Sweet Paul Magazine - Holiday 2010

PUMPKIN SOUP WITH
CRANBERRY COMPOTE
(previous page)
A creamy and sweet soup that goes
perfect with the cranberry compote.

Serves 6
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
1 2-pound pumpkin, peeled, seeded and
cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
Cranberry compote, to serve
3 tablespoons toasted pumpkin seeds,
to serve
Heat oil in a large saucepan and fry
onion and garlic until soft.
Add pumpkin, potato, carrots,
leeks and stock.
Bring to a boil and let the
soup simmer for 30 minutes.
Pour the soup into a blender
and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5
minutes.
Season with salt and pepper.
Serve soup with cranberry compote
and toasted pumpkin seeds.

CRANBERRY COMPOTE This compote can be used in a “next day” turkey sandwich. It is quite close to heaven.

Makes 2 cups
1 cup dried cranberries
1/4 cup golden raisins
1/2 cup dried cherries
1/4 cup raisins
Grated zest from 1 orange
4 tablespoons orange juice
4 tablespoons Limoncello
Place all the ingredients in a small
saucepan and bring to a boil.
Simmer for 6 to 8 minutes, or until
almost all liquid is gone.
Cool and store in an airtight container.

MAPLE AND APRICOT
ROASTED TURKEY
(right)
This is my favorite way to make a
turkey—easy and very tasty.

Serves 6 to 8
1 14-pound fresh organic turkey
4 tablespoons butter, softened
Salt and pepper, to taste
Stuffing, see page 66
4 tablespoons butter
1 cup chicken stock
1/4 cup maple syrup
1/4 cup apricot jam
1 cup cream
1 cup chicken stock
Preheat oven to 425°F.
Wash the turkey well; remove neck
and giblets; dry.
Massage the whole turkey with butter;
rub well with salt and pepper.
Loosely fill the cavity with stuffing.
Pull the legs together and tie them with
twine; place in roasting pan with rack.
Pour in chicken stock.
Place in oven and roast for 30 minutes.
Melt butter, syrup and jam in
a small saucepan.
Reduce heat to 350°F.
Baste the turkey every 20 minutes with
the maple syrup mixture.
If the turkey starts to brown in some
areas, place some foil on top.
Total cooking time should be about 3
hours; a meat thermometer should read
170°F when inserted into the breast.
Let rest 30 minutes before carving.