I didn’t serve this little gem as dessert, but as part of a potluck with a group of discerning foodies and friends – happy eaters who are interested in food and cooking and are curious and keen to try the new, the unusual, the yet unexplored . No one touched my lovely contribution until I quietly realized it was chestnut honey, and then it was devoured with relish—devoured so quickly I could hardly taste it. The chestnut honey was dark, and while it might seem like an oxymoron to describe honey — a sweetener — as savory, this is the savory honey I’ve ever tasted. And so it not only complemented the cheese, but also created a somewhat unexpected and very special flavor combination. Instead of cheese and sweet (the predictable option), there was cheese and a savory, dark, cloudy, woody surprise that was the opposite of floral, fruity, conventional wildflower or clover honeys we’re used to. I bought a log of chèvre and instead of slicing it, I flattened it into an oblong ramekin shape, then drizzled the honey over it and sprinkled it with the finely chopped hazelnuts. Ethan Stowell is right – the chestnut honey adds depth and is a treat worth chasing after. Since honey never goes bad, once you have it on hand, you are always 5 minutes away from this exquisite treat. As well as serving as a dessert, as Stowall recommends, it could also work well as part of a brunch buffet, or as part of a pre-meal cheese selection, or as a solo appetizer, or paired with a very simple green salad. The accompanying photo shows the cheese drizzled with honey, but I used the optional hazelnuts and it made my presentation look more finished and polished (and attractive, I think!) than the version in the photo.
