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Italian ideas for using chestnut honey?

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StephP Sep 17, 2007 02:50 AM

I recently got a small bottle of chestnut honey from Umbria and don't know what to do with it. The flavor is too intense to be served raw, it's earthy and almost bitter. Google brings up only chestnut honey pears and nothing else.

Looking for ideas from some well-travelled people --- how have you seen chestnut honey used in Italy?

Thanks in advance!

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  1. Gio RE: StephP Sep 17, 2007 05:36 AM

    One way to use chestnut honey is to lightly drizzle it over big flavor cheeses like Goat, Stilton, Gorgonzola. Personally, I like it on toast smeared with sweet butter, then drizzled with the honey.

    7 Replies
    1. re: Gio
      yayadave RE: Gio Sep 17, 2007 09:22 AM

      I bet some sliced apple would be a natural with that combination.

      1. re: yayadave
        Gio RE: yayadave Sep 18, 2007 06:40 PM

        Yes and/or pears...figs....But what wine to serve?

        1. re: Gio
          yayadave RE: Gio Sep 18, 2007 06:58 PM

          Sangiovese

          1. re: yayadave
            Gio RE: yayadave Sep 18, 2007 07:32 PM

            Ah... The blood of Jove.

            1. re: Gio
              yayadave RE: Gio Sep 18, 2007 08:03 PM

              Well, then, it should be strong enough to stand up to that gorgonzol.

      2. re: Gio
        TBird RE: Gio Sep 18, 2007 01:08 PM

        yes. honey and nuts.

        1. re: TBird
          yayadave RE: TBird Sep 18, 2007 03:09 PM

          I was thinking of honey and nuts and blue cheese and apple.

      3. j
        Jocelyn P RE: StephP Sep 17, 2007 09:34 AM

        I have some special honey in my pantry, although not from Umbria. I like to drizzle it over a plate of seasonal fruit and ricotta cheese with lemon zest.

        1. s
          StephP RE: StephP Sep 18, 2007 08:02 AM

          Thanks for the ideas, everyone!
          Here's a report on what i did with the honey:

          1. chestnut honey on toast with butter -- it's a good combo, i'll try the cheese combo next.

          2. chestnut honey asian pears
          - instead of comice pears, i used asian pears I had around the house. put in a pie pan with 1/2 cup of beaujolais and 1/2 cup of sugar and put them in the oven. after half-hour at 400, drizzled chestnut honey over the top (go light on the drizzling, a little goes a long way) and the red wine sauce, served warm. Could try with a dollop of french sour cream or not very sweet vanilla ice cream. It tastes like a big sweet piping hot chestnut with the honey. The pear texture is still grainy but soft and warm. It's a very autumn-ish dessert. It was supposed to be more Italian, but the flavor actually reminds me of eating sweet roasted chestnuts from the street vendors in Beijing.

          1. i
            Indy 67 RE: StephP Sep 18, 2007 11:46 AM

            I had a dessert in Bologna that I still dream about today. It was a sundae consisting of a scoop of yogurt gelato, honey, and pine nuts. The tang of the yogurt contrasted with the sweetness of the honey and the creamy smoothness of both contrasted with the pine nuts. (Reading your description of the taste of chestnut honey, I know the honey wasn't chestnut.)

            Strikes me that you could do a variation of the original combination with the chestnut honey taking the not-sweet role in the mixture.

            1. maria lorraine RE: StephP Sep 18, 2007 01:06 PM

              Roasted figs with a dollop of creme fraiche and drizzle of chestnut honey.

              1. per me RE: StephP Jun 13, 2013 07:24 AM

                Pecorino toscano from Pienza, pears and chestnut honey. Our Italian cousins introduced this combination to us on our first trip to Italy and for the past 16 years I come back just for a taste!

                1. helen_m RE: StephP Jun 13, 2013 10:04 AM

                  Drizzled over fried courgette flowers, or fried aubergine slices.

                  1. girloftheworld RE: StephP Jun 13, 2013 11:35 AM

                    I would probally do a roasted duck with honey butter glaze

                    1. h
                      HillJ RE: StephP Jun 13, 2013 03:45 PM

                      http://lacucinaitalianamagazine.com/r...

                      Revived thread but hands down I'd be making this Chestnut Honey & Walnut cake again. It is so flavorful & moist.

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