Harvest Eating

Four Seasons One Lifestyle

Cranberry Sauce Compote

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Created By: Chef Keith Snow
Active Time: 20
Total Time: 55 minutes..plus 2 hours to cool off

Description:

Make this delicious cranberry sauce this holiday season. Chunky and thick with the flavor of orange and nutmeg. This is a great compliment to the roasted turkey on your holiday plate.

Ingredients:
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2 Bags Ocean Spray whole cranberries
1 Navel orange, its juice and zest
1/4 teaspoon fresh Nutmeg (c’mon man…grate your own!)
1-1/2 cup sugar

Directions:

1. Add all ingredients to a heavy bottom pot over medium high heat, after it comes to a boil, cover turn to low and cook for about 35 minutes until the berries explode and cook down.
2. Cool off to thicken naturally.

Chef’s Note:

Take the pot you cooked these in and place it in the sink then fill with ice cold water about halfway up the sides of the pot (not in the pot) stir occasionally to cool off, refrigerate. This can be made in advance and frozen.[/private]

Turkey Stuffing Recipe

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[private]Created By: Chef Keith Snow
Active Time: 35 minutes
Total Time: 1 hour..or more if you’re slow at cutting up vegetables

Description:

On of my favorite turkey stuffing recipes (stuffing is what we say in the north east) or dressing, what us southerners say. Either way, it rocks!

Ingredients:

Turkey Stuffing Recipe
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
1 recipe of Jiffy cornbread mix or about 12 oz of your favorite recipe of cornbread
1 1/2 cups (about) chicken broth or a boxed type like Pacific-or make your own!

Directions:

1. Melt butter in heavy large skillet over medium-high heat.
2. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
3. Add onions, celery and red bell peppers.
4. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
5. Stir in green onions, thyme, hot pepper sauce and sage.
6. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
7. Stir stuffing mix into sausage mixture. Season with salt and pepper.
8. Bake turkey stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe.
9. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
10. Transfer turkey stuffing to prepared dish.
11. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
12. Uncover and bake until top is crisp and golden, about 20 minutes longer.[/private]

Sweet Potato Cheesecake

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Created By : Chef Keith Snow
Active Time: 35 minutes
Total Time: 2 hours plus time to cool

Description:

This recipe for sweet potato cheesecake uses vanilla, ground ginger, ground cinnamon, and grated nutmeg. It also contains instructions for making a graham cracker crust.

Ingredients:

For Crust:
2 cups graham cracker crumbs
8 tablespoons melted butter

For Cheesecake:
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill

Directions: To make the crust:

1. Mix the graham cracker crumbs, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.

To make the cheesecake:

1. Preheat oven to 450 degrees.
2. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree.
3. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan.
4. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
5. Let the cake cool on rack for 30 minutes, then refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped.

Grilled Turkey Slaw Burgers

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Chocolate Milkshake

Description:

These burgers are so good with some homemade fries and a shake…It’ll be like a fifties diner.

Ingredients:

2 lbs lean ground turkey
1 tbs soy sauce
1 tbs fresh sage
6 large burger bun
6 slices havarti cheese
1 recipe Omi’s slaw

Directions:

1. In a bowl mix the chopped sage, ground turkey and soy.
2. Form 6 patties and refrigerate until needed or about 30 minutes.
3. Toast the hamburger buns and set in a warm place.
4. Grill the turkey burgers over medium high heat turning only once. About 10 minutes.
5. Top the burgers with the Havarti cheese and melt. Remove them from the grill and top hem with the slaw
6. Place the burgers on the buns and serve.[/private]

Make A Perfect Turkey

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Here is a video showing a perfect turkey and how you too can make it for Thanksgiving this year. Many people cook turkeys too long which results in desert-dry birds. Also, if you are not a big family or cooking for 2-4 people why not just buy a bone-in turkey breast? Tastes as good and is easier to cook and less money.[/private]

Turkey Tacos

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[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage:beer

Description:

Tacos are fun to eat and easy to make and this dish adds one more benefit, it’s made with low fat turkey. Turkey tacos are quick and easy enough for your busiest days and great for weekends on the patio, so try this recipe next time you crave tacos.

Ingredients:

2 lbs lean ground turkey
3 tbs olive oil
1 cup white onion chopped
4 cloves garlic chopped
1 tbs cumin
1 tbs coriander
1 tbs crushed red pepper
2 tbs paprika
3 tbs tomato paste
1 cup chicken broth
1 recipe homemade tortillas
1 recipe corn and poblano salsa

Directions:

1- In a large pan warm the olive oil over medium heat. Brown the ground turkey until uniform in color, about 5 minutes
2-Add onion, garlic and dry spices until onions and garlic have softened, about 5 additional minutes.
3-Add tomato paste and chicken stock. Cook for an additional 5 minutes, stirring to incorporate.
4-Place equal amount of ground turkey mixture in the center of each corn tortilla. Top that with corn and poblano salsa.
5-Finish with garnishes of sour cream, guacamole, grated cheddar and shredded lettuce.[/private]

Blueberry Ice Cream

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 1 hour
Servings: 4

Description:

Blueberry ice cream is a fabulous early and mid summer dessert. I prefer just blueberries and real vanilla, makes a perfect clean tasting ice cream.

Ingredients:
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1 cup blueberries
2 cups organic heavy cream
1 cup whole milk
1 whole fresh vanilla bean split
3/4 cup sugar

Directions:

1. Mix cream, milk, vanilla and sugar in a bowl and combine well.
2. Add to ice cream machine per machine directions and turn on and let it make ice cream. [/private]