Honey-sweet chipotle grilled chicken

Honey is a wonderful natural sweetener that can be used in main and side dishes as well as desserts. Although it is available throughout the year, it is an exceptional treat in the summer and fall when it has just been harvested and is at its freshest. Here, pastry chef David Guas offers recipes for family-style honey-glazed chipotle chicken, honey-glazed carrots and honeybee cupcakes.

Family-style honey chipotle chicken

Ingredients

  • For the chicken

    • 4 legs (with thigh attached)
    • 1/2 cup all-purpose flour
    • 1 tablespoon ground cumin
    • 1 tablespoon cayenne
    • 1 teaspoon ground black pepper
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt, kosher
    • 1/3 cup oil (canola or vegetable)
  • Sauce

    • 1/2 cup wildflower honey
    • 1 cup Frank's hot sauce
    • 2 each chipotles from can in adobo
    • 1/4 cup orange juice
    • 2 tablespoons apple cider vinegar

Preparation

Baking Directions:

For the chicken: Preheat oven to 375 degrees. Combine all the dry ingredients in a shallow bowl. Heat a 16" cast-iron skillet on medium-high and add oil. Dredge the chicken in the flour mix and place skin-side down and cook until well browned. Turn and cook the underside as well (2 to 3 minutes each side). Place the cast-iron skillet into a 375-degree F oven for approximately 15 minutes. While cooking the chicken in the oven, preheat stove-top grill. Once the chicken is removed from the oven, place in a large mixing bowl and add the sauce. Gently toss until well coated, then, using tongs, place the chicken (skin-side down) on the grill and cook until the chicken gets crispy again and sauce is sticky (3 to 4 minutes).For the sauce: Combine all ingredients over low to medium heat and simmer until thickened and has a syrup-like consistency. Serve immediately, perhaps with jicama slaw and cornbread.

Honey-glazed carrots
Servings:

Serves 4

Ingredients

    • 12 ounces baby carrots (rinsed, peeled, kept whole)
    • 3 tablespoons honey, your favorite
    • 1/2 teaspoon toasted cumin seed
    • 1/2 teaspoon curry powder (optional)
    • 1 tablespoon butter, unsalted

Preparation

Baking Directions:

Bring a 4-quart pot of water to a boil. Add 2 teaspoons of kosher salt. Wash carrots, keeping the tops on. Peel the carrots. Cut the tops off. Place the carrots in the boiling water and cook for 3 to 5 minutes (remove a carrot to check if cooked properly — carrot should be just soft on the outside and hard in the center). Place the carrots into a 10- to 12-inch sauté pan on medium-high heat and add the honey, toasted cumin and curry powder. Continue to cook for about 2 to 3 minutes, until the honey has thickened and coated the carrots well (like a glaze). Turn off the heat and add the butter, stir until the butter melts. Serve immediately.

Honeybee cupcakes
Servings:

Yields 2 dozen

Ingredients

  • For the vanilla-bean cupcakes

    • 3 (12 oz) sticks unsalted butter (softened)}
    • 1 pound granulated sugar
    • 6 eggs (room temperature)
    • 1 tablespoon vanilla extract
    • 1 vanilla bean (split/scraped)
    • 3 cups cake flour
    • 1 teaspoon baking powder
    • Baking soda
    • 1/2 teaspoon salt (kosher)
    • 1 cup buttermilk
  • For the honeybee buttercream

    • 8 egg yolks
    • 1/3 cup water
    • 1 cup granulated sugar
    • 1 pound unsalted butter (softened)
    • 1/4 cup honey (Tupelo or wildflower)

Preparation

Baking Directions:

For the vanilla-bean cupcakes: Preheat oven to 325 degrees F. Combine the butter, vanilla bean, extract and sugar in a bowl of an electric mixer. Beat on medium-high level using the paddle for about 3 minutes. Reduce the speed and add eggs one at a time, allowing the eggs to incorporate fully before adding the next.  Sift the flour, baking powder, baking soda together. Add the salt. Alternate the dry ingredients with the buttermilk into the bowl on a low speed (starting with the dry and adding with the dry in about 3 intervals). Portion the batter into cupcake paper liners (which are in the muffin pans). The batter should fill the cups about two-thirds. Bake for about 15 minutes. Use a toothpick to check the consistency by inserting it into the center of the cake. When removed,  if the pick is wet, the cake needs more time. When done the pick should be dry. Allow the cakes to cool completely before topping with buttercream (about 45 minutes to an hour).For the honeybee buttercream: In the bowl of an electric mixer, whisk the yolks for 3 to 4 minutes. Combine the sugar and water, heat on high until the temperature reaches 240 degrees. Whisking constantly, slowly drizzle the hot sugar down the side of the bowl, until all is incorporated. Continue to whip at a medium speed until the yolk mixture thickens and cools down (about 5 minutes). Keep the speed at medium and add the butter, 2 tablespoons at a time. Then add honey and blend until incorporated.

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