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. 🙂

Enjoy!

– Erin

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Gingery Sweet Potato Pie

Happy December!

It’s not to early to start thinking about Christmas dinner, or more importantly, dessert.

Pie isn’t only for Thanksgiving, we always had several pies for Christmas when I was a kid. I usually went for the pumpkin- but this year I really wanted to try a sweet potato variety. Grating in a healthy amount of fresh ginger made this so much more than ‘ordinary’ pie!

Gingery Sweet Potato Pie

The sweet potato filling is so silky and smooth- different from the heavy thickness of pumpkin. (There is a time and place for that, don’t get me wrong!). Overall this is a much lighter pie, and when you’ve stuffed yourself so much that it hurts a little when you stand-up straight or breath, you need to finish the night with this!

Gingery Sweet Potato Pie

Gingery Sweet Potato Pie

  • 4 cups peeled and roughly cubed sweet potatoes (2 lbs or so)
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 tsp fresh grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 4 tbl melted  butter
  • Your favorite pie crust (1)

Steam the sweet potato cubes in a steamer basket over lightly boiling water until tender, about 20 minutes. Preheat oven to 350°.  Put the cooked potato, cream, sugar, cinnamon, ginger, salt and eggs into a large bowl and mix with an electric mixer on high, until the potatoes are smooth and creamy. (If the potatoes are really hot, temper the eggs first). Stir in the melted butter and pour into the unbaked pie crust.

Bake for 40 to 50 minutes, the center should be set but jiggle a little bit. I had to cover my crust during the last 20 minutes of baking to prevent overbrowning, so be careful! Let cool fully and serve with whipped cream. 🙂

Enjoy!

Erin