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Welcome to our festive feast feature on the Waterford Bee Company blog! As Thanksgiving approaches, we're thrilled to share three delightful recipes that incorporate the natural sweetness of honey, perfect for your holiday table. We've scoured the internet looking for great ideas... and of course the National Honey Board had the best ones! We picked out these specially crafted dishes: Honey Herbed Turkey Breast, Chunky Apple Cranberry Sauce, and Honey Cream Pumpkin Pie. Each recipe has been lovingly cooked and sampled by our team to ensure they’re just right for celebrating the season. Whether you're hosting a large family gathering or a small, intimate dinner, these honey-infused creations are sure to impress your guests and add a touch of sweetness to your Thanksgiving festivities.
Honey Herbed Turkey Breast
INGREDIENTS
1/2 cup - honey
1/4 cup - orange juice
2 T - butter or margarine, melted
1 1/2 tsp. - dried sage
1 tsp. - dried thyme
1 clove - garlic, minced
3/4 tsp. - salt
1/4 tsp. - pepper
1 - boneless, skinless turkey breast, about 2 lbs.
DIRECTIONS
Preheat broiler. Position oven rack 6 inches from heat source.
Combine honey, orange juice, butter, sage, thyme, garlic, salt and pepper.
Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes.
Let stand 5 minutes before slicing.
Chunky Apple and Cranberry Sauce
INGREDIENTS
2 cups - fresh cranberries
2 - tart apples, peeled, if desired, cut in 1/4-inch slices
1 cup - chopped onion
1/3 cup - olive oil
1/3 cup - honey
4 tsp. - red wine vinegar
1/4 tsp. - ground ginger
1/4 tsp. - ground cinnamon
Freshly ground black pepper
DIRECTIONS
In a medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally.
Cool and refrigerate.
Honey Cream Pumpkin Pie
INGREDIENTS
1 - frozen, unbaked 9" deep dish pie shell
For Honey Cream:
3 T - cream cheese, room temperature
2 T - honey
1 tsp. - vanilla
pinch of salt
For Pumpkin Layer:
1 (15 oz.) can - pumpkin puree
3 - eggs
3/4 cup - brown sugar
1 T - cornstarch
2 tsp. - pumpkin pie spice
1/2 tsp. - salt
1/8 tsp. - ground black pepper
1 cup - half & half
For Whipped Cream:
1 pint - fresh whipping cream
3 T - honey
DIRECTIONS
Preheat oven to 425°F.
Pre-bake the pie shell for 10 minutes, let cool.
Whisk together all the Honey Cream ingredients, set aside.
Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt and pepper until incorporated. Next, add the half & half until well combined.
Pour the pumpkin mixture into the pie shell, spoon the honey cream in dollops around the pie and carefully swirl in with the tip of a knife.
Bake the pie for 15 minutes at 425°F then reduce the heat to 350°F, bake for another 40-50 minutes or until a knife comes out clean and the center is set. Let cool.
Whip the whipping cream until it makes soft peaks and then slowly add in the honey until combined, serve with the pumpkin pie.
TIP
If you don't have pumpkin pie spice, substitute 1 tsp. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves.
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