Waking up just a wee bit late today? Planning brunch tomorrow? I would strongly suggest wedging this simple delight into your eating plans. When it comes to honey, I am a queen bee. I devour the stuff by the spoonfuls, every day. Without risking a jinx, I’m convinced this habit has protected me from seasonal colds and illness this year, despite being surrounded by stuffy-nosed students and parents of youngin’s. For the holidays, my co-worker gifted me an exquisite, rare varietal of Buckwheat honey from Bee Raw. Check it out.
Not for the faint-hearted, this honey has a pungent odor, almost reminiscent of cow pastures (and I’d imagine beautiful paired with Caerphilly cheese). But I assure you, it is sensational!
This recipe was inspired directly from Bee Raw’s owner, Zeke Freeman: a pairing suggestion on his website for this variety.
Buckwheat Honey Broiled Grapefruit
- 1 grapefruit
- 2 tablespoons buckwheat honey, or regular honey
- Turn the oven broiler onto Hi. Cut the grapefruit in half, and slice the wedges for eating. If you have a grapefruit knife (with a curved serrated edge), that’s ideal. If not, any sharp knife will do. If you haven’t prepared a grapefruit for eating: watch how.
- Spread the honey on top of each half as best you can. Place each half on a baking sheet, and broil for about 7 minutes, or until sizzling and golden.
- Drizzle creme fraiche or cream for a decadent finish.