Nember 13, 2000
Holiday Antipasto Platter
1/2 lb. cured sliced meat, such as salami
1/2 lb. bocconcini (fresh mozzarella balls) or cheese cubes
1/2 lb. pitted or stuffed olives
4 oz. marinated tomatoes
7 oz. each marinated artichoke hearts, cocktail onions and/or pepperoncini
1 bunch radishes, washed and trimmed
1 c. pre-cut baby carrots
Fold or roll up meat slices, securing with a toothpick, if desired. Drain bocconcini, olives, marinated tomatoes, artichoke hearts, onions and peperoncini.
On a large platter (segmented if available), arrange items and garnish with parsley or other fresh herbs. Serve with breadsticks, crackers or baguette slices.
Makes 8 to 10 servings.
Preheat oven to 325 degrees. Line roasting pan, at least 2 inches deep, with heavy duty aluminum foil; set aside.
Remove neck and giblets from turkey; rinse turkey and pat dry. Place turkey in foil-lined roasting pan. If desired, loosely stuff turkey. Brush with oil. Insert meat thermometer into thickest part of thigh, not touching bone.
Make a foil tent by placing a sheet of foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.
Roast turkey until meat thermometer reads 180 degrees. For approximate roasting times see chart. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after 1 hour of roasting. For easy slicing, cover turkey with foil and let stand 15 minutes.
Makes 10 to 30 servings depending on size of turkey
Cranberry Apple Sweet Potato Packet
1 sheet (18x24-inches) aluminum foil
4 medium sweet potatoes (1-1/2 lbs.) peeled and cut into 1/4-inch slices
2 Granny Smith or Golden Delicious apples, cored, thinly sliced into rings
1/2 c. dried cranberries or raisins
1/2 c. packed brown sugar
3 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
Preheat oven to 450 degrees.
Center sweet potatoes, apples and cranberries on sheet of heavy duty aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Bake 25 to 30 minutes on a cookie sheet in oven until sweet potatoes are tender.
Makes 5 to 6 servings.
Cranberry Acorn Squash
1 oven bag, large size (14x20)
1 Tbsp. flour
2 small acorn squash, halved and seeded
2 Tbsp. packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. butter or margarine
1 can (16 oz.) whole berry cranberry sauce
Shake flour in oven bag; place in 13x9x2-inch baking dish
Sprinkle squash with salt, brown sugar and cinnamon; dot with butter. Fill squash with cranberry sauce; place in oven bag.
Close oven bag with nylon tie; make six 1/2 inch slits in top.
Microwave on high power 12 minutes or until squash is tender, rotating dish twice. Let stand 2 minutes.
Makes 4 servings.
"Handy" Turkey Cookies
1 c. (2 sticks) butter or margarine, softened
3/4 c. sugar
1 large egg
1 tsp. vanilla extract
2-3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. prepared vanilla frosting (from a 16 oz. can)
Assorted colored sugars
Mini chocolate chips
Red fruit leather
Hand-shaped template or cookie cutter
Small resealable plastic bag
Making the cookies:
In medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated. In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended.The mixture will be crumbly. Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
Preheat oven to 350. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4 inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.
Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8 to 10 minutes; transfer to wire racks to cool completely.
Decorating the cookies:
Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger. Sprinkle "Feathers" with colored sugar. Pipe a dot for the eye on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each beak and attach to thumb with a little frosting. Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."
Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.
Makes about 2-1/2 dozen cookies
Apple Crumb Tart
2/3 c. sugar
3 Tbsp. cornstarch
1/2 tsp. of ground cinnamon
3 lb.s of granny smith apples (about 7 large), peeled, cored, and cut into 3/4 inch pieces
1 9-1/2 unbaked, deep dish pie crust
8 oz. vanilla yogurt
For the crumb topping:
In a medium bowl, stir together 2/3 c. of all-purpose flour, 1/4 c. packed brown sugar, and 1/4 tsp. ground cinnamon. With pastry blender, cut in 3 Tbsp. cold butter or margarine until mixture resembles coarse crumbs.
Preheat oven to 400 degrees. In a large bowl, combine sugar, cornstarch and cinnamon. Add apples. Toss until well combined. Add yogurt to apple mixture and toss well to coat evenly. Spoon apple mixture into piecrust. Sprinkle top of apples evenly with crumb mixture.
Place pie on nonstick or foil-lined cookie sheet to catch any overflow during baking. Bake the pie for 1 hour. Turn oven control to 350 degrees and bake 35 to 45 minutes longer, until filling bubbles in center. If necessary cover pie loosely with foil during the last 20 minutes of baking to prevent overbrowning. Cool pie slightly on wire rack to serve warm, or cool completely to serve later.
Makes 10 servings.
Cinnamon Raisin Pudding
8 slices cinnamon-raisin bread
1/4 c. dried currants
2 tsp. grated orange zest
1-1/2 c. lowfat milk
1/2 c. lightly packed brown sugar
1 tsp. vanilla
1/8 tsp. ground nutmeg
Preheat the oven to 350 degrees. Prepare an 8-inch square baking dish with cooking spray.
Tear the bread slices each into 8 pieces and place in a large bowl. Add the currants and orange zest. Set aside.
In a blender, puree the bananas; there will be about one cup. Add the milk, sugar, eggs, vanilla and a few gratings of nutmeg. Blend until well combined. Pour the banana mixture over the bread and mix with a rubber spatula to combine well.
Pour the bread mixture into the prepared baking dish. Let sit for 15 minutes.
Bake the pudding until it is slightly puffed and a knife inserted into the center comes out clean, about 30 minutes. Let the pudding sit 30 minutes before serving, or cool until lukewarm. Cut into six pieces and serve.
Note: Freshly grated nutmeg has far more flavor than when it is bought already ground. Whole nutmeg keeps for years, and is worth buying at specialty food stores.
Makes 6 servings.