped. I’m pulling a few more frames from the 3rd super this weekend so we’ll see what those are like.
This is awesome. Author here working on a new honey book due out in October 2011. Wonderful idea–your tasting party. Someone suggested I have honey tasting gathering. So many honeys in my pantry! Wish I had workers to buzz around and put it together for me.
Oh how I wish I could have been there! Can you describe what mesquite honey tastes like? I’ve never tried it. I’m sure it was all delicious, but I suspect my favorite would have been the Apricots with Greek Yogurt, Pistachios and Lavender…or maybe the quinoa…or…
Hi you! Indeed the apricots were sublime… Mesquite honey, to me, is concentrated without being pungent or flowery. It’s astringent like most desert honeys… Just south of Albuquerque, the mesquite starts growing so many of the local store honeys are flavored with mesquite. Yum!