Spiced Honey Vodka Food

CRISPY CHICKEN BREASTS WITH SPICY HONEY

Steps:

• For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
• In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
• In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
• Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
• For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
• To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.

SPICED HONEY VODKA

Steps:

• Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
• Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
• Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

POLISH HONEY-SPICED VODKA (KRUPNIK)

Steps:

• You can serve the krupnik hot immediately after making it. Or you can allow it to cool and serve it cold.

POLISH FIRE VODKA (KRUPNIK) (SPICED HONEY VODKA)

Steps:

• In a large saucepan, combine all ingredients except for vodka and bring to a boil.
• Cover and reduce heat to a simmer; simmer for 5 minutes.
• Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).

SPICED HONEY

Steps:

• Cut the lemon into 6 thin slices and press 2 cloves into each slice.
• Put the lemon slices, cinnamon sticks and honey into a saucepan.
• Bring to a boil, stirring occasionally.
• Place two lemon slices and 1 cinnamon stick into each hot jar and then ladle honey into the jars, leaving 1/4 inch headspace. Adjust two-piece caps.
• Process for 10 minutes in a boiling-water canner (adjust for altitude).

HONEY VODKA & APPLE CIDER HOT TODDY

Steps:

• Combine the apple cider, water, ginger, cinnamon, and nutmeg in a small saucepan and bring to a bare simmer.
• Meanwhile, combine the vodka and lemon juice in a mug.
• Strain the hot spiced cider into the mug, discarding the solids. Stir in the honey until melted. Taste, adding more lemon or honey to balance the drink if need be.
• Garnish with a cinnamon stick, apple round, and/or lemon wheel and enjoy!