How to use honey (and five favorite recipes)
Right this minute in The Perfect Pantry, I can show you six jars of honey. Really. Six. One is from Costa Rica, a gift from Cousin Martin. Another my husband Ted and I snagged at a monthly Boston event called Mass Innovation Nights, an entrepreneurs' showcase. The others are local. Very local. From my friend Christine's farm in the next town from mine, from Aquidneck Honey in Rhode Island, from farms near Boston. Each honey tastes unique, reflecting the characteristics of the area where those bees have grazed.
The one pantry ingredient that does not spoil, honey might crystallize or even change color if stored in the cupboard (no need to refrigerate) for a long time. It will be perfectly safe to use, and a few seconds in a microwave will restore the viscosity. For more about honey, see my original ingredient post.
These five recipes top my list of sweet and savory favorites made with honey:
Broccoli slaw salad with honey-mustard yogurt dressing pairs perfectly with grilled chicken, pork or beef.
The honey-mustard combination works well in a vinaigrette, too, and it's the perfect dressing for this deconstructed spinach salad.
Honey provides the body for the ponzu and honey glaze on this grilled flank steak. (Ponzu is a mix of soy sauce and citrus.)
At this time of year, you can never have too many great side dishes on the picnic table. Try this black bean, quinoa and red pepper salad with honey-lime vinaigrette.
For dessert, give these honey gingerbread cookies a try, perhaps with a scoop of vanilla ice cream close at hand.
What's your favorite way to use honey?