Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 20, 2020

Adding smoke to honey balances the rounded sweetness with hints of savoriness. It also lends a sultry, sensuous appeal. Sweetening the deal are the underlying benefits of menuing honey, a natural ingredient that fits nicely into many of today’s flavor trends. Food and beverage menu developers are taking advantage of smoked honey’s striking qualities, using it in creative, inspiring ways.

Here’s a round-up of menu ideas that throws a spotlight on the possibilities:

Bar Snacks/Sides

  • Hickory-smoked honey barbecue pulled pork sliders with pickled Fresno chiles
  • Roasted root vegetables tossed in smoked honey, red wine vinegar, olive oil and salt
  • Charred Brussels sprouts and crispy bacon salad with a smoked honey vinaigrette
  • Pork carnitas nachos topped with corn salsa, smoked honey aïoli, pepperoncini and cheddar cheese sauce over thick-cut potato chips

Entrées

  • Smoked honey and bourbon-glazed pork chop over apple-fennel slaw with cider vinaigrette
  • Karaage fried chicken and togarashi waffles with smoked honey butter
  • Smoked honey barbecue glazed ribs with Sriracha-bacon crumbles

Desserts

  • Grilled pineapple upside-down cake drizzled with smoked wildflower honey
  • Vanilla ice cream with smoked honey brittle
  • Blood orange layer cake with smoked honey-jalapeño jam

Beverages

  • Tea-smoked honey swirled into English Breakfast iced tea
  • Iced coffee with smoked honey syrup and fresh whipped cream
  • Mezcal margarita with a smoked honey-salt rim
  • Old Fashioned with smoked honey bitters

FEATURED RECIPE

Smoked Wings Thai Chile Crust photo

These Smoked Chicken Wings in a Thai Chile Crust showcase a modern approach to flavor play, with smoky wings finding counterbalance with honey, heat and fragrant turmeric and coconut.

GET THE RECIPE FOR SMOKED CHICKEN WINGS IN THAI CHILE CRUST

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