Rosemary-Infused Honey

With most things, there is a fine line we straddle in our search for the perfect balance. Any amount of time spent in the kitchen will reinforce this lesson; there is such a thing as adding too much salt, we have all had a vinaigrette that was too acidic, and I know I have made my fair share of bland meals that were missing a hint of this, or that, or something.

Rosemary is a similar meditation on balance and restraint, reminding us bitterly at the flip of a switch that everything is best in moderation. When you have gone too far with rosemary, there is no hiding it. There is no turning back. What was once originally aromatic and assertive, infusing the concoction in front of you with the scent of evergreen, becomes instead its sharp and worn out counterpart.

Thinking about this, I started to wonder if maybe the world was mirroring right back to me some fact or another about myself. I think we all have the capacity to tinge a situation or two with bitterness when confronted with overwhelming circumstances. Maybe it is a practice in life to find that perfect parallel, the kind that handholds the parts of ourselves that could be a bit too much, thus transforming them into what might be a masterpiece. What if the overwhelming aspects of our own personalities could instead infuse our interactions with the world? What if, with a little love (and perhaps some honey), these things could just be our character?

I remembered my previous experiences with the delicate balance of using fresh rosemary to attend carefully for this simple recipe. This means that I stood over the saucepan for five minutes staring at the sprigs in their pool of golden acacia honey and I never looked away. When it all had bubbled for long enough, I transferred the mixture to the adorable jar I had found and I pressed repeat. For fifteen minutes, I dawdled next to that jar of rosemary-infusing honey and I taste-tested it every couple minutes until it was just right–sweet, smooth, pungent, and piny. Let’s call it a labor of love.

One Year: Pecan Buttermilk Fudge
Two Years: Black Truffle White Cheddar Popcorn

Rosemary-Infused Honey
Makes 8oz
8oz acacia honey (or other mild, high-quality honey)
3 sprigs fresh rosemary

In a medium saucepan on low heat, combine honey and rosemary. Let the honey bubble for about 3-5 minutes, then remove from heat and transfer to jar. Let the rosemary steep in the honey for an additional 15 minutes, then remove. Let the honey cool before covering and storing. Keep rosemary-infused honey at room temperature to ensure it does not crystallize.