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November 15, 2002     Cape Gazette
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November 15, 2002

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CAPE GAZET'rE, Fridar, No*:. st" FOC)D & DRINK Recipes full of flavor, light on fat Thoughtful approach to holiday cooking has healthy results Thanksgiving is a time for giving thanks for food and family. Preparing a feast fit for everyone at the table, even those who may be watching their weight - is easy with recipes that are big on flavor yet surprising- ly light on fat. "Thanksgiving is all about eating deli- cious food and there is no reason to com- promise on that even if you are weight con- scious," said Karen Miller-Kovach, chief scientist at Weight Watchers International. "Sharing healthier versions of traditional or even exotic recipes is a popular topic in meetings right now." To help make Thanksgiving a feast for all, Weight Watchers International suggests these recipes. Butternut squash soup spiked with ginger and lime is the perfect appetizer to spice up the day. Instead of serving turkey with conventional stuffing, why not try a lighter and flavor packed apple-sage dressing? No one needs to pass on dessert when it's an amazingly smooth and rich tasting pumpkin cheesecake. Weight Watchers offers a few smart switches to save calories without losing any of the flavor. BUTTERNUT SQUASH SOUP 2 T butter 1 small onion, minced 1 celery stalk, diced 1 small carrot, diced 2 garlic cloves, minced 2 t minced peeled fresh ginger 4 C cubed butternut squash 5 C low-sodium chicken broth I12 C dry white wine 1 small cinnamon stick 1/4 t ground nutmeg 1/4 t salt freshly ground pepper, to taste 1/2 C fat-free evaporated milk 2 t fresh lime juice Melt butter in large nonstick pot or Dutch oven over medium heat, then add onion, celery and carrot. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Weight Watchers offers a switches to save calories at Thanksgiv- ing without losing any of the flavor. Add garlic and 1 teaspoon ginger, cook un- til flagrant, about 30 seconds. Stir in the squash, broth, wine, cinnamon, nutmeg, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring often, until the squash is soft enough to mash easily, about 30 min- utes. Remove pot from heat; let mixture cool for a few minutes. Transfer the mixture in batches to a bleader and puree. Return the soup to the pot. Stir in evaporated milk, lime juice and remaining I teaspoon ginger, returnto a simmer. APPLE-SAGE DRESSING 2 T unsaltedbutter 1 medium onion, chopped 1 C chopped celery 2 1/2 C low-sodium chicken broth 2 medium Red Delicious apples 2 t chopped fresh sage 1 t chopped fresh thyme 1/2 t salt freshly ground pepper to taste 6 C cubed stale bread, about 1 lb. 1/4C flat-leaf parsley, chopped 1 egg white, lightly beaten I Preheat oven to 400 E Spray a 9-inch by 13-inch baking dish or large casserole with nonstick spray. Melt butter in a large non- stick skillet over medium heat; add the onion and celery and cook until softened, about five minutes. Add the broth, apples, sage, thyme, salt and pepper; bring to a boil. Remove from heat and cool briefly. Com- bine the breaded cubes, vegetable mixture, parsley and egg white in a large bowl. Spoon into the baking dish. Bake until gold- en brown on top, about 45 minutes. PUMPKIN CHEESECAKE 1 1/3 C graham cracker crumbs 2 T granulated sugar 2 T unsalted butter, melted 2 egg whites, lightly beaten 1 1/2 Ibs. light cream cheese, at room temperature 1/2 C packed fight brown sugar 1 3/4 C pumpkin puree 3/4 t cinnamon 1/2 t ground ginger -" 1/2 t ground mace Continued on page 83 Sample sipping leads to knowledge at wine seminar As I mentioned in a previous column, this past week was the wine seminar I de- livered for Elderhostel down in Ocean City, Md. I was hoping some of you folks would hook up but no one posted. Fortu- -- nately ElderhosteI provided an audience of 24 enjoyable people for me to teach. They had come to hear a Supreme Court scholar discuss the differences in the court during the Roosevelt years compared to today's modern court. I caught the tail end of Monday's per- formance and was impressed with the speaker's command .of the subject. Of course, I must admit that, I know so little concerning the subject that one who had read one book of information on the era could impress me. I only bring up the subject to illustrate the type of audience with which I was dealing. The subject I was to speak about and exhibiting was "varietal wines of Califor- nia." I was happy that my class was wet, since that on the Court was very dry. I was a bit concerned that my presentation was a tad shallow for so erudite a crowd. I was relieved when someone in the audi- ence asked, "just what does varietal mean?" As all who follow this column remem- ber, varietal signifies that the wine is named for the grape variety from which it Continued on page 83 1 1/2 T all-purpose flour Turkey: 6 T butter, room temperature 1 1/2 T chopped fresh thyme 1 T chopped fresh rosemary 1 21-22 lb. turkey; neck, heart and gizzard reserved 1 large onion, quartered 4 1/2 C low-salt chicken broth 2 large fresh rosemary sprigs 2 large fresh thyme sprigs 1 bay leaf 3 T all-purpose flour For gravy base, melt butter in large pot over medium high heat. Add onions and saut6 until deep. brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. For turkey, mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle in- side and out with salt and pepper. Starting at neck end, slide 'hand between skin and breast meat to loosen skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. Set rack at lowest position in oven and pre- heat to 350 E If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loose- ly to hold shape. Roast turkey un- covered for 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast one hour longer. Add 1 cup broth, herb sprigs and bay leaf to drippings in Continued on page 82 What's this Pitt thing, a friend asked. I said, "Oh, the SECT' She said yes. I told her that he did something wrong and everyone wanted him to resign. So he final- ly did. He needed, in parental jar- gon, % time out." Don't we all? As a historian, that's my story in a nutshell. And I think that I am an intelligent American. Well, the election is over, but I had a flashback. When I was a kid, the Republicans sent me to march in a parade in Torrance, Calif., with an honest-to-God elephant and a bag of peanuts. The elephant and I did well. I learned that ele- phants are very friendly. Not all the ones elected to Congress, but the four-legged ones. Nonethe- less, I was relieved when I got my Anne Graham elephant back in the truck. (Edito- rial comment: Have you ever met a donkey? Friendly? No com- FOCUS ON FOOD ment.) It's amazing what you will do if you believe in your candi- date. Well, speaking of turkeys, Thanksgiving is rapidly approach- ing. This is the first of a two-part series. So much food. So little time. I usually have crab imperial on Thanksgiving, but Prudence, my perfect Sealyham, prefers turkey with gravy. This is an ex- cellent recipe. The stuffing is su- perb, too. I always throw in some fresh oysters, but that's optional. ROAST TURKEY WITH HERB BUTTER GRAVY Gravy: 1/2 C butter 3 large onions, thinly sliced 1 1/2 T chopped fresh rosemary 1 1/2 T chopped fresh thyme Take time out to talk turkey this Thanksgiving