A Culinary Adventure in Every Drizzle
Harissa Hot Honey Roasted Vegetables
Ingredients
- 4 cups of mixed veggies (e.g., carrots, brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 tablespoons Harissa Hot Honey
- 1-2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
- 1/4 cup chopped fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped vegetables. You can use any combination you like, but root vegetables and cruciferous vegetables work best for roasting. Drizzle the olive oil over the vegetables, and season with salt and pepper.
3. Toss the vegetables to coat them evenly with the olive oil, salt, and pepper.
4. Spread the seasoned vegetables out on a baking sheet in a single layer. Make sure they have some space between them, so they roast evenly.
5. Roast the vegetables in the preheated oven for about 25-30 minutes (ovens may vary), or until they are tender and beginning to brown. You may want to toss them once or twice during the roasting process for even cooking.
6. While the vegetables are roasting, mix the Harissa Hot Honey, minced garlic, and dried thyme in a small bowl.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the harissa hot honey mixture over them.
8. Carefully toss the roasted vegetables with the Harissa Hot Honey mixture, ensuring they are well coated.
9. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the vegetables are caramelized and slightly crispy on the edges.
10. Remove from the oven, garnish with chopped cilantro or parsley (if desired), and serve immediately.
- 4 cups of mixed veggies (e.g., carrots, brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 tablespoons Harissa Hot Honey
- 1-2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
- 1/4 cup chopped fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped vegetables. You can use any combination you like, but root vegetables and cruciferous vegetables work best for roasting. Drizzle the olive oil over the vegetables, and season with salt and pepper.
3. Toss the vegetables to coat them evenly with the olive oil, salt, and pepper.
4. Spread the seasoned vegetables out on a baking sheet in a single layer. Make sure they have some space between them, so they roast evenly.
5. Roast the vegetables in the preheated oven for about 25-30 minutes (ovens may vary), or until they are tender and beginning to brown. You may want to toss them once or twice during the roasting process for even cooking.
6. While the vegetables are roasting, mix the Harissa Hot Honey, minced garlic, and dried thyme in a small bowl.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the harissa hot honey mixture over them.
8. Carefully toss the roasted vegetables with the Harissa Hot Honey mixture, ensuring they are well coated.
9. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the vegetables are caramelized and slightly crispy on the edges.
10. Remove from the oven, garnish with chopped cilantro or parsley (if desired), and serve immediately.
Harissa Hot Honey Mac and Cheese
A Perfect Blend of Comfort and Heat!
Ingredients
- 8 oz (about 2 cups) elbow macaroni or pasta of your choice
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shaved Parmesan cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2-3 tablespoons Harissa Hot Honey
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs (for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes until it forms a smooth, golden roux.
3. Slowly add the milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a simmer, and let it thicken, which will take about 3-5 minutes.
4. Stir in the cheddar, mozzarella, and parmesan cheeses until the mixture is smooth and creamy.
5. Add the Harissa Hot Honey, paprika, garlic powder, and onion powder to the cheese sauce. Adjust the amount of harissa hot honey to your preferred level of spiciness and sweetness.
6. Season the cheese sauce with salt and black pepper to taste.
7. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is well coated with the cheese and Harissa Hot Honey mixture.
8. Preheat your oven's broiler.
9. Transfer the mac and cheese to a baking dish and sprinkle breadcrumbs evenly over the top.
10. Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy.
11. Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.
- 8 oz (about 2 cups) elbow macaroni or pasta of your choice
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shaved Parmesan cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2-3 tablespoons Harissa Hot Honey
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs (for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes until it forms a smooth, golden roux.
3. Slowly add the milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a simmer, and let it thicken, which will take about 3-5 minutes.
4. Stir in the cheddar, mozzarella, and parmesan cheeses until the mixture is smooth and creamy.
5. Add the Harissa Hot Honey, paprika, garlic powder, and onion powder to the cheese sauce. Adjust the amount of harissa hot honey to your preferred level of spiciness and sweetness.
6. Season the cheese sauce with salt and black pepper to taste.
7. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is well coated with the cheese and Harissa Hot Honey mixture.
8. Preheat your oven's broiler.
9. Transfer the mac and cheese to a baking dish and sprinkle breadcrumbs evenly over the top.
10. Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy.
11. Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.
Harissa Hot Honey Chicken Wings
Spicy and Sweet Finger-Licking Goodness!
Ingredients
For the Chicken Wings:
- 2 lbs (about 20-24) chicken wings, separated into drumettes and wingettes
- Salt, black pepper, and onion powder to taste
- 1 tablespoon vegetable oil
For the Harissa Hot Honey Glaze:
- 1/4 cup Harissa Hot Honey
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 clove garlic, minced
For Garnish (optional):
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
- 2 lbs (about 20-24) chicken wings, separated into drumettes and wingettes
- Salt, black pepper, and onion powder to taste
- 1 tablespoon vegetable oil
For the Harissa Hot Honey Glaze:
- 1/4 cup Harissa Hot Honey
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 clove garlic, minced
For Garnish (optional):
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
1. Preheat your oven to 425°F (220°C) and place a wire rack on a baking sheet. This will help the chicken wings cook evenly and get crispy.
2. Pat the chicken wings dry with paper towels, which will help them crisp up in the oven. Season the wings with salt, black pepper, and onion powder.
