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DOUBLE DIPPED BUTTERMILK FRIED CHICKEN w/ BEE LOCAL HOT HONEY

Fried Chicken

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.

TEA BAR'S HIBISCUS MARGARITA W/ BEE LOCAL HONEY

Tea Bar's Hibiscus Margarita

 

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!

 

Hibiscus Margarita w/ Bee Local Honey

Hibiscus Margarita w/ Bee Local Honey  Hibiscus Margarita w/ Bee Local Honey

Hibiscus Margarita w/ Bee Local Honey

TEA BAR'S GINGER LEMON TEA TODDY W/ BEE LOCAL WILLAMETTE VALLEY HONEY

Tea Bar Ginger Lemon Toddy w/ Bee Local Willamette Valley Honey

 

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 W/ BEE LOCAL HOT HONEY

Portland Juice Company's Bomba with Bee Local Hot Honey

 

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! 

 

Porltand Juice Company w/ Bee Local Honey

Bomba w/ Bee Local Honey

Portland Juice Company w/ Bee Local

TEA BAR'S RAW HONEY MATCHA W/ BEE LOCAL WILLAMETTE VALLEY HONEY

Teabar's Raw Honey Matcha w/ Bee Local Willamette Valley Honey

 

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! 

 

Tea Bar Matcha w/ Bee Local

Tea Bar Matcha

Bee Local Honey

Matcha

VALENTINE'S COCKTAIL - THE VIVIAN ROSE

Roots and Crowns

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)

 

 Vivian Rose

Vivian Rose

Vivian Rose

Vivian Rose

KURE'S BEE KURED SMOOTHIE W/ BEE LOCAL HONEY

KURE'S Bee Kured Smoothie with Bee Local Honey

 

Bee Kured Smoothie w/ Bee Local Willamette Valley Honey

 

Feed your body and mind with KURE's Bee Kured Smoothie made with Bee Local Willamette Valley honey! It's the perfect fuel for starting out your day.  

 

Ingredients: 

 

6 ounces of Almond Milk

1/2 Banana

1/2 Pear (bosc, comice or anjou)

1/8 tsp of Bee Local Pollen

1 ounce of Bee Local Willamette Valley honey

1/8 tsp of Jacobsen Sea Salt

1/4 tsp of Mint (minced)

 40 grams Spinach

  

 Place all ingredients in blender and blend! Pour into your favorite glass and drink! 

 

Bee Kured Ingredients

Bee Kured Smoothie

Bee Kured Smoothie

Bee Kured Smoothie

PORTLAND JUICE COMPANY'S HEALTHY MARGARITA W/ BEE LOCAL HIGH DESERT HONEY

Portland Juice Company Healthy Margarita w/ Bee Local High Desert Honey

 

Portland Juice Company's Healthy Margarita with Bee Local Oregon High Desert Honey

Thank you to Portland Juice Company for sharing this fantastic recipe with us. We know you'll enjoy it too! 

 

Ingredients: 

1/4 medium sized jicama

2 small limes

1 tangerine

1 cup spinach

1 Tsp of Bee Local Oregon High Desert honey

Jacobsen Kosher Sea Salt

 

Instructions: 

1. Peel jicama and citrus by slicing the contours of each piece with a sharp knife. Slice jicama, limes, and tangerines into pieces small enough to fit into your juicer. 

2. Put jicama, limes, tangerines, and spinach into the juicer. 

3. Once juice is collected, stir in Bee Local Oregon High Desert honey. 

4. Pour Jacobsen Kosher Sea Salt into a mortar and pestle. Mash until fine (about 30 secs). Transfer to small plate or saucer. 

5. Use extra lime wedge to wet the rim of your favorite glass and dip into salt. 

6. Pour your Healthy Margarita into your freshly salted glass and enjoy! 

 

Top Tip: The Healthy Margarita goes best with Yacht Rock, so put on your best whites and head to Margaritaville. 

 

 

TEA BAR'S LAPSANG TEA LATTE W/ BEE LOCAL WHITE OAK SMOKED HONEY

Teabar Lapsang Tea Latte w/ Bee Local White Oak Smoked Honey

 

Lapsang Tea Latte w/ Bee Local White Oak Smoked Honey

Tea Bar shares this comforting and delightfully smoky Lapsang Tea Latte with us. Available at Tea Bar through the month of February - 1615 NE Killingsworth St, Portland, OR. 

Visit their location and get a coupon code for 10% Bee Local products through February. 

 

Place 1 - 2 tablespoons of Lapsang Souchong in 5 ounces of hot water.

Steep for 4 minutes. 

Strain tea. 

Steam 6 ounces of milk. 

Add steamed milk to Lapsang Souchong tea. 

Sweeten to taste with Bee Local White Oak Smoked honey

 

 Milk

Honey

Tea Latte

CARLO'S MELTED CHEESE BUTTERMILK BISCUITS W/ BEE LOCAL HOT HONEY

Buttermilk Biscuits w/ Bee Local Hot Honey

 

Melted Cheese Buttermilk Biscuit with Bee Local Hot Honey

This amazingly simple recipe comes to us from Chef Carlo Lamagna of Clyde Common. Chef Carlo has created this savory breakfast dish (or anytime really) featuring our Hot Honey

You can buy the biscuits or we have included his biscuit recipe if you are feeling ambitious. 

 

Biscuits: 

2 Cups All Purpose Flour

3 Tablespoons Baking Powder

1/2 Tablespoon Jacobsen Kosher Sea Salt

1/3 Cup of Butter - Diced & Chilled

1/4 Cup Buttermilk

 

Combine all dry ingredients together and mix well. If mixing by hand, incorporate cold butter until small pea sized crumble forms. If using a food processor, pulse until the butter is incorporated. 

Mix in buttermilk and work in until a loose crumbly dough forms. It is okay if the pieces are flaking off. Be careful not to overwork the dough as it will yield a tough biscuit. 

Roll out to about 2" thickness and cut to desired shape. 

Brush top of biscuit with buttermilk and sprinkle with Jacobsen Kosher Sea Salt. Bake at 375F for 10-15 minutes or until done. 

 

To Serve: 

1 Biscuit

1 Round of Ancient Heritage Adele (or other soft rind cheese)

2 Tablespoons of Dried Starvation Alley Cranberries (or other dried cranberries)

3 Tablespoons of Bee Local Hot Honey

 

Cut biscuit in 1/2. 

Cut two 1/2" thick slices of the cheese (or as much as you want).

Place the cheese on the biscuit halves. 

Put cheese covered biscuits into 400F oven for about 6-8 minutes or until cheese is oozing. 

Remove from oven. 

Sprinkle cranberries on top then finish with a healthy drizzle of Bee Local Hot Honey and EAT! 

 

Thank you to Chef Carlo for sharing this incredibly delicious recipe with us.