My beekeeper friend gave me a jar of buckwheat honey that I don't want to waste. Ideas?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lisanne is a trusted home cook.
Buckwheat honey has a very pronounced flavor; taste before deciding about its use in a given application.
dinner at ten is a trusted home cook.
Don't sub it for molasses -- they're not that similar and molasses is A LOT cheaper.
I mostly eat buckwheat honey with butter and salt on toast. I've never been willing to sacrifice a whole jar to this recipe for almond-honey squares, but I have had the product and it is delicious: http://www.davidlebovitz...
Honey and molasses do not at all act the same in baking. Honey's natural enzymes denature protein. Molasses is sugar, cooked down. While I agree that the flavour profiles are similar, substituting is a bad idea.
Please enter a valid email address.
Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
Hawaiian Breakfast Plate
Must-Know Martini-Mixing Trick
The Greatest Hits
Stunning Whole Roasted Cauliflower
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)