Category Archives: Holiday Ideas
If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!
- 2 cups chicken broth
- 2 cups orange juice
- 1 tablespoon tamarind concentrate
- 2 tablespoons orange zest
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.
- 1 stick unsalted butter, room temperature
- 2 teaspoons salt
- 5 garlic cloves, minced
- Zest of 2 navel oranges
Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.
- 2 to 3 cups chicken stock
- 2 5 to 6 pounds turkey breasts
- 12 carrots
Preheat oven to 350 degrees F.
Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
Preheat oven to 400 degrees F.
Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.
- ¼ cup cream
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- Zest of one orange
- 1/3 cup dried cranberries
Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Preheat oven to 400 degrees F.
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
Transfer the washed cranberries into a medium saucepan. Add the orange juice, sugar, salt and harissa. Bring to a boil and lower heat to a simmer. Cook on a simmer for 15 to 20 minutes or till the cranberries burst and the sauce thickens. Check for seasoning and cool completely. Add the orange supremes and fresh parsley and serve.
Another great version…
- 12 ounces fresh cranberries
- 1½ cups apple cider
- ½ cup orange juice
- 2 teaspoons orange zest
- 1 large cinnamon stick
- 3 cloves
- ¾ cup maple syrup
- 1 large honey crisp apple, cut into ½ inch pieces
In a medium saucepan, add the cranberries, apple cider, orange juice, orange zest, cinnamon stick and the cloves. Bring to a boil and lower the heat to a simmer. Cook for 5-10 minutes or till the berries begin to break down. Add the maple syrup and cook on medium high or till the sauce begins to thicken and the berries have disintegrated. Add the cut up apple and cook for another 5 minutes. Let cool. This can be frozen till the day before Thanksgiving. Thaw it in the fridge. Good for 6-8 people.
Great take on cranberry sauce!
- 16 ounces fresh cranberries
- 1½ cups pineapple juice
- ¾ cups brown sugar
- 1½ cups fresh pineapple, cut into small chunks
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.