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    The Gourmet Scoop - December 2010

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    api-77637540
    This document provides recipes for holiday foods and meals including an orange salad, beer bread biscuits, sweet potato casserole, turkey, fudge, and pasta dishes using leftover turkey. It encourages adding Sunset Gourmet products to holiday menus and provides contact information for the company.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    The Gourmet Scoop - December 2010

    Uploaded by

    api-77637540
    42 views2 pages
    This document provides recipes for holiday foods and meals including an orange salad, beer bread biscuits, sweet potato casserole, turkey, fudge, and pasta dishes using leftover turkey. It encourages adding Sunset Gourmet products to holiday menus and provides contact information for the company.

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    the gourmet scoop - december 2010

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    This document provides recipes for holiday foods and meals including an orange salad, beer bread biscuits, sweet potato casserole, turkey, fudge, and pasta dishes using leftover turkey. It encourages adding Sunset Gourmet products to holiday menus and provides contact information for the company.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    42 views2 pages

    The Gourmet Scoop - December 2010

    Uploaded by

    api-77637540
    This document provides recipes for holiday foods and meals including an orange salad, beer bread biscuits, sweet potato casserole, turkey, fudge, and pasta dishes using leftover turkey. It encourages adding Sunset Gourmet products to holiday menus and provides contact information for the company.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    GREAT FRIENDS, GREAT FOOD

    This is the time of the year when family and friends gather around the table to share memories of seasons past and enjoy great holiday flavours. Add Sunset Gourmet to your menu this Holiday Season!

    HARVEST BEER BREAD BISCUITS ORANGE SALAD


    2 oranges, peeled & segmented 1 bag of greens or 1 head of lettuce cup dried cranberries 1 x 130g log of goat cheese Dressing: 2 Tbsp white wine vinegar 4 Tbsp Raspberry Honey Mustard Heat Raspberry Honey Mustard in microwave for 15 seconds, whisk in white wine vinegar. Just before serving, place greens in large bowl and pour dressing over top. Add orange segments and cranberries. Toss to coat evenly. Crumble goat cheese over top. Prepare Harvest Beer Bread according to package directions. Drop by spoonful into medium-sized muffin pan, bake until golden.

    Serve with THAI CHILI LIME BUTTER


    cup butter, room temperature 1 Tbsp lime zest tsp Thai Chili Roasted Garlic Sauce Combine all ingredients and mix until creamy. Place mixture onto plastic wrap and form into a log. Chill until set.

    Or HERBED BUTTER
    cup butter, room temperature 1 Tbsp Spinach & Herb Dip Mix Combine ingredients and mix until creamy then place mixture onto plastic wrap and form into a log. Chill until set.

    NUTCRACKER SWEET POTATOES


    2 sweet potatoes 2 Tbsp butter 2 Tbsp Nutcracker Dip

    NUTCRACKER APPLE STRUDEL


    1 egg 1 Tbsp water 3 apples, peeled & sliced sheet Puff Pastry, thawed jar Nutcracker Dip Confectioners sugar Heat oven to 375F. Beat egg and water in a small bowl with a fork. Unfold the puff pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12 rectangle. Spread the Nutcracker Dip on the pastry to within 1 of the edge. Top with sliced apples. Starting at a short side, roll up like a jellyroll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture. Bake for 35 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with confectioners sugar. To decorate the strudel, thaw and roll out another pastry sheet into a 12 square. Cut the pastry into shapes using a cookie cutter. Press the cutouts onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above. Ann Lynde Alberta

    Dice sweet potatoes and boil in lightly salted water until soft. Drain, add butter and mash until smooth. Add Nutcracker Dip and blend well. Vicki Ferguson - Alberta

    HERBED TURKEY
    12-14 lb turkey 5 Tbsp vegetable oil 2 Tbsp brown sugar 2 tsp allspice 2 tsp Sunset Seasoned Salt tsp pepper 3 Tbsp Spinach & Herb Dip Mix Combine oil, sugar, Sunset Seasoned Salt, pepper, Spinach & Herb Dip Mix and allspice. Carefully loosen the skin from the turkey and rub 2/3 of the herb mixture under the skin; rub remaining mixture over the skin. Place turkey breast side up on a rack in a roasting pan. Bake at 325F for 4-5 hours or until meat thermometer reads 165F. Cover loosely with foil. Let stand for 20 minutes before serving.

