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The full plate.

To accompany the turkey, the choice is yours: complement family traditions or try a whole new feast

SEASONAL INGREDIENTS and holiday flavors overlap deliciously in this varied collection of recipes. Start your menu plan with dishes your family won't do without, then supplement it with these fresh ideas. If you want to be ready when guests arrive, or want to make the dinner a cooperative effort, take advantage of the make-ahead steps. If dishes will be transported, store them in insulated bags or chests or wrap the covered dishes in several thick layers of newspaper.

Each of these recipes serves eight.

STARTERS

Pear and Pepper Focaccia

1 loaf (1 lb.) frozen white bread dough, thawed 2 tablespoons lemon juice 2 medium-size (about 3/4 lb. total) firm-ripe pears Parsley pesto (recipe follows) 1 1/2 tablespoons sugar 1 teaspoon coarse-ground pepper 3/4 cup shredded parmesan cheese Parsley leaves (optional)

Place dough in a lightly oiled 10- by 15-inch rimmed pan; press and push to cover pan evenly. If dough is too elastic, let it rest a few minutes, then press again. Cover dough lightly with plastic wrap and let stand in a warm place until puffy, about 1 hour.

Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into bowl, mixing fruit with juice.

With your fingertips, gently press dough to cover it with dimpled impressions; also press dough gently into pan corners. Spread parsley pesto evenly over dough. Arrange pear slices on dough and press in gently. Mix sugar and pepper and sprinkle over the focaccia.

Bake in a 400 |degrees~ oven until focaccia as well browned on edges and underside, 30 to 35 minutes; after 20 minutes, sprinkle with parmesan cheese. Cut while hot, warm, or cool. If making ahead, cool, cover, and hold at room temperature up to 6 hours. To reheat, lightly cover pan with foil and bake in a 350 |degrees~ oven until warm to touch, 10 to 15 minutes. Serves 12.

Per serving: 180 cal. (35 percent from fat); 5.2 g protein; 6.9 g fat (1.8 g sat.); 25 g carbo.; 280 mg sodium; 5.8 mg chol.

Parsley pesto. In a blender or food processor, combine 1 1/2 cups firmly packed parsley, 3 tablespoons olive or salad oil, and 1 tablespoon grated lemon peel. Whirl until smoothly pureed; scrape container sides often. Use. Or, if making ahead, cover and chill up to 1 day.

Italian Pickled Vegetables

1/2 pound small (4- to 5-in.-long) carrots, peeled

1 package (10 oz.) frozen petite onions, thawed

1 large (about 1/2-lb.) red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

1 package (9 oz.) frozen artichoke hearts, thawed

2 cups white wine vinegar

3/4 cup sugar

2 tablespoons drained canned capers

2 whole dried hot red chilies

2 cloves garlic, crushed

In a 2- to 3-quart pan, bring 1 quart water to a boil. Add carrots and cook, covered, until barely tender when pierced, about 3 minutes; drain. In a wide mouthed 1 1/2- to 2-quart jar, layer carrots, onions, pepper, and artichoke hearts.

In the same pan, mix vinegar, sugar, capers, chilies, and garlic. Bring to a boil, stirring until sugar dissolves. Pour hot mixture over vegetables. Cover and chill at least 1 day or up to 2 weeks. Ladle vegetables from marinade to serve. Makes about 1 1/2 quarts.

Per 1/4 cup: 28 cal. (3.2 percent from fat); 0.5 g protein; 0.1 g fat (0 g sat.); 6.8 g carbo.; 19 mg sodium; 0 mg chol.

SIT DOWN TO SALADS

Belgian Endive, Tangelo, and Cranberry Salad

3 large (1 lb. total) Belgian endive

6 small (about 1 1/3 lb. total) tangelos or medium-size tangerines

1/2 cup raspberry jelly

1/4 cup white wine vinegar

1 1/2 cups fresh or frozen cranberries

Salt and pepper

Trim ends from endive; rinse, and separate into leaves. Trim leaves to make them approximately equal length, 3 to 4 inches. Reserve trimmed portions and tiny leaves for other salads. To crisp leaves, wrap separately in towels, enclose in plastic bags, and chill at least 30 minutes or up to 1 day.

