One of the biggest food trends of the season carries the most fabulous name: hot honey. The combination of heat and sweetness is not new to most of us; I ate fried chicken every Sunday with honey and Tabasco. It all became brand new when the combo hit trending status and got the hip name. And you can easily make it yourself. The recipe is quite simple.
On the culinary front, the combination of honey and peppers offers a unique blend of health benefits and a fantastic kick of flavor. Natural honey is packed with antioxidants and antibacterial properties that can do everything from soothing a sore throat to promoting overall wellness. The addition of peppers provides capsaicin, a chemical compound that boosts metabolism and repels mosquitoes. It’s safe to say that, in Mississippi, we could all use a little bit more capsaicin in our diets.
This combination adds depth, warmth, and intense flavor to practically any dish you are preparing, from a savory pot pie or pizza to a delicious bowl of vanilla gelato. When it comes to hot peppers, add a drizzle or a dip based on personal taste.
Hot honey could not be easier to prepare. There are so many wonderful types of honey, and many of them can be locally sourced. Beautiful, colorful peppers line the produce section, and it is best to research how much heat your tastebuds can handle. That precious, funny-shaped little orange pepper named Habanera is a fiery chili pepper known specifically for its intense heat, and it will make you cry if you are not prepared. The choices are endless, and dried peppers work just fine.
Hot honey is the new condiment to add to your pantry. It will give your dishes the kick you might be craving, and it’s a much healthier alternative to the sugary items lingering around. Drizzle some fun around your kitchen, and simmer up a batch of hot honey! Happy spring, y’all!
Hot Honey Recipe
16 ounces pure honey
2 to 3 tablespoons dried cayenne, serrano, or habanero peppers
Splash of vinegar
In a small saucepan over medium-low heat, add honey and add peppers. Simmer for 3 to 4 minutes, do not let honey boil. Remove from heat and taste for desired heat, adding more peppers or hot sauce if desired. Cool and pour through a fine sieve into a Mason jar or glass bowl with a lid.
Yield: 2 cups
Crispy Hot Honey Chicken and Biscuits
4 boneless, skinless, chicken breasts
¾ cup flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon thyme
2 eggs lightly beaten
5 cups cornflake cereal, crushed
3 tablespoons vegetable oil
½ cup hot honey
½ cup unsalted butter
½ teaspoon smoked paprika
½ teaspoon garlic powder
Flaky salt and gherkins for garnish (optional)
For chicken:
Using a sharp knife, slice chicken breasts in half horizontally to create 8 thin chicken pieces. In a shallow pie pan, add flour, salt, pepper, garlic powder, paprika, and thyme, and mix well. Add eggs to a second bowl and add crushed cornflakes to a third bowl. Drizzle vegetable oil over cornflakes and stir together until oil is absorbed. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Dredge chicken breasts in flour mixture, then eggs, then cornflake mixture, pressing each with back of a spoon to ensure each piece is completely coated. Transfer to prepared pan and bake for 20 to 25 minutes, or until cooked through and golden brown. While chicken is cooking, to a small saucepan, add hot honey, butter, smoked paprika, and garlic powder. Whisk over medium-low heat until butter has melted. Check seasonings and adjust to taste. Remove from heat. Transfer to a serving platter and drizzle each piece with hot honey sauce. Serve with flaky salt, gherkins, and extra sauce along with hot biscuits and butter.
Yield: 8 servings
For biscuits:
3 cups Pioneer baking mix
½ stick butter
1 cup milk
2 tablespoons hot honey
½ cup melted butter
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a large bowl, add baking mix and butter. Using a pastry blender or 2 knives, cut butter into mix until it resembles coarse meal. Add milk and gently stir with a fork just until mixture is combined. Turn out onto a lightly floured board, and knead dough several times. Flip over and gently knead again. Using a 2-inch biscuit cutter, cut into rounds and place on a prepared baking sheet. Whisk hot honey into the melted butter and brush over biscuits. Place pan in hot oven for 10 to 12 minutes or until biscuits are golden brown.
Yield: 1 dozen biscuits
Roasted Cauliflower with Hot Honey Glaze
I was never a fan of cauliflower—most likely because of how it is usually boiled to death. My expert hairdo gal, Whitney Brewer, gave me this recipe and said she eats hot honey roasted cauliflower florets like popcorn, because it’s healthy and simple to make.
1 medium head cauliflower, cut or broken into florets
¼ cup olive oil
Sea salt and freshly ground pepper
¼ cup or more hot honey for drizzling
Fresh parsley, minced, for garnish
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Toss cauliflower florets with tolive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast in oven for 25 to 30 minutes or until cauliflower is fork-tender and browned around edges. Toss with hot honey and return to oven for 10 minutes. Check seasonings adding more salt and pepper to taste. Drizzle with extra hot honey if desired, and sprinkle with parsley. Serve hot.
Yield: 4 servings
Roasted Carrots with Greek Yogurt and Hot Honey Sauce
My son James created this dish on Christmas day to accompany beef tenderloin. I am now in love with carrots!
