Turkey and Left-Overs Bisque

Serves 4-6
If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.
BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh [...]

How to Make Homemade Turkey Stock

Makes at least 1/2 gallon
In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.
Cooking Tip: No worries… if [...]

Baby Pumpkins with Maple and Spices

Yield: As many as you want
These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.
Baby [...]

10 Tips for Healthy Holiday Feasting

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There’s no way around eating good food during the holidays, and lots of it. But wouldn’t it be nice if you and your guests actually felt good after the feast? And even the day after?
Sign up for Alison’s Natural Health and Cooking eLetter! Support your healthy [...]

Warming Winter Fruit Salad – Bauman College

Yield: 4-6 servings
6 pitted prunes
4 dried apricots
1/2 cup fresh cranberries
1/2 cup apple juice
1/2 cup flaxseeds
3 mandarin oranges, peeled
2 very ripe persimmons
4 small pineapple guavas (optional)
1/2 cup pomegranate seeds
Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel
Soak the prunes and apricots in water to cover for at least 1 hour. Drain and slice the fruits [...]

Roasted Roots

Yield: 6-8 servings
2 fennel bulbs, quartered
2 medium potatoes (any kind) large diced
2-3 carrots, diagonally sliced into 1-inch pieces
1 yellow onion, halved (leave skin on)
1 leek, sliced thin up to the greens and washed well
6 cloves garlic, peeld and crushed with the back of a knife
2-3 tablespoons olive oil or ghee
salt and pepper
Preheat the oven to [...]

Sesame Halvah

Yield: 8-12 bars
In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey [...]

Poached Pears with Maple Mousse

Yield: 4 servings
Tender cooked pears in a rich wine marinade meld with warming spices and a silky, sweet mousse to top it off. A light and elegant dessert that couldn’t be easier to make.
POACHED PEARS
12 ounces dessert wine, such as port, barsac or marsala
1/2 cup agave nectar
zest of 1 lemon, plus 1 teaspoon of the [...]

Grilled Pears with Lemon Syrup

Yield: 8 servings
Simple elegance. Sweet, ripe pears are grilled on the stovetop grill or barbeque and drizzled with a sweet lemony maple syrup.
4 soft, ripe Bartlett or Comice Pears
6 tablespoons maple syrup
3 tablespoons fresh lemon juice
1/4 teaspoon cinnamon, plus a little more for garnish
1 tablespoon lemon zest (for garnish)
Heat the stovetop or gas grill to [...]

Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

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