Tupelo Honey Flute by Savannah Bee
HFJT
When you want your honey just the way the bees made it, Savannah Bee Honeycomb is for you.
Savannah Bee's Tupelo honey is, hands down, the Queen of the honey world, the gold standard of the sweetest liquid gold in the South.
Harvested over two or three weeks in the early Spring, Tupelo nectar is one of the rarest and most valuable liquid resources in the world. After being concentrated by the workers, the nectar is transformed into a delicacy whose combination of strength, subtlety, and sweetness is almost impossible to describe.
We think Savannah Bee's Tupelo is like a thick, slow-moving river of liquid sunshine. When you pour it from our elegant Flute into strong black tea, or onto a piece of crisp buttery toast, or over a piece of aged cheddar, you know you're in for something special. Tupelo's flavors arrive as a series of distinct impressions, a parade of melon, crème brulée, butter, dried pear, and a hint of wet stones. Underneath it all is an unmistakable herbaceous note, the barest hint of Southern Moss. The finish is long, lasting more than a minute before fading away entirely.
20 oz Flute Spinach-Pear Salad with Tupelo-Bacon Vinaigrette
Ingredients:
- 4 slices raw bacon
- 1/4 cup apple cider vinegar
- 1/4 cup rice vinegar
- 2 tablespoon Tupelo Honey
- 2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup thinly sliced red onion
- 3 cup cored and thinly sliced Bartlett pears
- 1 package fresh baby spinach
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| Directions: |
| To prepare the vinaigrette, cook the bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon of the drippings in the pan. Crumble the bacon and set aside. To the pan, add vinegars, Tupelo Honey, mustard, and seasoning. Bring to a boil while whisking. Remove from heat. Toss salad ingredients together and drizzle with dressing. Gently coat and serve immediately. Serves 16. Recipe courtesy of Cooking Light Magazine | !
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