Preparation:
Combine 1/2 cup peanut butter with 1/4 cup each honey and rice wine vinegar, 3 Tbsp. soy sauce and 1 tsp. each minced jalapeño pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork.
Cook 2 Tbsp. chopped onion in 1/4 cup butter until onion is translucent. Stir in 1/4 cup honey, 2 Tbsp. lemon juice and 1 Tbsp. chopped fresh basil. Bring to a boil; serve over fish or poultry.
Combine 1/4 cup each Dijon-style mustard and dark beer, 3 Tbsp. honey, 1/2 tsp. minced garlic and 1/4 tsp. each crushed dried thyme leaves and salt. Mix well. Serve over cooked vegetables.
Stir 2 Tbsp. frozen orange juice concentrate into 1/3 cup honey. Use as a glaze to refresh store-bought rotisserie chicken. |
