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Smoked Honey Lemonade

Smoked Honey Lemonade!

I know that the smoke may sound a little crazy in an already perfect drink, but it adds such a nice touch that you'll wonder how you ever drank regular lemonade before now.

Everything you could ever want in a glass...

Everything you could ever want in a glass...

It's super simple, super good, and super refreshing. It's just super. Here's the recipe:

  • 4 cups water

  • 3/4 cup Holy Smoke Smoked Honey

  • 1 cup fresh squeezed lemon juice, about 6 lemons

And that's it. You mix all of those things together. Stir it up all nice and good, and pour it over ice. Here is a photo collage of the process:

Get all of your ingredients ready...

Get all of your ingredients ready...

Whip out your strong hand to get the juice flowing....

Whip out your strong hand to get the juice flowing....

Pour up that sweet golden honey...

Pour up that sweet golden honey...

Slice those sour yellow fruits in half...

Slice those sour yellow fruits in half...

Strain the seeds, pulp, and other unwanted solids...

Strain the seeds, pulp, and other unwanted solids...

Mix it with a cup of hot water to dissolve it...

Mix it with a cup of hot water to dissolve it...

And then add the smoked honey simple syrup and lemon juice to the rest of the water that you have. You then have Smoked Honey Lemonade! You can add fruit puree or mint to jazz it up. If you want to get really crazy, you can mix in your favorite spirit to really set the tone for the day.

Enjoy!

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Smoked Honey Buttermilk Ice Cream

SMOKED HONEY BUTTERMILK ICE CREAM


Smoked Honey Ice Cream

This awesome recipe comes to us via Chrissy from the food blog:

"The Hungary Buddha Eats The World"

Here is a link to the original post.

Visit her for more amazing recipes.


Smoked Honey Ice Cream 2
Holy Smoke Smoked Honey Ice Cream

Yields 4

Smokey, tangy and sweet buttermilk ice cream with salted pecans

Ingredients

  • 1 ¾ cup heavy cream
  • 1/4 cup plus 1 TB granulated sugar
  • 3 TB smoked honey
  • 3 TB light corn syrup
  • 1 ¼ cup buttermilk
  • 1 cup chopped salted pecans

Instructions

  1. In a small saucepan, warm the cream over low heat with the sugar, honey and corn syrup, stirring occasionally, until the sugar is dissolved. Chill the mixture thoroughly, at least 8 hours.
  2. Stir the buttermilk into the chilled sweetened cream and freeze in an ice cream maker by the manufacturer’s directions. Right before it's done churning, add the pecans.
  3. Once churned, transfer the ice cream into a container, press plastic wrap on the top of the ice cream to prevent freezer burn. Freeze for a few hours until firm enough to scoop.

By Chrissy

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Smoked Honey Creme Brûlée

  • 500ml (17.6 fl oz) heavy cream
  • 10 medium free range egg yolks
  • 150g (5.3 oz) Holy Smoke Hickory Smoked Carolina Honey
  • 1 sprinkling of granulated sugar
  1. Preheat the oven to 225°F.
  2. In a bowl mix the egg yolks and smoked honey. Set aside.
  3. In a thick-bottomed saucepan bring the cream to a boil.
  4. Remove from the heat and pour onto the egg and smoked honey mix and whisk to combine.
  5. Return this mixture to a saucepan, and whilst continuously stirring on a low heat allow to thicken. When it coats the back of a spoon remove from the heat. Sieve this into a large jug to remove any lumps and pour into ramekins or heatproof portion size dishes.
  6. Place the ramekins onto a baking tray and put into the preheated oven for between 45 minutes and one hour. You will know they are ready when there is no wobble in the middle of the brûlée.
  7. Remove from the oven. Allow to cool and then place in the fridge to chill (preferably overnight) before glazing.
  8. To glaze: sprinkle a thin coating of sugar over the top of the custard and wipe the rim of the ramekin (this makes it easier to clean after).
  9. Using a blowtorch, burn the sugar until it has dissolved into a light caramel.
  10. Repeat this process a few times, until a nice caramel disc is formed.
  11. Allow to cool completely before serving. After making the caramel disc it is vital to allow the glaze to cool completely before eating. Sugar reaches very high temperatures so be extra careful.

