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Holiday Recipes!

Cranberry-Black Pepper Chutney

yield: 2 cups

Shallots: 3 each

Jalapenos: 1-2 each

dry Cranberries: 1 1/2 cups

Champagne Vinegar: 3 Tbsp

Raspberry Vinegar: 3 Tbsp

Black pepper, coarse grind: 1 tsp

salt to taste

Method:

1. Remove the seeds and stem from the jalapeno. dice the jalapenos & shallots (¼")

2. Sweat the jalapenos & shallots in oil until soft.

3. Add the cranberries and the pepper to the pan and warm thoroughly.

4. Add the vinegar and reduce until it is all absorbed

5. Season with salt, chill, then serve

Apple Dressing for Baby Cabbage Slaw

yield: 3 cups

Green Apples: peeled & julienne,  2 ea

Sour Cream: 2/3 cup

Mayonnaise: 1/2 cup

Cider Vinegar: 1/3 cup

Horseradish: (hot) 1/4 cup (more or less to taste)

Honey: 2 Tbsp

Lime Juice: from 1 lime

Fennel Seed: toasted & ground 1/2 tsp

Salt & Pepper to taste

Method:

1. fold all ingredients together. be careful not to break the apples

Baby Cabbage Slaw

yield: serves 6-8 ppl

Brussels Sprouts: (stem removed) 1 qt

Yellow Onion: thinly sliced strips (1/16") 1/2

Medium Carrots: (peeled) 3 large

Almonds: toasted & chopped (optional) 1 cup

Method:

1. Using a food processor, mandolin or box grater, shred the Brussels sprouts very thinly (1/16")

2. Shred the carrots using the large holes of a box grater.

3. Mix all ingredients together.

4. Combine the cabbage mixture with the apple slaw dressing. let stand in a warm place for 1 hour before serving.

The back of the stove or an oven that has been turned off is a good place to let this slightly warm slaw wilt.

Smashed Sweet Potatoes

yield: serves 6-8 ppl

Jumbo Sweet Potatoes: 3.5-4 lbs

Blue Cheese (gorgonzola, maytag, etc): 1 cup

Butter: 1/4 lb

Sour Cream: 1/2 cup (to start, approx)

Sage: (minced) 1/4 cup

Chipotle Pepper (in adobo): (minced) 3 Tbsp

Salt & Pepper to taste

Method:

1. Roast the Sweet potato in a 375F oven until soft (60-90 minutes).

2. Peel the skin off the hot potatoes.

3. Place the flesh in a mixing bowl with all the remaining ingredients and smash with a handheld potato masher.

4. Add more sour cream as needed to keep the smashed potatoes moist.

5. Season with salt & pepper and serve.

Poultry Brine

yield: 1 12-15lb Turkey or 3-4 3 lb chickens

Salt: 1/2 cup

Fresh Rosemary: (picked), whole 1/2 cup

Cracked Black Pepper: 2 Tbsp

Fresh Thyme: whole 4-6 sprigs

Lemons: (halved) 3 each

Garlic Cloves: crushed 5 each

Water: 1 qt

Ice Water: 2 qts

Method:

1. In a large saucepan combine the first 7 ingredients, bring to a boil, simmer for 5 minutes.

2. Add the ice water and allow to cool completely.

3. Place the poultry in a container large enough to hold it completely submerged in water.

4. Pour the cooled brine over the poultry and add enough water to cover completely.

5. Let stand in brine for no less than 24 hours, no more than 60 hours.

6. Remove the poultry, rinse off the excess spices and herbs.

7. Place the bird on a rack in a roasting pan (in absence of a rack, cut a few potatoes to lift the bird from the bottom of you roasting pan).

8. Cover and roast in a 350F oven for 20 minutes per pound (about 5 hours for an unstuffed, 15 lb bird) or until a meat thermometer reads 165F. Note: uncover the bird for the last 20-30 minutes for browning.

9. Remove the bird from the oven and let it rest, covered, for 20-30 minutes before carving (more for larger birds, less for smaller ones.)