This Hot Honey from Bee Local is the perfect addition to your table. Find some of our favorite uses for this sweet and spicy honey below. Happy cooking!
Hot Toddy
Serves 1
Ingredients:
2 oz whiskey
1 tbsp Bee Local Hot Honey
½ lemon, juiced, plus 1 lemon wheel for garnish
6 oz boiling water, let to sit off heat for 5 minutes before adding
1 cinnamon stick
Method:
– bring water to a boil
– add whiskey, Bee Local Hot Honey and lemon juice to an 8oz mug
– add hot water and stir
– garnish with lemon wheel and cinnamon stick
Baked Chicken Fingers with Hot Honey Mustard Dipping Sauce
Serves 4
Ingredients:
6 boneless, skinless chicken breasts, cut into 2-inch strips
1 c buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp hot sauce
1 egg
1 c unbleached, all-purpose flour
1 c seasoned bread crumbs
1 tsp salt
½ tsp cayenne pepper
Freshly ground black pepper to taste
Method:
– whisk together buttermilk, garlic powder, onion powder, and hot sauce in a medium sized mixing bowl
– place chicken breast strips into a large zip-top bag, pour buttermilk mixture over top, seal the bag and allow to marinate for up to 4 hours — remove from refrigerator 1 hour before use
-preheat oven to 400 degrees set on convection bake
– meanwhile, set up the breading station: combine bread crumbs, salt, cayenne pepper, and black pepper together and place in a shallow dish
– place flour in a shallow dish
– whisk egg with 1 tbsp water in a shallow dish
– lightly oil a baking sheet
– to bread, take 1 chicken strip from buttermilk mixture, coat in flour shaking off the excess, then dip in egg wash, and then finally coat in breadcrumb mixture and place on baking sheet — repeat this step until all of the chicken is breaded
– bake 15 to 20 minutes, or until golden brown and the juices from the chicken run clear.
Hot Honey Mustard Dipping Sauce
Ingredients:
¼ c Bee Local Hot Honey
¼ c mayonnaise
¼ c dijon mustard
1 tbsp apple cider vinegar
Method:
– add Bee Local Hot Honey, mayonnaise, dijon mustard, and apple cider vinegar into a bowl, whisk together.
Arugula Pizza with Bee Local Hot Honey Drizzle
Serves 4
Ingredients:
1 pound pizza dough, homemade or store bought, at room temperature
Unbleached all-purpose flour, for dusting
Semolina flour, for dusting
¼ c extra virgin olive oil
3 cloves roasted garlic, smashed with fork into a paste
Sea salt and black pepper to taste
½ c ricotta cheese
1 c shredded mozzarella cheese
4 c baby arugula
1 shallot, thinly sliced
½ lemon, juiced
3 oz thinly sliced prosciutto
Method:
– place pizza stone, cast iron skillet, or upside-down baking sheet in oven and preheat to 450 set on convection bake
– on a floured sheet of parchment paper, press out the dough, working from the outer perimeter inward, until a 12-in circle is achieved
– transfer dough to a semonia dusted upside-down baking sheet or a semonia dusted pizza peel (if using a large 12 inch cast iron skillet, remove skillet from oven, oil generously, dust with semolina, and then carefully drape in pizza dough into hot skillet)
– brush with 2 tbsp extra virgin olive oil, roasted garlic, and then add salt and pepper to taste
– transfer dough onto the hot pizza stone or upside-down baking sheet (if using cast iron skillet, just return to the oven with the pizza dough)
– par-bake crust for 5 minutes
– top crust with ricotta cheese and shredded mozzarella cheese and bake until cheese is golden and bubbled — about 8 minutes
– meanwhile, toss arugula with remaining 2 tbsp extra virgin olive oil and lemon juice
– remove pizza from oven, top with arugula salad, shallots, shaved parmesan, prosciutto, and of course, a generous drizzle of Bee Local Hot Honey