Grate enough peel from tangelos to make 2 tablespoons; set aside. Cut off and discard remaining peel and white membranes from all the tangelos. Separate into segments.

In a 1- to 2-quart pan over medium-high heat, stir peel, jelly, vinegar, and cranberries until berries begin to pop, about 5 minutes. Use lukewarm or cold. If making ahead, chill tangelos and jelly dressing separately, air-tight, up to 1 day.

Arrange endive spoke-fashion on 8 salad plates; put tangelos in the center. Spoon dressing over salads. Add salt and pepper to taste. Serves 8.

Per serving: 96 cal. (1.9 percent from fat); 1 g protein; 0.2 g fat (0 g sat.); 24 g carbo.; 11 mg sodium; 0 mg chol.

Poached Leeks with Caper-Lemon Dressing

8 leeks (about 1 1/2-in. diameter, 3 1/2 lb. total) 1 tablespoon liquid from canned capers 2 tablespoons drained canned capers, slightly crushed 3 tablespoons lemon juice 3 tablespoons olive oil 1/3 cup long, fine shreds parmesan cheese Italian parsley sprigs Thin lemon slices Salt and pepper

Trim roots (but not bases) and tough dark green tops from leeks. Halve leeks lengthwise; hold under cool running water and rinse well between layers. Tie each piece in the middle with cotton string.

In a covered 5- to 6-quart pan over high heat, bring about 3 quarts water to boiling. Drop leeks into water and simmer, unconvered, until tender when pierced, about 8 minutes. Drain and immerse in ice water until cold; drain and remove strings.

Combine caper liquid, capers, lemon juice, and olive oil. If making ahead, chill leeks and dressing separately, airtight, up to 1 day; use at room temperature.

Arrange leeks on 8 salad plates. Stir dressing and spoon over leeks; top with parmesan and garnish with parsley and lemon slices. Add salt and pepper to taste. Serves 8.

Per serving: 118 cal. (50 percent from fat); 3 g protein; 6.5 g fat (1.5 g sat.); 13 g carbo.; 163 mg sodium; 3.20 mg. chol.

Hazelnut, Avocado, and Mesclun Salad

1 cup hazelnuts

5 tablespoons lime juice

3 tablespoons water

2 tablespoons hazelnut oil

3/4 teaspoon sugar

3 quarts (about 1/2 lb.) mesclun or other mix of tender salad greens, rinsed and crisped

2 medium-size (1/2 lb. each) firm-ripe avocados

Salt and pepper

Place nuts in an 8- to 9-inch-wide pan. Bake in a 350 |degrees~ oven until deep golden brown beneath skins, 15 to 20 minutes; shake occasionally. Rub nuts in a towel to remove loose brown skin; discard skins. If making ahead, let nuts cool, then store air-tight up to 1 week.

Combine lime juice, water, oil, and sugar. If making ahead, chill the mixture air-tight up to 2 days; use at room temperature.

In a large bowl, combine mesclun with most of the dressing; spoon onto 8 plates. Pit, peel, and quarter avocados and place on plate; spoon remaining dressing onto avocados. Place nuts on plates. Season with salt and pepper. Serves 8.

Per serving: 197 cal. (87 percent from fat); 3.1 g protein; 19 g fat (1.9 g sat.); 7.3 g carbo.; 8.7 mg sodium; 0 mg chol.

MAKE-AHEAD VEGETABLES

Chilled Sugar Snap Peas with Mint and Bacon Dressing

1 1/2 to 2 pounds sugar snap peas or Chinese pea pods, rinsed

1 tablespoon sugar

2 teaspoons cornstarch

1/2 cup each regular-strength chicken broth and rice vinegar

2 tablespoons minced fresh mint leaves

4 or 5 thick slices (about 1/4 lb.) bacon, cooked crisp, drained, and crumbled.

