Veggie Turkey and Cookies and Candies

Not at the same time, mind you!

The Turkey

Some years back I had created a simple veggie tray with the look of a turkey, for the purpose of teaching a class. It was a hit, because everyone in the class was able to recreate it, making everyone feel good. Granted, it is simple. But, you know? Sometimes simple is the best.  So if you happen to need a veggie tray for upcoming festivities, or to take and assemble somewhere else, this one will be great for you. There is no real recipe. Just set the vegetables in the manner shown, and voila!

Turkey Crudite Platter

More veggies can be added to make a more artistic "turkey" or just to be able to serve more people. Cauliflower or broccoli florets would be a pretty addition. Also, olives, whether black, green or reddish (Kalamata) can also be added into spaces. Arrange these in a symmetric manner and there you have it.

Turkey Crudité Platter

Serves a small crowd, alongside other appetizers

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 cucumber
1 bag of "baby carrots"
1 black olive (or more, as desired) 
2 scallions
large lettuce leaves to line platter
1 large, round serving platter

A few hours or up to a couple of days ahead, cut off the roots from the scallions, then cut off the tops to leave a length about 4-inches long. Slice lengthwise down the white parts, about 1 to 1½-inches up the length of the white part. Repeat with at least one more cut lengthwise, and a third, if possible, to give the scallion the ability to curl. Set the white, cut ends of the scallion down into a jar or bowl with ample room to allow for the scallions to curl evenly. Place in the fridge to chill. Once the scallions have curled, they are ready to use.

From the bottom of a green pepper, cut off about a 1-inch thick chunk; this will be the turkey's "face." Set aside.

Slice the cucumber into rings, Cut the remaining part of the green pepper in half, lengthwise, clean out seeds and membranes and slice across into thin half-"circle" rings. Set aside. Cut the two other bell peppers in half, lengthwise, clean out seeds and membranes, then cut across into thin (about ½-inch thick) half rings. Set aside.From some of the top or bottom pieces of the red and yellow peppers, cut a long, narrow, triangular wedge; these will be the beak and wattle. 

Place lettuce leaves onto the platter, enough so they will be visible all around the edges, making a nice "frame." Begin by making the body of the turkey using the cucumber slices, layering them towards the bottom ⅔ of the platter and building them up in the center. Arrange the baby carrots neatly around the top half of the platter, making two or more rows, as needed. Layer on the red bell pepper rings nearest the top edge of the cucumbers, then the yellow pepper rings, then the green pepper rings, which should now be slightly overlapping the carrots. Set the inch-thick piece of green bell pepper on top of the mound of cucumbers. Place two black olive slices as eyes, then the yellow pepper wedge pointing downwards as the beak, with the red pepper "wattle" triangle near and slightly downwards from the beak. Remove the scallions from the cold water, draining them slightly, then set them with the green tops slipped underneath the cucumbers at the bottom, and now the scallions are the feet. And now you have a lovely turkey to dress your table.


Here are a couple of other possibilities for Christmas: Another platter, mainly broccoli in the shape of a tree and cauliflower florets to set it off, plus some little tomatoes to make it festive. The second uses a foot-high Styrofoam cone, covered in either foil or plastic film. The broccoli florets are attached by inserting toothpicks (the kind that are sharp on both ends) first into the broccoli, then placed onto the Styrofoam. Leave room to create a garland, using little red tomatoes and black olives, inserting toothpicks first into the Styrofoam, then placing the tomato or olive (trying to press these softer vegetables with the toothpick already inserted does not work well). Cut a star from a red bell pepper and insert a toothpick up into the bottom, before inserting it atop the "tree."

Christmas Tree Crudite Platters

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And, on to the Cookies!

Christmas is fast approaching. Scary thought! It is not too early to begin thinking of visitors, parties, get-togethers and such, and planning, planning, planning! And while veggie platters are all well and good, cookies are the name of the game in most houses. I have some old favorites I want to share here, and more that will be shared in another blog. Or two. I do have a lot of cookie recipes, as I have been at this a lot of years, already!