3. In a large bowl, toss the chicken wings with vegetable oil to coat them evenly.
4. Arrange the chicken wings on the wire rack over the baking sheet. Make sure they are in a single layer and not crowded, so they can cook and crisp up properly.
5. Bake the chicken wings in the preheated oven for 35-40 minutes, or until they are golden and crispy, turning them once halfway through.
6. While the chicken wings are baking, prepare the Harissa Hot Honey glaze. In a small saucepan, melt the butter over low heat. Add the Harissa Hot Honey, apple cider vinegar, soy sauce, and minced garlic. Stir well and simmer for a few minutes until the glaze thickens slightly.
7. When the chicken wings are done baking, remove them from the oven.
8. Place the cooked chicken wings in a large bowl and pour the harissa hot honey glaze over them. Toss the wings to coat them thoroughly with the glaze.
9. Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize slightly.
10. Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for squeezing over the wings, if desired.
2. Pat the chicken wings dry with paper towels, which will help them crisp up in the oven. Season the wings with salt, black pepper, and onion powder.
3. In a large bowl, toss the chicken wings with vegetable oil to coat them evenly.
4. Arrange the chicken wings on the wire rack over the baking sheet. Make sure they are in a single layer and not crowded, so they can cook and crisp up properly.
5. Bake the chicken wings in the preheated oven for 35-40 minutes, or until they are golden and crispy, turning them once halfway through.
6. While the chicken wings are baking, prepare the Harissa Hot Honey glaze. In a small saucepan, melt the butter over low heat. Add the Harissa Hot Honey, apple cider vinegar, soy sauce, and minced garlic. Stir well and simmer for a few minutes until the glaze thickens slightly.
7. When the chicken wings are done baking, remove them from the oven.
8. Place the cooked chicken wings in a large bowl and pour the harissa hot honey glaze over them. Toss the wings to coat them thoroughly with the glaze.
9. Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize slightly.
10. Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for squeezing over the wings, if desired.
Harissa Hot Honey Charcuterie Board
Create a Show-Stopping Charcuterie Board with Harissa Hot Honey!
Cheeses - whatever you like! We recommend:
Brie
Blue cheese
Camembert
Aged cheddar
Manchego
Goat cheese
Meats - whatever you like! We recommend:
Prosciutto
Salami
Chorizo
Capicola
Soppressata
Accompaniments
Brie
Blue cheese
Camembert
Aged cheddar
Manchego
Goat cheese
Meats - whatever you like! We recommend:
Prosciutto
Salami
Chorizo
Capicola
Soppressata
Accompaniments
Harissa Hot Honey (the star of the show!)
Grapes
Grapes
Strawberries
Figs
Nuts (walnuts, or pistachios)
Olives
Cornichons or gherkins
Artisan crackers or bread
Chunks of pure dark or milk chocolate
Mustard (Dijon or whole-grain)
Fresh herbs for garnish (rosemary or thyme)
Figs
Nuts (walnuts, or pistachios)
Olives
Cornichons or gherkins
Artisan crackers or bread
Chunks of pure dark or milk chocolate
Mustard (Dijon or whole-grain)
Fresh herbs for garnish (rosemary or thyme)
Instructions
1. Start by selecting a large wooden or slate board or platter to arrange your charcuterie.
2. Arrange the cheeses and meats on the board, spacing them to your creativity's delight! We recommend you cube the hard cheeses, and fold or roll the meats for presentation.
3. Place two small bowls or ramekins on the board for the Harissa Hot Honey and mustard.
4. Fill the empty spaces with the accompaniments, arranging them to create a balanced and visually appealing display.
5. Add fresh herbs like rosemary or thyme for a pop of color and aroma.
6. Serve with a variety of utensils like cheese knives and small forks for easy serving.
7. Encourage guests to drizzle Harissa Hot Honey over the cheese and pair it with different elements on the board to experience the contrasting bold flavors.
1. Start by selecting a large wooden or slate board or platter to arrange your charcuterie.
2. Arrange the cheeses and meats on the board, spacing them to your creativity's delight! We recommend you cube the hard cheeses, and fold or roll the meats for presentation.
3. Place two small bowls or ramekins on the board for the Harissa Hot Honey and mustard.
4. Fill the empty spaces with the accompaniments, arranging them to create a balanced and visually appealing display.
5. Add fresh herbs like rosemary or thyme for a pop of color and aroma.
6. Serve with a variety of utensils like cheese knives and small forks for easy serving.
7. Encourage guests to drizzle Harissa Hot Honey over the cheese and pair it with different elements on the board to experience the contrasting bold flavors.
Harissa Hot Honey Mocktail
Harissa Hot Honey Mocktail (Non-Alcoholic)
Ingredients
- 1 cup apple cider
- 2 tablespoons Harissa Hot Honey
- 1/2 cup club soda or sparkling water
- Juice of 1/2 lemon
- Ice cubes
- Apple slices and lemon twists for garnish
- Cinnamon sticks (optional)
Instructions
1. In a cocktail shaker or a mixing glass, combine the apple cider, Harissa Hot Honey, and lemon juice. Stir or shake well to ensure the harissa hot honey is fully dissolved.
2. Fill a glass with ice cubes.
3. Pour the apple cider mixture over the ice.
4. Top off the glass with club soda or sparkling water and give it a gentle stir.
5. Garnish with apple slices, lemon twists, and a cinnamon stick if desired.
6. Serve your Harissa Hot Honey mocktail chilled and enjoy!