![]() I am partial to my old bread board, and many people favor circular boards but use whatever speaks to you. ![]() Start with a large wooden cutting board or tray-any shape is fine. My favorite product is the Cordial Honeycomb Gift box that comes with a cherrywood honeycomb knife that is made in the mountains of North Carolina.īuild your cheese board from the center out and use small glasses and ramekins to hold pickles. That way, I keep it clean and can preserve any of the honeycomb that is left over. I leave the honeycomb in the container and place the rest of the food around it. The nice thing about the Savannah Bee Company honeycomb-besides the pristine quality-is that it comes in a clear shallow container. ![]() There is nothing wrong with that, but making a fat slice of honeycomb the center of your cheese (and charcuterie) board is the best way I know to elevate it and make it really special. Once the honeycomb is in place, add your favorite cheese, cured meats, nuts, olives, dried fruit, fresh fruit, mustards, pickles, etc. If you’ve looked at any of the photos or videos on social media, you see that honey is a common addition to cheese boards, but it’s usually a drizzle of honey. The last couple of years, the cheese board has firmly pushed ‘cheese and crackers’ to a whole new level. As you take a bite, the sweet balances the sharp salty cheese-or meat-and the chewy honeycomb adds a nice toothsome texture that slowly melts away. Or, topping a piece of cheese or charcuterie with it. I love cutting a piece of the honeycomb and eating it alone, letting it melt in my mouth. But the most special, purest form of honey is the honeycomb.
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