I mentioned in an earlier post that when Jonathan and I set out to make some fancy hors d’oeuvres using comb honey, we were surprised at the lack of recipes on the internet for such a unique, tasty and classy looking natural health food.
Every recipe or “how to” blog post on comb honey just said to eat it plain, spread it on toast, or serve with cheese. BO-RING! So we were determined to introduce to the interwebs some new, original and innovative uses for comb honey in an hors d’oeuvre setting.
As detailed in my blog post Comb Honey – The Ultimate Raw Honey:
Comb honey is basically a chunk of the hexagonal shaped beeswax cells of the honeycomb, each cell filled with raw honey, exactly at the bees packed it.
Because the honey is still in the comb and has not been touched by man, it contains every bit of pollen, enzymes, propolis, vitamins, amino acids, antioxidants, minerals, and aromatics that the bees produced in the hive. There’s no filtering, processing or rearranging of the raw product by human hands.
So with comb honey in hand, Jonathan and I invited over two of our local geek-tastic friends, Diego and Williams, and we put our heads together and tried to come up with some fun, eye-pleasing and (most importantly!) tasty appetizers. Diego is currently going to school taking courses in culinary and hospitality arts, and Williams used to be a chef in New Orleans, so I was feeling especially over-confident as I shoved food in their faces and demanded yummy sounds.
Over the next week or so I’m going to be posting some of our comb honey hors d’oeuvre recipes that we’ve had a blast dreaming up, creating and tasting. And first up is…! *drumroll*
Peanut Butter and Comb Honey Puff Pastries With Lavender
This was our first idea for utilizing comb honey in an appetizer, mostly because my favorite pairing with honey is peanut butter. This is an elegant twist on a good old fashioned peanut butter and honey sandwich. The lavender adds a nice subtle flavor to the pastry, and a dash of color to the plate.
This is a good, homey, comfort food of an hors d’oeuvre, and one of my favorites from the batch of recipes we threw together. These are quick, easy, eye-pleasing and tasty!
How To Make
1 package of frozen puff pastries
1 cup of natural chunky peanut butter
Comb honey
Dried lavender, for sprinkling
Prepare the puff pastries according to the directions on the package. Once the pastries have cooled, gently spoon the peanut butter into the pastry puffs, and top with a small chunk of comb honey. Once plated, gently sprinkle dried lavender on the tops of the pastries as edible garnish.
The best thing about this recipe is that it tastes fantastic when completely cooled to room temperature, so you can make these well in advance of a party – no last minute shuffling around to serve while still warm / cold!
So that’s our first creation! Keep an eye out for more over the following weeks!
Looks great, but I’ve never eaten a flower before. I might use shaved chocolate instead 🙂
Haha, that’s what my husband wanted to use!! ^_^
One that I made for my husband is a multigrain-sea salt cracker, put a piece of comb on in, take a can of coconut milk (classic) and scoop the cream off the top and whip it until it is smooth, add it on top. You can drizzle honey on top or add some crushed red pepper. Sometimes I will add a slice of sharp cheese between the cracker and comb. Put in the fridge until the coconut cream is hard. NUM! NUM! NUM! Lol. I obviously can’t eat it, but he likes it. Looks really pretty with all of the colors. Also a great thing with the cream, before I do my yoga I like to have tea and the cream whipped up with some fresh fruit, tastes just like yogurt! Your’s looks delicious!
OMG WHY ARE YOU NOT CLOSER SO WE CAN BLOG TOGETHER?!??! That sounds soooooo good! Like, seriously. Man, we need to start some kind of cool nerdy mom network where we all share blog posts or… or something. *nods*
Lol. Yes but currently I am stuck in snow or I would just pack up my stuff and move. We should. Could be fun. 🙂
I am looking into hosting a weekly link party, but I don’t know enough mom blogs to network with.. hmmmm…
I hardly blog as you know. I mostly take care of the hubby, kiddo, house, bills, and home school. Lol. Which is A LOT. Plus, as you know, the more you do yourself (cooking, making things like soap, lotion, toothpaste) the more time you have to dedicate to that. I have seen some people do “link” parties a little differently, by just planning on sharing other people’s work certain days of the week. I have never understood how that is a link party as it has nothing to do with it, it is more along the lines of having a guest blogger or sharing someone’s article that doesn’t have a blog. Anyways, if I ever actually do a blog it will be with my hubby or a friend or something because I don’t have the time to dedicate every day like I did when the kiddo was little.
Yeah, that’s why I want to partner with someone and make it be a kind of Domestic Geek co-op.. haha. Once Tessa starts running and get to work on baby #2… whew! Won’t be cranking out one post a day, thats for sure!
This recipe looks amazing! I love the lavender; what a great touch!
Well written!
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