Retailers believe it’s never too early to get the holiday decorations out, with some even starting as early as August to start vomiting Christmas all over their stores! I strongly disagree with the practice. Each season and each holiday celebration deserves its own time. Please, please, please let me enjoy Halloween before I have to start thinking about office parties, family Christmas, Chanukah and other end of the year celebrations.
In 2012, I was ready to seek out and high five Chris Matyszczyk of C|Net when he shared that stores decorating for holiday sales and playing holiday music earlier and earlier, was sending people like me online to shop in droves! He even quoted a SOASTA poll with numbers showing how many other people feel just like I do:
- 75% dislike that stores put up Christmas decorations before Thanksgiving
- 78% hate holiday music played in stores
- 75% believe the focus should be on Cyber Monday and not Black Friday
The only way I will even think about the holidays more than a month before they are upon me, is if I am planning to do any homemade gifts. Anything that may require time to prepare containers, labels, and to sit for flavors to blend and deepen, like Lemoncello or other infused alcohol, flavored oils or vinegars, and especialy if I am going to be shipping those gifts, I want to have plenty of time to complete.
I hadn’t settled on anything of that nature for this year, but did come across an interesting idea, courtesy of an article from the August 2015 edition of Bon Appétit Magazine: Hot Honey. What a great idea for all of my friends who love to entertain, love anything with some kick and would appreciate the personal touch!
- 2 -4 Chili Peppers (Any variety, as hot or mild as you’d like)
- 1 Cup Honey
- 8 oz Canning Jar
Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let cook 1 hour to infuse. Taste honey and adjust heat with another chile or 2, remove from stove, and let sit 30 minutes. Transfer to a small jar, straining if desired. Cover and chill.
Do Ahead: Hot honey
can be made 3 months ahead. Keep chilled
Bon Appétit readers shared some tips in case you’re using raw honey and don’t want to risk boiling out the health benefits:
- If you mix the honey and chiles together and let them infuse at room temperature for a longer period of time before using you won’t have to boil the honey;
- Set the steeping container in the sun (like you would sun tea);
- Heat but keep temperature below 104°
- Add a kick to a cup of hot tea
- Sweeten and spice up a spot of whiskey
- Brushed on BBQ’d ribs or chicken
- Added to sauce for stir fry
- Brush on grilled shrimp
- Baked apple or pear desserts
- Pour over ricotta, goat, or cream cheese and serve with apple slices, vegetables or crackers
- Glaze for baked ham or pork chops
- Mix into butter for a spicy honey butter (for corn-on-the-cob, cornbread or biscuits)
- Add to vinagrette for a spicy-sweet salad dressing
Here’s a bonus recipe that I can’t wait to make myself:
Honey Bourbon Hot Toddy
- 1/2 Cup Hot Water
- 1 TBLS Hot Honey
- 3 TBLS Bourbon (I prefer Maker’s 46 or Marker’s Mark)
- 1 – 3 1/2″ Strip of Lemon or Orange Peel (I like Orange)
- 1 Cinnamon Stick
Stir honey and water in a 1-cup measuring cup until honey dissolves. Add bourbon. Pour into clear Toddy glass or coffee cup. Twist a strip of lemon or orange peel over the drink, then add to glass. Stir with a cinnamon stick and serve.
Now I just need the nights to cool down enough (or I need to lower the air conditioner) so I can justify the warm evening drink 😉
If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood