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How to prepare a turkey for a “family” without stress?

Two delicious and quick recipes to prepare. By: Rose Colón

The Thanksgiving celebration can become a stressful time, especially if the family is large. The meaning of Thanksgiving dinner is to thank and enjoy in the presence of our loved ones. But to achieve that pleasant atmosphere, turkey preparation — the main component of the holiday — must be a time of enjoyment. Next, we share two recipes that are easy and full of flavor, but above all, quick to prepare.


Turkey Breast Baked in Beer
With a creamy tomatillo sauce.
by: Rose Colón


Makes 8 servings

INGREDIENTS

1 turkey breast (5 pounds) with bone, preferably
2 bottles of light beer
2 tablespoons olive oil
6 garlic cloves finely minced
2 teaspoons dried oregano
1 tablespoon of salt
1½ teaspoons ground black pepper
1 teaspoon of paprika
For the sauce

½ pound tomatillos, peeled and diced
1 jalapeño pepper, sliced
1 small Hass avocado
1 garlic clove minced
1 small red onion, finely chopped
½ cup sour cream
½ bunch of coriander
Salt to taste

PREPARATION

1. Take the turkey breast out of the refrigerator 30-45 minutes before cooking to bring it to room temperature. Preheat the oven to 325 ° F.

2. In a small bowl, mix the olive oil, crushed garlic, pepper, salt, oregano and paprika.

3. Place the breast on a meat baking sheet or deep glass mold. Season the breast with the spice mixture, making sure to cover it completely. Flip the breast so the cavity is facing up.

4. Bathe the breast with beer, cover the tray with aluminum foil and bake for 1½ hours. Then turn the breast so that the cavity is facing down. Put it back in the oven, without the aluminum foil. Bake for 20 more minutes or until internal temperature reaches 165 ° F.

5. While the turkey breast is cooking, prepare the sauce.

6. Place all the ingredients for the sauce in a blender or food processor. Beat until you get a homogeneous puree. Taste the sauce and season with salt to taste.

7. When the breast is cooked, remove it from the oven and let it rest for 15 minutes. Crumble and serve with the tomatillo sauce.

Turkey fricassee
Accompany it with white rice and bean stew.
by: Rose Colón

Turkey fricassee
Makes 4 servings

INGREDIENTS

1½ pounds turkey breast, cut into 2-inch pieces
1 large white onion, finely chopped
2 garlic cloves finely crushed
1 cup low sodium chicken broth
⅓ cup sliced ​​mushrooms
½ cup potato diced
½ cup heavy cream *
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons of wheat flour
Salt and pepper to taste

PREPARATION

1. Season the turkey breast with salt and pepper to taste. Coat the meat well with the wheat flour and shake off the excess.

2. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the turkey and brown it well, it is a process that will take 5 to 7 minutes.

3. Add the onion and garlic to the pot and fry them in the oil that has accumulated. If the pot is very dry, add a tablespoon or two of broth to prevent the garlic and onion from burning. When the onion is translucent add the mushrooms, stir well and cook for 5 minutes.

4. Add the potatoes and chicken broth. Stir well, making sure to scrape the bottom of the pot. Cook over high heat until it boils, lower heat to medium-low and cook for about 20 minutes. Stir occasionally.

5. When the turkey is completely cooked add the cream little by little, stirring well before incorporating the rest of the cream. Season with salt to taste. Cook for 10 more minutes. Turn off the heat and serve immediately. The fricassee can be served with white rice.

A Latin American dessert with a hint of pumpkin

Who needs pumpkin pie when you can serve up this creamy pumpkin flan? Dolores Wiarco Dweck, from the popular Mexican recipe website Lola’s Cocina, says the flavor combinations of flan, cheesecake, and pumpkin pie are magical.

“Top it with edible flowers or fresh berries for that added wow factor,” says Dweck.


Pumpkin and cheese flan

1 1/2 cups granulated sugar
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
4 ounces cream cheese
1/2 teaspoon ground cinnamon
1 tablespoon pure Mexican vanilla extract
5 eggs at room temperature
1. Heat oven to 350 ° F.

2. Make the caramel by dissolving the sugar in a small saucepan over medium-low heat. Once the sugar comes to a boil, stir frequently with a wooden spatula until smooth. With some speed, pour the caramelized sugar mixture into a flan pan, a shallow pan often made of non-stick material, tin, steel, or glass. Turn the pan to coat the bottom and sides. Don’t touch or try to taste the caramel; it will be extremely hot.

3. Combine evaporated and condensed milks, pumpkin, cream cheese, cinnamon, and vanilla extract and blend until smooth, about 30 seconds. Add the eggs and mix for another 10 seconds, until just incorporated.

4. Pour the mixture into a flan mold.

5. Prepare a double boiler by placing the flan mold in a larger pot or baking dish. Pour enough hot water into the larger baking pan so that it reaches the middle of the sides of the flan pan. Place in the oven.

6. Bake for approximately 60 minutes or until center of flan is set. Insert a thin-bladed knife in the center to check – it should come out clean. It’s okay if the knife comes out a little wet because the flan will continue to cook as it cools and sets.

7. Remove from the oven and let the water cool before removing the flan mold from the bain-marie. Refrigerate until ready to serve.

8. To unmold the flan, run a knife carefully around the edges, without cutting into the flan. Place a plate on the mold and turn it over on the plate. The flan should come out easily with the caramel fudge.

An after-dinner drink with a hint of alcohol that also serves as dessert
For a 21+ apple tart twist, this caramelised apple-inspired boozy drink has an attractive presentation, is easy to make, and is sure to impress your guests. If apple pie had an adult feast in a glass, this would be the flavor.

“Bourbon and vanilla ice cream also adds creamy flavors and whiskey notes that complement the caramel very well,” says Melissa Tavss, founder of Tipsy Scoop, which sells alcoholic ice cream.

Caramel apple floating dessert

4 ounces Prosecco or any sparkling white wine
1 scoop Tipsy Scoop Vanilla Bean Bourbon Ice Cream or similarly flavored ice cream
1 tablespoon jarred caramel sauce
A store-bought caramel apple popsicle
1. Drizzle caramel sauce on the bottom of a whiskey glass.

2. Place a large scoop of vanilla bourbon ice cream in the glass, top with Prosecco.

3. Add another splash of caramel sauce on top and garnish with a caramel apple popsicle.

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