Break ends off peas and pull off strings. In a 4- to 5-quart covered pan, bring about 2 quarts water to a boil over high heat. Add peas; cook, uncovered, until tender-crisp to bite, about 1 minute. Drain and, at once, immerse peas in ice water until cold. Drain. If making ahead, wrap airtight and chill up to 1 day.

In a 1 1/2- to 2-quart pan, mix sugar and cornstarch, then stir in broth and vinegar. Bring to boil over high heat, stirring. Let cool. If making ahead, cover and chill up to 1 day; let come to room temperature and stir well. Arrange peas in a bowl; stir mint into sauce and pour over peas. Sprinkle with bacon. Serves 8.

Per serving: 69 cal. (29 percent from fat); 3.7 g protein; 2.2 g fat (0.7 g sat.); 8.7 g carbo.; 70 mg sodium; 3.4 mg chol.

Creamed Spinach in a Squash Shell

1 squat, round, (7- to 8-in.-wide, about 4-lb.) hardshell red kuri squash (orange color) or kabocha (green color)

Creamed spinach (directions follow)

Long, thin strands of lemon peel (optional)

Rinse squash and pierce through top to center in 2 or 3 places, using a metal skewer. For easy handling, set squash on a piece of cheesecloth large enough to enclose it. Tie cheesecloth loosely on top of squash (leaving some access to vegetable for testing). Set squash on a rack above 3/4 to 1 inch water in a 5- to 6-quart pan at least 1 inch wider than squash; water should not touch squash. Cover and bring to a boil on high heat; steam over medium heat until very tender when pierced, about 30 minutes.

Protecting your hands, use cheesecloth to lift squash from pan; untie cloth. Neatly slice off top quarter of squash to make a lid. With a small spoon, gently scoop out seeds and discard; take care not to tear or poke a hole in shell (some kinds are more fragile, so handle carefully). If making ahead, put lid on squash, wrap airtight, and chill up to 1 day. To reheat, place unwrapped squash on a microwave-safe plate in a microwave oven on full power (100 percent) for 4-minute intervals until hot, about 12 minutes. Or seal in foil and place in a 375 |degrees~ oven until hot, about 45 minutes; unwrap on a serving plate.

Fill squash with creamed spinach, sprinkle with lemon peel, and, if desired, set lid in place. To serve, lift lid and scoop squash from the shell as you spoon out spinach. Serves 8.

Per serving: 189 cal. (23 percent from fat); 8 g protein; 4.9 g fat (2.2 g sat.); 34 g carbo.; 96 mg sodium; 10 mg chol.

Creamed spinach. Thaw 3 packages (10 oz. each) frozen chopped spinach; squeeze spinach dry and set aside.

In a 10- to 12-inch frying pan over high heat, combine 1 large (8- to 10-oz.) finely chopped onion and 1/4 cup water. Stir open until liquid evaporates and onion starts to brown. Add 1/4 cup regular-strength chicken broth and stir to release browned bits in pan; boil and stir often until pan is dry and onions begin to brown. Remove from heat and mix 3 tablespoons all-purpose flour thoroughly with the onions. Gradually, smoothly mix in 1 cup regular-strength chicken broth and 1/2 cup reduced-fat or regular sour cream; add 1 teaspoon freshly grated nutmeg and 1 teaspoon grated lemon peel. Stir over high heat until boiling vigorously. Stir and boil about 3 minutes; remove from heat and stir in spinach. For creamier spinach, puree 1/4 to 1/2 the spinach mixture in a blender or food processor; stop and start motor frequently, and push mixture down onto cutting blade. Return pureed spinach to pan. Add another 1/2 cup reduced-fat or regular sour cream and salt and pepper to taste. If making ahead, cover and chill up to 1 day. Stir creamed spinach over medium-high heat until hot. Use hot.

