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Inside Market Hall

The Savory Side of Honey

19 October 2011

The Savory Side of Honey

When we heard a friend rave about her Hot Honey Fried Chicken, we got excited. She simply smothers fried chicken in equal portions of hot sauce and honey - a defiantly bold yet simple twist on traditional flavors. It reminds us how much we love honey for its versatility.

When it comes to savory applications, Branches Citrus Blossom Honey gets our highest recommendation. Its light color, clean flavor and smooth texture blend perfectly in everything from the aforementioned Hot Honey Fried Chicken to teriyaki sauces and delicious glazes, dressings and marinades.

Branches Varietal Honey

Whether it is Citrus Blossom, Range Wildflower or Raspberry Flower, all three varieties of Branches Honey stand out for their quality, affordability and local heritage. Even Oprah agrees - selecting Branches Honey for her "O List" of Oprah Magazine. Gathered directly from hives set amidst California flora, Branches Honey is bottled unpasteurized, preserving each variety's distinctive aroma, taste, and color.

Order one or all three honeys using the discount below

A note about varietal honey

"Varietal" refers to the specific flower from which the bee draws its nectar. Different plant varieties create honeys with dramatically different aroma, taste, texture and color. Generally, darker colored honeys such as buckwheat, chestnut and eucalyptus are more robust and slightly bitter, perfect for savory applications. Lighter honeys such as acacia, orange blossom and tupelo are sweeter with delicate floral, vanilla or butterscotch flavors. Feel free to substitute different varietal honeys in your favorite recipes for amazing results. Check out our honey selection online or call (888) 952-4005 to discuss availability of rare varieties not listed.

Cassina Rossa Honey & Hot

Leave it to the Italians to capture their fiery yet endearingly sweet personality in a jar. Cassina Rossa slowly steeps hot chile in varietal acacia honey to create this beguiling product. We have sampled it in dozens of ways and have yet to be disappointed. We love it served with cheese, from classic Parmigiano Reggiano, to sharp Roquefort, and all kinds of creamy blues. Spoon some over a seared duck breast or use a spoonful to glaze carrots with a little butter at the end. Or try our favorite cooking method - whisk the honey with a bit of extra virgin olive oil and brush over a filet of wild salmon when grilling.