917-604-7591 [email protected]

This is a recipe template, one for you to play with. And one, candidly, that will never be the same twice.

You can buy flavored honeys, of course, but I find it fun to do it myself.

“Not too much adobo,” my wife was advising me. And Suzi likes adobo. But, I can, at times go over the top. I put the spoon down after one addition to that honey.

In your supermarket, you can probably find a dozen different honeys. “Plain” ones for sure but also honeys from different fields and grasses and trees. Here, plain is fine.

What you are doing here is adding heat to sweet. A little adobo into that honey. Then comes the lemon zest. Often, I will see lemon zest added to a recipe and feel that it has little or no impact. Here, you will definitely sense the over notes of the lemon. Of course, you can achieve an equally interesting, but distinct, flavor enhancement by changing out the citrus: lime, orange and even grapefruit.

How much adobo to use? That depends on your intestinal fortitude. Start with 1 tablespoon for 1 cup of honey and scale upward if you desire.

Where to use this? On that morning biscuit! It’s a fiery way to start your day.

Adobo Lemon Zest Honey

Yield: 1+ cup


1 cup plain honey

1 tablespoon adobo sauce

Zest of 1 lemon


Place the honey in a metal bowl. Add the adobo sauce and stir. Add the lemon zest, taste test and adjust as you need.


Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑640