Classic Dishes, Cocktails and Desserts
Harissa Hot Honey Roasted Vegetables
Delicious Harissa Hot Honey Roasted Vegetables Recipe - A Spicy-Sweet Twist for Your Dinner Table
Ingredients
- 4 cups of mixed vegetables (e.g., carrots, Brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 tablespoons Harissa Hot Honey
- 1-2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme, leaves removed)
- 1/4 cup chopped fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped vegetables. You can use any combination you like, but root vegetables and cruciferous vegetables work well for roasting. Drizzle the olive oil over the vegetables, and season with salt and pepper.
3. Toss the vegetables to coat them evenly with the oil, salt, and pepper.
4. Spread the seasoned vegetables out on a baking sheet in a single layer. Make sure they have some space between them, so they roast evenly.
5. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and beginning to brown. You may want to toss them once or twice during the roasting process for even cooking.
6. While the vegetables are roasting, mix the Harissa Hot Honey, minced garlic, and dried thyme in a small bowl.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the harissa hot honey mixture over them.
8. Carefully toss the roasted vegetables with the Harissa Hot Honey mixture, ensuring they are well coated.
9. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the vegetables are caramelized and slightly crispy on the edges.
10. Remove from the oven, garnish with chopped cilantro or parsley (if desired), and serve immediately.
- 4 cups of mixed vegetables (e.g., carrots, Brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 tablespoons Harissa Hot Honey
- 1-2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme, leaves removed)
- 1/4 cup chopped fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped vegetables. You can use any combination you like, but root vegetables and cruciferous vegetables work well for roasting. Drizzle the olive oil over the vegetables, and season with salt and pepper.
3. Toss the vegetables to coat them evenly with the oil, salt, and pepper.
4. Spread the seasoned vegetables out on a baking sheet in a single layer. Make sure they have some space between them, so they roast evenly.
5. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and beginning to brown. You may want to toss them once or twice during the roasting process for even cooking.
6. While the vegetables are roasting, mix the Harissa Hot Honey, minced garlic, and dried thyme in a small bowl.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the harissa hot honey mixture over them.
8. Carefully toss the roasted vegetables with the Harissa Hot Honey mixture, ensuring they are well coated.
9. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the vegetables are caramelized and slightly crispy on the edges.
10. Remove from the oven, garnish with chopped cilantro or parsley (if desired), and serve immediately.
Harissa Hot Honey Mac and Cheese
Indulge in Creamy Harissa Hot Honey Mac and Cheese - A Perfect Blend of Comfort and Heat
Ingredients
- 8 oz (about 2 cups) elbow macaroni or pasta of your choice
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2-3 tablespoons Harissa Hot Honey
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs (for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes until it forms a smooth, golden roux.
3. Slowly add the milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a simmer, and let it thicken, which will take about 3-5 minutes.
4. Stir in the cheddar, mozzarella, and Parmesan cheeses until the mixture is smooth and creamy.
5. Add the Harissa Hot Honey, paprika, garlic powder, and onion powder to the cheese sauce. Adjust the amount of harissa hot honey to your preferred level of spiciness and sweetness.
6. Season the cheese sauce with salt and black pepper to taste.
7. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is well coated with the cheese and Harissa Hot Honey mixture.
8. Preheat your oven's broiler.
9. Transfer the mac and cheese to a baking dish and sprinkle breadcrumbs evenly over the top.
10. Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy.
11. Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.
- 8 oz (about 2 cups) elbow macaroni or pasta of your choice
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2-3 tablespoons Harissa Hot Honey
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs (for topping)
- Chopped fresh parsley for garnish (optional)
Instructions
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes until it forms a smooth, golden roux.
3. Slowly add the milk while continuing to whisk, ensuring no lumps form. Bring the mixture to a simmer, and let it thicken, which will take about 3-5 minutes.
4. Stir in the cheddar, mozzarella, and Parmesan cheeses until the mixture is smooth and creamy.
5. Add the Harissa Hot Honey, paprika, garlic powder, and onion powder to the cheese sauce. Adjust the amount of harissa hot honey to your preferred level of spiciness and sweetness.