Pecan Praline Fudge

Having made a chocolate fudge using pinto beans as a base ingredient (Nutritious, Delicious Fudge), I wondered how it would be to make a white "fudge" using white beans and no cocoa? My first intent was to make the recipe Maple Walnut, but switched to Pecan Praline. Feel free to substitute maple flavoring for the pecan praline flavoring and walnuts for the pecans, if desired. These were just amazing. As I am no chocoholic, these were higher on my favorites than the chocolate variety.

Pecan Praline Fudge

Makes one 9 x 13-inch pan

Pecan Praline Fudge

1 can (15-ounce) white beans (navy or great northern)   
1 stick unsalted butter, melted
2 teaspoons vanilla
2 teaspoons pecan praline flavoring
2 pounds + 2 cups confectioners' sugar (about 6 cups in total)
2 cups pecans, roughly chopped
1 teaspoon Kosher salt

Lightly butter a 9 x 13-inch pan and set aside.

Pour beans into a colander and run copious amounts of cool water over them until they stop foaming. Allow to drain well, then place the beans in the bowl of a food processor. Process until very smooth, stopping and scraping the sides as needed. Add in the melted butter and the flavorings and process to blend thoroughly.

Pour the mass into the bowl of a stand mixer. Add in the confectioners' sugar and starting very slowly, mix until the whole mass comes together. Add in the pecans and salt and mix again only just to combine. Turn out the whole mass into the prepared pan and with a spatula, press the fudge into the whole pan evenly. Refrigerate until ready to use. Cut into whatever size pieces you prefer for serving.

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Orange, Pistachio & Craisin Fudge

A variation on the above recipe, this one makes a beautiful holiday display, with red, green and yellow mixed in.

Orange Pistachio & Craisin Fudge

Makes one 9 x 13-inch pan

Orange Pistachio & Craisin Fudge

1 can (15-ounce) white beans (navy or great northern)
1 stick unsalted butter, melted
1 teaspoon vanilla
½ teaspoon orange extract
1 teaspoon pistachio flavoring, if available
2 pounds + 2 cups confectioners' sugar (about 6 cups in total)
2 cups total candied orange peel, dried cranberries (craisins) and pistachios, lightly chopped
1 teaspoon Kosher salt

Lightly butter a 9 x 13-inch pan and set aside.

Pour beans into a colander and run copious amounts of cool water over them until they stop foaming. Allow to drain well, then place the beans in the bowl of a food processor. Process until very smooth, stopping and scraping the sides as needed. Add in the melted butter and the flavorings and process to blend thoroughly.

Pour the mass into the bowl of a stand mixer. Add in the confectioners' sugar and salt, then starting very slowly, mix until the whole mass comes together. Add in the orange peel, craisins and pistachios and mix again only just to combine. Turn out the whole mass into the prepared pan and with a spatula, press the fudge into the whole pan evenly. Refrigerate until ready to use. Cut into whatever size pieces you prefer for serving.

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Springerle

Traditionally anise flavored and made with stamped images, these cookies can also be made with

Springerle Cookies

other flavors. I chose to make mine orange flavored. These cookies must be made at least 12 hours prior to baking, as the drying time allows the images to set and show after baking. They puff while baking, so trying to bake them too soon may result in the image being blurred.

Makes about 60 to 70 (1¼ x 2-inch) cookies

4 large eggs
2 cups granulated sugar
1½ tablespoons unsalted butter, room temperature
½ teaspoon baking powder
1 tablespoon orange zest
¼ teaspoon orange flavoring
3½ to 4 cups all-purpose flour

In a large bowl, beat the eggs until light and lemon colored. Add in the sugar gradually while still beating, and then the butter, baking powder, orange zest and flavoring. Begin to incorporate the flour. You may not need all the flour, but the dough should come out stiff and not very sticky. More flour may be added while rolling out the dough if needed.

Flour a surface and turn out the dough. With a regular rolling pin, roll the dough to about ⅓ to ½-inch thick. Using a springerle mold, rolling pin, or cookie stamps, press the mold into the dough to imprint a clear picture. Cut apart the cookies and set them on a floured board or towel. allow the cookies to air dry, uncovered, for at least 12 hours.
When ready to bake, preheat oven to 300 degrees. Set the dried cookies onto lightly greased baking sheets. Bake them for approximately 15 minutes or until set but not brown.

NOTES: If desired, using edible colored dusts, the designs can be tinted prettily.

Springerle unbaked and baked

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.