The Wonder of Natural Honeycomb

In November I went to visit my family in Michigan and we went to one of my most favorite destinations: the Dexter Cider Mill.

We’ve been going here forever and hands down it is the best cider you will ever have because it is not pasteurized and the apples are pressed in a traditional fashion between layers of wooden boards to squeeze out the juices.

While I was wrapped in the warm blanket of nostalgia, sipping my cider and feeling completely contented to be reliving a childhood memory, several stacks of natural honeycomb caught my eye.

Natural Honeycomb

Be still my heart! If this was Spinal Tap, the nostalgia just got kicked up to an 11.

My mom would pick this up at the farmers market and cut off dripping hunks of golden goodness my brothers and I would chew with delight. You spit out the wax when you are done, sort of like those wax soda bottles with the sweet liquid inside, remember?

Natural honey tastes so much better than what you buy at the store, it is sweeter and thicker and just…better.  Some even believe it has natural antibiotic properties.

Now that I’m an adult, I chose to serve this honeycomb in a more mature fashion you could say.

Served with a drizzle of honey from the comb

Served with a drizzle of honey from the comb

A plate of sharp cheeses, like creamy parmesan and goat, alongside fresh figs and assorted charcuterie are an absolutely elegant way to use honeycomb.

Of course, I just chewed a piece for old times sake, and it was as good as I remember. 🙂


– Erin

Roasted Eggplant Dip and a Bonus Dessert!

These are the last of the dishes I made with the fam over Memorial Day weekend. You are in luck my dear readers, this is a two-in-one post!

To start, we have a roasted eggplant and red pepper dip. It’s a great healthy appetizer to have around at a picnic or barbecue rather than chips and sour cream dip.

Bust out the veggies and start dippin’.

So since you had a healthy appetizer it’s totally fine to have some ice cream for dessert.

And by some I mean a lot. At least a double scoop… of  homemade Cherry Chip Ice Cream!

Michigan produces 75% of the tart cherries grown in the U.S. Every July there is a huge cherry festival up north celebrating this fruit in all its glorious forms: fresh off the tree, in pie, crumbles, tarts and even wines. Probably ice cream too!

Works like a charm 🙂

My brothers and I made the ice cream using this super old (Mom says its VINTAGE) ice cream maker. Doesn’t matter to me, it made awesomely creamy and fresh ice cream!










Slice open lengthwise, then scrape out the beans with the back of your knife

Homemade Cherry Chip Ice Cream

  • 2 eggs
  • 1 cup sugar
  • 1/8 tsp salt
  • 1/2 box instant vanilla pudding (about 1/4 cup)
  • 2 cups milk
  • 2 cups half and half
  • 1 vanilla bean, scraped
  • 2 cups fresh cherries, pitted and quartered
  • 1/2 cup mini chocolate chips

In a large bowl, beat the eggs until fluffy. Add in the remaining ingredients, except for fruit and chocolate, and stir until sugar and pudding mix is well combined. Pour into your ice cream maker and prepare according to your mixer’s instructions. This ice cream will firm up a lot, but it will be reminiscent of custard in texture.

Once the ice cream maker has run its course, stir in the cherries and chips by hand. If you put them in at the beginning, the cherries will get super hard and frozen, not the best. Freeze for at least 2 hours, then devour.


Roasted Eggplant and Red Pepper Dip

  • 1 large eggplant
  • 1 red pepper
  • 2 cloves garlic
  • 2 tbl toasted sesame seeds
  • 2 tbl lemon juice
  • 1 tsp salt
  • 1/2 tsp pepper
  • olive oil*

In a 450° oven, roast the eggplant and red pepper for 40 minutes and 25 minutes, respectively. When the veggies are done, scoop out the pulp of the eggplant (discard seeds) and prepare the flesh of the red pepper (read this for tips). Set aside.

In a food processor, pulse the garlic and sesame seeds until minced. Add in the flesh of the eggplant and red pepper, lemon juice, salt and pepper, and olive oil. Continue to pulse for 1 to 2 minutes or until the mixture is very fine, but not completely smooth. Serve warm or chill.

*Note: I didn’t use olive oil when I made the dip, but looking back, I think it would have benefited from at least 1 tbl olive oil to cut through the garlic acidity. Adjust salt accordingly.

Adapted from Ellie Krieger

Happy Friday everyone, I hope you have great weather and good eats this weekend 🙂

– Erin