If you like the taste of honey and would use it more often if it didn’t drip off the edge of your corn muffin or over the rim of the jar (and make everything sticky), here’s a happy solution: Creamed honey. This thick, creamy honey will stay where you spread it. With a texture like softened butter, creamed honey is honey in a different state. Paul Camello, beekeeper and co-owner with his wife, Stephanie, of Queen Bee Honey Products in Pembroke, explains that creamed honey has a controlled amount of “small, round, microscopic crystals of honey that present itself in a creamed texture.” He adds that, “The crystals are not so sharp as when honey naturally crystallizes.” (Crystallization is a natural process, which causes liquid honey to have noticeable grainy bits, but it’s totally safe to eat. If you place a jar of crystallized honey in warm water, it will liquefy again.)
To make the sweet spread, Camello heats raw honey (to pasteurize it and remove yeasts and other particles) and then, after it’s cooled, adds a little creamed honey as a starter (or seed) to introduce just the right amount of tiny crystals. The mixture is stirred, bottled, and then sits in a cool area for about two weeks to reach a thick, velvety consistency. Referred to as “a dripless delight,” says Camello, you can spread creamed honey on a sandwich with peanut butter or with cheese and/or sliced meats. You can stir it into tea, ice cream, or yogurt, and use it in baked goods. Camello says: “I always tell people to BEE creative!”
Queen Bee Honey Products’ Cinnamon Creamed Honey ($18 for 12 ounces) is available online at www.queenbeehoney.com and at its apiary store at 24 Standford Hill Road, Pembroke (open Saturdays from 9 a.m. to 1 p.m.), as well as Marshfield Hills General Store, 165 Prospect St., Marshfield Hills, 781-834-8443 (call for store hours).
Lisa Zwirn can be reached at email@example.com