Zeke Freeman's The Buzz

flavors

Delightful
Reprieve

THE GIFT OF FLAVOR. The reward to any successful meal could not get much brighter than the sweetness of fresh rasberries and creme fraiche. But what if this didn't have to be a reward for anything more than deciding you want to treat yourself to it? The only thing that can make such a wise choice better? Treating my wife and my twins to it—with a mixture of my Bee Raw Wild Rasberry Honey and an elegant blending of natural flavors such as finely chopped pistachios and walnuts (and just the subtlest blend of butter for richness). The end result? A happy wife, smiling twins, and a repreive of delightfulness as I head into the Christmas season.—Zeke

Rasberry Honey Creme Fraiche > Bee Raw Wild Rasberry Honey > Bee Raw Honey Gift Collections >  Honey Recipes > Honey Pairings >

The Ocean
and the Sky

NATURE'S GIFT. When I designed my Pan Seared Prawns with Star Thistle Honey Brunoise recipe I marveled as the flavors of the grapefruit, avocado and mango taken from branches in the sky, and the prawns from deep in the ocean were the most delicious yet unlikely of pairings. I wondered if the Star Thistle honey would serve as this dish's flavor unifer—it did. And there it was: a new addition to my menu that I eagerly served my wife. She loved it. Today, I still laugh when I'm in the kitchen creating new recipes because it is these unlikely parings of nature that always surprise me with their powerful taste explosions. Nature truly is a gift.—Zeke.

Bee Raw Honey Gift Collection > Pan Searted Prawns > Star Thistle Honey

Blossoms
Make the Bird

POWER POULTRY. Pan seared chicken breasts, rotisserie roasted duck, slow roasted turkey. All of them satisfy my palette just fine. But nothing prepared me for the unique flavor adding my Orange Blossom raw honey to the preparation of pheasant. Not too sweet, not too tangy; rather, a brightness that complimented the richness marked this meal. Sometimes I feel we need to experiment more with the flavors and the ingredients nature has given us. Whenever I do, I am rarely disappointed.—Zeke

Orange Blossom Honey > Orange Blossom Honey Roasted Pheasant

"...Honey and
Chocolate..."

EVEN MORE MEMORABLE. The holidays are a time for rich foods that, despite their fattening nature, we gladly indulge in until, well, we are thankful that the holidays have passed. As February approaches, and we begin to think of the pefect gift for that special someone in our lives on Valentines day, I am reminded of the joy of chocolate and honey. Dip it in, or just smother it—raw honey can add a new dimension to profiterals and chocolates in such a way that will make a Valentines date night something even more memorable.—Zeke.

Bee Raw Honey Gift Collection > Rare & Single Varietal Bee Raw Honey

"...a smile after
you taste it..."

MORE THAN JUST FILLER. Various kinds of stuffing go as far back as the Roman Empire, where recipes appear in De re Coquinaria, a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria, chicken, rabbit, pork and dormouse stuffings are made available. While some scholars argue that because of the language used in Apicius, which is closer in ways to Vulgar than Classic Latin, that many of the recipes contained within it were not cooked in Rome, there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.

The French have made perhaps the most prolific or visible use of stuffing throughout the ages, but the dish is positively global. There are so many recipes and variations on recipes it would be impossible to estimate a number.

Stuffing in America is traditionally served during the Thanksgiving holiday. Of course, the most widely used stuffing is that of the turkey variety. But what is the active ingredient that has passed this time tested culinary delight through the years? We couldn't find the answer—so we decided to create one of our own—using sage.

Sage, which originated in the Mediterranean and Asia Minor, gets its name from the Latin salvia [meaning ‘to heal'].  Sage is mild, with a mouth-warming hint of pepper and a smooth clean finish, a finish that when incoporated inside raw honey, and Thanksgiving stuffing, added the one simple quality we thought every stuffing should hold for the next hundred years: a smile after you taste it.—The Buzz

Sage Honey Stuffing > Wild Black Sage Honey.