What’s trendy in the food industry? Hot, spicy honey! You may have picked up a jar at the local gourmet market, looked it over and put it back on the shelf due to its price, or you may have thrown budget caution to the wind and taken the pricy little jar of gooey, amber liquid home with you.
Either way, you have now been introduced to this new food trend— hot, spicy honey.
A union of sweet, sticky honey and the delicious burn of hot peppers has become the latest in trendy condiments. Declared the “it” topping for everything from pizza to ice cream, (pizza, well maybe not for me), I had to give it a try.
Hot, spicy honey is even said to banish cold symptoms (everyone seems to be looking for an answer to that problem right now) by combining one tablespoon with four ounces hot water and three tablespoons bourbon. Well, we all know that booze won't actually make your cold go away faster, but it can sure make your feel happier while reaching for the Kleenex.
Making your own hot, spicy honey is simple and will help you stick to that New Year’s Resolution of getting a grip on frivolous spending.
Pour two cups of honey (your favorite or the cheapest brand) into a small saucepan; add three peppers, stems removed (jalapeño, Serrano or your choice). If you’re worried about infusing too much heat, slice open and remove the seeds from one or two of the peppers. Hang onto the seeds because you can add them in later if you decide you want more heat.
Bring to a boil, 185 degrees Fahrenheit; simmer for about 10 minutes over very low heat. Remove from heat and allow to steep for about 15 minutes more. Taste! If you want more heat, add the seeds and allow to steep for another five minutes. Strain into clean, sterilized jars, date and refrigerate.
Honey will keep in refrigerator for about three months.
Besides storing it in the refrigerator, what do we do with hot, spicy honey?
Drizzle some over a scoop of ice cream garnished with an edible leaf or flower for an elegant dessert, brush some on chicken, pork chops or ribs while grilling, add a little to buttered carrots, spice up a vinaigrette or honey mustard salad dressing or just slather onto a hot biscuit or yeast roll. And don’t forget to add a small tumbler (shot glass or jigger will work) to the charcuterie board. Remember, we made one in November.
Another trend that seems to have taken the Nation is Avocado Toast.
Oprah starts the day with an open-face avocado on toast— part of her Weight Watchers Nutrition plan.
Not only is Oprah enjoying this simple treat, but it has become one of the most trendy, and healthy breakfast favorites around our town and others.
Local brunch spots like Bar Stellar, True Food Kitchen and Toasted feature a form of avocado toast on their menu. But it’s not just local. Avocado toast is on the menu from SoHo to Brooklyn and SoCal to Seattle.
Try this quick and easy, nutrition-filled avocado toast using your home-made, hot, spicy honey.
For two servings
2 slices of good quality thick sliced bread
(whole grains with seeds, rustic country French, etc.)
1 ripe avocado
16 pecan or almond halves
1- 2 Tablespoons hot spicy honey (warmed gently in microwave)
Peel and slice avocado. Toast bread to desired color and crunch. Top with avocado slices and nuts, drizzle with hot, spicy honey.
Serve with hard boiled egg, scrambled egg or poached egg and some citrus or berries for a delicious and nutritious way to start your day.