18 Nov SPECIAL THANKSGIVNG RECIPES:
TURKEY BREAST
INGREDIENTS:
Orange-Honey Glaze:
• 3/4 cup honey
• 1 teaspoon, orange zest
• 1/4 cup fresh squeezed orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
Roasted Turkey Breast:
• 2 (2-3 pound) half turkey breasts,
bone-in and skin on
• Canola or olive oil
• Salt
• Black pepper
• 2 teaspoons herbs de Provence
• 1 teaspoon paprika
• 1 teaspoon chopped fresh rosemary
leaves
• 1 teaspoon fresh thyme
DIRECTIONS:
-Begin by preparing the orange-honey glaze: add all of the ingredients to a small sauce
pan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer
the glaze for 10 minutes. -Divide the glaze in half by pouring it into two small bowls or
glass containers, and allow it to cool until thickened and glossy before using. (One
portion is used during the roasting, and the other is reserved for use after roasting.) -To
prepare the roast turkey breasts: preheat the oven to 375°, and line a baking sheet with
foil.
-Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a
couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts,
along with the herbs de Provence and the paprika divided equally among each.
-Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with one of the bowls of the glaze
(reserving the other portion for use after the turkey is cooked).
-Continue to roast for another 10 minutes, and then brush on more of the glaze. -Continue to roast for another 10 minutes, and
brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal
temperature reaches 165°. -Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced,
drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.
PUMPKIN BREAD
INGREDIENTS:
1 15-ounce can pumpkin puree
1/2 cup vegetable or another neutral
cooking oil
3 large eggs
1 2/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ne sea or table salt
3/4 teaspoon ground cinnamon
1/2 tsp pumpkin pie spice
2 1/4 cups all-purpose our
TO FINISH
1 tablespoon (12 grams) granulated
sugar
1 teaspoon ground cinnamon
DIRECTIONS:
Heat oven to 350 degrees F. Spray a 6-cup loaf pan with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, pumpkin pie spice
over batter and whisk until well-combined. Add flour and stir with a
spoon, just until mixed. Scrape into prepared pan and smooth the top. In
a small dish, or empty measuring cup, stir sugar and cinnamon together.
Sprinkle over top of batter.
Bake bread for 65 to 75 minutes until a tester poked into cake comes out
clean.
SQUASH SOUP
INGREDIENTS:
1 tablespoon extra virgin olive oil
1 small yellow onion, diced (about 3/4 cup)
2 pounds chopped butternut squash
(about 6 heaping cups)
3 small carrots, chopped (about 1 cup)
3-4 cups vegetable broth
2 cups apple cider or apple juice (do NOT
use apple cider vinegar)
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
dash of nutmeg
1/2 cup pumpkin puree
2 tablespoons margarine
1 tablespoon brown sugar, more to taste
salt to taste
DIRECTIONS:
1 In a large pot, heat oil over medium-high heat. Add onions and
saute until translucent, stirring frequently.
2 Add squash, carrots, vegetable broth, apple cider and spices.
3 Bring to a boil, reduce to simmer and simmer for 10-15 minutes
or until squash and carrots are soft. Remove from heat and add
pumpkin puree, margarine and brown sugar. Puree with a hand
(stick) blender or in batches in a normal blender. Blend until very
smooth.
4 Taste soup and add salt as desired. You may also add extra
brown sugar or honey to achieve a sweeter flavor.