A hot honey recipe that spices up everything from salads to dessert

Deadlines:

Monday-Friday 8:30am-4:00pm, Call 610-915-2226

(Proofs will be provided for accuracy only, they will not be styled/formatted like the finished product)

Obituaries submitted on Saturday, Sunday and Holidays are accepted from 8:30 a.m. to 3:00 p.m. by email only

(No proofs will be furnished. Pricing will not be available until the next business day after 10:00am by calling Dianne at 610-915-2226)

Obituaries received after Deadline will not be published in the following edition of the paper.

Sending Procedure:

Email is the preferable method for receiving Obituaries (and the only method on Saturday, Sunday and Holidays), they can be sent to (Feel free to call and confirm that we've received the email)

Formatting:

Obituaries will continue to visually look the same as they currently do, but you will no longer be restricted in what you can say (ex. As much Family can be listed as you'd like; Wording like "Went to rest with the Lord" is now permissible)

Other:

There is a cost for each obituary. Pricing and payments are only available Monday through Friday, 8:30 am to 4:00 pm. All weekend and holiday submissions will be provided a cost the next business day.

Exceptions:

All New accounts, Out of State Funeral Homes and Private Parties will require prepayment upon approval of the obituary. Weekend and Holiday staff are not authorized to set up a new account or process payments

Deadline for the above is before 4:00 PM Mon – Fri. only (Holiday schedules may vary).

Prepayment required submissions will be handled on the very first business day following the weekend and/or holiday schedule. A complete name, address and best contact phone number are required upon submittal of your obituary request to set up your account. A proof will then be emailed for review but placed on hold until payment is received.

Beth Dooley | (TNS) The Minnesota Star Tribune

Hot honey has me in its sticky grip.

You can pay too much for this spicy-sweet condiment or make your own in minutes. It's a zippy dip for pretzels and chips, kicks up mozzarella on crostini, enlivens ricotta cheese on berries. Think Nashville hot chicken, hot honey butter for biscuits and cornbread. Do try it over vanilla ice cream.

Now is the time to put up your own hot honey because local peppers at the farmers markets are hitting their peak. Start with fresh chiles; they are fruitier, brighter and more complex than the dried. Simmer them first with a little vinegar to mellow the chiles' harshness and give the honey a bit of tang. Use small chiles — the bird's-eye, habanero, or Scotch bonnets. Make sure to wash your hands after working with chiles and do NOT touch your eyes when you do.

Vary the honey for flavor and color. The darker the honey (i.e. buckwheat) the more robust the taste; the lighter (i.e. clover) the honey, the milder and smoother it will be. The number of chiles is up to you: a few for punch, a lot for a bang. Toss in an orange, lemon or lime peel, or a cinnamon stick or several cloves, just for fun.

Hot honey will keep at least two weeks in the refrigerator. It stands up to salty, fatty cured meats — pepperoni, salami, pancetta, prosciutto and bacon — ripe cheeses, as well as salmon and shrimp. Come winter's chill, swirl hot honey into steamy toddies, teas and foamy lattes. You just need a small drizzle of this dazzling elixir to jazz everything up.

Roast Vegetables with Hot Honey Vinaigrette

Serves 4.

You'll end up with more hot honey than you'll need for the following recipe, so store it in a covered container in the refrigerator for a couple of weeks. It's fabulous served as a condiment on a cheese and charcuterie board, drizzled over grilled chicken and salmon, and whipped into butter for biscuits and cornbread. It's the secret to a bold, dazzling vinaigrette, too. From Beth Dooley.

For the hot honey:

1⁄2 c. mild honey (clover, wildflower, etc.)

For the vinaigrette:

1⁄4 c. olive oil

1⁄2 tsp. Dijon mustard

Salt and freshly ground black pepper, to taste

For the Roast Vegetable Salad:

1 1⁄2 to 2 lb. mix of peppers, zucchini, green beans, and salad turnips, scrubbed and cut into 1⁄2-in. pieces

Coarse salt

Red pepper flakes, for garnish

To make the hot honey: Cut slits into the chiles with a sharp knife. Put the chiles and vinegar into a small pot and set over medium-high heat. Bring to a boil, reduce the heat and simmer until the amount of vinegar is reduced by half, about 6 to 8 minutes. Stir in the honey until dissolved. Pour the honey into a clean jar with a lid, add the orange peel, and allow it to cool to room temperature. Refrigerate.

To make the vinaigrette: Put all of the ingredients into a small jar with a lid and shake to combine. Store extra in a covered jar in the refrigerator for up to 2 weeks.

To make the salad: Preheat the oven to 425 degrees. Cover a sheet pan with parchment. Toss the vegetables onto the sheet pan and drizzle with the oil and sprinkle with salt. Spread the vegetables out in an even layer and roast until they begin to turn brown and toasty, about 20 minutes, shaking the pan occasionally. Remove and set aside.

Put the greens into a large shallow serving bowl then arrange the roasted vegetables over the greens. Drizzle the vinaigrette over all. Garnish with a few orange slices and a sprinkle of the red pepper flakes.