Email to Cat      

Flavored Honeys

Source of Recipe

From "The Year of Cozy" by Adrianna Adarme


Recipe Introduction

"At the tail end of September, we get small signs that the weather is about to change. The last of the tomatoes make an appearance at the market; fresh corn slowly fades; the light begins to shift to the more autumnal yellow that I love so much; and my in-box fills up with promotions for fall clothes. Maybe I'm stretching the truth a bit by saying we have a real autumn in Los Angeles. We do not. We just have hints it's coming, which is (almost) good enough for me. I like to do a few things to anticipate the new season, mainly because autumn is my favorite season of them all. I like to break out the flannel sheets. (It usually ends up being way too early, but I'm an overzealous person by nature.) I like to stock up on teas. And I love making infused honeys. Rosemary, with its wintry and savory notes, is such a complement to sweet and floral honey. The hot honey is inspired by the spicy honey I love at the Brooklyn pizza joint Paulie Gee's. And the vanilla bean honey is so satisfying in a mug of warm tea. A tip about what type of honey to use: I love varying varieties of honey, but since I'm infusing it with ingredients, I like to use a moderate-quality and relatively mild-flavored honey like mesquite or clover. I leave the fancy stuff - i.e., my beloved wildflower, avocado, or buckwheat - to enjoy alone."

List of Ingredients

Rosemary Honey:

• ¾ cup honey
• 1 sprig fresh rosemary

Vanilla Bean Honey:

• ¾ cup honey
• ½ vanilla bean, scraped

Hot Honey:

• ¾ cup honey
• ¼ tsp red pepper flakes


Recipe

In a small saucepan set over medium-low heat, add the honey.
When the honey is hot (this doesn't take long), mix in the rosemary, vanilla bean, or red pepper flakes. Immediately transfer the flavored honey to a glass jar. Allow to cool to room temperature.

When cooled, remove the ingredients that's infusing (the rosemary or vanilla bean).

Strain the honey into another jar. Label the jar, seal it with an airtight lid, and transfer to the refrigerator to keep for up to 3 weeks.