We'reused to using honey as a sweet ingredient. We put it in teas , breads and a variety of different desserts. Yet it can also be used in savory dishes too for a different spin. Using it gives a more mellow flavor to savory dishes.
Many home chefs will first ask what's the better choice of honey - white or brown? From a nutritional point of view white, light or golden honey has more vitamins, minerals and antioxidants. Darker honey has a richer flavor which imparts an earthy sweetness on dishes. I use Carmel Honey's Company's dark Wildflower in both my tomato sauce and chili (yes!!). I like the depth it adds to both, especially the sauce. It gets rid of that tomato-y tang and mellows out the other ingredients, softening the sharp flavors of the garlic and other spices. It's usually a heaping tablespoon which should do it. If not then an extra teaspoon should do it both the sauce and chili. Dark or light honey is also a great add in to different viniagrettes. It balances out the vinegar and adds a sweet earthiness. One great recipe is mixing light honey with olive oil and apple cider vinegar. Add salt and pepper along with a mix of orange zest and fresh orange juice for a tasty dressing for grilled chicken salad. The dressing gives the salad a Mandarin chicken kind of vibe. Add some fresh ginger for zing and sesame seeds for more flavor.
Honey and chicken pair well together. A fun weekday dinner idea is honey garlic chicken. It's a perfect meld of sweet and savory,Vinegar and soy sauce give the recipe that zing while light honey balances it out. To really spice it up add some sriracha sauce to it for some fire. Honey also works well as a glaze for both chicken and Cornish hens. One recipe involves frozen orange concentrate, lemon juice, garlic and thyme mixed with the sweet. There's also onion powder and soy sauce mixed in.It's an easy cook being boiled together in a microwave for two to three minutes (it may take longer depending on your microwave). Keep in mind that honey burns all too quickly and when you're oven roasting a chicken or game hens , baste with the honey glaze after about forty-five minutes in the oven. If the skin is burning but the meat is still raw, tent the chicken with aluminum foil to prevent burning. This will also keep cooking the chicken or Cornish hens. Of course there's nothing like honey glazed ham.It's usually pared with brown sugar for a sweet , crunchy covering that works well with the ham's saltiness.Honey also works with pork too, especially if it's paired with garlic and soy. it gives a crispness to chops and shoulders while still sealing in the juiciness.
Definitely use honey in your savory dishes. Its' sweetness gives mellowness to sauces while providing flavor to pork and chicken. Make it a part of your cooking for more variety.
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