Garlic Mashed Potatoes

For a quick version, omit garlic and neufchatel cheese; mash potatoes and add 2 packages (each 4 to 5 oz.) garlic-flavor boursin or rondele cheese (regular or reduced-fat).

1 to 2 tablespoons olive oil

3 or 4 heads garlic

4 pounds golden or white russet potatoes

1 large package (8 oz.) neufchatel (light cream) cheese or cream cheese

3/4 to 1 cup regular-strength chicken broth or milk

Salt and pepper

Pour olive oil into a 9- to 10-inch square pan. Cut garlic heads in half crosswise through cloves, and lay cut sides down on pan. Bake, uncovered, in a 375 |degrees~ oven until garlic is golden brown on bottom, about 35 minutes. Slip a thin spatula under garlic to release from pan. Use. Or, if making ahead, cool, cover airtight, and let stand up to 1 day. Reserve 1 or 2 half-heads of garlic; pluck or squeeze cloves from remaining garlic.

Peel potatoes and cut into about 2-inch chunks. Set on a rack over 3/4 to 1 inch water in a 5- to 6-quart pan. Cover pan, bring water to boil over high heat, and boil gently until potatoes mash very easily when pressed, about 40 minutes. Transfer potatoes to a large bowl. Add loose garlic cloves and cheese. Mash potatoes, using a masher or a mixer. Add broth to potatoes as you mash, making them as soft and creamy as you like. (If you plan to serve the potatoes as soon as they are mashed, heat broth before adding.) Season to taste with salt and swirl into a shallow 2- to 2 1/2-quart casserole. Serve, garnished with reserved roasted garlic. Or, if making ahead, let cool, cover airtight, and chill up to 1 day. To reheat, place potatoes, uncovered, in a 375 |degrees~ oven until hot in center, about 30 minutes; after 15 minutes, garnish with reserved garlic. Sprinkle with pepper. Makes 8 servings.

Per serving: 297 cal. (27 percent from fat); 8.7 g protein; 9 g fat (4.5 g sat.); 47 g carbo.; 138 mg sodium; 22 mg chol.

Double-Ginger Sweet Potatoes with Port

4 pounds (about 6 medium-size) sweet potatoes or yams, peeled and thinly sliced

About 1 1/4 cups regular-strength chicken broth

1 1/4 cups port or broth

2 tablespoons minced fresh ginger

3 tablespoons minced crystallized ginger

2 tablespoons sugar

1/4 to 1/2 cup pomegranate seeds (optional)

Salt

Spread potato slices level in a shallow casserole about 9 by 13 inches. Mix 1 1/4 cups broth, port, and fresh ginger. Pour over potatoes and cover tightly with foil. Bake, covered, in a 375 |degrees~ oven until potatoes are very tender when pierced, about 1 1/4 hours. If making ahead, let cool and chill up to 1 day; to continue, add 2 tablespoons broth or water to casserole.

Sprinkle potatoes evenly with crystallized ginger and sugar. Bake, uncovered, in a 375 |degrees~ oven until potatoes are glazed with brown, about 30 minutes longer (about 40 minutes, if chilled). Scatter pomegranate seeds on top; add salt to taste. Serves 8.

Per serving: 228 cal. (2.8 percent from fat); 3.1 g protein; 0.7 g fat (0.2 g sat.); 53 g carbo.; 37 mg sodium; 0 mg chol.

Baked Fennel With Gorgonzola

4 fennel heads, each about 3 1/2 inches wide, with some green tops

1 3/4 cups regular-strength chicken broth

1/4 pound (1/2 cup packed) gorgonzola or cambozola cheese

2 tablespoons fine dried bread crumbs

Salt

Rinse fennel; trim off stems and reserve about 1 cup of the tender green leaves. Trim any bruises or dry-looking areas from fennel, then cut in half from stem through root end. Lay fennel in a 10- to 12-inch frying pan; add broth. Cover and bring to a boil on high heat; simmer until fennel is tender when pierced, 20 to 25 minutes. With a slotted spoon, transfer fennel to a shallow casserole, 9 to 10 inches wide; lay cut side up.

