.png)
Tart Words: Writers read. Readers bake. Bakers write.
Welcome! I'm Linda Gordon Hengerer, author of the Beach Tea Shop cozy mystery series, co-editor of the Happy Homicides cozy mystery anthology series, and baker of treats.If you get joy from reading, writing, or baking, join me to learn new skills to take your writing and/or baking to a different level. My happy place is filled with baking supplies, loaded bookshelves, and endless imagination - does this sound like yours, too? Maybe you've thought about writing a book someday, and decided someday was now - if you only knew where to start. You enjoy baking, but not making time-consuming treats that are gobbled up in less time than it took to measure the flour. You're the dictionary picture for "voracious reader," and you enjoy listening to your favorite authors and finding out the inspiration behind their stories. Tart Words is a podcast for all of those interests. I'm inviting some of my author friends to talk about writing, their books, and add a baker's dozen of getting-to-know-you questions in the Show Notes. I talk about writing and baking, and you'll find out more about your favorite author or find a new author to follow. Tart adj 1: agreeably sharp or acid to the taste; noun 1: an open pastry case containing a filling. Our words may occasionally be sharp or salty but are most often sweet. An open pastry case containing a filling suggests endless possibilities, and I hope the Tart Words podcast fills you full of joy and possibility.
Tart Words: Writers read. Readers bake. Bakers write.
Tart Bites: Honey for Cheese (and Crackers)
Have you seen a jar of Honey for Cheese and wondered whether it would be tasty? Wonder no more.
Transcribed by Otter.ai; Lightly edited by Linda. Please forgive typos or grammar errors.
Episode 337 - Honey for Cheese (and Crackers)
2:43
Linda 00:00
Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader, and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words.
Today on Tart Bites, I'm sharing my recipe for Honey for Cheese (and Crackers).
Frequently when I’m in the grocery store I’ll see a food item I’d like to try or that gives me an idea for a recipe.
I saw a sweet little jar of Honey for Cheese from the Savannah Bee Company. I’m not sure I’d seen it before but thought I would give it a try. I love honey, I love cheese, how bad could it be?
Well, start the buzz, because putting honey on cheese was magic. The sweetness of the honey amplified the savory flavor of the aged white cheddar cheese, and the salty crunch of Triscuits was the perfect base for both.
I don’t know why I was so surprised at how adding the honey made the cheddar cheese and Triscuits taste so much better, but I was. Sometimes I’ll have an idea about what something will taste like, and while I’m occasionally disappointed, most often I’m happy with the results. This exceeded my expectations for a three-ingredient snack.
For a family holiday get-together a few years ago I roasted figs with Mike’s Hot Honey. I’m going to try roasting figs with Honey for Cheese and putting it over cheese and crackers. I’ll keep you posted when I do.
Ingredients:
Honey for Cheese (or the honey you have on hand)
Cheese of choice
Crackers
I put a few Triscuits on a plate, topped them with sliced aged white cheddar cheese, and drizzled Honey for Cheese on top.
Fast, easy, and more delicious than you’ll believe from just three ingredients.
This might become your new go-to sweet/salty/crunchy treat!
Linda 02:05
Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit tartwords.com/tart337. Follow now in the app you're using to listen to this podcast or sign up for email alerts through an easy signup form for bakers, readers, and writers at tartwords.com/about. Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.