Archives: Turkey Pralinas and Cranberry Sauce with American Pistachios
For the pâté of turkey livers
Cut the liver in thin slices, put them on flour. Fuse 1 ½ tablespoons of butter with sage leaves in a pan, add liver slices and cook it for 5 minutes, twisting it. Add the Porto wine and let the alcohol evaporate. Add salt and pepper; remove from the heat and whip with the cooking sauce, the rest of the butter and turkey ham till you have a uniform mixture. Sift it and pour into a pan. Cover it with cellophane and keep at 135° F until you serve it.
Preheat oven to 400° F.
Place sweet potatoes on a baking sheet and prick with a fork. Bake until very tender when a fork or knife is inserted, approximately one hour. Remove from oven. When cool enough to handle, remove peel and place in bowl of a food processor. Add the remaining ingredients. Process until smooth. Transfer to ovenproof serving dish. Cover and refrigerate overnight (or for up to two days).
In a large mixing bowl, place the spinach, arugula, turkey, cranberries, mint and 2 tablespoons pistachios. Scrub the orange lightly with an abrasive sponge to remove any surface impurities. Rinse thoroughly and dry well. Remove the peel from the orange with a zester or citrus grater. Peel the orange. Cut the orange in half vertically, then slice the halves horizontally into 1⁄4-inch-thick pieces. Set aside in small bowl to catch any juices.
In a small bowl, whisk together the vinegar, mustard, agave, horseradish, salt, pepper and oil. Add 3 tablespoons of dressing to the salad and toss well.
Holiday Green Beans
Heat oil in large nonstick sauté pan. Add onion and cook for 4 to 5 minutes or until softened and just beginning to brown. Add bacon and cook one minute longer. Add beans and bell pepper and cook for 2 to 3 minutes or until beans are tender but still bright green. Crumble the pesto over the beans and toss evenly to distribute. Serve immediately.
Crunchy Spring Rolls
Place each vegetable in separate small bowls or on small plates. Fill a pie pan or small cake pin with 1/2 inch of lukewarm water.
Lightly toast the pistachio nuts. Finely chop or process in a food processor.
Seed and peel the avocado. Dice the avocado.
In a food processor, combine the pistachios, cream cheese, olive oil, mayonnaise, lime juice, mince Serrano chile, cilantro and salt and pepper. Process the ingredients until smooth.
Transfer the mixture from the food processor to a mixing bowl. Stir in the grated Cheddar cheese until fully incorporated.
Warm canola oil in a roasting pan or wok on your stove top, add pistachios and lightly toast. Add the curry powder and continue toasting; season with sea salt to taste. Remove from heat and serve warm in the vessel of your choice.