Honey Simple Syrup and Ras El Hanout Honey
Source: Gayle Pirie, Foreign Cinema
Recipe Type: Appetizers and Sides | Seasons: Spring
These recipes were demonstrated for CUESA’s Market to Table program on April 27, 2019.
Honey Simple Syrup
Simple syrup is an essential tool in any bartender’s arsenal. At Foreign Cinema, they use honey rather than sugar to give drinks a more velvety texture and nuanced flavor.
Makes ⅓ cup
INGREDIENTS
¼ cup floral honey
¼ cup water
PREPARATION
To prepare: In a small saucepan, stir the honey and water together over medium heat. Bring to a simmer and cook, stirring frequently, until the honey dissolves completely, 2-3 minutes. Let cool completely. Can be stored, refrigerated in an airtight container, for up to 2 weeks.
Ras El Hanout Honey
At Foreign Cinema, this honey is drizzled over Madras Curry Fried Chicken. It’s also delicious over warm biscuits or in hot tea. Note that the spice mix recipe makes about a cup, and only ⅛ teaspoon is needed for the honey. You could cut the spice mix recipe down a bit and use it for other things, and you could also multiply the honey recipe, which is delicious on French Toast, vanilla ice cream, grilled quail, or sliced oranges, in addition to the suggestions above.
Makes ¼ cup
INGREDIENTS
Ras El Hanout
3 tablespoons ground cardamom
3 tablespoons dried garlic granules or garlic powder
2 tablespoons sumac
1 tablespoon plus ¼ teaspoon ground fennel seeds
1 tablespoon plus ¼ teaspoon ground turmeric
1 tablespoon plus ¼ teaspoon ground cloves
1 tablespoon plus ¼ teaspoon ground star anise
1 tablespoon ground cumin
1 tablespoon ground dried lavender
2 teaspoons ground coriander
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1½ teaspoons granulated sugar
1½ teaspoons ground white pepper
1½ teaspoons red pepper flakes, finely chopped
Ras El Hanout Honey
¼ cup honey
1 tablespoon water
⅛ teaspoon Ras El Hanout
PREPARATION
To prepare spice blend: Combine all ingredients in a bowl, stirring together until evenly distributed. Store in a jar with a tight fitting lid, in a cool, dark place for up to a week.
To prepare honey: In a small saucepan, bring the honey and water to a full boil. Immediately remove from heat and stir in the Ras el Hanout. Serve warm.