6. Season the cheese sauce with salt and black pepper to taste.
7. Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is well coated with the cheese and Harissa Hot Honey mixture.
8. Preheat your oven's broiler.
9. Transfer the mac and cheese to a baking dish and sprinkle breadcrumbs evenly over the top.
10. Place the baking dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy.
11. Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.
Harissa Hot Honey Chicken Wings
Tantalizing Harissa Hot Honey Chicken Wings - Spicy and Sweet Finger-Licking Goodness
Ingredients
For the Chicken Wings:
- 2 lbs (about 20-24) chicken wings, separated into drumettes and wingettes
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
For the Harissa Hot Honey Glaze:
- 1/4 cup Harissa Hot Honey
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 clove garlic, minced (optional for extra flavor)
For Garnish (optional):
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
- 2 lbs (about 20-24) chicken wings, separated into drumettes and wingettes
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
For the Harissa Hot Honey Glaze:
- 1/4 cup Harissa Hot Honey
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 clove garlic, minced (optional for extra flavor)
For Garnish (optional):
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
1. Preheat your oven to 425°F (220°C) and place a wire rack on a baking sheet. This will help the chicken wings cook evenly and get crispy.
2. Pat the chicken wings dry with paper towels, which will help them crisp up in the oven. Season the wings with salt and black pepper.
3. In a large bowl, toss the chicken wings with vegetable oil to coat them evenly.
4. Arrange the chicken wings on the wire rack over the baking sheet. Make sure they are in a single layer and not crowded, so they can cook and crisp up properly.
5. Bake the chicken wings in the preheated oven for 35-40 minutes, or until they are golden and crispy, turning them once halfway through.
6. While the chicken wings are baking, prepare the Harissa Hot Honey glaze. In a small saucepan, melt the butter over low heat. Add the Harissa Hot Honey, apple cider vinegar, soy sauce, and minced garlic if using. Stir well and simmer for a few minutes until the glaze thickens slightly.
7. When the chicken wings are done baking, remove them from the oven.
8. Place the cooked chicken wings in a large bowl and pour the harissa hot honey glaze over them. Toss the wings to coat them thoroughly with the glaze.
9. Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize slightly.
10. Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for squeezing over the wings, if desired.
2. Pat the chicken wings dry with paper towels, which will help them crisp up in the oven. Season the wings with salt and black pepper.
3. In a large bowl, toss the chicken wings with vegetable oil to coat them evenly.
4. Arrange the chicken wings on the wire rack over the baking sheet. Make sure they are in a single layer and not crowded, so they can cook and crisp up properly.
5. Bake the chicken wings in the preheated oven for 35-40 minutes, or until they are golden and crispy, turning them once halfway through.
6. While the chicken wings are baking, prepare the Harissa Hot Honey glaze. In a small saucepan, melt the butter over low heat. Add the Harissa Hot Honey, apple cider vinegar, soy sauce, and minced garlic if using. Stir well and simmer for a few minutes until the glaze thickens slightly.
7. When the chicken wings are done baking, remove them from the oven.
8. Place the cooked chicken wings in a large bowl and pour the harissa hot honey glaze over them. Toss the wings to coat them thoroughly with the glaze.
9. Return the glazed wings to the oven for an additional 5-7 minutes to allow the glaze to caramelize slightly.
10. Remove from the oven, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for squeezing over the wings, if desired.
Harissa Hot Honey Sweet Potatoes
Savor the Flavors of Harissa Hot Honey Sweet Potatoes - A Fiery Side Dish with a Hint of Sweetness
Ingredients
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2-3 tablespoons Harissa Hot Honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular paprika can be used as a substitute)
- Salt and black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the sweet potato cubes with olive oil, Harissa Hot Honey, ground cumin, and smoked paprika. Ensure that the sweet potato cubes are well coated with the mixture.
3. Season the sweet potatoes with salt and black pepper to taste. Adjust the Harissa Hot Honey to your preferred level of spiciness and sweetness.
4. Spread the seasoned sweet potatoes in a single layer on a baking sheet or in a baking dish.
5. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, tossing them once or twice during roasting for even cooking.
