Hot + spicy honey, sweet fleshy stone fruits, hard cheese, pungent basil and onions is the kind of match you see in beautiful Hollywood films. There’s a touch of romance, passion and a kind of l’amour that is best captured in good old-fashioned novels.
Hot honey is a classic condiment that seems to have lost its shine over time, but I’m here to bring back it’s well deserved moment of glory. Stone fruits are my absolute favourite (Plum + Roses Brew is evidence) – as a kid, peaches were the first item on the picnic list for my Dad – mind you I don’t exactly recall the going on the picnic, but the preparations and excitement are still ingrained!
Hot honey is basically honey, warmed up, brought to a boil once with a load of chilies – Thai bird chilies are my poison – or any kind of dried chili flakes works. Allow to cool, or simply drizzle over whatever you like. Hot honey goes with fresh fruits, on avocado, avocado toast (ask Kylie Jenner – she swears by adding honey and chili flakes separately over the toast), eggs, plain toast with cream cheese, French toast, khakhra, grilled cheese sandwich, bake dishes or roasts, grilled veggies…
Here, what this honey does is adds the spice to the sweet and sour fruits, adds the crunch and strong bite through raw onions, fresh basil torn up and as always, a bit of cheese always does me real good. I opt for hard cheese like emmenthal or gouda, but a burratta, feta or ricotta does just as well. Its cheese, and there’s always room for it.
Enjoy this beautiful love affair!