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The Best Granola You've Ever Had

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The Best Granola You've Ever Had

Smoky, Crunchy, & Sweet!

Smoky, Crunchy, & Sweet!

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup hazelnuts
  • 1 cup slivered almonds
  • ½ cup pecan pieces
  • ¾ cup Holy Smoke Honey
  • ½ cup Holy Smoke Olive Oil
  • ½ cup packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom


Preheat oven to 300 degrees.

In a large bowl, combine all ingredients.
Spread mixture on a rimmed baking sheet in an even layer and bake
for 45 minutes, stirring every 10 minutes, until golden brown and well
toasted.  You can finish it with dried fruit of your choice, if you
like.

Enjoy in milk, yogurt, on a cheese plate, or by the handful!

The perfect accoutrement to a cheese plate!

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Gobble Gobble, It's Thanksgiving

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Gobble Gobble, It's Thanksgiving

Thanksgiving Feast

Thanksgiving is a holiday where we sit back and reflect on all of the things that we are thankful for in our lives while packing on some warmth-giving winter pounds by gorging on Autumns final harvest. 

Let us remember the Americans that saved the wayward pilgrims from certain demise from the unforgiving winter by offering their harvest. Let us not forget that we are all on borrowed time and to be kind to those less fortunate than ourselves.

With that said, let's eat!

Ready for the perfect roasted turkey? Here's where to start.

Holy Smoke Honey Brine

thanksgiving+turkey3.jpg

The best way to cook a succulent turkey that has everyone clamoring for seconds is to soak that bad bird in a nice salty bath. Think about how much more relaxed you feel after a day at the spa.

This recipe is for a turkey that is 15-20 pound turkey.

    • 8 quarts water
    • 2 cups coarse salt
    • 1 cup  Holy Smoke smoked honey
    • 2 bunches fresh thyme
    • 8 large garlic cloves, peeled
    • 2 tablespoons coarsely cracked black pepper
    • 2 lemons halved

Bring all ingredients to a boil.  Let the brine cool and brine the turkey for 12-18 hours.  Rinse turkey thoroughly and roast or fry to perfection.

Butter that bread!

Holy Smoke Smoked Honey Butter

This one is a dead giveaway, but sometimes the obvious only becomes clear after it has been pointed out.

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup Holy Smoke Honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Whip all ingredients in stand mixer or by hand for 3 minutes.  Serve at room temperature or roll it up in plastic wrap and refrigerate or freeze.  Enjoy with you favorite Thanksgiving rolls or cornbread.  You can also use this butter to glaze carrots for your feast.  You can use the leftover butter for pancakes or waffles for breakfast the next day.

Sides are what really make the meal.

Holy Smoke Olive Oil Smashed Potatoes

  • 3 pounds of fingerling potatoes
  • 1/2 cup Holy Smoke Olive Oil
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon chives (minced)
  • 1/2 teaspoon lemon zest (minced) 
  • Salt and Fresh pepper to taste

Wash potatoes and boil until soft.  Combine all ingredients in a large bowl and smash with a potato masher, cocktail muddler, or even a large fork.  Season to taste with salt and pepper and serve immediately.  Serves 8.

Happy Thanksgiving!!

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Cinco De Mayo (Taco & Margarita)

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Cinco De Mayo (Taco & Margarita)

Taco & Margarita

It's time again for us to celebrate another country and culture's holiday - Cinco de Mayo, and what better way to do that than with a skirt steak taco with smoked guacamole and a jalapeno cilantro smoked honey margarita? 

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Smoked Avocado Puree

1 Avocado
1 Lime
1 Large Garlic Clove
1 Tablespoon of Holy Smoke Smoked Olive Oil
Salt and pepper to taste

MIX ALL INGREDIENTS IN A FOOD PROCESSOR. BOOM.

