Sun Chile Honey Recipes

HOT HONEY RECIPE

Steps:

• Add the peppers and honey to a small pot. Heat and simmer on medium heat for 5 minutes to infuse them with the pepper flavor and heat.
• Remove from heat and let cool.
• Strain the honey through a fine mesh sieve. Toss out the peppers.
• Store in an airtight glass container in the refrigerator. Use as needed.

SUN CHILE HONEY

Steps:

• Remove the stems from the chilies and lightly crumble both the peppers and seeds.
• Place in a clean glass jar, add the honey.
• Place the jar in a sunny window for a week.
• Taste and if more heat is desired, add cayenne to taste.
• Strain the honey through a fine mesh strainer and return to the jar.

SPICY CALABRIAN CHILE HONEY RECIPE

Steps:

• In a small saucepan, heat the honey over medium heat until it reaches 175° on a candy thermometer, 6 to 8 minutes.
• Meanwhile, break the dried chiles in half and place in a sterilized pint jar with any seeds that may have fallen out.
• Pour the warm honey over the chiles and let cool completely. Seal with a lid and let sit at room temperature for 3 days before using.

BUTTERNUT SQUASH TART WITH CHILE HONEY

Steps:

• For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
• For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
• Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
• Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
• Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
• Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
• Drizzle the tart all over with the chile-infused honey and serve immediately.