Recipe(tried): Christmas Dinner for Two 2008

Merry Christmas to all my TKL Friends!

This year I decided to use a fresh whole turkey breast instead of the entire bird because it is just DH and me. It will be wonderful later on in the week sliced for sandwiches for him...tomorrow I will be hitting the road with my cousin Baby to go to Georgia to enjoy some cold weather.

The recipe for the Roast Turkey Breast is inspired by Sandra Lee who uses Fine Herbs (pronounced Fin Herbs) and butter under the turkey skin ensuring juicy and flavorful meat. She uses a cranberry glaze but I am using an ancho chili and red bell pepper jam for the glaze.

The Key Lime Pie recipe was given to me by my cousin who claims it is the BEST. It is served at the Oceanaire Seafood Restaurant and they are known for the humongous slice they serve.

Merry Christmas!

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CHRISTMAS 2008 MENU

Appetizers:
Golden Wheat Crackers with Sharp White Cheddar and Date
Burnt Sugar Pecans

Roast Whole Turkey Breast with Red Bell Pepper and Ancho Chili Glaze
Sausage, Apple & Pecan Stuffing
Kerrygold Garlic & Herb Mashed Potatoes
Sweet Peas
Whipped Sweet Potatoes with Brown Sugar Pecan Spice Topping
Cranberry Sauce
Pumpkin & Cranberry Bread
Rolls & Butter

Oceanaire Key Lime Pie

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THE RECIPES:

ROAST WHOLE TURKEY BREAST WITH RED BELL PEPPER & ANCHO CHILI JAM
serves 6

1 (4 lb.) whole turkey breast
4 tbsp. butter, sotened
1 1/2 tbsp. fine herbs, divided use
1 tbsp. minced fresh garlic
2 tbsp. plus 1/2 cup Red Bell Pepper & Ancho Chili Jam
1 tbsp. dry onion flakes
1 tbsp. McCormick's Montreal Chicken seasoning
1 packet George Washington seasoning
1 (16 oz.) can chicken broth
1/2 cup orange juice

Set oven at 350 degrees F. Rinse turkey breast and pat dry.

In a small bowl, combine softened butter, 1 tbsp. fine herbs, minced garlic, 2 tbsp. jam and onion flakes. Mix well together.

In another small bowl, combine packet of Geo. Washington seasoning, 1 tbsp. fine herbs and McCormick's seasoning.

Using your hand, carefully loosen skin on both sides. Work the butter mixture all under the skin. Rub any remaining butter mixture on the outside and season with poultry seasoning mix, inside and out.

Put breast skin side up in roast pan. Pour in about 1/2 cup chicken broth and roast for 2 1/4 hours or until juices run clear.

FOR THE GLAZE:
Combine orange juice, remaining jam and fine herbs, warm over low heat in a small saucepan. After turkey breast has roasted for 2 hours, brush glaze over.

Let turkey stand for 15 minutes before carving.

*NOTE: I like to put my stuffing into a small casserole that I make out of heavy-duty foil. I then place my turkey breast over the stuffing and that way the drippings stay in the pan for making gravy and the stuffing does not go all over the place.

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SAUSAGE, APPLE PECAN STUFFING
Old family recipe of Gina Perez McClenning

1 (16 oz.) bag herb seasoned Pepperidge Farm stuffing
1 lb. sausage, crumbled
1 large sweet onion, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 stick (1/2 cup) butter
1 cup shredded carrots
1/2 cup golden raisins
1/2 cup chopped pecans
1 apple, cored and chopped
1 tsp. coriander
1/2 tsp. Vietnamese cinnamon
2 cans (16 oz. each) chicken broth
1 packet George Washington seasoning

Place seasoned herb stuffing crumbs in a large mixing bowl.

Cook sausage til browned and drain. Put into bowl with stuffing crumbs.

Saute chopped onion, carrots and celery in butter in a large saute pan. When onion is golden, add garlic and cook 1 more minute. Place this mixture with stuffing crumbs. Add raisins, nuts, apple, Geo. Washington seasoning and spices to mixture with 1 can of broth. Blend well and add the other can. Best blended with clean hands.

Place in casserole dish and bake at 350 for 45-60 minutes.

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WHIPPED SWEET POTATOES WITH BROWN SUGAR PECAN SPICE CRUNCH TOPPING
serves 5

3 large sweet potatoes
1 cup sugar
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
For the Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. Vietnamese cinnamon

Bake sweet potatoes for 1 hour or until tender.

Take skin off when cooled down. Put into large mixing bowl and whip til fluffy. Add all other ingredients and blend well. Pour into buttered casserole dish.

Combine ingredients for the crunch topping; cover potatoes with the topping.

Bake at 350 for 45 minutes.

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KEY LIME PIE
Source: Oceanair Seafood Restaurant, Chef Adam Newton
serves 8-12

FOR THE CRUST:
1/2 cup butter, softened
1 cup graham cracker crumbs
FOR THE FILLING:
1/2 oz. sheet gelatin (I used 1/2 oz. gelatin powder)
1 tbsp. mousse powder (I used 1 tbsp. Dream Whip)
2 1/3 cups heavy (whipping) cream
1 1/2 cups key lime juice
2 cans (14 oz. each) sweetened condensed milk
8 1/2 oz. sour cream
1 (8 oz.) pkg. cream cheese, softened

Melt butter and combine with graham cracker crumbs for crust. Press onto bottom of 9 or 9 1/2-inch springform pan.

Mix cream cheese and sour cream until smooth. Add condensed milk and blend til smooth. Stir in whipping cream and blend well.

In a small bowl, add 1 cup lime juice to 1 tbsp. Dream Whip, mix well then add to cheese mixture blending well.

Soak gelatin powder in remaining lime juice, put in small saucepan over low heat and stir to dissolve. Take off heat.

Add some of cheese mixture to gelatin-lime mix to temper before adding all to cheese mixture. Mix well. Pour into crust and freeze for 2 hours. Afterward, refrigerate.