📝 About This Recipe
Elevate your pantry with this exquisite Smoked Honey, a culinary bridge between rustic wood-fire traditions and refined sweetness. By cold-smoking high-quality wildflower honey over aromatic fruitwood, we infuse it with a delicate, campfire-like depth that transforms simple ingredients into gourmet experiences. This amber nectar captures the essence of the orchard and the hearth, making it a versatile powerhouse for both savory glazes and decadent desserts.
🥗 Ingredients
The Honey Base
- 2 cups Raw Wildflower Honey (unfiltered and high quality)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Maldon Sea Salt (flaky texture is best)
Smoking Aromatics (For the Smoker)
- 2-3 cups Applewood or Cherrywood Chips (soaked for 30 minutes if using charcoal)
- 1 tablespoon Dried Orange Peel (added to the wood for citrus notes)
- 1 piece Cinnamon Stick (placed directly on the coals)
Optional Infusion Boosters
- 1 tablespoon Bourbon (optional, for a deeper oak finish)
- 1 whole Star Anise (placed in the honey during smoking)
👨🍳 Instructions
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1
Prepare your smoking equipment for cold smoking. If using a pellet grill or offset smoker, ensure the temperature stays below 100°F (38°C) to prevent the honey from cooking or losing its raw enzymes.
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2
Pour the 2 cups of raw wildflower honey into a wide, shallow glass or stainless steel baking dish. A larger surface area allows for maximum smoke absorption.
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3
Using a paring knife, split the vanilla bean lengthwise. Scrape the seeds into the honey and drop the pod in as well. Stir gently to distribute the seeds.
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4
Add the flaky sea salt and the optional star anise to the honey mixture, stirring once more to incorporate.
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5
Ignite your wood chips or pellets. Once you have a steady stream of thin, blue smoke (not thick white smoke), place the dish of honey on the cool side of the smoker grate.
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6
If your smoker temperature begins to rise too high, place the honey dish inside a larger pan filled with ice to keep the honey cool.
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7
Smoke the honey for 60 minutes, then open the lid and give the honey a thorough stir. This ensures the smoke flavor is folded into the center of the liquid.
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8
Continue smoking for another 60 minutes. Taste a small drop; the flavor should be noticeably smoky but not acrid or bitter.
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9
Remove the honey from the smoker and stir in the optional tablespoon of bourbon while the honey is still slightly thinned from the ambient warmth.
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10
Remove the vanilla pod and star anise. Allow the honey to cool completely to room temperature in the dish.
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11
Transfer the smoked honey into a clean, sterilized glass jar. Seal tightly with a lid.
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12
Let the honey rest for at least 24 hours before using. This 'cure' time allows the smoke particles to mellow and the vanilla to fully infuse.
💡 Chef's Tips
Use a light fruitwood like Apple or Peach; heavy woods like Mesquite will overpower the delicate floral notes of the honey. If the honey crystallizes over time, gently warm the jar in a bowl of warm water to return it to a liquid state. Always use a shallow dish; if the honey is too deep in a bowl, only the top layer will get that smoky kiss. Avoid 'dirty' smoke; if your wood is smoldering poorly and creating thick grey smoke, it will leave a soot-like taste on the honey. For a spicy kick, add two dried Thai bird's eye chilies to the honey during the smoking process.
🍽️ Serving Suggestions
Drizzle over a wedge of aged Manchego cheese or sharp white cheddar for a sophisticated appetizer. Brush onto thick-cut bacon during the last 5 minutes of baking for the ultimate candied 'Millionaire’s Bacon'. Stir a teaspoon into a classic Old Fashioned or Gold Rush cocktail for a campfire-inspired twist. Use as a finishing glaze for roasted carrots or Brussels sprouts to balance earthy bitterness with sweet smoke. Pour over premium vanilla bean ice cream and top with toasted pecans for a simple yet elegant dessert.