Parsnip and Potato Mash
4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives
Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
Skinny Latina Chorizo and Cornbread Stuffing
1 pound fresh Spanish chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
¼ cup dried cranberries
¼ cup toasted slivered almonds
¼ cup Skinny Latina Million Dollar Marinade
1/2 cup vegetable stock (low-sodium store-bought is fine
2 tablespoon unsalted butter
¼ Cotija cheese crumbled
Preheat the oven to 350 degrees F.
Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread, cranberries, almonds and cilantro. Combine the vegetable stock and the Skinny Latina Million Dollar Marinade and gradually pour in enough of the mixture so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve garnished with the cilantro and cotija cheese.
Fig and Arugula Salad with Shaved Parmesan
1/4 teaspoon salt
16 fresh figs, each cut in half lengthwise
6 cups trimmed arugula (about 6 ounces)
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
1/4 cup toasted pinenuts
1/4 cup honey balsamic vinaigrette
Combine all ingredients in large bowl and toss with vinaigrette when ready to serve.
Cranberry Bacon Jam
1 pack center cut bacon
1/4 cup brown sugar
2 T Sherry vinegar
1 cup prepared whole fruit cranberry sauce
1 large yellow onion chopped
2 Tb butter
Cook bacon in batches in a large skillet until crispy and set aside on paper towel to drain. Reserve 3 T of the bacon fat. Add butter to skillet and cook onion until translucent. Add brown sugar, sherry vinegar and cook over medium heat stirring frequently for 3 minutes. Remove from heat. Add cranberry sauce and crumbled bacon. Stir well and serve at room temperature with turkey.
I am unsing this recipe for the mac and cheese but substituting fresh butternut squash roasted in the oven and using gruyere instead of cheddar:
http://www.kitchenkonfidence.com/2015/10/butternut-squash-mac-and-cheese-recipe
Pumpkin Crema Catalana
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
I am using Ina Garten’s Roasted Brussels Sprouts and Pancetta Recipe and adding 2 cups of Trimmed Shitake Mushrooms tossed with 2 T olive oil and a pinch of sea salt before roasting
http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html
Maple Blood Orange Old Fashioned
1 tablespoon pure Maple Syrup (I prefer darker grade B)
2 ounces Bourbon
a few splashes of Bitters
a squeeze of fresh blood orange juice
Ice
garnish with some blood orange rind
Combine all ingredients well excluding ice & garnish, stir to combine. Let the drink sit a minute or two for the flavors to combine. Add ice and enjoy
For more information on Ana and other recipes visit her official website here!
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Source/Photo Credit: Bravo/Ana Quincoces
