Our Honey Harissa seasoning is a blend of sweet and spicy flavors, combining the floral richness of honey with the complex heat of harissa. This blend offers a balance of floral, sweet, smoky, and spicy flavors, making it versatile for marinating chicken, seasoning snacks, or adding a kick to sauces and dressings.
Honey Harissa Cauliflower Wings
Recipe: Jean Heimann
Ingredients
- 2 quarts Peanut Oil
- ½ cup Cornstarch
- ½ cup All-Purpose Flour
- ½ teaspoon Baking Powder
- 2 teaspoon Kosher Salt
- ½ cup Water
- ½ cup Vodka
- 1 head of Cauliflower, cut into 1-inch florets
- 2/3 cups Dark Chili Hot Sauce
- 1/3 cup Honey
- 2 Tbsp Honey Harissa Seasoning
- 8 oz. or 1 Stick of Butter, melted
Method
- Mix together the hot sauce, honey, seasoning, and butter.
- Preheat the oil in a large heavy pot to 350°F.
- Whisk together the flour, cornstarch, baking powder, and salt. Stir in the water and vodka adding a little more water if needed to achieve a thin batter.
- Add a floret to the batter, dunk, and let batter drip off before carefully adding to the hot oil.
- Fry the cauliflower in two batches for about 5-10 minutes or until crisp and lightly golden. Toss the warm cauliflower in the hot sauce and serve immediately.
Honey Harissa Meatballs
Recipe: Jean Heimann
Ingredients
- 1-1/2 cups good White Bread, cubed
- 1 Cup Milk
- 1 lb Ground Beef
- 1 large Egg, beaten
- 4 Tbsp Honey Harissa Seasoning
- ½ Cup chopped Cilantro or Parsley
- Olive Oil or Vegetable Oil
Method
- Soak the bread in milk then squeeze dry.
- In a large mixing bowl add the bread, ground meat, egg, and seasoning. Mix well until seasoning is evenly distributed.
- Add in cilantro or parsley and lightly mix in.
- Roll meat mixture into small quarter sized meatballs.
- Heat 2 Tbsp oil in a large skillet and lightly brown meatballs. Then lower heat, add 1-2 Tbsp water or broth, cover and let steam for 5-10 minutes, or until fully cooked.