Sweet As Can Bee Honey Farm

Posted By Chef Isaac on October 18, 2009

Yield: 1 damn good sandwich (who would want to share??? :) )

Habenaro creamed honey can be tricky to eat. Eaten by itelf, you are guarenteed to have a mouth on fire. Trust me, I have found this out the hard way many many times. But…. when paired with food, the heat of the honey along with the sweetness brings out suddle elements

Yum!!!!

in other foods. For example, cream cheese. Eaten by itself, cream cheese has a thick fatty feeling on the palate with a slight tang to it. Married with habenero honey, cream cheese is like a pretty lady dressed up to go to an elegent gala. The honey puts cream cheese in the spot light of your palate, brining out more of the herb like flavor and richness to it. I love it! Of course, add in salmon lox (called gravlox) and a wonderful soft bagel….. need I say more?

Side Note: I would like to thank Courtney Fisher, currently a student at Kitchen Academy Seattle. She played a big roll in helping to test recipes until we got “the perfect” cheesecake. So thank you Courtney for being patient with me while I went through and changed things a thousand and one times. :)

Ingredients:

4 Tablspoons cream cheese

3-4 Tablespoons Habenero Creamed Honey

1/4 teaspoon Kosher Salt

Red Onion, cut into rings (if you want)

2-4 ounces salmon gravlox

1 ea Bagel of your choice (i like soft ones!)

Preparation:

1- Take the cream cheese out about an hour or so before needing it. You want it to be soft so it’s easy to deal with.

2- In a small bowl, mix the creamed honey and cream cheese together. Add the salt. (if you need to, feel free to place the creamed honey in the microwave for a SHORT amount of time to soften it up). Mix well.

3- Cut your bagel in half and spread the cream cheese mixture all over the inside of the bagel. Top with gravlox and onion. And enjoy!!!

Chef’s Note: Romaine is a great addition to this sandwich. Also I love it with caramelized onions too!

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