Boil broth, uncovered, on high heat until reduced to about 1/3 cup; stir in about half the fennel leaves. Spoon mixture evenly over fennel.

Mash cheese with bread crumbs, then dot evenly over fennel. If making ahead, cover and chill up to 1 day; also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill. Bake casserole, uncovered, in a 375 |degrees~ oven until cheese begins to brown and fennel is hot, about 20 minutes (25 minutes, if chilled). Tuck remaining leaves around fennel; season to taste with salt. Makes 8 servings.

Per serving: 76 cal. (54 percent from fat); 4.7 g protein; 4.6 g fat (2.8 g sat.); 4.1 g carbo.; 301 mg sodium; 11 mg chol.

Sweet Mustard Carrots with Pistachios

2 to 2 1/4 pounds small (1/4- to 1/2-in.-thick) carrots 1 cup regular-strength chicken broth or water 1/4 cup Dijon mustard 3 tablespoons firmly packed brown sugar 1 tablespoon butter or margarine 1/3 cup coarsely chopped roasted and salted pistachios Italian parsley sprigs (optional)

Peel or scrub carrots. In a 12-inch frying pan or 5- to 6-quart pan, combine carrots, broth, mustard, sugar, and butter. Bring to a boil over high heat; cover and simmer until carrots are just barely tender when pierced, 5 to 12 minutes, depending on thickness. Uncover and boil over high heat, shaking pan frequently, until sauce forms thick, shiny bubbles; take care not to scorch. Serve. Or, if making ahead, cover and chill up to 1 day. To warm, add 2 tablespoons water; shake often over medium heat until hot. Pour carrots and sauce onto a platter, top with pistachios, and garnish with parsley. Serves 8.

Per serving: 117 cal. (37 percent from fat); 2.3 g protein; 4.8 g fat (1.3 g sat.); 18 g carbo.; 303 mg sodium; 3.9 mg chol.

THE DRESSINGS

Polenta, Swiss Chard, and Sausage Dressing

For soft polenta, make and serve; for firm polenta, make ahead and reheat.

1 pound Swiss chard (or 1 package, 10 oz., frozen chopped Swiss chard, thawed and drained)

1 pound mild Italian sausages, skins removed

1 cup finely chopped celery

1 large (about-1/2 lb.) onion, finely chopped

8 cups regular-strength chicken broth

2 cups polenta or yellow cornmeal

1 cup chopped parsley Celery leaves

Rinse Swiss chard well and trim off discolored stem bases and any bruised parts of the leaves. Cut white ribs from leaves; finely chop ribs and leaves separately.

Break sausages into small pieces in a 5- to 6-quart pan; stir often over medium-high heat until meat begins to brown, about 10 minutes. Spoon out and discard fat. To pan add the chopped chard ribs, celery, onion, and 1/2 cup water. Stir to release browned bits and stir often over high heat until vegetables are limp and begin to brown. Stir browned bits free with 1/4 cup water and continue stirring until browning resumes. Stir in broth and polenta; stir often on medium-high heat until boiling (mixture spatters). Stir chard leaves (or frozen chard) and parsley into polenta; pour into a shallow 3- to 4-quart casserole. Bake, uncovered, in a 375 |degrees~ oven until polenta is very thick and tastes creamy (not gritty), about 1 hour and 15 minutes; stir occasionally. Let stand 10 to 15 minutes, then serve. If making ahead, let cool, cover, and chill up to 1 day. To reheat, bake, uncovered, in a 375 |degrees~ oven for 30 minutes. Garnish with celery leaves. Spoon soft polenta from casserole. If made ahead, polenta is firmer and can be cut into pieces to serve. Makes 8 servings.

Per serving: 316 cal. (37 percent from fat); 15 g protein; 13 g fat (4.2 g sat.); 34 g carbo.; 565 mg sodium; 32 mg chol.