6. Remove the sweet potatoes from the oven, garnish with fresh cilantro or parsley if desired, and serve hot.
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2-3 tablespoons Harissa Hot Honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular paprika can be used as a substitute)
- Salt and black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the sweet potato cubes with olive oil, Harissa Hot Honey, ground cumin, and smoked paprika. Ensure that the sweet potato cubes are well coated with the mixture.
3. Season the sweet potatoes with salt and black pepper to taste. Adjust the Harissa Hot Honey to your preferred level of spiciness and sweetness.
4. Spread the seasoned sweet potatoes in a single layer on a baking sheet or in a baking dish.
5. Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, tossing them once or twice during roasting for even cooking.
6. Remove the sweet potatoes from the oven, garnish with fresh cilantro or parsley if desired, and serve hot.
Harissa Hot Honey Cornbread Stuffing
Try our Harissa Hot Honey Cornbread Stuffing - Elevating Thanksgiving with a Spicy Kick
Ingredients
- 8 cups cornbread, cut into 1-inch cubes (you can use store-bought or make your own)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup unsalted butter
- 1/4 cup Harissa Hot Honey
- 1/2 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish (optional)
- 8 cups cornbread, cut into 1-inch cubes (you can use store-bought or make your own)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup unsalted butter
- 1/4 cup Harissa Hot Honey
- 1/2 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened.
3. Stir in the minced garlic, dried sage, and dried thyme. Sauté for an additional 1-2 minutes to release the flavors.
4. Remove the skillet from heat and stir in the Harissa Hot Honey and chicken or vegetable broth. Mix until well combined.
5. In a large mixing bowl, place the cornbread cubes and pour the harissa hot honey mixture over them. Gently toss to coat the cornbread evenly. Season with salt and black pepper to taste.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and continue baking for an additional 10-15 minutes or until the stuffing is golden and slightly crispy on top.
9. Garnish with chopped fresh parsley if desired and serve your Harissa Hot Honey Cornbread Stuffing as a delicious accompaniment to your Thanksgiving turkey.
1. Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened.
3. Stir in the minced garlic, dried sage, and dried thyme. Sauté for an additional 1-2 minutes to release the flavors.
4. Remove the skillet from heat and stir in the Harissa Hot Honey and chicken or vegetable broth. Mix until well combined.
5. In a large mixing bowl, place the cornbread cubes and pour the harissa hot honey mixture over them. Gently toss to coat the cornbread evenly. Season with salt and black pepper to taste.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and continue baking for an additional 10-15 minutes or until the stuffing is golden and slightly crispy on top.
9. Garnish with chopped fresh parsley if desired and serve your Harissa Hot Honey Cornbread Stuffing as a delicious accompaniment to your Thanksgiving turkey.
Harissa Hot Honey Salad Vinaigrette
Zesty Harissa Hot Honey Salad Vinaigrette - A Perfect Dressing for Your Greens
Ingredients
- 2 tablespoons Harissa Hot Honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional: 1-2 cloves garlic, minced (for extra flavor)
- Optional: A pinch of smoked paprika (for a smoky touch)
Instructions
1. In a small bowl, combine the Harissa Hot Honey, olive oil, apple cider vinegar, and Dijon mustard. If you want to add minced garlic or smoked paprika for extra flavor, include them at this stage.
2. Whisk the ingredients together until they emulsify and create a smooth dressing. You can also use a small jar with a lid to shake the dressing vigorously.
3. Taste the dressing and adjust the amount of harissa hot honey, salt, and black pepper to suit your preferred level of spiciness and sweetness.
4. Once you're satisfied with the flavor, drizzle the Harissa Hot Honey Vinaigrette over your salad just before serving.
Harissa Hot Honey Charcuterie Board
Create a Show-Stopping Charcuterie Board with Harissa Hot Honey - A Spicy Twist to Your Spread
Cheeses
Brie
Blue cheese
Camembert
Aged cheddar
Manchego
Goat cheese
Meats
Prosciutto
Salami
Chorizo
Capicola
Soppressata
Accompaniments
Brie
Blue cheese
Camembert
Aged cheddar
Manchego
Goat cheese
Meats
Prosciutto
Salami
Chorizo
Capicola
Soppressata
Accompaniments
Harissa Hot Honey (the star of the show!)
