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Kitchen Wit & Wisdom: Make it sparkle at New Year’s Eve
Christmas is a time of great feasting and for most of us there will be a lot of leftovers to deal with after the main meal.
There’s always our fill after that of turkey or ham sandwiches, turkey a la king, turkey pot pies, egg scrambles, and casseroles, not to mention delicious turkey soup, and today I’m offering a burger recipe you may enjoy. Also, since New Year’s Eve is only a few days away, I have a lovely punch recipe for starting any party or gathering.
Most people today, when hosting a party or large gathering to welcome the new year, supply one good drink, a punch or specialty drink and request you BYOB, since providing all the drinks can be far too expensive.
With New Year’s Eve in mind, may you all remain safe this year and enjoy a happy, healthy start to the new year.
Mexican-Style Turkey Burger
1 tsp. smoked paprika or regular paprika
2 tbsp. brown sugar
2 tsp. each ground cumin, ground coriander and chilli powder
1 tsp. olive oil
1/2 cup of tomato cassata (paste)
Sea salt and freshly ground pepper
1 cup (160g) shredded roast turkey
2 vine-ripened tomatoes, seeds removed, chopped
1/4 English cucumber, chopped
1/2 red onion, chopped
1/4 cup mint leaves, roughly chopped
Juice of 2 limes
2 ripe avocados
1 garlic clove, crushed
1 butter lettuce, leaves separated
4 crunchy bread rolls, split
Place the spices, brown sugar, oil and tomato paste in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly. Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside. Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper. Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture and some tomato salsa. Serve with remaining tomato salsa.
1 quart orange sherbet
2 quarts fresh orange juice
1 (2 liter) bottle ginger ale, chilled
2 (750 milliliter) bottles champagne, chilled
Place the orange juice, ginger ale, and champagne in the refrigerator to get them well-chilled.
In a large punch bowl, place the block of sherbet in the centre and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.
Cathi Litzenberger is The Morning Star's longtime food columnist, appearing every Wednesday and one Sunday per month.