Honey Help.
The Los Angeles Times food section (online) often offers beautiful recipes. I was hoping to try my hand at this recipe:
http://www.latimes.com/features/food/la-fo-newhoneyrecc26mar26,0,1954883.story
It calls for wildflower honey, preferably free range. Will it really make a difference what kind of honey I use? I read that different honey's have very specific tastes, but in terms of this tart- can I just use the jar of Goya honey (comb included) that I just purchased?
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