Wild Rice and Porcini Mushroom Dressing

2 large (about 1/2 lb. each) onions, finely chopped Soaked porcini mushrooms (directions follow) 3/4 teaspoon dried thyme leaves 1/4 teaspoon freshly grated or ground nutmeg 6 cups regular-strength chicken broth 2 cups wild rice, rinsed and drained 2 tablespoons dry sherry (optional) Fresh thyme sprigs (optional)

In a 5- to 6-quart pan, combine onions, 1/2 cup of the soaking liquid from mushrooms, thyme, and nutmeg. Boil over high heat, uncovered, stirring often until liquid evaporates and onions begin to stick. Add remaining soaking liquid, mushrooms, broth, wild rice, and sherry; stir to free browned bits. Cover and bring to a boil; simmer gently until rice is tender to bite and grains begin to split open, about 1 hour. Drain, reserving liquid. Serve rice hot. If making ahead, let cool, cover, and chill up to 2 days. Combine with reserved liquid and heat until boiling; drain and serve (use liquid for soups). Garnish with thyme sprigs. Serves 8.

Per serving: 193 cal. (7.9 percent from fat); 8.4 g protein; 1.7 g fat (0.4 g sat.); 37 g carbo.; 45 mg sodium; 0 mg chol.

Soaked porcini. In a 1- to 1 1/2-quart pan over high heat, combine 1 1/2 cups water and 1/2 cup (about 1/2 oz.) dried porcini mushrooms. Cover and bring to a boil; remove from heat and let stand until cool. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container and save; discard gritty residue.

Old-fashioned or Lean Multigrain Bread Dressing

Whether to add butter is your choice in this moist, traditional dressing.

1 1/2 pounds firm-textured multigrain bread

2 cups chopped onion

2 cups thinly sliced celery, including leaves

1/2 cup chopped parsley

1/4 cup chopped fresh or 2 tablespoons dried rubbed sage leaves

1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried rosemary leaves

1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried thyme leaves

3/4 teaspoon pepper

1/3 cup (1/6 lb.) butter or margarine (optional)

3 1/2 cups regular-strength chicken broth

Salt

Tear bread into 1-inch chunks; place in large bowl.

In a 10- to 12-inch frying pan, combine onion, celery, parsley, sage, rosemary, thyme, and pepper. For the traditional version, add butter and stir often over medium heat until vegetables are limp and slightly browned, about 10 minutes.

For the lean version, add 2/3 cup water to vegetables and stir often over high heat until liquid evaporates and vegetables begin to brown, about 10 minutes. Repeat this step 3 more times, adding 1/3 cup water each round, or as needed, until vegetables are richly browned, about 8 minutes total.

For either version, add broth and stir to loosen browned bits. Pour over bread and mix gently to coat.

Spoon dressing into a 2 1/2- to 3-quart shallow baking dish about 9 by 15 inches. Cover tightly with foil. If making ahead, chill up to 2 days. Bake, covered, in a 325 |degrees~ oven until hot in center, about 45 minutes (1 hour, if chilled). For a crusty top, uncover and broil 3 inches from heat until brown, about 5 minutes. Add salt to taste. Makes about 3 quarts, 12 servings.

Per serving with butter: 212 cal. (33 percent from fat); 6.9 g protein; 7.8 g fat (3.7 g sat.); 30 g carbo.; 363 mg sodium; 14 mg chol.

Per serving without butter: 167 cal. (15 percent from fat); 6.9 g protein; 2.7 g fat (0.6 g sat.); 30 g carbo.; 311 mg sodium; 0 mg chol.

ACCOMPANIMENTS

Rich Brown Giblet Gravy

For more gravy to go with birds 18 pounds or larger, increase broth to 7 cups, wine to 1 cup, and cornstarch to 7 tablespoons. Adjust final measure of broth to make 6 cups, adding water if needed. These changes yield 6 to 6 1/2 cups gravy.

