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Article: From biscuits to vinaigrette, honeycomb adds sweet substance.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Lauren Chapin
KANSAS CITY, Mo. _ Honeycomb, that golden, sweet liquid-filled waxy substance that gets slathered on hot biscuits on lazy Sunday mornings, is actually a pretty ambitious and complicated foodstuff. Now this down-home country breakfast staple is showing up on upscale restaurant menus.
At Lidia's Kansas City, chef de cuisine Cody Hogan serves it with sweetened ricotta cheese for a light dessert. Chef Michael Magliano of Grand St. Cafe used it as a key ingredient in a sunflower-honeycomb vinaigrette dressing over dandelion greens for a Missouri farm dinner event.
The comb is the hexagonal-shaped, edible compartment that holds ...
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