as sweet as tupelo honey

The fame of Tupelo honey didn’t necessarily happen with Van Morrison’s hit song back in 1971, where the songwriter declares “she’s as sweet as tupelo honey, just like honey from the bee”. Tupelo honey is famed on its own merit.

Tupelo honey is a uniquely delicious, top quality honey and is valued for its inability to granulate. It is one of the most expensive because it is the most expensive to produce. The honey comes from the tupelo gum tree that grows in flooded forest areas in Florida, Louisiana and Georgia. Care must be taken by the beekeepers to clean the combs at the right time so that when the white tupelo gum tree blossoms, only honey from these blossoms is collected. White tupelo honey is a prized sweet delicious light amber honey with a greenish hue. The delightful taste of pure white tupelo honey can be savored on hot buttered toast or for something a little out of the ordinary, incorporate it into a warm crème anglaise that has been infused with dried lavender to make lavender and honey ice cream.

This is a creamy unexpected treat that couldn’t be simpler or more delicious.

Enjoy!
Shannon

Lavender and Honey Ice Cream
makes 3 cups

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
½ cup tupelo honey
¼ cup dried lavender
6 egg yolks

Pour the cream and milk into a heavy bottomed pan and place over low heat. Scrape the vanilla seeds from the pod and add them to the creamy milk with the empty pod, along with the honey. Slowly, stirring to incorporate the honey, bring the mixture just below the boil. Remove from heat and stir in the dried lavender. Set aside to infuse for about 15 minutes.

In the meantime, beat the egg yolks with a whisk until the mixture becomes thick and pale yellow. Gently reheat the creamy milk mixture and pour on to the egg yolks, stirring with a whisk as you do so.

Strain through a fine mesh sieve back into the saucepan, removing the lavender. Place over the lowest possible heat. Stir gently and patiently until the custard thickens-this may take 10-15 minutes (don’t be tempted to increase the heat, or you’ll end up with scrambled eggs). It should be thick enough to lightly coat the back of a wooden spoon. Draw a finger along the back of the spoon-it should leave a clear trace.

Pour custard into a covered container and let chill in the refrigerator for at least an hour or overnight.

toolbox: crème anglaise

Vanilla custard or Crème Anglaise is a staple for many desserts as well as breakfast specialties. It is a light pouring custard that can be used a dessert sauce, poured over cakes or fruits. The custard can be used for French toast or pain perdu and is the base for creamy ice cream or crème brûlée. It has a mild taste but a rich and thick vanilla flavor.

The custard in itself is not difficult to make, but it does require a fair amount of vigilance and care. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and the batter forms pretty ribbons or until your arm gets tired (about 2 minutes), and then slowly adding hot milk, while whisking. The sauce is then cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from heat. If the sauce reaches to high a temperature, it will curdle. Then you are back to square one.

This sauce is easy to do and should definitely be in anyone's 'toolbox'.

Enjoy!

Shannon

Crème Anglaise (vanilla custard)
makes 3 cups

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
6 egg yolks, preferably organic free-range
½ cup sugar

Pour the cream and milk into a heavy bottomed pan and place over low heat. Scrape the vanilla seeds from the pod and add them to the creamy milk with the empty pod. Slowly bring to just below the boil, remove from heat and set aside to infuse for about 15 minutes.

In the meantime, beat the egg yolks and sugar together in a mixing bowl with a whisk until the mixture becomes thicker and paler. Gently reheat the creamy milk and pour on to the egg yolk mixture, stirring with the whisk as you do so.

Return the custard to the saucepan and place over the lowest possible heat. Stir gently and patiently until the custard thickens-this may take 10-15 minutes (don’t be tempted to increase the heat, or you’ll have scrambled eggs). It should be thick enough to lightly coat the back of a wooden spoon. Draw finger along the back of the spoon-it should leave a clear trace.

As soon as the custard thickens, remove from the heat, pour into a bowl and allow to cool. Don’t leave it in the saucepan, as the heat of the pan will continue to cook the custard. Once cooled, the custard is ready to use or can be stored in the refrigerator. Sauce will keep for 4 days.