Market Recipe: Herb-Infused Honey


Herb-Infused Honey

Guest Chef Maggie C. Perkins

Notes From Maggie’s Farm

There are two methods for infusing honey– one takes a little time and patience, the other takes a little heat.

Traditional Infused Honey

In a sterilized glass jar or bottle, place herbs of your choice (washed, and dried completely).  Add honey (we used our favorite local honey from Round Rock Honey Company),  cap the bottle, and place in a sunny, warm window.  Depending upon the amount of herb you use, this process should yield a full-flavored infused honey in about three weeks.  Strain herbs, and bottle strained honey in a sterilized bottle or jar.

Quick Infused Honey

In a saucepan over low heat, combine your choice of herbs and honey.  Allow to infuse slowly, at a heat low enough to avoid bubbling, stirring occasionally.  When flavors have permeated the honey, remove from heat, strain herbs from honey and store in a sterilized bottle or jar.

We serve this infused honey over our favorite cheeses, on a slice of toasted baguette, however you’ll find many uses beyond this simple preparation.  Try glazing poultry, use to sweeten dressings, glaze carrots or favorite fresh vegetables, or even a simple perk-up for afternoon tea.

4-Chef Demo Herb-Infused Honey

Some of the herbs and additions we used at the market, in different combinations, include the zest of Meyer Lemon, culinary rosebuds (untreated), culinary lavender (untreated), fresh mint and rosemary, (courtesy of Organicare Farms), and vanilla bean. Let your imagination, and your taste buds, be  your guide!

In addition to drizzling over your favorite cheese, you may like to try infusing a delicious Fromage Blanc (ours courtesy of Mill-King) chevre, or even cream cheese, by stirring the cooled honey directly into the cheese and garnishing with a few of the herbs or flavorings with which you infused the oil.  Alternatively, we covered a creamy crowd-pleasing brie from Brazos Valley Cheese in the honey, garnishing with edible flowers, and served aside Champagne Glazed Pecans from Yegua Creek Farms, and freshly-baked bread from the market booth of  Texas French Bread, for a serve-yourself platter perfect for entertaining.


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