 |
(Photo: Donald Bowers) |
Whenever longtime Blue Ribbon chef Felix Vaquero would visit his family in Mexico, he’d bring back a jar or two of the artisanal honey they produce on their Puebla farm. It never lasted long. So enamored of the sticky stuff were Blue Ribbon owners Bruce and Eric Bromberg, they went to the considerable trouble of getting an import license. Ever since they began selling several varieties at the new Blue Ribbon Bakery Market, honey connoisseurs have been flocking. Each of the four seasonal varieties ($12 to $14 for a sixteen-ounce jar), including mesquite blossom, Vera Cruz orange blossom, and golden reserve, has a distinct flavor and texture. The almost chewy autumn flower has a rich, buttery taste with delicious caramel undertones. Serve it on buttered toast the way they do at the shop, drizzle it over a slice of Manchego cheese, or throw caution to the wind and spoon it straight from the jar in front of the television like a pint of Häagen-Dazs.
Blue Ribbon Bakery Market
14 Bedford St., nr. Downing St.; 212-647-0408.
Email
Print
Eight Year-End Films Vie for Oscar Contention
Sondheim and Lansbury on a Lifetime in Theater
The Black Keys Release Their Hip-hop Debut 
How the BQE Became an Artistic Muse
On Great Jones Street, Shopping Is Art 
Classic Fare, Old-world Charm at Le Caprice
Buy a Brownstone for Less Than $1 Million
Fifty of the City's Tastiest Soups
Reasons to Love New York 2009
New York Politicians Refuse to Quit
A-Rod Has Babe Ruth in His Sights
McCain Yields to the Party's Pressure
