Double Dipped Buttermilk Fried Chicken w/ Bee Local Hot Honey

This is a freestyle recipe. We are less concerned with the amounts and more concerned with the delicious results. Have fun with it! 

1 - 2 lbs boneless chicken thighs

1 qt buttermilk

Sriracha

Dill

1 Package AP flour

High heat frying oil

Jacobsen sea salt or Infused salt

Plastic gloves

Baking rack

Bee Local Hot Honey

General Recipe:

• Combine chicken, buttermilk, a few tablespoons of sriracha, and a bit of chopped dill in a Le Creuset casserole dish and let marinate for 12-24 hours
• Remove chicken from the refrigerator and let sit out on the counter for at least an hour before cooking
• Preheat oven to 250F
• Add fryer oil to a large le creuset dutch oven so that the oil is several inches deep, but DOES NOT fill the dutch oven more than half way. Begin to heat the oil over medium high heat.
• Add flour to another Le Creuset casserole dish and season the flour with Jacobsen infused salt of your choice - Garlic Salt, Black Garlic Salt, Sweet Onion Salt, Black Pepper Salt
• When the oil is hot, test by throwing in some flour to see if it will sizzle.
• Prepare a baking sheet by lining it with paper towels and then placing a baking rack on top - this is where the cooked chicken with go. Keep this baking sheet and rack setup in the oven.
• Utilize the double dip technique to fry the chicken: Dip the chicken in the flour, coat evenly, pat off excess, place back in the buttermilk marinade, then dip back into the flour, pat off the excess, then gently place the chicken in the oil (laying the chicken away from you and not just plopping it in, as that may burn you)
• Only add 4-5 piece of chicken to the pot at a time so that the oil does not drop in temperature too much
• Cook the chicken, stirring and flipping the pieces during the cooking process, until they are golden brown
• Remove from the oil, onto paper towel lined baking sheet, immediately season with Jacobsen Salt of your choice - flake sea salt or infused sea salt - then transfer to baking sheet and baking rack in the oven.
• Repeat with the next batch of chicken until done.
• To serve, drizzle copious amounts of Bee Local Hot Honey on the chicken and eat with abandon.

Hibiscus Margarita with Bee Local Honey

Looking for a refreshing drink with a kick? Tea Bar has crafted the perfect cocktail - a margarita with a sweet citrus punch. 

Ingredients: 

Hibiscus flowers

Cinnamon chips

Tea Bar Mason Jar

Bee Local Honey

Good Quality Tequila or Mezcal

Instructions: 

1. Brew a strong 5 oz concentrate of hibiscus tea using hibiscus flowers and cinnamon chips. 

2. Strain into tea Bar Mason jar. 

3. Sweeten with 2 tsp Bee Local honey. 

4. Add 2 oz of tequila or mezcal. 

5. Fill mason jar to rim with ice. 

6. Shake!

7. Drink!

Tea Bar's Ginger Lemon Tea Toddy with Bee Local Bee Pollen

A quick, easy, soothing toddy recipe from Tea Bar. Soothe your throat and boost your immune system. 

Ingredients: 

Chamomile tea

Fresh Lemon Juice

Fresh Ginger Juice

Bee Local Bee Pollen

Bee Local Willamette Valley honey

Instructions: 

1. Steep chamomile tea in a separate cup for 4 minutes. 

2. Strain. 

3. Combine chamomile tea with fresh lemon and ginger juice.

4. Add a pinch of cayenne and Bee Local Bee Pollen. 

5. Sweeten to taste with Bee Local Willamette Valley honey. 

6. Enjoy! 

Portland Juice Company's Bomba with Bee Local Hot Honey

Portland Juice Company keeps bringing the hits. This time it's their Bomba made with our Hot Honey. Tropical, fresh with a little spicy kick in the pants - the Bomba will get you going! 

Ingredients: 

2 stalks celery (leaves included!)

4 ounces chunks of pineapple meat

1/2 red bell pepper

1/4 - 1/2 of a jalapeno pepper

1 Tsp Bee Local Hot Honey

1/4 Tsp Jacobsen Chili Lime Salt

1 chilled glass

Instructions: 

1. Rinse celery and pepper in cool water. Cut open peppers and remove seeds and stalk. Cut celery, pineapple, bell pepper, and jalapeno into pieces small enough to fit into your juicer. 

2. Put celery, pineapple, red pepper, and jalapeno into juicer. Start juicing! 

3. Once juice is collected, stir in Bee Local Hot Honey and Jacobsen Chili Lime Salt. 

4. Transfer into chilled glass and enjoy! 

Raw Honey Matcha w/ Bee Local Willamette Valley Honey

 Get your anitoxidants with the this refreshing drink from our friends at Tea Bar. One cup of matcha green tea has as many antioxidants as 10 cups of regular tea. Add in some of our raw Willamette Valley honey and you have a recipe for success! 

Sift 1 teaspoon of matcha into a Tea Bar mason jar.

Add 8 ounces of 175 degree water.

Shake! 

Sweeten with Bee Local Willamette Valley honey to taste. 

Add ice. 

Shake and serve! 

The Vivian Rose 

The Vivian Rose is the perfect Valentine's Day cocktail! Our friend Max of Roots & Crowns developed it to showcase her Be-Loved Aphrodisiac Bitters. Ingredients include Bee Local honey, cacao, rose, maca, cloves, hawthorne and rose, and gentian & rose tinctures (All herbs are organic). 

Be-Loved Bitters are specially formulated to stir the soul! 

To Make: 

1/2 shot of Rose Infused Vodka

1/2 shot of Dolin Rouge

Juice of 1/2 Meyer Lemon

2 Full Droppers Be-Loved Aphrodisiac Bitters

Add Fizzy Water of Your Choice

Rose Petal Ice Cubes Optional (but highly recommended)