Grapes
Figs
Dried apricots
Nuts (almonds, walnuts, or pistachios)
Olives (green and black)
Pickles (cornichons or gherkins)
Artisan crackers or bread
Breadsticks
Dark chocolate (for a sweet contrast)
Mustard (Dijon or whole-grain)
Fresh herbs for garnish (rosemary or thyme)
Grapes
Figs
Dried apricots
Nuts (almonds, walnuts, or pistachios)
Olives (green and black)
Pickles (cornichons or gherkins)
Artisan crackers or bread
Breadsticks
Dark chocolate (for a sweet contrast)
Mustard (Dijon or whole-grain)
Fresh herbs for garnish (rosemary or thyme)
Instructions
1. Start by selecting a large wooden or slate board or platter to arrange your charcuterie.
2. Arrange the cheeses and meats on the board, spacing them out in an attractive manner. Fold or roll the meats for an appealing presentation.
3. Place small bowls or ramekins on the board for the Harissa Hot Honey and mustard.
4. Fill the empty spaces with the accompaniments, arranging them to create a balanced and visually appealing display.
5. Add fresh herbs like rosemary or thyme for a pop of color and aroma.
6. Serve the charcuterie board with a variety of utensils like cheese knives and small forks for easy serving.
7. Encourage guests to drizzle Harissa Hot Honey over the cheese and pair it with different elements on the board to experience the contrasting flavors.
1. Start by selecting a large wooden or slate board or platter to arrange your charcuterie.
2. Arrange the cheeses and meats on the board, spacing them out in an attractive manner. Fold or roll the meats for an appealing presentation.
3. Place small bowls or ramekins on the board for the Harissa Hot Honey and mustard.
4. Fill the empty spaces with the accompaniments, arranging them to create a balanced and visually appealing display.
5. Add fresh herbs like rosemary or thyme for a pop of color and aroma.
6. Serve the charcuterie board with a variety of utensils like cheese knives and small forks for easy serving.
7. Encourage guests to drizzle Harissa Hot Honey over the cheese and pair it with different elements on the board to experience the contrasting flavors.
Harissa Hot Honey Sticky Carrots
Mouthwatering Harissa Hot Honey Sticky Carrots - A Sweet and Spicy Side Dish Sensation
Ingredients
- 1 lb carrots, peeled and cut into even-sized sticks or coins
- 2 tablespoons olive oil
- 2-3 tablespoons Harissa Hot Honey
- Salt and black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, toss the carrot sticks or coins with olive oil to coat them evenly.
3. Season the carrots with salt and black pepper to taste.
4. Drizzle the harissa hot honey over the carrots and toss them to coat evenly. Adjust the amount of harissa hot honey to your preferred level of spiciness and sweetness.
5. Spread the seasoned carrots on a baking sheet in a single layer, making sure they are not overcrowded.
6. Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, tossing them once or twice during roasting for even cooking.
7. Remove the carrots from the oven, garnish with fresh cilantro or parsley if desired, and serve hot.
Harissa Hot Honey Roasted Pears Dessert
Harissa Hot Honey Roasted Pears Dessert - A Unique Sweet Treat with a Spicy Surprise
Ingredients
- 4 ripe but firm pears, such as Anjou or Bosc
- 2 tablespoons Harissa Hot Honey
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Peel and halve the pears, then remove the cores and seeds, creating a small cavity in each pear half.
3. Place the pear halves in a baking dish or on a baking sheet.
4. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the Harissa Hot Honey and ground cinnamon, stirring to combine. Heat the mixture until it's well combined and slightly warmed.
5. Brush the Harissa Hot Honey mixture over the pear halves, making sure to coat them evenly. You can use a pastry brush for this.
6. Sprinkle the chopped nuts over the top of the pears.
7. Roast the pears in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. The roasting time may vary depending on the ripeness of the pears.
