(Courtesy of the National Honey Board)
This weekend the National Football League (NFL) is celebrating 50 years. That’s 50 years of “I could hear that from here!” tackles, “Did that just happen?!?” plays, “I can’t believe it!” tear-inducing losses and “We are the champions!” sweet victories.
But it’s not just about the game, or the coaches or the players. What makes the Super Bowl great is the experience of it all, the atmosphere you create when you bring good friends together with great food. That’s right, this is a holiday for food, and we’ve got five new recipes that will show you how to score big this weekend with honey!
So much more than just a sweetener, all-natural honey performs a slew of tasks, making it a true game changer in the kitchen:
- Flavor: Honey not only imparts a unique flavor to any dish, but it also balances and enhances the flavor profiles of other ingredients used in a recipe.
- Emulsifier: Honey acts as a binder and thickener for sauces, dressings, marinades and dips.
- Humectant: Honey provides and retains moisture to a variety of dishes, helping you lock in moisture for grilled meats.
So take it to the house and make honey your VIP this weekend.
Curried Honey-Glazed Chicken Wings
Recipe courtesy of Marie Simmons, cookbook author.
- 1 cup – honey
- 1/2 cup – crushed tomatoes
- 2 teaspoons – curry powder
- 1/2 teaspoon – ground cumin
- 1/4 teaspoon – ground cayenne, to taste for preferred heat level
- 1 tablespoon – apple cider vinegar
- 2-1/2 pounds – chicken wings
Combine honey, tomatoes, curry, cumin and cayenne in the food processor and puree until smooth. Transfer to a saucepan and bring to a boil. Boil, gently, over medium low heat, stirring occasionally, 10 minutes. Remove from the heat and cool to room temperature. Stir in the vinegar.
Meanwhile cut the chicken wings in thirds, cutting at the joints. Discard the wing tips. When the glaze has cooled combine the cut up wings and the glaze in a large heavy duty self-closing bag. Refrigerate, turning the bag once or twice, several hours or overnight.
When ready to cook the wings preheat oven to 375°F. Line a large rimmed sheet pan with heavy duty foil and spray the foil with non-stick spray. Lift the wings from the marinade and arrange on the prepared baking pan. Transfer the remaining marinade to a saucepan and bring to a boil. Reduce the heat to low and boil gently 10 to 15 minutes.
Bake the wings, turning twice and brushing with the boiled marinade, every 15 minutes. After 35 to 45 minutes the wings should be nicely browned and glazed. Serve either hot or at room temperature.
TIP: Try using a buckwheat, alfalfa or wildflower honey varietal in your marinade for an extra flavor boost.
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Chipotle-Mango Salsa
Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas.
- 1-1/4 cups – mango, peeled and chopped
- 1/3 cup – red onion, chopped
- 1/3 cup – red bell pepper, chopped
- 1/3 cup – fresh lime juice
- 2 tablespoons – honey
- 1/4 cup – fresh cilantro, chopped
- 1 tablespoon – canned chipotle pepper in adobo sauce, minced
- 1 teaspoon – Kosher salt
- 1/4 teaspoon – coarsely ground black pepper
- 2 – garlic cloves, minced
Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.
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Grilled Chicken Satay with Honey Peanut Sauce
For chicken satay skewers:
- 1.5 lbs. – boneless, skinless chicken breast, cut into long strips (about 1 oz. each)
- 24 – skewers, soaked in water if wooden
Marinade:
- 2 tablespoons – olive oil
- 2 tablespoons – reduced sodium soy sauce
- 2 tablespoons – honey
- 1 teaspoon – salt
- 1 teaspoon – pepper
Honey Peanut Sauce:
- 1/2 cup – crunchy peanut butter
- 1/3 cup – water
- 1/2 cup – honey
- 1/3 cup – soy sauce
- 1/3 cup – rice wine vinegar
- 2 cloves – garlic, minced
- 2 teaspoons – sesame oil
- 2 teaspoons – red pepper flakes
- 2 tablespoons – red chili sauce
- Fresh limes for serving
Mix the olive oil, soy sauce, honey and salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room tempature to let the flavors meld.
Preheat the grill to medium high and thread the chicken strips onto the skewers.
Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.
Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.
Tip: You can cut the chicken and prepare that marinade and sauce up to 2 days ahead for party prep.
Printer Friendly Version – Grilled Chicken Satay with Honey Peanut Sauce
Peppered Asiago Bacon Burgers with Honeyed Arugula
- 2 lbs. – ground chuck
- 1 cup – asiago cheese, grated
- 2 teaspoons – Salt, divided
- 2 teaspoons – Freshly ground black pepper
- 1 Tablespoon – Worcestershire sauce
- 1/3 cup – honey
- 2 Tablespoons – lemon juice
- 6 cups – arugula leaves
- 6 – sesame seed buns, or brioche
- 1/4 cup – mayonnaise
- 6 slices – bacon, cooked, crisp
- 6 slices – tomato
Combine ground chuck, asiago cheese, 1 teaspoon of the salt, pepper and Worcestershire sauce in a large bowl. Form into 6 patties. Grill on closed grill until cooked through (about 4-5 minutes per side). In a medium bowl, whisk together honey, lemon juice and remaining salt. Add the arugula and toss to coat. Toast the buns lightly on the grill. Divide the mayonnaise between each of the six rolls, spreading on the bottom half of each. Place patties on buns, add one piece of bacon on top of each burger and top each with a slice of tomato. Evenly divide the honeyed arugula between each patty. Place bun tops on and serve.
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Honey Shandy
- 1 – lemon wedge
- 4 oz. – ginger ale
- 1/2 oz. – Honey Simple Syrup
- 1 bottle – honey wheat ale
Squeeze the lemon wedge and drop into a pilsner or pint glass. Add the ginger ale and honey simple syrup, then fill the glass with the honey wheat ale.
Printer Friendly Version – Honey Shandy