Around this neck of the woods, honey is a big deal. With so many local beekeepers close to Lehman’s retail store in Kidron, Ohio, we tend to be very particular about our honey. So when I came across a cooking class that was teaching interesting ways to include honey in your cooking, I jumped at the opportunity to attend.
The class was small, which I always enjoy more, and the chef teaching the class was very friendly and willing to answer any cooking questions we may have had. I’m passionate about learning and expanding my skills in the kitchen and I find that taking a cooking class is a great way to do just that while introducing fun, new methods–which keeps cooking from becoming a chore.
The chef created infused honey recipes for us to try, two of which I’m sharing here:
- Berry Infused Honey
- Jalapeno-Garlic Infused Honey
The whole process of infusing different flavors into honey is very simple, yet can be very eccentric. It’s an interesting way to spice up any dish with new flavor combinations. Once you become familiar with the process, the combination of flavors you can create in the honey is almost endless. I encourage you to try a new recipe this week with one of the fun infused recipes below and remember to have fun!
Berry-Infused Honey
Use this honey on salads with berries.
Ingredients:
1 cup Fresh Berries
1 ½ cups Honey
2 Tbsp. Water
1 Tsp. Lemon zest
Directions:
Place the berries in a small saucepan and use a potato masher to lightly crush the berries.
Mix in ½ cup of honey and the water. Place over low heat and bring to a simmer. Allow to simmer for 1- minutes and then stir in the remaining honey.
When cool, add lemon zest, if desired. Pour into a container, cover and refrigerate until ready to use. Use within 3 weeks.
Jalapeno-Garlic Honey
Use this on cornbread and other types of bread.
Ingredients:
1 cup Honey
1 to 3 frsh jalapenos, minced or thinly sliced (your choice of desired heat)
2 cloves peeled fresh garlic, minced or thinly sliced
Directions:
Mince the peppers and garlic or slice thinly on a mandolin. Place the honey in a small saucepan and heat gently over medium heat until the honey begins to bubble around the edges. Remove from heat and add the peppers and garlic. Let set for at least 4 hours or overnight. Refrigerate the honey for later use. Use within 3 weeks.
