Smoked Corn and Lime Salsa

Smoked corn and lime salsa:

4 ears of corn grilled or boiled and shucked
Juice of 2 limes
1/3 cup rough chopped cilantro
1/4 cup Holy Smoke Hickory Smoked Carolina Honey
1 Tbls Holy Smoke Smoked Olive Oil
2 diced vine ripe tomatoes
1 chopped jalapeño (optional)
Salt and pepper to taste

Mix all ingredients and enjoy!

By Naomi Morson!



Holy Smoke Honey Apple Cake With Smoked Honey Sauce

Smoked Honey Apple Cake

  • 1 cup chopped pecans, divided

  • 2 cups sugar

  • 1 cup vegetable oil

  • 1/4 cup Holy Smoke Smoked Honey

  • 3 large eggs

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon vanilla extract

  • 3 cups chopped Golden Delicious apple

This recipe was adapted from a recipe in Southern Living in 1999. It is a fantastic Thanksgiving dessert. Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4 cup pecans. Set aside. Beat sugar, oil, and honey at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, beating just until blended. Combine flour and next 4 ingredients. Gradually add to sugar mixture, beating at low speed just until blended. Stir in vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan. Bake at 350° for 55 to 60 minutes. Cool in pan on a wire rack 15 minutes; remove from pan, and place on a wire rack over wax paper. Pour 1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce; serve with cake and, if desired, ice cream.

Holy Smoke Smoked Honey Sauce

  • 1 cup firmly packed brown sugar

  • 1/2 cup butter or margarine

  • 1/4 cup Holy Smoke Smoked Honey

  • 1/4 cup milk

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Pour it over everything.



Pumpkin Spice Killer

Pumpkin Spice Killer

Pumpkin Spice Killer

In a cocktail shaker filled with ice, add first five ingredients and shake. Pour into
cocktail glasses over ice and top with grated nutmeg. You can make it stronger if you like, but warning, it will get you drunk.



Smoked Pumpkin Liqueur

Holy Smoke Pumpkin Liqueur

  • 1 Cup Water

  • 4 Cinnamon Sticks

  • 2 Whole Cloves

  • 4 Cardamom Pods (Optional)

  • 1 Teaspoon Freshly Ground Nutmeg

  • 1⁄2 Teaspoon Ground Ginger

  • 1⁄2 Teaspoon Vanilla Extract

  • 4 Tablespoons Pumpkin Puree, Fresh or Canned (We roasted a half of a pie pumpkin and

  • mashed it)

  • 1⁄2 Cup Holy Smoke Smoked Honey

  • 3⁄4 Cup Vodka

Simmer water and cinnamon, clove, nutmeg, ginger, vanilla, and pumpkin puree for 10 minutes. Remove from heat and let cool for 15 minutes. Strain through fine mesh strainer lined with cheesecloth, pressing with the bottom of a ladle to extract as much liquid as possible. Once syrup is cool, Whisk in Holy Smoke Smoked Honey and vodka and let rest in a sealed glass container for a minimum of two days. Store in the refrigerator for up to 3 months.


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Holy Smoke Rimmer for Smoky Mary

Holy Smoke Spice Rimmer

  • 1 tsp. Chile Powder

  • 1 tsp. Paprika

  • ½ tsp. Salt

  • ¼ tsp. Brown Sugar

  • ¼ tsp. Celery Salt

  • 1/8 tsp. Coriander

  • 1/8 tsp. Mustard Powder

  • 1 pinch Garlic Powder

  • 1 pinch Onion Powder

  • 1 pinch Holy Smoke Hickory Smoked Black Pepper

Mix all ingredients and transfer to a plate. Wet a towel and turn glass upside down on the damp towel to wet the rim of the glass. Dip the rim of the glass into the spice mixture, pour your Holy Smoke Bloody Mary and enjoy your morning.

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Smokeberry Lemonade

Smoked Honey Strawberry Lemonade

  • ½ Pound Strawberries

  • Juice of 3 Lemons

  • 3 Cups Water

  • 1/3 Cup Holy Smoke Smoked Honey

Place all ingredients in a blender and puree for 30 seconds. Strain through a fine mesh strainer. Drink as is, or with your favorite whiskey.



