Christmas Cooking Segment3 S01E01

Spiced Pumpkin Soup, Crispy Pumpkin Seeds, Cinnamon Crema

 

Serves:

Preparation Time: 1 hour

 

Spiced Pumpkin Soup

• 1 oz. Vegetable oil
• 1 medium onions (medium dice)
• 1 medium carrots (medium dice)
• 2 stalks celery (medium dice)
• 3 cloves garlic (chopped)
• 5 lbs. pumpkin (medium dice)
• 2 sprigs Thyme
• 1 ea. cinnamon stick
• 1 cup water
• Salt and black pepper to taste
• 1 ½ cups heavy cream

 

Method

 

In a pot on medium heat add oil, onions, carrots, celery, and garlic and sauté until vegetables are translucent.

Add the pumpkin, thyme, cinnamon and water and let it come to a boil, then low to a simmer.

When all the vegetables are very soft, add salt and pepper to taste and blend with heavy cream until you have a smooth consistency.

 

Crispy Pumpkin Seeds

• ¼ cup vegetable oil
• ½ cup pumpkin seeds
• 1 tsp. paprika
• ¼ tsp. salt

 

Method

 

In small pot heat oil, add the seed and fry until golden brown.

Take out the seeds into a bowl and mix salt and paprika.

Spread out on a tray and let cool.

 

Cinnamon Crema

• ½ cup heavy cream
• 1 tsp. Cinnamon powder

 

Method

 

Over medium heat mix cream and cinnamon until cinnamon is blended in with cream.

Take off heat and whisk mixture until frothy and serve froth.

 

Presentation

 

Laddle 6 oz. of soup into a bowl, put cinnamon cream to the top and garnish with pumpkin seeds.

 

 

 

 

Portuguese Style Marinated Garlic Pork Crown Roast

 

Serves:

Preparation Time:

 

Marinated Pork Crown Roast

• 1 ea. Pork Crown
• 2 cups white vinegar
• 1 head garlic (cut in half)
• 2 ea. scotch bonnet pepper
• 1 small bundle Portuguese thyme
• 1 cup vegetable oil
• Black Pepper and Salt to taste

 

Method

 

Make marinade with vinegar, garlic, pepper, thyme and oil.

Place Pork crown in a pan or container and pour in marinade.

Let marinate for a minimum of 8 hours then place on root vegetables in a roasting pan and put in the oven at 350 degrees for 1 hour.

 

Roasted Root Vegetables

 

Serves:

Preparation Time:

 

Roasted Root Vegetables

• 2 medium carrots (large dice)
• ¼ lb pumpkin (large dice)
• 4 medium potatoes (large dice)
• 3 ea. beets (large dice)
• 1 cup pearl onions (without skin)
• 2 ea. bayleaf
• 2 oz. olive oil
• Salt and pepper to taste

 

 

Method

 

In a bowl mix all vegetables together with oil, salt, pepper and then add bayleaf.

Put mixture into a roasting pan in a 350 degree oven for 1 hour.

 

Presentation

 

Serve root vegetables on a platter and place Pork crown on top, garnish with thyme.

 

Herb Butter Crusted Turkey

Serves:

Preparation Time:

 

Herb Butter Crusted Turkey

• 1 ea. (8-10lbs) whole turkey
• 1 stick unsalted butter (softened)
• 1 head garlic (chopped)
• 1 cup fine herbs (chopped parsley, fine thyme and rosemary)
• Salt and pepper to taste

 

Method

 

In a bowl add the butter, garlic, herbs, salt and pepper and mix well.

Rinse turkey and pat dry with towel.

Lift skin of turkey breast (still keeping it intact) and rub butter mixture in between.

Place turkey in roasting pan with the turkey breast facing up and bake at 350 degrees at the specified amount of time per pound.

 

Traditional Turkey Gravy

 

Serves:

Preparation Time:

 

Traditional Turkey Gravy

• Giblets from turkey or turkey bones
• 1 cup onions (medium dice)
• 1 cup carrots (medium dice)
• 1 cup celery (medium dice)
• 3 cloves garlic
• 1 sprig parley
• 1 sprig thyme
• 10 cups water
• ¼ cup butter
• ¼ cup flour
• 2 cups Milk
• Salt and pepper to taste

 

Method
In a sauce pot place turkey bones or giblets, onions, carrots, celery, parsley, thyme and water and bring to a boil, then simmer over low heat for one hour. Strain.

 

Make roué (white sauce) from flour and butter, then add milk and whisk until smooth. Season to taste. Add turkey stock to béchamel/white sauce and whisk over heat until smooth.

 

Mushroom - Corn Bread Stuffing

Serves:

Preparation Time:

 

Mushroom - Corn Bread Stuffing

• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1 tbsp. baking powder
• ½ tsp. salt
• 2 eggs, beaten
• 1 cup milk
• ¼ cup melted butter or shortening
• ¼ chopped carrots
• ¼ cup chopped onions
• ¼ cup chopped celery
• ½ cup chopped mushrooms
• 2 oz. olive oil
• ¼ cup white wine
• ¼ cup turkey stock

 

Method

Mix flour, cornmeal, baking powder and salt in one bowl. Mix eggs, milk and butter in another bowl. Mix the dry ingredients into the wet ingredients. Grease a bread pan and pour mixture into the pan and bake for 25 minutes until firm.

 

Sauté the carrots, onions, celery and mushrooms in the olive oil over medium heat for ten minutes. Deglaze with white wine and add turkey stock. Dice cornbread into small cubes and add to the mushroom mixture. Stir and let cook for five minutes. Place sauté pan in oven and bake for 10 to 15 minutes at 350 degrees F.

 

 

 

Homemade Cranberry Sauce

Serves:

Preparation Time:

 

Homemade Cranberry Sauce

• 2 cups dried or fresh cranberries
• 1 cup white sugar
• 1 cinnamon stick
• 2 bay leaves
• 2 cups water

 

Method

Add all ingredients into small sauce pot, bring to boil and let reduce until it reaches a syrup-like consistency.

 

Presentation

Remove turkey from oven. Arrange mushroom stuffing on a platter then place turkey on top. Serve alongside gravy and cranberry sauce.