Achiote Citrus Turkey
Achiote-Citrus Marinated Roasted Heritage Turkey
1 pound achiote paste
12 fluid ounces orange juice
1 ounce garlic powder
1 tablespoon cumin powder
1/4 cup balsamic vinegar
1/2 cup canola oil
1 bunch cilantro, finely chopped
salt and pepper, to taste
1/2 cup local honey
wedges of 2 oranges, reserve for roasting
3 bay leaves, reserve for roasting
2 sprigs fresh thyme, reserve for roasting
1. Preheat the oven to 325 degrees F.
3. Coat the turkey with the paste inside and out and reserve some of the paste for basting. Place the orange wedges, bay leaves and thyme sprigs into the cavity of the bird.
4. Tuck the wings of the bird under the body, truss and place in a roasting pan.
5. Roast the turkey, basting with the reserved paste, until the internal temperature reaches 165 degrees F.
Corn Bread Recipe
Golden Corn Bread
Recipe courtesy of King Arthur Flour.
2 cups whole cornmeal
1 cup whole wheat pastry flour 1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup honey
2 large eggs
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
1 tablespoon butter to grease the pan
1. Preheat the oven to 400 degrees F. Butter a 9-inch square pan.
2. Whisk together the cornmeal, flours, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, honey, eggs and melted butter in a separate bowl. Add, all at once, to the dry ingredients, stirring quickly and lightly just until the batter is evenly combined.
3. Pour the batter into the prepared pan and bake until the top is golden brown and a knife or cake tester inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and serve warm.
Sweet potato Casserole
Sweet Potato Casserole
4 pounds (5 large potatoes) sweet potatoes, peeled and cut crosswise into 3/4-inch thick slices
1/3 cup packed dark brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 tablespoons butter, cut into small pieces
1/2 cup walnuts, coarsely chopped
1. Preheat oven to 400 degrees F. Arrange half the potato slices in 13-inch by 9-inch ceramic or glass baking dish. Sprinkle with half the sugar, half the salt, and all the pepper. Dot with half the margarine or butter.
2. Arrange remaining potatoes in baking dish. Sprinkle with remaining sugar and salt, and dot with remaining margarine or butter.
3. Cover with foil and bake 30 minutes. Remove foil; sprinkle with walnuts and bake, uncovered, 30 to 40 minutes longer until potatoes are tender, basting with syrup in baking dish 3 times during cooking.
Cucumber Purslane Yogurt
Cucumber-Winter Purslane Yogurt Salad
5 large cucumbers, peeled, seeded and cut into quarter-round slices
1/4 pound winter purslane, large stems removed, washed and drained well
2 tablespoons each, freshly chopped mint, cilantro, and chervil
4 cups whole milk yogurt
1/4 cup extra virgin olive oil
3 cloves garlic, finely minced
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper, to taste
1. Place the cucumbers, purslane, and herbs in a large bowl.
2. In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper.
3. Taste the dressed salad and adjust seasonings. Serve chilled.
Ginger Pumpkin Flan
Ginger Pumpkin Flan
3/4 cup granulated sugar
1/3 cup water
2 large eggs
4 large egg whites
1/3 cup granulated sugar
1 cup organic pumpkin puree, unseasoned
1 teaspoon grated fresh gingerroot
1 teaspoon vanilla extract
3/4 cup lowfat milk
3/4 cup evaporated skim milk
1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath.
2. In a heavy saucepan, combine the first amount of sugar with water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. Carefully pour caramel into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.
3. In a mixing bowl, whisk eggs, egg whites and second amount of sugar until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in milk. Pour into prepared ramekins. Skim off any air bubbles.
4. Place a folded kitchen towel in a roasting pan. Place ramekins on towel. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.
5. Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean. Remove ramekins from water and let cool on wire rack. Cover and refrigerate until chilled, at least 2 hours.
6. To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.