Smoked Honey Mint Julep

Smoked Honey Mint Julep

  • 1 oz. Minted Holy Smoke Smoked Honey Syrup (Recipe Below)

  • 2 oz. Kentucky Bourbon

  • 2 Cups Crushed Ice

  • 1 Sprig Mint

Minted Holy Smoke Smoked Honey Syrup

  • 1 Bunch Mint (Save a sprig of mint per cocktail for garnish)

  • 1⁄2 Cup Water

  • 1⁄2 Cup Holy Smoke Smoked Honey

For the Minted Holy Smoke Smoked Honey Syrup, bring the water just to a boil.
Meanwhile put the Holy Smoke Smoked Honey into a bowl with the mint. Pour the boiling water over the smoked honey and Mint mixture and stir slowly for 30 seconds or until the honey has emulsified with the water. Cover and steep for 15 minutes. Strain and refrigerate until cool. (about 3 hours)

In a Silver Julep cup, add Minted Holy Smoke Smoked Honey Syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.



Smoked Honey Flan

Smoked Honey Flan

  • 1/2 cup sugar

  • 7 tablespoons Holy Smoke Smoked Honey, divided

  • 1 (14-oz.) can sweetened condensed milk

  • 1 cup milk

  • 3 large eggs

  • 1 large egg yolk

  • 1/4 teaspoon kosher salt

Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. Holy Smoke Smoked Honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins. 

Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. Holy Smoke Smoked Honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil. 

Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate. 

This recipe was adapted from Southern Living's honey flan recipe.



Smoky Steak Au Poivre

Smoky Steak Au Poivre

  • 4 Tenderloin steaks (6 to 8 oz, about 1.5-2 inches thick)

  • Kosher salt

  • 2 tablespoons Holy Smoke Smoked Black Peppercorns (They will be halved)

  • 1 tablespoon vegetable oil

  • 1/3 cup finely chopped shallots

  • 1/4 stick (2 tablespoons) unsalted butter, cut in half

  • 1/3 cup Cognac or other brandy

  • 3/4 cup heavy cream


  1. Preheat oven to 400°F.

    1. Pat steaks dry and season both sides with kosher salt.

    2. Coarsely crush Holy Smoke Smoked Blacke Peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. Our peppercorns are already halved to impart more smokiness, so when you crush them you will be looking for them to be quartered or a little bit finer.

    3. Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sear steaks for four minutes on each side for medium rare.

    4. Transfer steaks to a roasting pan to rest while you make the sauce.

    5. Pour off fat from skillet, then add shallots and half of butter (1 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 1-2 minutes.

    6. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. When you add the butter at the end you can pop the steaks into the oven for 30-45 seconds to get them hot and ready for plating. Serve sauce with steaks.



Plum Smoky (Cocktail)

Plum Smoky (Cocktail)

  • 1 Large Ripe Plum (cut in to slices)

  • 4 Mint leaves

  • 1 Tbsp Ginger Root (peeled and sliced thinly)

  • 1 Large Orange

  • 1 Lemon

  • 3 oz. Bourbon

  • 1 Tbsp Holy Smoke Smoked Wildflower Honey

  • 1 Tbsp Water

  • 2 Orange Peels (optional for garnish)

In a cocktail shaker muddle the plum slices, mint leaves, and ginger root. If you want the orange peels, carefully remove them now with a peeler or knife. Squeeze the juice from both the orange and lemon into the cocktail shaker. Add the Bourbon. In a seperate bowl wisk together water and Holy Smoke Smoked Wildflower Honey until incorporated well and pour into the shaker. Add ice and shake vigorously for 30 seconds. Strain into a coupe glass, and garnish with an orange peel. You can also rub the rim of the glass with the orange peel before garnishing.




Smoky Tapenade

Smoky Tapenade

  • 1 cup black olives, pitted (such as Kalamata or Niçoise)

  • 1 cup small green French olives, pitted(such as Picholine)

  • 1/4 cup sun dried tomatoes, rehydrated

  • 1 tablespoon salt cured capers, rinsed

  • 1 garlic clove

  • 1 anchovy or 1 teaspoon anchovy paste

  • 1/2 tablespoon chopped fresh basil leaves

  • 1/2 tablespoon chopped fresh thyme leaves

  • 1/2 tablespoon chopped fresh flat-leaf parsley leaves

  • 1/4 cup Holy Smoke Smoked Olive oil

  • Lemon zest from one lemon

  • Holy Smoke Smoked Black Pepper to taste

    Start by rinsing the olives well. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding Holy Smoke Smoked Olive Oil. Finish with Holy Smoke Smoked Black Pepper. Enjoy with toast points, Pita, or as a garnish on a composed dish.

