2017-12-20 / Entertainment

Spice Up the Season: Flavorful Holiday Dishes for Every Course

FAMILY FEATURES

Whether 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

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
1/8 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.

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

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.

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
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.

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.

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