Cranberry Chutney Recipe
Ingredients:
12 ozs of cranberries (fresh)
1/2 c of vinegar (balsamic)
1 tsp of nutmeg (ground)
1 tsp of cinnamon (ground)
1 tsp cumin (ground)
1 tsp of cayenne pepper
1/2 c of sugar (white)
Instructions:
Combine vinegar, sugar, and cranberries in a saucepan above moderately-high heat; let it boil. Once boiling, reduce the heat then add the nutmeg, cayenne, cumin, and cinnamon.
Let it simmer for 20-25 mins or till mixture becomes thick; stir constantly.
>> Cranberry Chutney Recipe
Creamed Onions Recipe
Ingredients:
15-1/2 oz of onions (small, white)
2 Tbsps of butter (unsalted)
1 Tbsp of flour
1-1/4 c of milk
1/4 tsp of mace
1/2 tsp of salt
1/16 tsp pepper (black)
1/4 c of breadcrumbs (dry)
Instructions:
Drain onions and save half cup of liquid. Place butter inside a saucepan above gentle heat. Once melted, take out from heat and add flour; stir thoroughly till smooth.
Gently add milk and (onion) liquid. Let it boil while stirring slowly for a minute then add onions, pepper, salt, and mace.
Heat it thoroughly then pour onto a (casserole) dish. Spread over the breadcrumbs. Cook under broiler at about two mins, letting its top turn brown
>> Creamed Onions Recipe
Pueblo Pie Recipe
Ingredients:
1 Tbsp of olive oil (virgin or extra virgin)
1 pc of onion (medium); chopped finely
1 pc of bell pepper (medium, red, green or yellow); seeded then chopped finely
4 cloves of garlic (medium)
1 pc of pepper (jalapeno)
16 oz of tomato sauce (unsweetened, canned)
16 oz of beans (black, canned)
16 oz corn (canned)
2 tsp of chili powder
1/2 tsp of sea salt (fine)
2 tsp of cumin (ground)
3 c of water (at room temperature)
1 c of cornmeal (yellow, stone-ground)
1 Tbsp of juice (freshly squeezed lemon)
1 tsp of mustard (Dijon)
1/2 tsp of sea salt (fine)
Cheese (Mozzarella); shredded
1/2 tsp of cayenne pepper
Instructions:
Heat oil on a pan above moderately high heat. Once heated, add garlic, onion, and pepper. Cook till softened for 6 to 8 mins.
Turn off heat, mix in (tomato) sauce, corn, beans, salt, cayenne, chili, and cumin. Stir thoroughly then mash, making it thicker.
Pour onto an 8×8 inch baking glass dish and sprinkle the Mozzarella above corn mix. Preheat oven at (350 degrees F).
Boil the water then add salt, lemon, cornmeal, and mustard inside a saucepan; stir thoroughly till mixed.
Continue to boil above moderately high heat. Once boiling, reduce heat into low, allowing to simmer while stirring frequently till thick or 3-5 mins.
Spread (cooked) cornmeal above bean mix. Bake inside oven for half an hour and let it cool at about ten mins. Serve at once.
>> Pueblo Pie Recipe
Port-Basted Roast Turkey with Gravy Recipe
Ingredients:
3 Tbsps of flour
1 pc of carrot; cut into chunks
1 pc of onion ; cut into chunks
1 c of water
1/2 c of port (Tawny)
1.5 c of chicken stock
1/2 stick of butter; softened
1 whole turkey (14 lbs); neck and giblets reserved
1 pc of apple; pared, cored & chopped
Instructions:
Clean turkey. Rub your turkey w/ butter on all sides including inside the skins pockes. Season with pepper and salt. Cover with cheese cloth.
Set on a baking tray and pop in the oven for one hour. Using a separate pan, heat chicken broth and port together ’till it is boiling. Add butter.
After one hour, include the apples and veggies in the roasting dish. Coat turkey using chicken broth mixture. Baste wih pan drippings as well.
Continue to cook turkey for two more hours. When your turkey is cooked, transfer it to serving platter. Heat roasting dish over low fire. Add flour to thicken sauce. Boil it until the sauce is thick.
>> Port-Basted Roast Turkey with Gravy Recipe
Cranberry Relish Recipe
Ingredients:
2 pcs of oranges (fresh)
1 c of sugar (white)
2 tsps of juice (freshly squeezed lemon)
2 tsps of ginger (fresh); julienned
12 ozs of cranberries (fresh or frozen)
1/2 tsp of white pepper (freshly ground)
Instructions:
Peel the orange then julienne the zests, make it very thin and set it on the side. Squeeze out the juice from orange; set it on the side.
Combine (lemon) juice with sugar inside a pan above gentle heat; stir constantly until sugar starts to thicken or caramelize.
Once sugar has caramelized, add orange zests and ginger; cook them for a minute. Add (orange) juice, pepper, and cranberries.
Continue with cooking above moderate heat while stirring constantly for five mins or till cranberries become lightly broken (but not mushy). Take out from heat then allow to cool.
>> Cranberry Relish Recipe
Maple Roast Turkey and Gravy Recipe
Ingredients:
2 Tbsps of brandy
1 Laurel leaf
1 tsp of thyme (fresh); minced
3 tsps of flour
2 c chicken broth
1 c of carrots; cut into chunks
1 c of celerey; diced
2 c of onion; diced
1 whole turkey (14 lbs); reserve neck and giblets
Salt
Pepper
3/4 c of butter
2 1/2 tsps of lemon rind
2 Tbsps of thyme (fresh); minced
2 Tbsps of marjoram (fresh); minced
1/3 c maple syrup
2 c of cider (apple)
Instructions:
Mix the cider with the maple syrup. Bring this to boil. Season it with pepper and salt. Take out from heat then add your herbs and lemon rind.
Add your butter then blend until it is melted. Place inside a container and set it aside.
Preset oven (350 degrees F). Clean turkey then set on a baking tray. Lift off skin and rub the cider maple syrup inside the skins of your turkey.
Afterwards, rub the cider mixture on all sides of your turkey. Pop inside the oven for thirty minutes. Cover your turkey using alum foil and return inside the oven and cook for three hours more.
When turkey is baked, transfer this onto a serving platter. Strain the left over pan drippings. Return this to your baking tray. Add chicken broth. Cook on low heat.
Add flour in order to thicken mixture. Combine the remainder of your cider mix. Place herbs. Season using pepper and salt. Put one laurel leaf. Cook ’till it is thick.
>> Maple Roast Turkey and Gravy Recipe