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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, October, 31, 2017
Photo courtesy of Getty Images
FAMILY FEATURES
W
hether this holiday marks your culinary debut or you’re a seasoned chef looking for a
fresh take on seasonal favorites, you can take some notes from the pros. Every good
chef has an arsenal of tricks and techniques to create amazing dishes every time, and
the perfect blend of spices is one of those winning secrets.
In a properly seasoned dish, the spice accents the natural flavors without overpowering them.
That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such
as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the
most authentic and intense flavor possible.
Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a
Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and
Mini Pumpkin Cheesecakes.
From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great.
Find more ideas for spicing up your holiday menu at SpiceIslands.com.
Traditional Turkey Rub
Cranberry Apple Chutney
Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups
1 bag (12 ounces) fresh or frozen cranberries
1/4 cup water
2 large apples, cored and chopped
1 1/2 cups sugar
2/3 cup finely chopped onion
2/3 cup golden raisins
2 teaspoons minced fresh ginger
1 teaspoon Spice Islands Minced Garlic
1 teaspoon salt
3/4 teaspoon Spice Islands Ground Allspice
Mini Pumpkin Cheesecakes
Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2 inch
diameter)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon corn starch
1 teaspoon Spice Islands
Pumpkin
Pie Spice
1/8 teaspoon Spice Islands Ground
Saigon Cinnamon sea salt
Spice Islands Ground Black Pepper
pure olive oil (optional)
1 turkey
In small bowl, combine rosemary, thyme,
onion powder, garlic powder and cinnamon.
Generously add salt and pepper. Lightly coat
turkey with oil, if desired.
Rub all surfaces of turkey with seasoning.
Roast according to package directions.
Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)
2 teaspoons Spice Islands Crushed
Rosemary
1 teaspoon Spice Islands Thyme
1 teaspoon Spice Islands Onion
Powder
1/2 teaspoon Spice Islands Garlic
Powder
1/4 teaspoon Spice Islands Ground Saigon
Cinnamon
1/8 teaspoon Spice Islands Ground Cloves
2/3 cup dark corn syrup
1/3 cup cider vinegar
2/3 cup chopped pecans
In large saucepan, combine cranberries, water, apples,
sugar, onion, raisins, ginger, garlic, salt, allspice,
cinnamon and cloves. Bring to boil over medium-high
heat. Reduce heat; cover, stirring occasionally, 15
minutes. Add corn syrup, vinegar and pecans. Cook
uncovered 15 minutes, stirring frequently.
Serve with roast turkey, pork roast or baked ham.
2 eggs
1 cup canned pumpkin
1/3 cup light corn syrup
Heat oven to 325 F. Line muffin tin with
paper baking cups. Place 1 cookie in each
cup.
With electric mixer, beat cream cheese,
sugar, corn starch and pumpkin pie spice.
Add eggs and mix well. Add pumpkin
and corn syrup; beat 1 minute.
Pour filling into liners, dividing
evenly. Bake 30-35 minutes until just set.
Chill 1 hour.
Butternut Squash Soup with Thyme
Butter
Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings
1 tablespoon vegetable oil
1 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Cayenne Pepper
3 pounds (about 7 cups) butternut squash,
peeled and cut into 1-inch pieces
2 medium cooking apples, peeled, cored
and
coarsely chopped
2 small onions, coarsely chopped
2 cans (14 1/2 ounces each) chicken broth,
divided
1/2 cup water
Thyme Butter:
1/4 cup butter, softened
1/2 teaspoon Spice Islands Thyme
1/2 teaspoon Spice Islands Garlic Powder
Heat oven to 425 F.
In large bowl, combine oil, ginger and cayenne
pepper. Add squash, apples and onions; toss to coat.
Transfer to 15-by-10-inch baking pan. Roast in
single layer 35-45 minutes, or until tender. Remove
from oven.
Working in batches, combine squash mixture and
one can chicken broth in blender or food processor;
blend until smooth. Transfer pureed mixture to
large saucepan. Stir in remaining chicken broth and
water. Bring soup to boil; reduce heat and simmer,
uncovered, 10 minutes.
To make thyme butter: Combine butter, thyme
and garlic powder until well blended. Spoon onto
wax paper and roll into 3-inch log; wrap tightly and
refrigerate until firm.
To serve, cut butter into thin slices. Ladle hot
soup into individual bowls; top each with slice of
butter.
Tip: Puree can be made in advance, covered and
refrigerated up to 2 days.