Smoked Honey
Glazed Turkey Breast
This smoked turkey breast is tender and sweet. The long smoking time allows it to be more flavorful and tender.
This recipe was submitted by Luke Gladden, part of the Lenexa management team.
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1 skinless turkey breast (3 to 3 1/2 lb) |
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1/2 cup honey |
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1/4 cup dry sherry |
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juice of one lemon |
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1 tbl butter |
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1 tsp salt |
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PREPARATION:
Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir until even. Remove from heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F
Recommened wine pairing:
Conundrum
Baked Acorn Squash with
Mustard and Honey
This tasty recipe was submitted by Ann Pontow, part of the Prairie Village management team.
Ingredients:
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3 acorn squash, about 1 1/2 pounds each, stems cut off |
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6 tablespoons unsalted butter, softened |
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2 tablespoons Dijon mustard |
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6 tablespoons honey |
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Kosher salt and freshly ground black pepper |
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Preheat the oven to 375 degrees F |
Directions:
Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.
Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours. |
