Monday, November 10, 2008


It's that time of the year again, the air is crispy, dusk begins at 4:30 pm and I keep the fireplace in my studio burning constantly. Either there is soup is simmering on the stove or the tea pot is singing, we are well into Autumn! Actually, its already November and Thanksgiving is only two weeks away. I am planning my annual special traditional holiday meal for friends on that Saturday after Thanksgiving. This meal is made with the same love but it is relaxed and a time to catch up. There is lots to do and planning along the way, I remember there are so many things to give thanks for. Friends, family, my health, my home, good food and even honey sales are steady in this uncertain economy. Everyone has their own personal list and we should not have to think about it too hard. After all, Gratitude increases your bodies natural antibodies, lowers blood pressure and heals your soul. So while checking out the Thanksgiving recipes below make sure you have some gratitude on hand and a bottle of Red Bee Honey.

Herbed Turkey Breast

Makes 6 servings
  • 1/2 cup Red Bee Honey
  • 1/4 cup orange juice
  • 2 Tablespoons butter or margarine, melted
  • 1-1/2 teaspoons sage, dried
  • 1 teaspoon thyme, dried
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless, skinless turkey breast, about 2 lbs.
Method: 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.

Honey Orange Cranberry Relish

Makes 8 servings
  • 1 medium orange
  • 12 oz. fresh or frozen whole cranberries, rinsed, picked over and drained
  • 3/4 cup Red Bee Honey
  • 1 T. finely grated orange peel, orange part only
  • 2 lbs. sliced, roasted turkey breast
Method: Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat. Cook 3 to 4 minutes; cool. Stir in orange peel. Serve over turkey or dressing for turkey sandwiches.

Honey-Glazed Sweet Potatoes

Makes 4 servings
  • 2 lbs. sweet potatoes or yams
  • 2/3 cup orange juice
  • 1/3 cup Red Bee Honey
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 Tablespoon butter or margarine
Method: Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

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