This month’s Recipe ReDux theme is “Stick With Maple Honey Sweetness” – we could use one or both of these natural sweeteners in a recipe. Now I adore maple syrup but I knew it had to be honey. I really should pay daily homage to the humble bee as I eat honey just about everyday. Most often, my breakfast is honey drizzled, whether it be over oatmeal, yogurt, peanut butter banana toast – you get the picture. (But if you need a maple syrup fix check out some of the other ReDuxers recipes below or Serena’s recent post on maple sugaring and her yummy Potato Cheese Waffles.)
I’ve gone through my share of sweeteners over the years, from using artificial sweeteners and low cal syrup exclusively (in twenties, for fear of any extra calories – god forbid.) But thank goodness I’ve come full circle realizing the natural appeal and unique flavor nuances of REAL maple syrup and honey – which can totally fit into a healthy diet.
So back to my honey recipe. Since we’ve had such a mild winter and March so far, us East Coasters are gleefully firing up our grills earlier than usual so I came up with this grilled chicken skewer recipe. I recently finished reading The Language of Baklava by Diana Abu-Jaber (recommended by the lovely Carrie at La Pomme de Portland) and ever since, I’ve been craving the Middle Eastern flavors and dishes of Diana’s father’s native country of Jordan. Honey is an abundant ingredient there so I combined it with some complimentary spices and herbs for a marinade along with a springlike green rice. Right before serving, I drizzled fresh honey over the whole dish for an extra hit of sweetness.