I’m not really sure if what I’m about to tell you qualifies as a recipe or cooking but I am going to tell you anyway. You need to have Spicy Chili Honey in your pantry if you are fan of “sweet-heat” anything. I love adding this spicy kick to Homemade Ricotta Cheese with peaches for a creamy dessert, or anything that has cured salty meats, like my Hot Soppressata Pizza. I put this on a nice charcuterie board, so it can be drizzled cheeses, meats and breads… it can be a little addicting. I think I might even put a bowl of it on the table next time I make some fried chicken, because we all know drizzling a little honey on top of fried chicken makes it even better.
4 oz. honey
1 tsp. crushed red pepper
In a microwave safe bowl, combine honey and crushed red pepper. Microwave for 20 seconds, stir to combine and then let stand for 10 minutes. Mixture can be used right away or will continue to get spicier as it’s stored at room temperature in a small glass container. Enjoy!
This take on a classic jalapeno popper gets a twist from using tangy goat cheese and a sweet honey balsamic drizzle. This recipe makes 30 delectable poppers, so perfect for a holiday get together or game day appetizer. Who doesn’t love the combination of bacon with something sweet? WARNING, these are addictive!
10.5 oz. package goat cheese (I used Costco’s Kirkland brand)
15 jalapenos, sliced in half the long way, ribs and seeds removed
1 lb. package of bacon (15 slices), cut in half
3 tbsp. honey
1 tbsp. balsamic vinegar
Take goat cheese out of the refrigerator approximately 30 minutes before preparing so that it’s soft enough to spread into jalapenos. While preheating oven to 425 degrees, cut stems from jalapenos and slice in half lengthwise, removing ribs and seeds. This will cut down spice considerably from the peppers once they are cooked! Spread an equal amount of goat cheese in each halved pepper and wrap with a half slice of bacon. If the slices aren’t big enough to wrap around completely, they can be secured with a toothpick, but I usually do without. Place jalapenos in roasting pan or cookie sheet in 425 degree oven for 20-25 minutes, or until bacon is cooked. Make sure the pan has a raised lip so the oils from the bacon do not spill while cooking! Once bacon is beautifully browned, remove from oven and let drain on a paper towel. Wisk together honey and balsamic vinegar. Transfer peppers to a serving platter and drizzle with honey mixture before serving.
I love to use honey as a sweetener, but have you ever tried to use honey in a cold drink? It becomes a hard blob that doesn’t dissolve. Making a honey simple syrup is super easy and makes it much more mixable. All you do it take equal parts honey and water and heat to combine. To make it even one step easier, I make it in a glass measuring cup that’s microwave safe. Heat for 30 seconds and stir. Repeat until mixture is hot and fully blended. It can be stored in the refrigerator for several weeks and stays perfectly mixable. This works perfectly to sweeten ice tea, coffee, cocktails or any recipe that needs a little sweetness.
In the words of the fabulous Ina Garten, how easy is that?