RECIPE: Honey-Brûléed Brie

Honey is a reflection of place, as Tricia and Tim Colon’s nectar shows. Their honey is raw and single-sourced from the island’s six towns. Each has its own distinctive flavor profile. Chilmark honey, for example, is light in hue and delicate; Edgartown honey is molasses-deep, rich, and treacly. It’s a full-time job producing up to 3,000 pounds of honey every year, with climate change — especially drought — creating new challenges every season. But Tricia says their customers make it all worth it: “They value how much hard work goes into it, and come back year after year.” One customer buys a case of honey for her dogs’ well-being. Others eat it by the spoonful. Tricia loves it drizzled over Mermaid Farm yogurt, mixed into salad dressing, and in this minimum-effort, maximum-reward dessert (or appetizer). It might just be the easiest recipe in the book, which means you should make it this weekend and enjoy with a glass of bubbles.

• Servings: 6

Source: Bluedot Living

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