Skirt Steak & Smoked Chimmi Churri Taco

8oz Skirt Steak
Queso Fresco
Smoked Avocado Puree
Smoked Chimmi Churri   (Recipe found here)
Homemade Salsa, or your favorite store brand
Flour or Corn Tortillas

You know how to make a taco, right? I shouldn't have give you a recipe. Come on, man.

And now, the main event...

Jalapeno Cilantro Smoked Honey Margarita

2 LEMONS JUICED
2 LIMES JUICED
1/2 ORANGE JUICED
1.5 TABLESPOONS HOLY SMOKE SMOKED HONEY
1.5 TABLESPOONS WATER
1 THIN SLICE JALAPENO
2 SPRIGS OF CILANTRO

2 OZ. YOUR FAVORITE TEQUILA

WHISK WATER AND SMOKED HONEY UNTIL HONEY DISSOLVES.  ADD REMAINING
INGREDIENTS AND MIX WELL.  SERVE OVER ICE AND GARNISH WITH A LIME, 1
SPRIG OF CILANTRO, AND A THIN SLICE OF JALAPENO.

Yes, we are feeling quite good after this recipe. Viva la Mexico!

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Blood & Honey (Cocktail)

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Blood & Honey (Cocktail)

Blood & Honey

3 Blood oranges
2-3 tablespoons Smoked Carolina Honey
1 Lime
1 Lemon
1 Sprig of Rosemary
1 Sprig of Thyme
2-4 ounces of your favorite Bourbon

Juice all the citrus into a glass and muddle with a pinch of rosemary and thyme. Stir in honey. Strain over ice with your favorite bourbon in a 3-to-1 ratio and stir. Garnish with a slice of lemon and blood orange zest. Sweeten with more honey to taste.

Get the party started.

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Smoky Mignonette

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Smoky Mignonette

Smoked Mignonette

1 red pepper (very small diced)
1 large shallot (very small diced)
1 watermelon radish (very small diced) 
1/2 teaspoon Italian flat leaf parsley (finely chopped)
1 tablespoon champagne vinegar
1 tablespoon Holy Smoke Olive Oil
1/2 teaspoon Smoked Carolina Honey
1 pinch ground black pepper

Whisk together champagne vinegar, Holy Smoke Smoked Olive Oil and honey. Add the rest of the ingredients and 

let sit for 1 hour and up to a couple of days. This is fantastic on raw oysters as well as steamed oysters and clams. 

Just scoop about  teaspoon on each oyster and enjoy.

Finished with Lemon Verbena leaves.  

This should yield about 1/2 cup of Mignonette

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Smoked Chimichurri

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Smoked Chimichurri

Smoked Chimichurri
 


1 Cup Italian flat leaf parsley leaves
½ Cup basil leaves
2 Garlic cloves
2 Tablespoons fresh oregano (Or 1 teaspoon dried oregano)
1 Tablespoon red wine vinegar (Or more to taste)
1 Pinch red pepper flakes
½ Cup Holy Smoke Smoked Olive Oil
Salt
Freshly ground black pepper

Place the first six ingredients in a blender. Turn the blender on the lowest setting and slowly drizzle Holy Smoke into the blender. Season the sauce with salt and pepper to taste. This is the point where you can add more vinegar or lemon juice if you want a little more zing to the sauce.

Traditionally in Argentina this is a classic steak sauce, but you can try it on fish, chicken, tacos, or just about anything you can think to put on it.

This should make about ¾ Cup of Chimichurri, and will stay refrigerated for a week. Enjoy!

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Smoked Olive Oil Cake

Smoked Olive Oil Cake, Meyer Lemon Custard, Blackberry, Bourbon


Smoked Olive Oil Cake

  • 105 grams sugar
  • 62.5 grams Holy Smoke Smoked olive oil
  • 62.5 grams milk
  • 82.5 grams all-purpose flour
  • ½ gram baking soda
  • ½ gram baking powder
  • ½ gram salt
  • ½ egg

Preheat the oven to 350°F. In a large bowl, combine all the dry ingredients. Add the wet ingredients and beat until smooth. Bake in a greased 8x4 loaf pan for approximately 30 minutes. 


