Make your summer sweeter with honey
With summer in full swing, outdoor chefs are fine-tuning their grilling game and looking for creative twists on backyard food favorites.
But most cooks often overlook a classic pantry staple that's a great secret ingredient and unlikely ally when entertaining outdoors: honey.
It's an all-natural sweetener that keeps things simple with only one, pure ingredient: honey. And it's not only limited to desserts and drinks. Savory dishes that call for time on the grill can benefit just as much from incorporating honey. It's perfect for homemade, natural-ingredient marinades, and in addition to its one-of-a-kind flavor, it aids in caramelization, a key process in grilling.
Also working in honey's favor is its sheer versatility. You can impress guests by using it in all kinds of cuisine.
For a sweet summer lineup from appetizers to dessert, try these distinctive recipes.
2 cups (12 ounces) coarsely chopped strawberries, fresh or frozen¾ cup honey, divided1 envelope unflavored gelatin¼ cup cold water1 cup light sour creamPrepared 9-inch crumb crustIn small bowl, mash strawberries and ¼ cup honey; set aside.In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining ½ cup honey. Warm over low heat until gelatin dissolves. Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.Using electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours.
1 cup orange juice¾ cup honey1/3 cup lime juice1/3 cup Dijon mustard2 tablespoons chili powder2 tablespoons paprika2 teaspoons black and red pepper blend2 teaspoons salt2 teaspoons oregano1 teaspoon California-style coarse onion powder30 jumbo shrimp12 bamboo skewers, soaked in water for at least 30 minutesPlace orange juice, honey, lime juice, mustard and dry seasonings in a blender and blend on high for 1 minute until smooth. Pour into a saucepan and simmer over medium heat for 12 minutes or until thickened and reduced by half. Divide the glaze into 2 plastic containers, seal tightly and refrigerate until ready to use. Thread shrimp onto skewers. Cook shrimp over hot coals for about 3 minutes on each side or until completely pink, basting with one container of the glaze during grilling. Remove from grill and baste with remaining glaze.
3 6-inch corn tortillas4 oranges4 grapefruits1/3 cup honey¼ cup raspberry vinegar2 tablespoons oil¼ teaspoon salt1 avocado, slicedPreheat oven to 255 degrees. Slice tortillas into very thin strips. Dry strips by placing on a cookie sheet and baking for approximately 15 minutes. Set aside.Peel oranges and grapefruits, then section, seed and place in large bowl; set aside. In small bowl, whisk together honey, raspberry vinegar, oil and salt. Pour over citrus sections and toss gently. Top with avocado slices and tortilla strips.
1 cup vegetable oil2 tablespoons honey2 tablespoons Dijon-style mustard2 cloves garlic, finely chopped2 teaspoons salt1/3 cup red wine vinegar2 tablespoons soy sauce1 tablespoon Worcestershire sauce1 teaspoon freshly ground black pepper4 boneless, skinless chicken breast halves1/3 cup honey, set asideBlend all marinade ingredients (exclude the ⅓ cup honey); pour over chicken breasts. Marinate in refrigerator overnight in plastic bag. Remove chicken from marinade; discard marinade. Grill six to 10 minutes, turning once and basting occasionally with ⅓ cup honey during last five minutes of grilling.
