SEATTLE —
Turkey Antipasto Skewers
From Chef Genevieve LaMonaca (@chefgenevieve)
- Lay a slice of salami down
- Add a half slice of provolone
- Then a half slice of pepperoni
- Then fold up the salami to form the turkeys feathers.
- For the turkey’s body drain a pepperoncini, fold it in half and push a skewer through to hold it all together.
Puff Pastry Cornucopia
- Roll out one sheet of puff pastry to about 9 x 12.
- Cut into strips
- Form a cone out of foil and then fill it with balls of foil to hold shape.
- Spray foil with oil.
- Turn up end a bit and start adding strips from bottom to wide end.
- Use water or egg wash to patch strips together if tears form.
- Bake at 400 for about 15 minutes.
- Let cool and gently tug out the foil… or leave in near bottom if hard to get out. No one will notice.
- Fill with cheese and meats.
Cranberries
Executive Producer Joseph Suttner's favorite way to make cranberry sauce comes from Claire Saffitz.
Yellow Pickled Veggies
Here's New Day Editor Gloria Angelin's recipe for an Indonesian side!
Blended Ingredients (more like a paste consistency):
- 4 garlic
- 2 pearls shallots
- 1 candlenut
- 1 tsp turmeric
- 2 tsp salt
Ingredients:
- 1 cucumber (remove the seeds)
- 2 small carrots or 1 big carrot
- 4 green beans
- 1 red chili pepper
- 1 orange leaf
- 1 lemon grass
- 100 ml water
- 2-3 tbsp rice vinegar
- cooking oil
Directions:
- Cut cucumber and carrot thick julienne
- Blend all the blended ingredients
- Pour 2 tbsp oil into the pan
- Stir-fry the blended ingredients and the orange leaf
- Put in carrots and water
- When carrots are about to soften, put in green beans and then cucumber, leave for about 15 minutes until all soften.
- Add the rice vinegar
- (optional) People like to add sugar to this dish, I don’t like sugar on my dish.
Peanut Butter Cup Icebox Cake
Courtesy of the Brown Eyed Baker
Prep Time 30 mins Total Time 30 mins
Serves 16
Ingredients
For the Crust:
- 14.3 ounce package Oreo Cookies
- 6 tablespoons unsalted butter melted and slightly cooled
For the Peanut Butter Layer:
- 8 ounces cream cheese
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounce tub Cool Whip
- 6 snack size peanut butter cups coarsely chopped
For the Pudding Layer:
- 5.9 ounce box instant chocolate pudding
- 2½ cups milk
For the Topping:
- 8 ounce Cool Whip
- 6 snack size peanut butter cups coarsely chopped
Instructions
1. Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9x13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.
2. Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.
3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.
4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.