    To rehydrate the sun dried tomatoes, simply submerge them in boiling water and cover for 30 minutes. Drain them and pat them dry.




Smoked Green Goddess Dressing

Holy Smoke Green Goddess Dressing

  • 1 large egg yolk

  • 1 teaspoon Dijon mustard

  • 2 tablespoons freshly squeezed lemon juice

  • 1 garlic clove, chopped

  • 2 anchovies

  • 1 cup Holy Smoke Smoked Olive Oil

  • 1 cup fresh flat-leaf parsley leaves

  • 3 tablespoons minced fresh chives

  • 1 tablespoons fresh tarragon leaves

  • 1 tablespoon minced fresh basil leaves

  • 3/4 cup plain sour cream

  • Kosher salt

  • Holy Smoke Smoked Black Pepper


In a blender, blend the egg yolk, Dijon mustard, garlic, anchovies, and lemon juice together for about 3 seconds.  Turn the blender on and slowly drizzle Holy Smoke Smoked Olive Oil into the blender so it emulsifies.  Once you have your mayonnaise, scrape the sides of the blender.  Add the chives, parsley, tarragon, and basil to the blender and blend until bright green.  Pour the dressing into a bowl and fold in sour cream. Taste and adjust seasoning to your liking with salt and Holy Smoke Smoked Black Pepper.  For a  tangier flavor  you can substitute Greek yogurt for sour cream.  This makes a great dressing for a  salad, dip for vegetables, as well as a sauce.  I love  it on fried oysters. 

green goddess.png



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.

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.


Everything you could ever want in a glass...

Everything you could ever want in a glass...



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.

Yields 4

Smokey, tangy and sweet buttermilk ice cream with salted pecans


  • 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


  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

Smoked Honey Ice Cream 2
Holy Smoke Smoked Honey Ice Cream



Smoked Honey Creme Brûlée

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.


The Best Granola You've Ever Had


The Best Granola You've Ever Had

Smoky, Crunchy, & Sweet!

Smoky, Crunchy, & Sweet!

The Best Granola You've Ever Had

  • 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

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

The perfect accoutrement to a cheese plate!


Gobble Gobble, It's Thanksgiving


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


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.

Holy Smoke Smoked Olive Oil Injection For Turkey

  • 3⁄4 Cup Holy Smoke Smoked Olive Oil

  • 1⁄4 Cup White Wine

  • 2 Tablespoons Fresh Parsley (Chopped)

  • 1 Tablespoon Fresh Rosemary (Chopped)

  • 1 Tablespoon Fresh Sage (Chopped)

  • 1 Tablespoon Fresh Thyme (Chopped)

  • 3 Cloves of Garlic (Minced)

  • 1⁄2 Lemon (Juiced)

  • 1 Teaspoon Dijon Mustard

Place all ingredients in a blender except Holy Smoke Smoked Olive Oil. Turn the blender on a low speed and slowly add the olive oil. Strain 3⁄4 of the mixture. Return the herbs and garlic to the remaining mixture to coat the turkey before it goes in the oven. Inject the breasts and thighs using as few punctures as possible. Depending on the size of the turkey, I like to make one or two centralized puncture in the turkey and insert the injector as far as I can and as I bring it up, release a little bit of the injection at a time. Then I use the same puncture without removing the injector at a different angle into a different part of the breast or thigh. If I run out of the mixture, I refill and use the same puncture point if I can. You can also use this injection on the drumsticks and wings as well. After the turkey is fully injected, refrigerate over night so the flavors can marinate the turkey.

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!!


Cinco De Mayo (Taco & Margarita)


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? 


Smoked Avocado Puree

  • 1 Avocado

  • 1 Lime

  • 1 Large Garlic Clove

  • 1 Tablespoon of Holy Smoke Smoked Olive Oil

  • Salt and pepper to taste


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










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


Blood & Honey (Cocktail)


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.


Smoky Mignonette


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