June honey

We have been staying out in Lyons this week and enjoying languid days by the river. Late breakfasts, weeding the garden and hanging out with the bees. They are happy this year and producing a lot of honey! I could go on and on about the wonders of these magical workers. They teach me something every day.
I am planning on trying some infusions this year: Might give this one a try and some ginger/peppermint to keep winter colds at bay.

Ginger Infused Honey
Makes 1 cup

1 cup local honey
1 3-4" piece fresh ginger, peeled and roughly chopped


INSTRUCTIONS

1. In a small saucepan, combine honey, ginger and, if you like, peppermint. Heat over medium high heat just until honey begins to boil, stirring frequently.
2. Reduce heat and simmer for 15 minutes. Remove from heat and cool completely. Gently reheat to a pour-able consistency.
3. Strain through a piece of cheesecloth into a glass jar.

I know, it is crazy to think of cold at this apex of summer goodness, but I am a preserver at heart. I want to savor and put away this feeling of lusciousness. Ah honey, thank you for being you.

A piece of Sonnet XII from Pablo Neruda " Loving is a journey with water and with stars, with smothered air and abrupt storms of flour: loving is a clash of lightning bolts and two bodies defeated by a single drop of honey."

Tastes like, looks like, feels like

Goat milk ricotta cheesecake at Frog Belly Farm Dinner. Nettle tea on a June river trip. Yoga camp for the kids. Summer!!
Nettles are a wonderful thing to eat or drink in a tea or infusion. Here are some good tips on harvesting.. which is the trickiest part. As for the cheesecake, I tried to replicate the farm dessert with this adaptation of a cheesecake recipe from Babbo NYC, using my own homemade ricotta which turned out pretty well.

Goat milk Ricotta Cheesecake
Ingredients

* 2 15-oz. containers goat milk ricotta
* 1 Tbsp. unsalted butter, room temperature
* 1 Tbsp. plus 1 cup sugar
* 3 Tbsp. unseasoned dry breadcrumbs
* 2 8-oz. packages cream cheese, room temperature, cut into cubes
* 2 large eggs
* 2 Tbsp. salt-free matzo meal
* 1 Tbsp. fresh lemon juice
* 2 1/2 tsp. lemon zest
* 2 tsp. vanilla extract
* 1/8 tsp. kosher salt
* Powdered sugar (for dusting)

*
special equipment
8"-diameter springform pan with 2 1/2"-high sides

Preparation

*
Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
*
Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
*
Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.
*
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
*
To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges. Garnish with cherry syrup ( have to get this recipe from Ace at Frog Belly!) and edible flowers.