Smoked Honey

by Irvin on February 9, 2015 · 11 comments

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Sweet and charred flavored smoked honey is easy to make in your home kitchen without a smoker, with this step-by-step instructions recipe!

Smoked Honey. Recipe and Photo by Irvin Lin of Eat the Love.

So I’m just going to say it out loud. I’m not a fan of Las Vegas. It’s not one single thing that I don’t like about the city. I don’t specifically have a problem with gambling or neon lights or glitzy overpriced shows. I don’t even have an issue with crowds or celebrity restaurants or showgirls (not the campy movie, the actual women parading up and down the strip with large feathers strapped to their rear ends). I think it might be just a combination of all of the above that made me realize that Vegas just isn’t the city for me. But one thing that I can credit Vegas for introducing me to is the glorious nectar called smoked honey. (Jump directly to the recipe.)

How to Make Smoked Honey. Photo and recipe by Irvin Lin of Eat the Love.

I was in Las Vegas for the Food Fight Write conference, where I was presenting on two topics, How to Make Money as a Blogger and Introduction to Graphic Design for Food Bloggers. It was a fun conference and I got to see a lot of friends that I hadn’t really seen before. But the biggest draw, to me, was the chance to go to Las Vegas. After living on the West Coast for 17 years, I still hadn’t properly visited Las Vegas and now I had an excuse to go.

Smoked honey recipe. Photo by Irvin Lin of Eat the Love.

Vegas was pretty much what I expected it to be shiny, bright and very very crowded. I was staying at the conference hotel downtown, away from the Strip and my partner AJ had flown down there to hang out with me as well, so we made a few trips down to the Strip so I could really experience Vegas in all it’s glory. But the day before he flew down, I had dinner at small gem of a restaurant, called Carson Kitchen in downtown Las Vegas with my friend and fellow blogger Sean of Hedonia and Punk Domestics. The dinner was excellent but it one appetizer that got both of use so excited, and it was served with a side of smoked honey. I was immediately enamored and vowed to make it at home. Turns out it wasn’t as hard as I thought, even though I don’t even own a smoker. The solution…tea smoking with a wok. I am so making this all the time now.

If you like this smoked honey recipe, check out some other recipes I have that use honey.

Pear Cake with Honey, Walnuts and Blue Cheese
Honey Fried Chicken, Mississippi style
Blackberry Muffins with Whole Wheat, Honey and Fresh Mint
Honey and Thyme British Style Scones
Bergamot Orange and Thyme Semolina Olive Oil Cake with Honey Vodka Glaze
Haunted Honey Caramel (a wordless recipe!)

And check out some other honey recipes from around the web (that I bet would be even more awesome using smoked honey).

Broke Ass Gourmet’s Jalapeno Honey Chicken
Lottie and Doof’s Salted Honey Pie
Oh Sweet Basil’s Honey Avocado Wrap
David Lebovitz’ Honey Almond Squares
Recipe Girl’s Honey Walnut Shrimp

How to make smoked honey in your home kitchen! Recipe and step-by-step photos by Irvin Lin of Eat the Love.
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{ 10 comments… read them below or add one }

Marisa Franca @ All Our Way February 10, 2015 at 4:01 am

What a great idea!! We love our organic honey and to make it more special for dishes we can smoke it. Thank you Irwin! I agree with you on Las Vegas. Give me the great outdoors and a stone grill.

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Abbe @ This is How I Cook February 10, 2015 at 8:34 am

I am so liking this! Bet it would taste great in cocktails too! Thanks!

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Kari February 10, 2015 at 10:47 am

That looks amazing! I can’t wait to try this!
Kari
http://www.sweetteasweetie.com

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claudia harris February 11, 2015 at 11:28 am

Oh, please Irwin! What did they serve this ambrosia with?

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Irvin February 18, 2015 at 12:58 am

They served it with deep fried chicken skins!

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Kate September 18, 2015 at 7:13 am

All chicken parts will taste great if served with this “ambrosia”. Though I’m more curious whether you can successfully mix other meat types with smoked honey? For instance I doubt that beef will be as tasteful. Actually I’d never taste beef with honey….

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Christopher February 12, 2015 at 5:48 am

This is terrific! Thank you for sharing.

Do you need to strain the honey after smoking it?

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Irvin February 18, 2015 at 12:56 am

I didn’t think you need to. It’s a fairly intense smokey flavor so if you want it less smokey, definitely smoke it less time. But I didn’t find any solids in it that needed to be strained out.

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Kevin | keviniscooking February 13, 2015 at 10:34 pm

This intrigues me Irvin, sounds wonderful.

On another note, I am sad to have missed your presentation. I would think it to be beneficial to me and was wondering if you would post it, or how might I read what you presented at the conference?

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Alexa [fooduzzi.com] February 25, 2015 at 6:08 pm

This is a fantastic idea! I could imagine using it on a PB and smoked honey sandwich – yum!

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