I have good honey; inspire me with good ideas!
I got a bottle of Savannah Bee Company Tupelo Honey. I don't typically use honey in the kitchen, and I'm not a big tea drinker.
Tell me how you use good honey in the kitchen (other than tea) so I get some ideas!
One of my favorite things is a sauce for vanilla ice cream. Melt ~2 Tablespoons butter over medium heat and saute seedless green or red grapes and fresh chopped rosemary until warmed through, add about 1/4 cup honey and juice of half a lemon and finish off with some good brandy or cognac and serve warm over ice cream.
All great ideas so far.
One of my favorite things to do is to pour some over a block of good feta or chèvre, sprinkle with cracked black pepper, let come to barely room temp and serve with crackers. The whole is definitely greater than the sum of its parts.
Make honey walnuts--basically just honey, water, sugar, heated, maybe some spices or peppers, or vanilla, and walnuts stirred in until coated. Recipes all over the web.
Honey is always good with a bit of melted butter on carrots.
Or on warm biscuits. Or rye toast. Or on top of buckwheat and bannana pancakes.
Or drizzle a little on squash stuffed pastas (although personally I prefer a chestnut honey for that).
Or bake a spiced, honey soaked cake. If you do a search for recipes using "honey cake passover," you'll come up with a bunch.
Of if you have access to sour cherries, you can make cherry bomb. Pit a bunch of ripe sour cherries, put them in a crock and add much vodka. Cover and let infuse for a few months, until the vodka's been infused with cherry flavor and all your cherries look like they've been bleached. Decant into bottles and then (here comes the honey part) sweeten lightly with the best honey you can find. I like to decant mine into empty French limonade bottles and give them as gifts. Personally, I think the bomb tastes a little too much like cherry cough syrup, but I have friends who look forward to this every year, and return the empty bottles to me in hopes of getting them refilled.
Sometime, try this recipe with unpitted sour cherries and good vinegar, even cider vinegar. Roy Andries de Groot used this recipe 40 years ago from the Auvergne, and l have been using for 20. Serve the cherries as an hor d'oeurve, l use the left over vinegar as the liquid added to cornstarch instead of kirsch to fondue