Meyer Lemon Custard

  • 1 cup Meyer lemon juice (about 8 Meyer lemons)
  • 1 cup sugar
  • 1 tablespoon Meyer lemon zest
  • 4 large eggs
  • 1 ½ sticks of cold butter (cut into cubes)

Set up a double boiler on high heat.  Whisk together Meyer lemon juice, eggs, and sugar over medium-high heat until the custard is thick and smooth (About 5 minutes).  Put the custard through a fine mesh sieve into a bowl and whisk in lemon zest and butter until it melts.  Serve warm or chill in fridge overnight.  

Blackberry Bourbon Sauce

  • 1 shot of your favorite bourbon
  • 1 pint of blackberries plus a few for garnish
  • ½ cup sugar

Heat a pan to medium-high heat.  Carefully pour bourbon into pan and, with a lighter or match, light the bourbon away from the heat.  After the alcohol has burned off, return pan to burner and add blackberries and sugar and cook until blackberries have broken down and the sauce is thickened (about 8 minutes).  Puree in a blender and pass through a chinois.  Serve warm or cool in the refrigerator.

 

 

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Smokin' Pesto

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Smokin' Pesto

Smoked Pesto

  • 1 cups packed fresh basil leaves
  • 1 clove garlic
  • 1/8 cup pecans
  • 1/4 cup Holy Smoke Olive Oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmigiano Reggiano

 

Combine the basil, garlic, cheese, and pecans in a food processor and pulse until coarsely chopped. Add 1/4 cup of Holy Smoke and process until fully incorporated and smooth. Season with salt and pepper.

Enjoy in pasta, on pizza, or any other savory delight. Enjoy!

 

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Smokehouse Hummus

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Smokehouse Hummus

Who doesn't love hummus? You can use our recipe or add a little Holy Smoke Smoked Olive Oil to store-bought hummus for a nice smokiness that really compliments the flavor. Enjoy!

Smokehouse Hummus

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved

  • 1/2 cup tahini

  • 1/4 cup Holy Smoke Olive Oil, plus oil for drizzling

  • 2 cloves garlic, peeled, or to taste

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon ground cumin or paprika

  • Juice of 1 lemon, possibly more to taste

  • Chopped fresh parsley leaves for garnish


Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

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Eggs (Three Different Ones)

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Eggs (Three Different Ones)

Need something to do with all of those hard-boiled eggs you dyed for Easter? How about something to blow people away at your family BBQ? These simple and unique deviled egg recipes are sure to knock your socks off!

 

SMOKED PESTO EGG

  • 6 Hard Cooked Farm Eggs
  • 2 Tbsp. Mayonnaise
  • 4 Tbsp Smoked Pesto
  • 1 Tbsp Dijon Mustard
  • Salt and Pepper
  • Parmesan Cheese (Thinly Shaved) for garnish

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with shaved parm.

 

PIMIENTO CHEESE EGG

  • 6 Hard Cooked Farm Eggs
  • 2 Tbsp. Holy Smoke Smoked Olive Oil
  • 1 Tbsp. Mayonnaise
  • 1 Tbsp. Sour Cream
  • 1 Tbsp. Cream Cheese
  • 2 Tbsp. Wholegrain Mustard
  • 1 Tsp. Minced Shallot
  • 1 Tbsp. Diced Pimientos
  • ¼ Cup Shredded Cheddar
  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites.

 

CHARCUTERIE EGG

  • 6 Hard Cooked Farm Eggs
  • 2 Tbsp. Holy Smoke Smoked Olive Oil
  • 1 Tbsp. Mayonnaise
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Wholegrain Mustard
  • 2 Tsp. Minced Dill Pickles
  • ¼ Tsp. Minced Shallot
  • 2 Tsp. Small Diced Sopressata (Or other cured sausage of your choice)
  • 6 Thin slices of Sopressata (Or other cured sausage of your choice)
  • Salt and Pepper

Slice eggs in half lengthwise separate the whites from the yolks. Mash the yolks and whisk together with the remaining ingredients. Season with salt and pepper to taste. Either spoon or pipe the filling into the whites. Garnish with thin slices of Sopressata.

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