4 to 5 medium-size carrots, scrubbed and sliced in half lengthwise
4 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 teaspoon cumin
1½ cups toasted breadcrumbs
½ cup fresh parsley, finely chopped
1 sprig fresh rosemary, leaves removed and minced
1 teaspoon Kosher salt
Zest of 1 lemon (reserve the lemon for serving)
½ cup Greek yogurt
1 to 2 cloves garlic, minced
1 teaspoon salt
Cracked fresh pepper
½ cup hot honey
Heat oven to 425 degrees. When oven is hot, place a baking sheet in oven for 10 minutes. Meanwhile, toss halved carrots with 2 tablespoons olive oil, Kosher salt, ground pepper, and cumin in a bowl. Set aside. In a separate bowl, combine remaining 2 tablespoons olive oil, toasted breadcrumbs, parsley, rosemary, salt, and lemon zest, mixing well. Remove pan from oven and place carrots, cut side down, on baking sheet and roast for 15 minutes or until carrots are fork tender and golden brown. While carrots are roasting in oven, in a bowl, whisk together yogurt, minced garlic, salt, and freshly ground pepper. Spread mixture in in a circle in center of a round platter. Remove carrots from oven and place directly on platter in a circular fashion. Srinkle with breadcrumb mixture and squeeze remaining lemon over carrots. Drizzle hot honey liberally over carrots and serve hot.
Yield: 4-5 side servings
Homemade Pepperoni Pizza with Hot Honey
Use whatever cheeses and toppings that you like best.
For crust:
2 cups all-purpose flour or bread flour, plus more for rolling dough
2¼ teaspoon instant yeast (1 packet)
1½ teaspoon sugar
¾ teaspoon salt
¼ teaspoon garlic powder
2 tablespoons olive oil
¾ cup warm water
In a large bowl, combine 1 cup flour, instant yeast, sugar, salt, and garlic powder. Add olive oil and warm water using a wooden spoon to combine. Gradually add remaining 1 cup of flour, stirring to combine adding additional flour if needed. Stir until dough is cohesive and elastic. This may also be mixed in the bowl of an electric mixer using a dough hook. The dough will still be sticky but manageable with floured hands. Generously drizzle and coat a second bowl with olive oil. Lightly flour hands and form dough into a ball and transfer to oiled bowl. Use your hands and turn dough to coat. Cover bowl, and let rise in a warm place for 1 hour, or until dough has doubled in size. Punch dough down and transfer to a floured board. Using a rolling pin or your hands, press into a 12-inch circle. Transfer crust to a parchment-paper-lined pizza pan. Pinch edges to form a rim and brush crust with olive oil. Use a fork to poke holes in center of the dough to keep bubbles from forming in oven.
For sauce:
2 cans whole, peeled tomatoes
1 teaspoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Garlic salt and freshly ground pepper to taste
In a saucepan over medium heat, add all ingredients to simmer for 10 to 15 minutes. Check seasonings and puree tomatoes with a hand emulsion blender.
For toppings:
1 cup sliced pepperoni
1 cup fresh mozzarella, sliced
1 cup white cheddar cheese, grated
Position an oven rack to lowest setting, and preheat oven to 475 degrees. Spread sauce over dough and add pepperoni slices over top. Sprinkle mozzarella cheese around center and white cheddar around edges. Place in oven and bake for 15 to 20 minutes, or until crust is golden and cheese is bubbly. Remove from the and drizzle liberally with hot honey. Slice and serve immediately.
Yield: 12 slices
Hot Honey Ciabatta Grilled Cheese
This grilled cheese has a nice twist—not only with the addition of the hot honey, but it is grilled inside out.
1 head fresh garlic
Olive oil
Kosher salt and freshly ground pepper
2 to 3 tablespoon unsalted butter, softened
¼ teaspoon oregano
1 teaspoon chopped fresh parsley
¼ cup Parmesan cheese, grated
Pinch kosher salt and freshly ground pepper
2 ciabatta buns
2 ounces fresh mozzarella cheese, grated or chopped
½ cup smoked gouda cheese, grated
½ cup Jarlsberg cheese, grated
Couple of grinds of fresh pepper
2 tablespoons hot honey
Preheat oven to 400 degrees. Using a sharp knife, cut top of garlic head off enough to expose cloves. Place on a small piece of aluminum foil, drizzle with olive oil, and sprinkle with kosher salt and freshly ground pepper. Wrap foil around garlic and bake for 30 minutes or until garlic is very soft. Remove from oven and let cool. In a small bowl, blend butter, oregano, parsley, and Parmesan cheese with a fork. Squeeze roasted garlic cloves into butter mixture and mix well. Using a serrated knife, cut buns in half. If top halves of buns are overly fluffy, pull out some of insides before buttering. Spread garlic butter mixture liberally on crumb side of each bun. Flip buns over and top with cheeses, black pepper, and a drizzle of the hot honey. Replace tops and using a spatula, press down to compress cheeses. Heat a cast-iron skillet or grill-pan to medium-high heat. Place sandwiches in pan and cook approximately 2 minutes per side, pressing again with a spatula to help melt cheese and achieve a crispy exterior. If cheese is not completely melted in the center, lower heat and cover with lid for 1 to 2 minutes more. Remove from pan, drizzle with additional hot honey and serve.
Yield: 2 sandwiches
Hot Honey Old Fashioned
A zippy old fashioned featuring hot honey and orange bitters
2 ounces rye whiskey or bourbon
1 teaspoon hot honey
4 dashes orange bitters
Orange twist for garnish
Fill a mixing glass with 1 cup ice. Add whiskey, hot honey, and bitters. Stir ingredients for 30 to 40 seconds. Strain into serving glass and garnish with orange twist.
Yield: 1 cocktail
