In Hot Honey Cookbook, go beyond the drizzle and explore all the delicious possibilities of ARâ s Hot Southern Honey with recipes for breakfasts, appetizers, and main dishes.
In Hot Honey Cookbook, go beyond the drizzle and explore all the delicious possibilities of ARâ s Hot Southern Honey with recipes for breakfasts, appetizers, and main dishes.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
When Ames Russell crafted his first batch of hot honey, he drew on the traditions of generations of Appalachian Russells who came before him. His grandfather (also named Ames) always placed a dish of honeycomb on his farm table for guests, imparting warmth and sweetness with his simple gesture. Ames distributed his first batch of hot honey to friends and family as Christmas gifts in 2015. His mixture of sweet clover and floral wildflower honeys with de árbol red chili peppers was such a hit that Ames eventually quit his day job to devote his life to honey. The results have been, well, sweet—and hot. After over five years in business, AR’s Hot Southern Honey—sourced from Appalachian hives and produced in Richmond, Virginia—is flying off the shelves in over twenty-five states. Chefs love Ames’ hot honey so much that they buy it by the gallon, and food critics from Richmond Times-Dispatch, Food Channel, Virginia Living, and more sing AR’s praises. Currently, AR’s offers hot honeys, plain honeys, and even honey hot sauce and spicy honey peanut butter. Sara Quessenberry is a cook, food stylist, recipe developer, and author. Sara co-wrote The Good Neighbor Cookbook, which was voted Best Books 2011: Cooking by Library Journal. She also collaborated on the New York Times best-seller The Can't Cook Book. She is currently the food/web director of JessicaSeinfeld.com, a website for beginner cooks. Her next collaboration with Seinfeld is Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice.
Inhaltsangabe
Contents Introduction The Origin of AR’s Hot Southern Honey The Main Ingredient BREAKFAST Everything Biscuits Nashville Fried Chicken Breakfast Tacos Cornmeal Blueberry Brown Butter Muffins Poached Eggs and Honey Ham on English Muffins Goat Cheese and Tomato Omelet Savory Dutch Baby with Prosciutto and Parmesan Bourbon Pecan Coffee Cake Yogurt with Almond Clusters and Blueberry Compote Toast with Fresh Ricotta and Strawberries APPETIZERS Spicy Korean-Style Chicken Wings Corn Fritters with Avocado and Hot Honey Crispy Cornmeal Fries with Parmesan and Mint Whipped Feta Dip Kumquat Chutney with Goat Cheese and Crackers Popovers with Hot Honey and Flaky Sea Salt Fried Squash Blossoms with Hot Honey and Oregano Watermelon Wedges with Cucumber-Feta Salsa Quick Pickled Green Beans Ricotta and Peach Crostini with Hot Honey Spicy Candied Pecans MAINS Smoky Barbecue Ribs Panfried Hot Honey Chicken Sandwiches with Pickle Mayonnaise Grilled Pork Chops with Peaches and Scallions Hot Honey Spoon Bread Chicken and Cabbage Salad with Ginger Dressing and Crispy Wontons Hot Honey Rosemary Chicken under a Brick Lettuce Cups with Grilled Hot Honey and Soy Sauce–Marinated Steak Grilled Steak with Roasted Garlic and Blue Cheese Butter Black-Eyed Peas and Rice–Stuffed Peppers Shrimp and Grits Black Pepper Tofu Sausage and Pepper Pizza Roasted Sweet Potato and Corn Tacos Broiled Barbecue Salmon with Dill Cucumbers Grilled Chipotle Chicken Cobb Salad with Candied Bacon SIDES Fried Green Tomatoes with Smoky Remoulade Hot Honey and Cumin–Roasted Carrots Collard Greens with Caramelized Onions and Bacon Charred Hot Honey Corn Tomato and Cucumber Salad with Grilled Halloumi and Bread Cornbread with Hot Honey Butter Green Beans with Hot Honey Almonds Melon and Grapefruit Salad with Walnuts and Blue Cheese Arugula Salad with Shaved Parmesan, Toasted Pine Nuts, and Truffle Salt Sweet Heat Baked Beans Roasted Acorn Squash with Sage Brown Butter Hot Honey Focaccia Coleslaw with a Kick DESSERTS Grilled Pineapple with Coconut Sorbet and Lime Hot Honey S’more Brownies Almond Bars Caramel Apples with Vanilla Ice Cream Stone Fruit Tarts Strawberry-Rhubarb Cobbler Peach Cake COCKTAILS Going to the Country Mariner’s Revenge Keeping in Touch That Will Do Midnight Landing Index About AR’s Hot Southern Honey About Sara Quessenberry About the Recipe Contributors
Contents Introduction The Origin of AR’s Hot Southern Honey The Main Ingredient BREAKFAST Everything Biscuits Nashville Fried Chicken Breakfast Tacos Cornmeal Blueberry Brown Butter Muffins Poached Eggs and Honey Ham on English Muffins Goat Cheese and Tomato Omelet Savory Dutch Baby with Prosciutto and Parmesan Bourbon Pecan Coffee Cake Yogurt with Almond Clusters and Blueberry Compote Toast with Fresh Ricotta and Strawberries APPETIZERS Spicy Korean-Style Chicken Wings Corn Fritters with Avocado and Hot Honey Crispy Cornmeal Fries with Parmesan and Mint Whipped Feta Dip Kumquat Chutney with Goat Cheese and Crackers Popovers with Hot Honey and Flaky Sea Salt Fried Squash Blossoms with Hot Honey and Oregano Watermelon Wedges with Cucumber-Feta Salsa Quick Pickled Green Beans Ricotta and Peach Crostini with Hot Honey Spicy Candied Pecans MAINS Smoky Barbecue Ribs Panfried Hot Honey Chicken Sandwiches with Pickle Mayonnaise Grilled Pork Chops with Peaches and Scallions Hot Honey Spoon Bread Chicken and Cabbage Salad with Ginger Dressing and Crispy Wontons Hot Honey Rosemary Chicken under a Brick Lettuce Cups with Grilled Hot Honey and Soy Sauce–Marinated Steak Grilled Steak with Roasted Garlic and Blue Cheese Butter Black-Eyed Peas and Rice–Stuffed Peppers Shrimp and Grits Black Pepper Tofu Sausage and Pepper Pizza Roasted Sweet Potato and Corn Tacos Broiled Barbecue Salmon with Dill Cucumbers Grilled Chipotle Chicken Cobb Salad with Candied Bacon SIDES Fried Green Tomatoes with Smoky Remoulade Hot Honey and Cumin–Roasted Carrots Collard Greens with Caramelized Onions and Bacon Charred Hot Honey Corn Tomato and Cucumber Salad with Grilled Halloumi and Bread Cornbread with Hot Honey Butter Green Beans with Hot Honey Almonds Melon and Grapefruit Salad with Walnuts and Blue Cheese Arugula Salad with Shaved Parmesan, Toasted Pine Nuts, and Truffle Salt Sweet Heat Baked Beans Roasted Acorn Squash with Sage Brown Butter Hot Honey Focaccia Coleslaw with a Kick DESSERTS Grilled Pineapple with Coconut Sorbet and Lime Hot Honey S’more Brownies Almond Bars Caramel Apples with Vanilla Ice Cream Stone Fruit Tarts Strawberry-Rhubarb Cobbler Peach Cake COCKTAILS Going to the Country Mariner’s Revenge Keeping in Touch That Will Do Midnight Landing Index About AR’s Hot Southern Honey About Sara Quessenberry About the Recipe Contributors
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