8. Remove the pears from the oven and let them cool for a few minutes.
9. Serve the Harissa Hot Honey roasted pears with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Harissa Hot Honey Pumpkin Pie
Harissa Hot Honey Pumpkin Pie - A Spicy-Sweet Twist on a Classic Fall Dessert
Ingredients
For the Pumpkin Filling:
- 1 1/2 cups pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 2-3 tablespoons Harissa Hot Honey
For the Pie Crust (you can use a pre-made crust or make your own):
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
Instructions
For the Pie Crust
1. In a large bowl, combine the flour and salt.
2. Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pie pan, crimp the edges, and refrigerate while you prepare the filling.
For the Pumpkin Filling
For the Pumpkin Filling:
- 1 1/2 cups pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 2-3 tablespoons Harissa Hot Honey
For the Pie Crust (you can use a pre-made crust or make your own):
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
Instructions
For the Pie Crust
1. In a large bowl, combine the flour and salt.
2. Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pie pan, crimp the edges, and refrigerate while you prepare the filling.
For the Pumpkin Filling
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
3. Beat the eggs and add them to the pumpkin mixture. Stir in the evaporated milk and Harissa Hot Honey, adjusting the amount to your preferred level of spiciness and sweetness.
4. Pour the pumpkin filling into the prepared pie crust.
5. Bake the pie in the preheated oven at 425°F for 15 minutes.
6. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set. The pie is done when a toothpick inserted into the center comes out clean.
7. Allow the pie to cool before serving. Optionally, you can drizzle a bit more harissa hot honey on top of each slice when serving.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
3. Beat the eggs and add them to the pumpkin mixture. Stir in the evaporated milk and Harissa Hot Honey, adjusting the amount to your preferred level of spiciness and sweetness.
4. Pour the pumpkin filling into the prepared pie crust.
5. Bake the pie in the preheated oven at 425°F for 15 minutes.
6. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set. The pie is done when a toothpick inserted into the center comes out clean.
7. Allow the pie to cool before serving. Optionally, you can drizzle a bit more harissa hot honey on top of each slice when serving.
Harissa Hot Honey Spiced Apple Cider
Warm Up with Harissa Hot Honey Spiced Apple Cider - A Spicy Take on a Seasonal Favorite
Ingredients
- 4 cups apple cider
- 2-3 tablespoons Harissa Hot Honey
- 1 cinnamon stick
- 4-6 whole cloves
- 1-2 star anise (optional)
- Orange or lemon slices, for garnish
- Cinnamon sticks, for garnish
Instructions
1. In a medium saucepan, combine the apple cider, harissa hot honey, cinnamon stick, cloves, and star anise (if using).
2. Heat the mixture over medium-low heat, stirring occasionally, until it's warmed through. Be careful not to boil the cider.
3. Once the cider is hot and fragrant, remove it from the heat and let it steep for a few minutes to infuse the flavors.
4. Strain the spiced cider into mugs or glasses to remove the cinnamon stick, cloves, and star anise.
5. Garnish each serving with an orange or lemon slice and a cinnamon stick.
6. Serve the Harissa Hot Honey Spiced Apple Cider immediately.
- 4 cups apple cider
- 2-3 tablespoons Harissa Hot Honey
- 1 cinnamon stick
- 4-6 whole cloves
- 1-2 star anise (optional)
- Orange or lemon slices, for garnish
- Cinnamon sticks, for garnish
Instructions
1. In a medium saucepan, combine the apple cider, harissa hot honey, cinnamon stick, cloves, and star anise (if using).
2. Heat the mixture over medium-low heat, stirring occasionally, until it's warmed through. Be careful not to boil the cider.
