Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

 

The National Honey Board enlisted Kathy Casey of Food Studios-Liquid Kitchen to create four new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee – in honor of National Honey Month. Each sauce boasts fresh pollinator garden-inspired ingredients, along with pure, all-natural honey delivering clean-label flavor and functionality.

Adding a signature touch to a range of recipes or sold by the bottle, these versatile sauces are a boon for operators committed to offering “better for you, better for the planet” menu options.

The relationship between honey production, bees, and a sustainable food supply is an important one. In fact, honey bees help produce a third of the foods we eat, through the process of pollination.

The next time you drizzle honey, chop an apple, dice almonds, toss tomatoes, poach a pear, or sauté garlic, give a nod to the essential honey bee.

To learn more about honey, bees, and for additional recipes and inspiration, visit honey.com.

1 Honey Vietnamese Dipping Sauce

Honey Vietnamese Dipping Sauce

Honey Vietnamese Dipping Sauce

Honey replaces granulated sweetener in this contemporary twist on the traditional dipping sauce. Ideal with appetizers, or drizzled on bowls, stir-fries, or salads.

YIELD 2 1⁄2 cups (20 fl. ounces)

INGREDIENTS

1⁄2 cup fish sauce
1⁄2 cup fresh lime juice
1⁄2 cup honey
1⁄2 cup water
1 tablespoon finely minced fresh lemongrass
2 tablespoons minced fresh garlic
1⁄2 cup fine diced English cucumber (seeds removed)
1⁄4 cup fine diced red onion
1⁄4 cup fine diced carrot
2 tablespoons fine chopped fresh mint
1⁄2 teaspoon red chili flakes

DIRECTIONS

  1. In a bowl whisk together the fish sauce, lime juice, honey, and water until well combined and the honey is dissolved.
  2. Then stir in the remaining ingredients.
  3. Label, date, and store refrigerated for up to 2 days.

CHEF’S NOTES

  • Make a large batch of the sauce base and keep it refrigerated for up to 14 days. Add the fresh ingredients upon use so they stay crisp.
  • Try adding fresh chopped cilantro to order.
  • Minced fresh ginger is also a delicious addition. Get creative with it!

2 Zesty Honey Citrus Tahini

Zesty Honey Citrus Tahini

Zesty Honey Citrus Tahini

Honey serves as a natural emulsifier and balances flavors in this versatile sauce. Perfect for grilled chicken or veggies, grain bowls, or salads.

YIELD 2 1⁄2 cups (20 fl. ounces)

INGREDIENTS

1 jar (16 oz.) sesame tahini
3 tablespoons honey
2 tablespoons fresh minced garlic
1⁄2 cup fresh lemon juice
1⁄2 cup fresh lime juice
1⁄2 cup fresh orange juice
1⁄4 cup gluten-free soy sauce or tamari
1⁄8–1⁄4 teaspoon cayenne pepper
1 tablespoon lemon zest

DIRECTIONS

  1. Place all ingredients except the zest in a stainless bowl or small plastic container. Process with a stick blender until smooth, then stir in the zest.
  2. Cover, label, and date. Store refrigerated for up to 5 days.

CHEF’S NOTES

  • For a Latin spin, use twice the lime juice in place of lemon; add pollinator-inspired cilantro, avocado, and pickled jalapeños. Skip the soy sauce and season with kosher salt.
  • For more intense flavor, add more garlic, soy, and additional honey for balance.
  • Add in your favorite pollinator-friendly spices, such as curry, cumin, or coriander.

3 Honey Goddess Dressing

Honey Goddess Dressing

Honey Goddess Dressing

Honey delivers balance and just the right touch of sweetness to this updated classic. Perfect with salads, grilled shrimp, fish or chicken, and grilled veggies.

YIELD: 4 cups (32 fl. ounces)

INGREDIENTS

2 ripe avocados
4 organic egg yolks (1⁄4 cup pasteurized egg yolk)
1⁄2 cup fresh lemon juice
1⁄4 cup chopped parsley
1⁄4 cup chopped fresh tarragon
1 small shallot, minced (optional)
1 tablespoon minced fresh garlic
6–8 anchovy fillets
3⁄4 cup olive oil
3 tablespoons honey
1 cup sour cream
1⁄2 teaspoon black pepper
1⁄2 teaspoon salt

DIRECTIONS

  1. In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, garlic, and anchovies and then process for 1 minute until well combined.
  2. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy.
  3. Turn the machine off and scrape down the sides. Add the honey, sour cream, pepper, and salt, and then process for 30 seconds more.
  4. Cover, label, and date. Store refrigerated for up to 5 days.

CHEF’S NOTES

  • You can make this recipe without anchovies; just increase the salt a bit.
  • Switch things up by swapping basil for tarragon (both pollinator garden favorites).
  • You can also make this dressing with a stick blender

4 Honey Harissa Pesto Sauce

Honey Harissa Pesto Sauce

Honey Harissa Pesto Sauce

Honey rounds out a range of flavors and textures in this hearty sauce. Feature it on pizza, pasta, or sandwiches, with charcuterie, or to add interest to small plates.

YIELD: 3 1⁄2 cups (28 fl. ounces)

INGREDIENTS

4 large red bell peppers (about 2 lbs.)
1 cup (6 oz. wt.) whole raw almonds
1 tablespoon minced fresh garlic
1⁄4 cup (2 oz. wt.) high-quality purchased harissa
1 cup (4 oz. wt.) grated Parmesan cheese
1⁄4 cup (3 oz. wt.) honey
1⁄4 cup olive oil
1 1⁄2 teaspoons kosher salt

DIRECTIONS

  1. Preheat a convection oven to 375°F.
  2. Place peppers on a baking sheet and roast in oven or until just starting to char on the outside, about 15–20 minutes.
  3. Immediately transfer peppers to a bowl and cover with plastic wrap tightly. Let sit, covered, until cool.
  4. Meanwhile, spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
  5. Once peppers are cooled, skin should easily slip off. Remove skin, seeds, and stem, and discard.
  6. Coarsely chop the peppers; you should have about 1 1⁄4 lbs. roasted pepper “meat.”
  7. In a food processor, combine in the following order: toasted almonds, garlic, harissa, and chopped peppers. Process for about 1 minute.
  8. Then add Parmesan cheese, honey, olive oil, and salt. Process for about another minute until desired texture.
  9. Label, date, and store refrigerated for up to 7 days.

CHEF’S NOTES

  • Look for a harissa that is more rustic in texture and made with sun-dried tomatoes.
  • For a tasty vinaigrette, whisk with red wine vinegar, olive oil, and a touch of Dijon mustard.
  • Stir in additional olive oil for a thinner sauce to drizzle.

To learn more about honey, bees, and for additional recipes and inspiration, visit honey.com/recipes.

 

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