New World Thanksgiving Dinner featuring Locally-Grown Honey

Paso Robles loves good food and all things farm-fresh; we are fortunate enough to have a local beekeeper with a chef's palate who has experimented successfully with infusing her honey with everything from vanilla beans and lavender to Thai chiles. Here is a suggested 3-course autumn dinner, courtesy of Martha Van Inwegen of TheraBee Honey, that would make a fantastic base for a new-world Thanskgiving meal.

 

Honey Roasted Turkey Carving-turkey
(Serves 8)

Ingredients

1/4 pound (1 stick) unsalted butter
1/4 Cup Tablespoons TheraBee Herbs de Provence Honey
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 onion, quartered
1 head garlic, halved crosswise

¼ cup olive oil

Directions
Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan, turn heat off and add the honey. Stir till melted. Set aside. 

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity and brush with 1/2 of the butter/honey mixture.

Stuff the cavity with the bunch of thyme, lemon, quartered onion, and garlic. Using your fingers, gently lift the turkey skin away from the breast meat on each side, to form 2 pockets. Brush the remaining butter/honey mixture under the skin.

Rub the outside of the turkey with the olive oil, sprinkle with salt and pepper, tie the legs together with string and tuck the wing tips under the body of the turkey. 

Roast the turkey about 2 1/2 hours, basting the turkey twice with the Honey Glaze (recipe below) the last 30 minutes. Turkey is done when the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey, drizzle with honey glaze and serve.  

 

Honey Glaze

1/3 cup TheraBee Herbs de Provence Honey

1 tablespoon white wine vinegar

2 tablespoon Olive Oil

 

In a small bowl, whisk all ingredients together until emulsified.

 

Roasted Acorn Squash  Acorn-squash
(Serves 8)

 

Ingredients

4 acorn squash, about 1 pound each
Kosher salt and freshly ground black pepper
¼ cup + 2 teaspoons TheraBee Cinnamon Vanilla Infused Honey
2 sticks  (1 cup) unsalted butter

Directions
Preheat the oven to 350 degrees F.

Split the squash in half through the middle and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper.

In a bowl, melt one (1) stick butter. With a brush, coat the cut sides of each squash with the butter, reserving the remainder for basting. Cut the second stick of butter into eight (8) equal parts, place one slice in center of each squash. Drizzle one (1) teaspoon honey around the sides and the center of each squash, bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

 

Arugula salad with pomegranates & apples  Apple pomegranate arugula salad
(Serves 8)

Ingredients

1/2 cup white wine vinegar
2 teaspoon Dijon mustard
2 teaspoon TheraBee Raw, Wildflower Honey

1cup extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 pomegranate – seeds only

1 medium Fiji apple – cored and cut into small cubes

24 ounces fresh arugula, washed and dried

Directions

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, honey, salt and pepper, until the honey is dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette till lightly coated. Divide the salad among serving plates. Serve immediately.

Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator. 

Enjoy! 

About TheraBee Honey: 

TheraBee Artisan Infused Honey is like no other on the market - we’re talking unique, handcrafted infusions never seen or tasted before. 

We start each small batch by hand-pouring our pure, raw, unheated, unfiltered wildflower Artisan Honey and adding only the finest culinary blossoms, organic herbs, spices and sun dried produce we can find. Wenever, ever use synthetic flavorings or essential oils in our honey!

Honeybees are responsible for 1 out of every 3 mouthfuls of food you eat. Honeybees need honey to survive, so we are very careful to let them have all the honey they need. Which can mean that we may not have enough honey to harvest or sell at times.

Our mission is to spread the word about colony collapse and the importance of bees to the world's food supply while raising healthier bees. At TheraBee, we practice natural beekeeping by avoiding the use of chemical treatments and harvesting just once a year in order for our bees to maintain a healthy and constant food supply. It is good for them and good for all of us. Learn more about you can help at Save The Bee Project.

TheraBee Honey can be found in at Justin Wines, Halter Ranch, General Store Paso Robles, New Frontiers, Lincoln Market & Deli and soon – Sextant Wines and Fromagerie Sophie

The result is pure bee goodness!