Brasov, Romania is a 45 minute bus ride away from Bran Castle- the castle that is depicted in Bram Stoker’s Dracula. We expected it to be creepy and desolate, I mean it is Dracula’s castle. Instead, it was in a very charming, very quaint little village at the base of the Carpathian Mountains. The castle itself was breathtaking; tall, imposing and situated on high at the edge of a forest. It wasn’t creepy in the least, it was as homey as one could expect from a castle and sunshine drifted in the numerous windows. It’s also for sale. Nick fell in love with it and has already planned which rooms will be the bedroom, kitchen, game room, living room and dining room, he has even picked out which room will be the pub when we become rich and purchase Dracula’s castle.
The village is a little touristy and plays heavily on its connection with Dracula but is still very quaint and picturesque. We were absolutely enchanted and spent the day wandering around both the castle and the village below it. One of the vendors there was selling 100% natural, local honey for 12lei (about $3.50)… I couldn’t help it, I bought some. I know it is such a ridiculous thing to carry all over the country and, most likely, all over Europe. But, I don’t care, I love my honey and I am so glad I bought it. Of course, after I have to carry it in my backpack for a few weeks I might be changing my tune!
Honey has been the subject of some interesting research lately. It is being investigated for its anti-bacterial and anti-inflammatory benefits, especially with wound healing, possible alleviation of allergies and as a cough suppressant. Plus, it tastes delicious and is a natural, unrefined sugar!
To celebrate my newly acquired honey, I made this honeyed barley salad by pairing the honey with the tart flavors of Meyer lemon and tossed it all with some barley that we had leftover in the fridge at our hostel. It is sweet and tangy and super adaptable. A few herbs like basil and/or mint and possible some fresh grapes or berries would make a great addition to this.
Honeyed Barley with Walnuts & Lemon
Serves 4
2 Meyer Lemons
2 cups cooked Barley
2 tsp Honey
1/4 cup Walnuts, chopped
1/4 cup Raisins
1/4 cup Dried Apricots, chopped
Wash Meyer lemons, zest one of them using a microplane (or do it old school and use the smallest holes of a cheese grater.)
Combine zest with the juice of both Meyer lemons and the honey. Whisk well and mix in barley. Toss with raisins and apricots.
Just before serving, sprinkle the walnuts on top, stir a few times to mix in a little and enjoy!