Buzz-worthy food and drink recipes to celebrate September's Honey and Bourbon month
LOUISVILLE, Ky. (WDRB - September is National honey and Bourbon month, and Brown Forman's CEO (Chief Entertaining Officer) Tim Laird is combining both to share the spotlight in his party menu!
September is National Honey Month which means we will celebrate with buzz-worthy food and drink recipes made with one of nature's natural sweetener. Honey is made by bees in one of the world's most efficient facilities, the beehive. The 60,000 or more bees in a beehive may collectively travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just one pound of honey. In shopping for these recipes, Tim and his wife Lori easily found an array of locally produced honey, which in addition to being delicious also helps with seasonal allergies.
Cheese and Honey
For an easy appetizer serve blue or goat cheese on a plain cracker with a drizzle of honey. The honey adds a delicious sweetness and depth of flavor to the cheese.
Honey Lime Wings
½ cup honey ¼ cup soy sauce 6 cloves garlic, crushed 1 large lime, zested, then juiced 1 tablespoon hot sauce (more, if desired) 1 to 2 tablespoons vegetable oil 3 pounds chicken wings Kosher salt Black pepper Sesame seeds, toasted, for garnish Heat broiler on high and place the rack 6 inches from the heat source. In a large bowl, whisk together the honey, soy sauce, garlic, lime zest, lime juice and hot sauce. Set aside. In another bowl, toss the wings with enough oil to coat them lightly, then season with salt and pepper. Place the wings on a broiler pan or sheet pan with a wire rack in a single layer. Cook until golden and slightly browned for 8 to 10 minutes, then flip and cook for another 10 minutes or longer depending on the size of the wings. The internal temperature should reach 165 degrees. Toss the wings in the sauce, garnish with sesame seeds and serve immediately.
For delicious mustard, add honey to your favorite Dijon to create a richer, sweeter flavor. This mustard is especially good on ham and turkey, or even as a dip for potato chips.
Tim's Kicked up BBQ Sauce
1 28-ounce bottle barbeque sauce ¼ cup Jack Daniels's Tennessee Honey whiskey
In a medium-sized saucepan, warm the barbeque sauce and add the whiskey. Stir until well combined and heated through. Serve over ribs or your favorite barbeque. Brush on only at the end of the cooking process: the extra sugars from the honey have a tendency to char and blacken easily over high heat. As an alternative, add your favorite honey instead of the whiskey.
Spinach Salad with Honey Poppy Seed Dressing
For the dressing:
1 cup honey 1 cup vegetable oil ½ cup cider vinegar 1 tablespoon grated onion 2 teaspoons poppy seeds 1¼ teaspoons dry mustard ½ teaspoon Kosher salt ½ teaspoon black pepper
Combine the ingredients in a jar with a tight-fitting lid. Shake to blend, and refrigerate until chilled. Shake again and serve. For a warm dressing, heat slightly on the stovetop or in the microwave oven. Makes 2½ cups
For the salad:
2-10 ounce bags baby spinach leaves 1 red onion, sliced 6 white mushrooms, sliced 3 hard-boiled eggs, sliced Crumbled bacon
Toss the spinach, onion and mushrooms with desired amount of dressing. Top with hard-boiled eggs and bacon. Serves 6
1 (15-count) package mini Filo dough cups 1 cup chopped nuts (pistachios, walnuts, almonds) ¼ cup honey 1 tablespoon butter, melted ¼ teaspoon ground cinnamon Pinch of Kosher salt Squeeze of lemon Preheat oven to 350 degrees. In a small bowl, combine the nuts, honey, butter, cinnamon, salt and lemon juice. Spoon about 2 teaspoons of the nut mixture into each Filo cup. Place on a baking sheet and bake for 10 minutes or until the nuts are lightly toasted but not burnt. Serve immediately. Note: Mini Filo dough cups can be found in the freezer section of most grocery stores. Use your favorite nut, or a combination of several types.
The Bee's Knees is an adaptation of a classic cocktail which has been around since the 1920s. Honey syrup was used to mask the flavor of homemade "bathtub" gin and other poorly-made spirits during Prohibition. Today, using honey syrup with a well-made spirit makes for an absolutely delicious cocktail.
In a shaker with ice, add: 2 ounces Old Forester bourbon ¾ ounce Honey Syrup ¾ ounce fresh lemon juice Shake and strain into a coupe or cocktail glass. Garnish with a lemon twist or honeycomb.
1 part honey 1 part water In a small saucepan, over medium heat, combine the honey and water. Simmer for 5 minutes, stirring occasionally, until well combined.