Ingredients

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, room temperature
• zest of 1 lemon
• 1/4 tsp freshly ground nutmeg
• 3/4 cup milk
• 2 eggs
• 3/4 cup honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

Preparation

Preheat the oven to 350F. Butter the inside of the muffin wells extremely well. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest. Cut in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.

In a small bowl whisk together the milk, eggs, honey, and vanilla. Pour the liquids over the dry mixture and combine until just combined - do not over-mix.

Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.

Bake for 16 minutes, or until mostly done but not quite golden enough.

Remove from the muffin pan and place the muffins on a silpat lined rimmed baking sheet.

Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.

Using a silicone pastry brush, coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

The Gingered Whisk

Ingredients

• 4 parts honey
• 1 part hot water

Preparation

Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.

Ingredients

• 1 1/2 oz. vodka
• 1 oz. heavy cream
• 1 oz. egg white
• 1 oz. honey syrup
• Fresh lavender

Preparation

Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.

Adapted from H. Ehrmann, A Guide to Honey Cocktails

Ingredients

• 1/2 oz. amaro averna
• 2 oz. fresh grapefruit juice
• 3 dashes Peychaud’s bitters
• 2 spoons honey syrup
• Prosecco
• Grapefruit twist

Preparation

Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.

Apis Restaurant and Apiary’s Jose Luis Sapien

Ingredients

• 6 tablespoons whipping cream
• 3 tablespoons honey
• 2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
• 1 tablespoon kirsch (clear cherry brandy)
• 1/4 teaspoon almond extract
• Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)

Preparation

Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

Bon Appetit, December 1997