If you’d like, you can add 1/4 cup of dry white wine to the pan before baking.

To make garlic- or ginger-infused honey, simply place two cups of raw honey in a mason jar. Add either one cup of garlic cloves or one cup of mandoline-sliced fresh ginger. Cover the jar and leave it out on the counter or in a cabinet for two to four weeks. Shake the jar once a day. When the honey is completely liquidy and starts to smell sour, almost like pickles, it’s time to either use your mixture or refrigerate it so that it doesn’t become alcoholic. The fermented mixture can stay in your fridge for months. (For fermentation, only use raw unprocessed honey; only honey that hasn’t undergone pasteurization will still contain natural yeasts).