There are different types of honey to be found depending on their floral origin. Each has its own flavor and color. Colors range from pale yellow to blackish dark red.
The color of honey is an indicator of its taste. Light colored honey is also light tasting and dark honey is stronger in taste.
The large floral array of the mountainous area of Madrid determines the peculiarities of its honey. The pasteurization process honey goes through cuts back its vitamin content, its nutrition value and aroma.
Madrid's honey is collected in pastures and woodlands rich in aromatic herbs.
There are many different types of honey classified both by taste and color. Light colored honey derives from flowers and dark honey derives from honeydew. The following types of honey are produced in Madrid.
Rosemary honey is very high quality honey; its color is light amber, it has an intense and persistent floral aroma and an exquisite taste.
Heather honey is slightly bitter and its color is reddish brown.
"Viborera" honey is light golden yellow and has a pleasant scent and flavor.
Bush honey is orange-amber with a reddish hue, viscous and is very sweet and pleasant tasting.
Polyfloral honey is mainly light, yet varied in color. Its color depends on the nectar from which it derives.
Some of the best known recipes which use honey are lamb chops with honey, eggplant with honey, glazed potatoes and trout with honey sauce. However, honey is used in ice-cream, in preserves and is served over cheese and pancakes; all of which are typical uses in Madrid.
Ingredients:
1 loaf of bread. 25 grams of butter. 1 cup of sugar. 100 grams of chopped almonds. 100 grams of chopped walnuts. 1 cup of syrup. The juice of half an orange. 1 jar of honey from the mountains of Madrid.
Preparation:
Cut the loaf of bread into fine slices and fry them. Butter a pan and sprinkle it with sugar. Place the fried slices in the pan.
Sprinkle this first layer with the chopped almonds and walnuts. Pour syrup, orange and lemon juice over it and cover with honey. Make two more layers making sure the slices of bread are well soaked in syrup and honey.
Bake 30 minutes or until consistent when pressed with your finger tips. Let cool and serve on a platter.
