As far as I’m concerned, there can never be too much honey around the new year – I like to hedge my bets on the upcoming year!! Thus, I’ve created a menu for the holidays that includes honey in each course, but not so much that’s it’s cloying or even evident. The honey in the appetizer course helps round out the earthiness of the mushrooms and the slight acidic notes of the roasted red peppers. The hint of honey in the onion sauce that accompanies the roasted turkey breast acts as a wonderful foil to the poultry and helps complement the caraway seeds in the sauce. In addition, where would apples be without a slather of honey. This tart is simplicity itself and really highlights whichever apples you choose to use. Try to purchase ones that hold their shape, such as Golden Delicious or Granny Smith. The tarter the apples, the more welcome the drizzle of honey will be.
These delightful little packages can actually be made up to 4 hours ahead. Complete the recipe as directed and refrigerate lightly covered just before baking. They’re also extremely versatile, if you prefer sun-dried tomatoes instead of the roasted red peppers, feel free to substitute them.
Most whole turkey breasts come already tied up, in which case you can marinade it as is. However, the marinade will permeate the meat better if you open it up (that is to say, if you’re confident about rerolling it) or make some slits on the underside. The sauce itself can be made up to 24 hours ahead and rewarmed gently.