    When is a Turkey Cooked? THE AGRICULTURE DEPARTMENT RECOMMENDS THAT A TURKEY BE COOKED TO A TEMPERATURE OF 74C/165F AS MEASURED IN THE INNERMOST PART OF THE THIGH, THE BREAST MEAT WILL BE TEN DEGREES HOTTER.

    DECEMBER 2010 EDITION

    BACON-WRAPPED WATER CHESTNUTS


    1 can water chestnuts lb bacon cup soya sauce cup Raspberry Honey Mustard cup Anna Maes Sweet Smoky Oven & Grill Sauce Pre-heat oven to 375F. Soak water chestnuts in soya sauce for hour. Cut bacon strips in half and wrap around water chestnuts, securing with a toothpick; place on a cookie sheet. Combine Raspberry Honey Mustard and Anna Maes Sweet Smoky Oven & Grill Sauce, heat in the microwave; brush mixture on the bacon-wrapped water chestnuts. Bake for 25-30 minutes.

    HAM & APPLE MINI KABOBS


    Cubes of Ham Apple wedges Old Fashioned Creamy Caramel Sauce Dip apples in club soda to prevent them from turning brown. Alternate ham & apples on skewers and serve with warmed Old Fashioned Creamy Carmel Sauce.

    HOT PEPPER RASPBERRY BRIE BITES


    1 tube Pillsbury Crescent Rolls 1 jar Hot Pepper Raspberry Preserves 1 medium size Brie wheel or 2 - 8 oz cream cheese (227g) Remove crescent rolls from package and pinch seams together. Cut dough into 2x3 strips. Place a small slice of cream cheese or brie on the dough and top with a tsp of Hot Pepper Raspberry Preserves; fold dough over cream cheese or brie and seal edges. Bake at 350F until golden, approx. 10-12 minutes.

    CREAMY GARLIC HOT CRAB DIP


    1 pkg Creamy Garlic Hot Dip 8 oz brick cream cheese (227g) cup mayonnaise 1 cup grated white cheese 1 can crab or small shrimp, drained Mix Creamy Garlic Hot Dip with cream cheese and mayonnaise. Mix well; add grated cheese and shrimp or crab. Heat in microwave for 2 minutes until hot and bubbly or bake in oven at 350F for 25 minutes. Serve with pita chips or crackers.

    HOLIDAY FUDGE
    3 candy canes Chocolate Microwave Fudge Crush candy canes in a blender or food processor. Prepare Chocolate Microwave Fudge according to package directions. Stir crushed candy canes into warm Chocolate Microwave Fudge just prior to spreading in a pan. Cool, refrigerate and enjoy!

    CHAI EGGNOG
    Add 2 tsp Chai Mix to a glass of eggnog; top with a dollop of whipped cream.

    Next-Day Meals T ASTY IDEAS FOR YOUR LEFT OVER TURKEY

    CREAMY PASTA WITH TURKEY & MUSHROOMS


    pkg Creamy Garlic Hot Dip cup whipping cream 1 cup sliced mushrooms tsp Sunset Seasoned Salt cup milk cup white wine or chicken broth 1 tsp butter 2 cups diced turkey

    TURKEY QUESADILLA
    Whole wheat tortilla shells 1 jar Roasted Red Pepper & Onion Relish Turkey, thinly sliced 1-2 cups grated white or yellow cheese
    Spread Roasted Red Pepper & Onion Relish on tortilla shells, layer with turkey slices and top with cheese. Fold in half and place on a cookie sheet; bake at 350F for 20 minutes, turning once or grill in a pan until slightly golden and cheese is melting.

    Sprinkle mushrooms with Sunset Seasoned Salt and saut in butter for 3-4 minutes. Add Creamy Garlic Hot Dip, cream, wine and milk. Simmer until thickened but do not boil; add cubed turkey and serve over cooked pasta.

    FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION VISIT US ONLINE AT WWW .SUNSETGOURMET.CA OR CONTACT YOUR SUNSET G OURMET CONSULTANT:

    From our table to yours, Happy Holidays!


    -Sunset Gourmet

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