Giblets from a 12- to 24-pound turkey 2 medium-size (about 3/4 lb. total) onions, quartered 2 large (about 1/2 lb. total) carrots, cut into chunks 3/4 cup sliced celery 5 cups regular-strength chicken broth 1/2 cup dry white wine 1/2 teaspoon pepper 1/3 cup cornstarch Salt

Rinse giblets and cut neck into 3 or 4 sections; chill liver airtight. Combine remaining giblets, neck pieces, onions, carrots, celery, and 1/2 cup broth in a 5- to 6-quart pan over high heat. Boil, uncovered, stirring often as liquid evaporates; cook until giblets and vegetables are browned and browned bits stick to pan, 15 to 20 minutes. Add another 1/2 cup broth and stir to loosen browned bits; boil and brown, uncovered, as directed in preceding step. Add remaining broth, wine, and pepper to pan; stir to scrape browned bits free. Cover pan and simmer gently until gizzard is tender when pierced, about 1 1/2 hours. Add liver and cook 10 minutes.

Pour broth through a fine strainer into a bowl; discard vegetables. Save giblets for gravy or other uses. If using giblets, pull meat off neck and finely chop neck meat and giblets. Measure broth; if needed, add water to make 4 cups. If making ahead, cover and chill liquid and giblets up to 1 day.

In the pan, mix cornstarch with 1/4 cup water until smooth; add broth and chopped giblets. Stir over high heat until boiling, about 5 minutes. Season to taste with salt. Makes 4 to 5 cups.

Per 1/2 cup: 51 cal. (18 percent from fat); 2.6 g protein; 1 g fat (0.3 g sat.); 7.7 g carbo.; 41 mg sodium; 16 mg chol.

Red Pepper Relish with Aromatics

1 to 1 1/4 pounds red bell peppers, stemmed, seeded, and thinly sliced

1 lemon, ends trimmed, thinly sliced

1 cup each rice vinegar and water

1 cup sugar

Aromatic spice mix (following)

Cut pepper slices into 1- to 1 1/2-inch lengths; cut lemon slices in quarters, discarding seeds. In a 4- to 5-quart pan, combine peppers, lemon, vinegar, water, sugar, and aromatic spice mix. Bring to a boil over high heat and boil rapidly, stirring often, until liquid is almost evaporated, about 20 minutes; take care not to scorch. Serve warm or cold. If making ahead, let coot, cover airtight, and chill up to 1 week. Stir before serving. Makes about 1 1/2 cups.

Per 2 tablespoons: 71 cal. (3.8 percent from fat); 0.5 g protein; 0.3 g fat (0 g sat.); 18 g carbo.; 3.9 mg sodium; 0 mg chol.

Aromatic spice mix. Combine 1 tablespoon mustard seed, 1 teaspoon coriander seed, 1/4 teaspoon fennel seed, 1/8 teaspoon hulled cardamom seed, 1/8 teaspoon ground nutmeg, and 3 or 4 whole cloves.

Cranberry-Grapefruit Relish

2 large (1 lb. each) grapefruit 1 can (16 oz.) whole cranberry sauce or cranberry jelly

With a knife, cut peel and white membrane from grapefruit. Holding fruit over a bowl, cut between membranes to release fruit segments; squeeze juice from membrane into bowl.

In a 1- to 2-quart pan, stir cranberry sauce over medium-high heat until melted. Drain grapefruit well, reserving juice for other uses. Place grapefruit in a 3- to 4-cup bowl, pour in cranberry sauce, and mix gently. Cover and chill until cold, 2 hours or up to 1 day. Makes about 3 cups.

Per 2 tablespoons: 35 cal. (0 percent from fat); 0.1 g protein; 0 g fat; 8.9 g carbo.; 5.5 mg sodium; 0 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Anusasananan, Linda Lau; Bateson, Betsy Reynolds; Di Vecchio, Jerry Ann; Hale, Christine Weber; John
Publication:Sunset
Date:Nov 1, 1993
Words:4566
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