A few weeks ago during an event at The Chopping Block, I encouraged a group of guests to drizzle some of our jalapeño honey on their cheese tray. I could tell by the looks on their faces that this was not a condiment they thought would compliment their beautifully arranged cheeses and fruits. However, after a few taste tests their faces changed from disbelief to excitement. Here is why I sing the praises of this sweet and spicy liquid gold.
Similar to compound butter or infused oils, honey is a great canvas for other flavors. With the addition of jalapeños, honey tones the spice down making it more peppery than spicy. While I love showing off our jalapeño honey on brie or goat cheese, I also use it on many other things like ice cream, biscuits, cheese toast, fruit and dressings.
Jalapeño Honey
16 oz. of your favorite honey
1-2 jalapeños sliced into coins
Simmer the honey and jalapeños together over medium heat in a sauce pan until jalapeños begin to darken and shrivel. Allow to cool and store in the fridge.
So next time you reach for your honey, consider creating your own jalapeño honey at home or swing by either of The Chopping Block’s store locations for a jar. It may sound weird, but trying new things often leads to finding new favorites. And I can’t get enough of this one!
Want to dig deeper into what you can do with honey? Check out Chef Christy Williams’s blog about fermenting garlic in honey for more ideas!
Sign up for our Cooking Lab: The Art of Fermentation class coming up in October to explore the science behind the chemical changes that occur in food due to the presence of good bacteria and the delicious flavors that result.
