Spring has sprung, at least it did earlier this week (today was more drab and chilly). I am certain though that in the next few days we will again be able to relish the intoxicating fragrances of fresh cut grass and everything in bloom. With all of the colorful bouquets blossoming everywhere, all of the bees are back doing what they do best!
Don’t you just love bees? It is a dream of mine to someday have an apiary, but I’ll have to wait until I live in a more rural area for that to be allowed.
Since I don’t have my own bees yet, I do what I can to support our local beekeepers. Fortunately, it isn’t difficult to find their honey at our farmer’s markets, roadside stands, and even in some of our neighborhood stores.
Studies have shown that consumption of local honey is extremely helpful at reducing pollen linked allergies. It is also wonderful because it is really one of the truest and most natural sweeteners. I just love the richness it gives to food—a little goes a long way. In my home, I use it whenever I can. Some of my favorite uses are in dressings, on pancakes, and with plain Greek yogurt and fresh fruit.
I have also found honey is absolutely incredible with whipped cream. The recipe below is quite simple and would be terrific with fresh fruit, on pie or cobbler, or as the frosting for the spiced pear cake recipe I made for my mother’s birthday.
I will share the cake recipe with you tomorrow, but for today I hope you enjoy this delicious new way to make whipped cream!