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.
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.
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. 🙂