Be it baked biscuits drizzled with the stuff or a fluffy peanut butter and jelly with a gooey layer in the center, there’s nary honey dish that didn’t dazzle us. (We’ve even been known to eat honeycomb whole from time to time.) But more often than not, most cooks will reach for a bottle of this balanced golden syrup when they’re planning to bake for breakfast or dessert, or make some kind of sweet.
But, honey, which is said to be the oldest of sweeteners, has a number of uses beyond cakes, cookies, and candies. It can be mixed into cocktails, whisked into salad dressings, or used as a finishing sauce. But if you’re wondering how to use up a bottle of honey, one of our favorite ways is as a seasoning for roasted meats, fruits, and vegetables.
While you don’t typically want to brush straight honey atop oven-cooked foods—as this can lead to burning and over-sweetening—it’s ideal as part of a multi-ingredient glaze or marinade. Honey, olive oil, and an acid like vinegar make a simple marinade for chicken or pork; or honey, melted butter, and spices like cinnamon or star anise can become an easy glaze for root vegetables, apples, cauliflower, or meats.
Here are some of our favorite recipes for using up a bottle of the sticky stuff:
Marinated chicken breasts are spread with garlic paste, herbs, and pancetta before being rolled and grilled in this porchetta adaptation inspired by Taverna 58, a restaurant in the seaside town of Pescara, Italy. Get the recipe for Porchetta-Style Chicken »
Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller’s Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. Get the recipe for Spiced Honey-Glazed Spiral Ham »
“Between chocolate and fruit desserts, I always choose fruit,” says Goggi, who knows how to make this simple cake by memory. “I brush it with honey and lemon glaze to keep the top moist and shiny.” In fall, pears or apples work well, or in summer, peaches, apricots, and berries do too. Spelt, an ancient grain, lends a hearty crumb and golden color. Get the recipe for Pear Cake with Honey and Spelt »
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet. Get the recipe for Honey Glazed Roast Pork with Apples »
This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast. Get the recipe for Balsamic-Spiced Nuts and Seeds (Heta Nötter) »
