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Archive for October 13, 2015

TIP OF THE DAY: Honey Dessert Sauce

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A chocolate tart, drizzled with orange blossom honey. To the right of the tart: chocolate biscotti pieces. Photo courtesy Bestia | LA.

 

Caramel to crème anglaise, hard sauce to sabayon: For many centuries, good cooks have known how to garnish a dessert with a sauce.

Even if the dessert tastes delicious as is, a bit of sauce dresses up a brownie, ice cream, pudding, or slice of plain cake or pie.

While you can buy them off the shelf, all dessert sauces except one require that someone create it. The one that is ready-made: honey.

You can use generic honey—whatever you have on hand. Or, match the honey to the dessert:

  • Black sage honey with pear desserts.
  • Basswood or lavender honey with apple.
  • Orange blossom honey with lemon.
  • Raspberry honey with chocolate or fruit desserts.
  • Sourwood honey with peaches.
  •  
    Here are more honey pairings.
     

    HOW TO GARNISH WITH HONEY

    Drizzle the honey straight from the cap of the Honey Bear* or other squeeze bottle, or from a teaspoon.

  • You can start by creating a drizzle pattern—circles, dots, zigzags—on the plate.
  • Then place the dessert on the plate.
  • As you like, drizzle some honey on top of the dessert.
  •  
    See the different types of dessert sauces Dessert Sauce Glossary.

     
    *Never throw away an empty Honey Bear bottle. Fill it with a varietal honey and use it to drizzle. The Honey Bear bottle design is a registered trademark of the National Honey Board, which licenses the design to honey bottlers.

     
      

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