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3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F.
Be sure to leave...
Christmas Recipes: Main Dishes. No.10 of 12 - Lamb with Chestnut and Tomato Relish
Christmas recipe serves: 6
calories per serving: 450
preparation time: 15 minutes
cooking time: 20 minutes
not suitable for freezing
Christmas recipe ingredients:
chestnuts, peeled cooked, 175 g (6 oz)
tomatoes, cherry 75 g (3 oz)...
Gingerbread Cookies
Here is a sure holiday crowd pleasing recipe. This recipe makes
about 2 dozen cookies, but you can double it. Use a gingerbread
cookie man cookie-cutter.
6 cups all-purpose flour, plus more to cover work area 1
teaspoon baking soda 1/2...
Tips for healthy eating with fruits and vegetables
Everyone knows the importance of a diet rich in healthy fruits and vegetables. Most people do not eat enough of these important foodstuffs, and increasing your consumption of fruits and vegetables is probably the single most effective thing you can...
Use H-O-L-L-Y to Beat Christmas Cooking Stress
What does holly, that untidy traditional greenery you just have to festoon your house with every year, have to do with not tearing your hair out before it's even Thanksgiving? Plenty. You can use H-O-L-L-Y to help you get organized.
1. H:...
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Cooking By Moonlight
We build houses to protect us from the elements, dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases of the moon in order to feed body and spirit.
 With your favourite wooden spoon, an open mind and generous heart you too can stir a little magic into your life with Cooking By Moonlight by author Karri Ann Allrich. Although it is not a vegetarian cookbook, many recipes contain "Moonlit Kitchen Tips" offering a vegetarian substitution making them more versatile.
In Cooking By Moonlight each aspect of the moon's cycle is discussed offering suggestions on what to look for in a recipe, what ingredients to use during that time, blessings and food preparation tips. Learn how to develop your seasonal intuition. Enjoy the sensual experience of cooking with "love foods and practical magic" and understand how our food choices influence not only ourselves but the world around us.
Included are sections on "Stocking A Moonlit Pantry", "Using Herbs and Spices Magically", "Lunar Lessons and Menus" as well as over 100 recipes to tempt you. Many of the mouth-watering recipes are very easy to prepare and come complete with serving suggestions. Cooking By Moonlight is more than just a collection of recipes but is a guide to enriching your entire culinary experience.
Crab Cakes With Cranberry Orange Salsa
Crab cakes are always a special treat - the perfect appetizer for a waxing or full moon celebration, in any season.
- 1 pound lump crabmeat, picked over
- 1 cup Italian-style seasoned bread crumbs
- Sea salt
and freshly ground pepper
- Dash of cayenne pepper
- 2 large free-range eggs
- 1/3 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon finely chopped scallions (white part only)
- 2 to 3 tablespoons canola or vegetable oil
Garnish
- Cranberry Orange Salsa (see recipe below)
- Fresh lime wedges
In a mixing bowl gently combine the crabmeat and bread crumbs. Season with salt, black pepper and cayenne pepper to taste. In a small bow, whisk together the eggs, mayonnaise, Worcestershire sauce and scallions and add to the crab, tossing lightly with a fork, only until the crab mixture is evenly moistened.
Lay out a sheet of waxed paper to set the cakes on and divide the mixture to form 8 round crab cakes.
In a large, heavy-bottomed skillet, heat the oil over moderate head and fry the crab cakes until they are golden brown, about 4 minutes on each side. Drain briefly on a paper towel.
Garnish with a spoonful of the Cranberry Orange Salsa and a wedge of lime. Serve the crab cakes w!rm.
Cranberry Orange Salsa
- 12 ounces fresh cranberries
- 2 oranges, peeled, pith removed
- 3 garlic cloves, peeled
- 1 red bell pepper, seeded, cored, quartered
- 1 red onion, peeled, quartered
- 1 teaspoon ground cumin
- 1 jalapeno or poblano chili, seeded, stemmed
- Dash of cayenne pepper
- 1/2 cup fresh cilantro, stems removed
- 2 tablespoons light brown sugar or honey
- Juice from 1 fresh lime
- Sea salt
Process (or finely chop) the cranberries and place them in a mixing bow. Process (or finely chop) the oranges and ad$ to the cranberries. Place the garlic, red bell pepper, onion, cumin, jalapeno and cayenne in the food processor and pulse/process (finely chop) for 1 minute.
Add the cilantro, brown sugar and lime juice and continue to pulse/process until the cilantro is finely chopped. Stir this mixture into the cranberries and mix well. Season to taste with sea salt. Cover and chill until you are ready to serve.
Serving Suggestion
Serve the crab cakes on a bed of mesclun salad greens. You can also serve the Cranberry Orange Salsa with a basket of tortilla chips.
Moonlit Kitchen Tip
During cranberry seacon, stock your freezer with bags of fresh cranberries to have on hand through many moons.
Makes 4 Servings
About the Author
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