 I had bought some Hot Honey to use on some BBQ, but I’ve been looking for a while now for something else to make with it. I came across this recipe from Live Eat Learn, and it sounded yummy, and quick, and easy. And it was all three of those things. As we enter tailgating and football season, this is a nice alternative to the regular dips and finger foods. It’s high in protein, and can be as spicy as you’d like to make it (or not). You can serve this with pieces of crusty bread, sourdough, pita chips, or veggies. This was a huge hit. And I finally found something else to do with that Hot Honey! Hot Honey Roasted Chickpeas with Whipped Feta Prep time 10 minutes, cook time 10 minutes INGREDIENTS: For the Hot Honey Chickpeas: 2 15ounce cans of chickpeas 1 Tbsp olive oil 2 Tbsp honey 1 tsp crushed red pepper flakes ¼ tsp salt For the Whipped Feta: 8 ounces feta cheese (broken up into small cubes, and at room temperature if possible) ¾ cup plain Greek yogurt 1 Tbsp extra virgin olive oil PREPARATION: 1. Drain the two cans of chickpeas, and then spread them out on some paper towels to dry, Pat them dry as well. Let them continue to dry on the counter as you prep the feta. 2. Make the whipped feta: In the blender or food processor, mix together the feta, the Greek yogurt, and the extra virgin olive oil until it is smooth and creamy. Then transfer to the fridge to thicken as it cools. 3. In a large bowl, mix together the chickpeas and the 1 Tbsp olive oil. Then transfer the chickpeas to an airfryer ( 390F for 10 minutes) or to the oven (425F for 20 minutes). 4. Remove the chickpeas from the oven and while they are still hot, toss them with the honey, crushed red pepper flakes and the salt. 5. To serve: spread the whipped feta in a serving plate or bowl, and then top with the hot honey chickpeas. Serve immediately with bread, chips and/or veggies. Notes: Make sure the chickpeas are dry. If not then they’ll steam instead of roasting. And if the dip is too grainy, the feta was too cold when you got started. Let it warm up a bit and stir. 
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 I love that certain sporting events have signature drinks and food items as part of the experience. There’s pimento or egg salad sandwiches at the Masters, there’s Mint Juleps for the Kentucky Derby, the Pimms Cup at Wimbledon. And for the last 18 years it has been the Honey Deuce at the U.S. Open. The Honey Deuce is so summery! It looks like pink lemonade and people love it. How do I know? Because in 2024 there were 556,782 Honey Deuces sold at the U.S. Open, resulting in $12.8M in sales! I think this drink, with its cute honeydew melon tennis ball garnish, is a lovely drink to signal the end of summer, tennis fan or not. This recipe from the NYT Cooking makes a LOT of punch so I have it listed below in three different formats: a single drink, drinks for two (for deux!), or punch for a party. Honey Deuce Melon Ball Punch Version #1: Cocktail for One: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill a highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. Version #2: Cocktails for Deux: INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill two highball or old-fashioned glass with ice. Stir the punch once more and pour over the ice. Place the skewer 2 melon balls with a toothpick to garnish each drink. PUNCH for a PARTY: this is the original NYT Recipe version of the recipes, and it makes 6-8 drinks: Honey Deuce Melon Ball Punch INGREDIENTS:
PREPARATION: Step 1: Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve. (Note: freeze two on them on each cocktail skewer. It is impossible to do that once they are frozen.) Step 2: Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir and refrigerate until very cold, about 30 minutes. Step 3: Fill highball or old-fashioned glasses with ice. Stir the batched cocktail once more and divide it among the glasses. Place the skewer 2 melon balls with a toothpick to garnish each drink.   Making pickled red onions takes 10-15 minutes, and you only need 5 basic ingredients you probably already have in your kitchen: red onions, white vinegar, water, sugar and salt.
Crunchy and tangy – pickled red onions add a brightness to almost any dish. Here are some examples of where you can use them:
Pickled Red Onions INGREDIENTS:
PREPARATION: 1. Thinly slice the onions. You can use a knife, or a mandoline if you have one. 2. Divide the onions between the two mason jars. If you are adding garlic and peppercorns, or jalapenos, you’ll want to add them here now. 3. Heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 4. Let the mixture cool slightly, and then pour over the onions. 5. Set the jars aside while they cool to room temperature 6. Once cooled to room temperature, then cover the jars and store the onions in the fridge. Once they are bright pink they are ready to eat. Note: they will keep for up to 2 weeks. Enjoy!  It is the middle of summer, and that makes me happy because it is Hydrangea season! These Blueberry Hydrangea ice cubes are perfect with seltzer for a mocktail, or with Prosecco for a cocktail. I even like them in my iced tea – it gives it an Arnold Palmer vibe. I used a silicone ice cube mold for small cubes that I found on Amazon, and it worked great. (And please note that there are no actual Hydrangea leaves or flowers in these cubes.) Enjoy! Blueberry Hydrangea Ice Cubes INGREDIENTS: 1 pint of Blueberries 1 bunch of Mint Leaves Lemon Juice Lemonade (or water if you prefer) PREPARATION: Place three mint leaves and approximately 6 blueberries in each section of the ice cube tray. Add about ½ tsp of lemon juice to each cube, then fill the rest of each cube with water or lemonade. Freeze for a minimum of 4 hours, preferably overnight. SERVING: Place one - three ice cubes in a glass, and fill with Prosecco or Seltzer. Enjoy!  |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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