3. Once the cider is hot and fragrant, remove it from the heat and let it steep for a few minutes to infuse the flavors.
4. Strain the spiced cider into mugs or glasses to remove the cinnamon stick, cloves, and star anise.
5. Garnish each serving with an orange or lemon slice and a cinnamon stick.
6. Serve the Harissa Hot Honey Spiced Apple Cider immediately.
Harissa Hot Honey Cranberry Cocktail
Sip on Harissa Hot Honey Cranberry Cocktail - A Perfect Blend of Tangy and Spicy
Ingredients
- 2 oz cranberry juice
- 1.5 oz vodka
- 1 oz freshly squeezed lime juice
- 1/2 oz Harissa Hot Honey
- Ice
- Fresh cranberries and a lime wheel for garnish
Instructions
1. Fill a cocktail shaker with ice.
2. Add the cranberry juice, vodka, freshly squeezed lime juice, and Harissa Hot Honey to the shaker.
3. Secure the shaker lid and shake vigorously for about 15-20 seconds to chill the ingredients and mix them well.
4. Strain the cocktail into a chilled martini or rocks glass filled with ice.
5. Garnish the cocktail with fresh cranberries and a lime wheel.
6. Rim the glass with additional Harissa Hot Honey and dip it into sugar or salt for extra flavor and presentation.
7. Serve your Harissa Hot Honey Cranberry Cocktail and enjoy!
Harissa Hot Honey Thanksgiving Mocktail
Harissa Hot Honey Thanksgiving Mocktail - Non-Alcoholic Delight for Your Holiday Feast
Ingredients
- 1 cup apple cider
- 2 tablespoons Harissa Hot Honey
- 1/2 cup club soda or sparkling water
- Juice of 1/2 lemon
- Ice cubes
- Apple slices and lemon twists for garnish
- Cinnamon sticks (optional)
Instructions
1. In a cocktail shaker or a mixing glass, combine the apple cider, Harissa Hot Honey, and lemon juice. Stir or shake well to ensure the harissa hot honey is fully dissolved.
2. Fill a glass with ice cubes.
3. Pour the apple cider mixture over the ice.
4. Top off the glass with club soda or sparkling water and give it a gentle stir.
5. Garnish with apple slices, lemon twists, and a cinnamon stick if desired.
6. Serve your Harissa Hot Honey Thanksgiving mocktail chilled and enjoy!
1. In a cocktail shaker or a mixing glass, combine the apple cider, Harissa Hot Honey, and lemon juice. Stir or shake well to ensure the harissa hot honey is fully dissolved.
2. Fill a glass with ice cubes.
3. Pour the apple cider mixture over the ice.
4. Top off the glass with club soda or sparkling water and give it a gentle stir.
5. Garnish with apple slices, lemon twists, and a cinnamon stick if desired.
6. Serve your Harissa Hot Honey Thanksgiving mocktail chilled and enjoy!
Harissa Hot Honey Spicy Margarita
Enjoy a Spicy Margarita with Harissa Hot Honey - A Refreshing and Fiery Cocktail Experience
Ingredients
- 2 oz silver tequila
- 1 oz triple sec or orange liqueur
- 1 oz fresh lime juice
- 1/2 oz Harissa Hot Honey
- 1/4 oz agave nectar or simple syrup (adjust for sweetness)
- 1/2 small jalapeño pepper, thinly sliced (seeds removed for less heat)
- Salt and chili powder (for rimming the glass)
- Ice
- Lime wedge or slice for garnish
Instructions
1. On a small plate, mix together a bit of salt and chili powder. Use this mixture to rim the edge of a margarita glass by running a lime wedge around the rim and then dipping it into the salt-chili powder mixture to coat.
2. In a cocktail shaker, add the sliced jalapeño (adjust the amount for your desired level of spiciness), Harissa Hot Honey, and agave nectar.
3. Muddle the jalapeño slices to release their flavor and heat. You can muddle them gently to control the level of spice.
4. Add the silver tequila, triple sec, fresh lime juice, and ice to the shaker.
5. Secure the shaker lid and shake vigorously for about 15-20 seconds to chill the ingredients and mix them well.
6. Strain the margarita into the prepared glass filled with ice.
7. Garnish with a lime wedge or slice.
8. Serve your Harissa Hot Honey Spicy Margarita and enjoy the zesty and spicy kick!
Drizzle on popcorn
The ultimate weekday snack pairs well with a medium-bodied Cabernet Savignon or a French Chardonnay.