recipes you strangely add honey to.

[wargarden Profile]

what recipe do add honey to that would surprise others.
for me braised short ribs,chuck roast and beef stew.

[Pepper Pig Profile]

Nothing. I think honey has to be used very carefully as it is so strong and many people dislike it. And my vegan niece will not, of course, tolerate it.

In fact the only time I ever cook with it is on the rare occasion I make baklava.

[Renee Profile]

I once drizzled it over a chicken whilst roasting. The recipe was from a book by Nico Ladenis.

[Amyw Profile]

How do you define strange ? Possibly what we in the YK add honey too , people abroad would find strange and vice verse. I use honey

When roasting parsnips
Drizzled over porridge
Combined with mustard and used with pork or chicken

That’s about it . Not a massive fan of the stuff

[WWordsworth Profile]

I really only use honey on porridge, wholemeal toast and perhaps in baking.
I have a real aversion to honey on vegetables.

[Renee Profile]

I love honey mustard and prefer it to just mustard on its own.

[wargarden Profile]

i use honey for it's meat tenderizing properties

[jeral Profile]

Uses I can think of wouldn't be surprising being coatings to be caramelised or remain sticky, to balance bitterness of some chillies or acidity of tomatoes, or with some Asian things for sweet and sour. In sweet baking of course.

How about honey and lemon to alleviate common cold symptoms?

Honey roasted nuts? I think they're decidedly odd being neither savoury nor sweet.

wargarden, you say meat tenderising. Interesting. I use it in some marinades but thought it was something else that did the tenderising rather than the honey. I'll have to test it on its own.

[Alexandria Profile]

Dessert Ravioli filled with purée of chestnuts & dark chocolate, and topped with a drizzle of honey with fresh squeezed clementine juice or fresh squeezed mandarine juice

[Stokey Sue Profile]

Honey seems to be an epidemic among TV chefs, who put it in some places I find very strange, for example James Martin drizzling it on confit duck before heating in a hot oven. As an honorary Gascon I object to this

Trying to think of other places I’ve seen it - mainly yuk

I’m not a huge fan of honey, I like the Greek Attiki honey on thick yogurt or bread and butter (preferably Greek style dactyla bread) but not much else. There’s a Chinese stir fry of Chicken with cashew nuts or almonds and celery that uses honey and lemon rather than the usual vinegar and sugar I occasionally make. I’ve mentioned before that I used to like Loseley Farm acacia honey and stem ginger ice cream

I really loathe the habit of dribbling honey over cheese, yuk, yuk, yuk

Attiki honey
https://www.google.co.uk/search?q=attiki+honey&client=safari&hl=en-gb&prmd=simvn&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiqp-bLvorkAhUgTxUIHeauCP8Q_AUoAnoECA0QAg&biw=768&bih=906#imgrc=_PFAoY8oLM0etM

[Suffs Profile]

I add a tablespoon of honey when making our everyday loaf of whole meal bread.

[Pampy Profile]

I use it for soy glazed salmon and also for chicken Hymettus - a Greek dish of lime marinated chicken cooked with saffron, Greek honey, mint and thyme.
I've never heard of it being a meat tenderiser - I thought the best natural tenderisers were citrus fruits and pineapple, which break down the enzymes.

[Badger's Mate Profile]

It's the enzymes in certain fruits that tenderise meat by breaking down proteins in connective tissue, iirc.

Re honey - I use it on toast, in madeleines and an excellent JO recipe for a pine nut and honey tart. Also for mustard, with ground brown mustard seeds, cider vinegar, ground black pepper and allspice.

[Stokey Sue Profile]

I would not have thought there was enough enzymic activity in honey to tenderise meat

It’s always worth remembering that honey is 80-85% sugars and less than 0.5% protein

[karadekoolaid Profile]

I don´t find it strange at all.
We´ve got chocolate with chiles and black pepper, Gorgonzola ice cream, banana ketchup and Pastel de Chucho, which is fish in a bechamel sauce with bananas.
I use honey for salmon, prawns and pork. Honey is great with Parmesan cheese. I´m also about to use it in sesame crackers.
Nothing strange!

[scullion Profile]

i bought some small, unfilled (sort of) doughnuts from the eastern european shop the other day. they were ok but maybe a little dry and boring so i made a syrup with half and half sugar and honey and stewed the doughnuts in - a bit like gulab jamun - definitely better - although maybe not for the waistline.

[Joanbunting Profile]

Nothing strange about it at all. I used some today to cook a slow roast shoulder of local lamb. As usual I smered a little lavebder honey on it before adding sroigs of fresh rosemary and setting it on a bed of unpeeled garlic cloves. Simple and deliicous