7 ways to use leatherwood honey beyond toast
Glazes, dressings, cocktails — the leatherwood's smoky depth shines anywhere.
Written by
Mara, recipes
Leatherwood is not a quiet honey. It has weight — smoky, cedar-rich, with a slight bitterness on the finish that pairs as well with rare beef as with a Sunday morning crumpet. Here are seven ways we use it past breakfast.
- Cocktails. A teaspoon stirred into an Old Fashioned in place of sugar.
- Roast meats. Whisk with apple cider vinegar and brush onto pork shoulder in the final 15 minutes.
- Cheese boards. Drizzle over hard sheep’s-milk cheese; the smoke notes meet the salt.
- Salad dressing. 2 parts olive oil, 1 part lemon, 1 teaspoon honey, mustard, salt.
- Marinades. Honey + soy + ginger + garlic for chicken thighs.
- Baking. Substitute for sugar (3/4 the volume) in dark gingerbread or sticky toffee pudding.
- Tea. Black tea, no milk, leatherwood honey while it’s still steeping — the steam carries the cedar.
About the author
Mara, recipes
Contributor
A storyteller from the family — sharing what we learn on the ridge, in the rainforest, and in the kitchen.
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