FREDERICK, Colo., June 20, 2019 /PRNewswire/ -- Renowned Chef
Jenny Dorsey, who is known for her
unconventional approach to creating showstopping meals for
high-profile events, is no stranger to re-inventing a classic dish.
Dorsey has partnered with the National Honey Board to create new
recipes that take breakfast to the next level using different honey
varietals – such as buckwheat and blueberry – to create a buzz at
the breakfast table. Chock full of interesting flavor combinations
and on-trend ingredients, these recipes will re-boot breakfast,
whether it's being enjoyed at 10 a.m.
or 10 p.m.
Dorsey has re-imagined the classic oatmeal with a flavorful
Ginger, Turmeric, Cardamom, and Buckwheat Honey Oatmeal that is
guaranteed to spice up any morning and is easily transported to
transform your "deskfast" from bland to grand. Another of Dorsey's
busy morning favorites is her Open-Faced Scrambled Egg Waffle
Sandwich with Garlic-Infused Honey, which includes waffles that can
be made ahead in batches for devouring throughout the week. For
those looking for a delicious, indulgent brunch recipe, Dorsey has
created the Chive and Orange Blossom Honey Waffles & Spicy
Garlic Honey Chicken, which is a unique take on the brunch classic.
And vegetable lovers will rejoice with Dorsey's Kale & Avocado
Breakfast Salad, which incorporates a delightful blueberry honey
vinaigrette dressing.
"From spicing up a brunch classic to balancing out a waffle
batter, honey can transform any breakfast into a flavorful
meal—whether you have a few minutes or a whole afternoon," said
Dorsey. "What's exciting about honey is its many varieties, which
have been fun and inspiring to explore. From a dark, rich buckwheat
to a lighter orange blossom varietal, honey provides a wide palette
of pure flavors to elevate breakfast and brunch favorites."
In addition to her recipes, Dorsey has also created tips that
make it simple to use #HoneyAllDay—no matter the time of day or
dish:
- Honey is the secret ingredient in absolutely delicious
scrambled eggs. Add 1/2 tsp for every 2 eggs and whisk together
with some cream and salt before scrambling softly over low
heat.
- Kick your next meal up a notch by using a homemade infusion
such as a garlic-infused honey. Bring four peeled cloves of garlic,
honey and red pepper flakes to a very gentle simmer in a small pot,
then lower heat to the lowest level possible for 1 hour, allowing
the mixture to infuse. Once infused, strain and let cool to room
temperature.
- Honeycomb is a showstopper for a breakfast fruit plate! It's
perfect for nibbling on alongside melons, berries and stone
fruit.
For more information about Chef Jenny
Dorsey and to get her recipes and tips, visit
https://www.honey.com/blog/with-a-drizzle-of-honey-renowned-chef-jenny-dorsey-transforms-breakfast-into-an-all-day-affair.
About Chef Jenny
Dorsey
Jenny Dorsey is a professional
chef, author and artist specializing in multi-platform storytelling
fusing food with social good. She produces interactive,
culinary-driven pieces that examine larger societal issues through
her nonprofit Studio ATAO, is the Co-Host of Why Food? podcast on
Heritage Radio Network and runs a culinary consulting business. Her
full biography, food portfolio and writing can be found at
http://jennydorsey.co and the Studio's work can be found at
http://studioatao.org.
About National Honey Board
The National Honey Board (NHB) is an industry-funded agriculture
promotion group that works to educate consumers about the benefits
and uses for honey and honey products through research, marketing
and promotional programs. The Board's work, funded by an assessment
on domestic and imported honey, is designed to increase the
awareness and usage of honey by consumers, the foodservice industry
and food manufacturers. The ten-member-Board, appointed by the U.S.
Secretary of Agriculture, represents producers (beekeepers),
packers, importers and a marketing cooperative. For more
information, visit www.honey.com.
FOR MORE INFORMATION PLEASE CONTACT:
Jessica Schindler: jessica@nhb.org, (303)
776-2337
Kylie Banks:
kylie.banks@porternovelli.org, (813) 841-6054
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SOURCE National Honey Board