Cooking With Honey – Homemade Honey Sriracha

Fresh Sriracha (aka, home made 'Rooster')

Given that I keep stingy insects like honey bees, it’s not surprising that hot and spicy foods are my favorites!

In my humble opinion,  the taste of  a mouth-burningly hot dish, tempered with the uniquely flavorful sweetness of honey, is one of  life’s greatest pleasures!

My bees must feel the same way because my friends swear that my honey tastes a bit spicy.  I think that’s part of its charm!!

Anyway, here’s my recipe for homemade honey Sriracha.  You may never use store-bought again!!

Yield:   1 1/2 cups
Ingredients:
 
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1teaspoon kosher salt
1 cup distilled white vinegar
2  tablespoons honey
Directions:

Place all the ingredients except the honey in a jar and let sit overnight to mellow the heat of the peppers.

Place the mixture and honey in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer, extracting as much juice as possible.

Once refrigerated, the sauce should have the same consistency and texture as store-bought Sriracha, but less salty and fresher tasting!

Proud Of My Honey

Well, my honey extraction is completed!  Now it’s time for me to clean up the stickiness!!

One of my readers asked about my extracting set-up. A picture is worth a thousand words.

The big silver thing is the centrifugal extractor.  The honey then goes through two mesh strainers and comes out into the bottling tub.  From there, I pour it into bottles straight from the dish washer.

Some people extract their honey in a garage or a basement, but that seems too un-hygienic to me.

Even though honey comes from outside and all, I like to keep things squeaky clean after it comes indoors. Hey, I’m a Virgo!

Hygiene aside, what I’m most proud of about my honey is that I don’t treat my bees with anything. The honey is completely organic. I don’t think there are very many beekeepers around who can make that claim.

But enough bragging. Here are my bottles, glowing and finished!

The Noble Bayard Nods His Approval

Fourth of July Parfaits

This is an easy and pretty dessert that everyone loves.  It’s lovely served in a glass bowl or parfait glass. You can change the ice cream/sorbet/garnish flavors for other celebrations!

2 quarts Vanilla Ice Cream, softened

2 quarts Raspberry Sorbet, softened

1/4 cup Honey

3/4 cup Blueberries

In 8 bowls or parfait glasses, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Gently mix blueberries with the honey. Garnish each parfait with honeyed blueberries, and serve.