Honey Pie For the Holidays
Imagine this on the Thanksgiving table.
Call this the antidote to pecan pie.
Or at the very least, a most worthy alternative.
“Olivia’s Honey Pie” is plenty sweet and nutty. But not as dense and heavy as pecan pie. It also the added bonus of tasting gloriously of buttery, caramelized honey.
The recipe is from the new “The Beetlebung Farm Cookbook” (Little, Brown and Company) by Chris Fischer, of which I received a review copy.
Spanning five acres on Martha’s Vineyard, Beetlebung Farm is run by Fischer, who took it over when his grandfather passed away.
Fischer is both a farmer and a cook. And what a cook, indeed. He was a sous chef at Mario Batali’s Babbo in New York City, and previously had stints at Fergus Henderson’s St. John Bread & Wine, and at the River Cafe in London. Fischer hosted dinners cooked over an open-fire at the farm before becoming head chef at Beach Plum Inn & Restaurant.