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 I didn’t
fall in love with chestnut honey right off the bat. When I took
my first spoonful from the jar, I took a little too much and
recoiled from the bitterness. While celebrated in some cultures, some of
us are less-accustomed to bitter flavors. I can’t eat bitter melon, for
example, but I have come to love chestnut honey, especially when
dribbled over toast with butter, fresh ricotta, or vanilla ice
cream. In those cases, it’s magically transformed into a honey
experience different from you might have expected, its assertive flavor
tamed by the creamy elements.
Chestnut
honey has an unmistakable flavor, which could also be described as a
little smoky, and kind of spicy, and you just might find yourself craving
it over and over, like I do. Although I’ve learned that a little goes a
long way. We get miel de
châtaignier in France although I think Italian chestnut honey
is the most prominently available outside of Europe. It can be
a challenge to find in the United States, unlike buckwheat honey,
which is more common because it’s made in America.
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 I’ll be
doing a demonstration and a Q & A at the Sur La
Table store in New York City this Saturday, April 9th,
starting at 10am. (Although not included, I hope to get a personal demo
of one of their coffee machines at that hour…) Afterward, I’ll be signing
copies of My Paris
Kitchen until 11:30am. The store is located at 306 W. 57th
Street at 8th Avenue and the event is free and open to
all. If you’d like, you’re welcome to RSVP at the event Facebook page,
although it’s not required. See you there!
[If you
can’t make it and would like a personalized copy sent to you, you can call the
store to make arrangements.]
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