a recipe for enjoying the holidays | OUTVisions for LGBT Professionals

a recipe for enjoying the holidays

time to enjoy your party

a recipe for enjoying the holidays

Every host or hostess at one point or another has felt as though they have missed the party even if they have been the person to arrange the whole fete. We have comprised an elegant meal complete with time-saving tips so that you no longer need to be chained to the stove. Happy Cooking!

Moorish Crunch Salad

Yields: 6 Portions

10 carrots cut into thin strips
5 radishes thinly sliced, in rounds
1 green apple cut into thin strips (toss in lemon juice)
1 cup parsley leaves
1 cup of celery root cut into thin strips
½ cup of yellow or striped beets cut into thin strips
2 tbsp olive oil
2 tbsp apple cider vinegar
18 pieces of large fresh sea scallops
1 tbsp vegetable oil
Salt and pepper to taste


½ cup apple cider vinegar
1 clove garlic
Juice and zest of one lemon
½ tsp sumac
½ tsp cumin seeds
1/3 cup water
1/3 cup tahini
¼ cup of oil
Salt and pepper to taste

Combine all ingredients in a blender and puree until smooth. Lightly toss all raw ingredients (except for scallops) in a bowl. Arrange on individual plates. Lightly drizzle with dressings and set aside. Make sure your scallops are dry and clean. In a searing pan or skillet over medium to high heat add vegetable oil, arrange your scallops (no more than 6 at a time) in a skillet searing for 2.5 minutes per side. Lightly season with salt as you are searing them. When complete, arrange scallops on top of Moorish Crunch Salad and serve.

Time Saving Tip:  The dressing can be made the day before and stores beautifully for up to three days refrigerated. Carrots can be sliced and stored in water as well.

Oaxaca Pepper Pot Soup

Yields: 8 portions

4 tbsp olive oil
2 cloves garlic puree
1 medium diced onion
2 jalapenos, chopped and seeds removed
2 stalks finely minced celery
½ tsp ground coriander
1 tsp ground cumin
1 tbsp smoked paprika
1/3 tsp ground chili powder
½ tsp ground Ancho chili powder
2 cups cooked kidney beans
2 cups cooked chickpeas
2 cans stewed tomatoes
1 tsp chipotle puree
½ tsp ground ancho pepper
Juice of 3 limes and the zest of one
3 cups of water plus additional to adjust consistency

Suggested Garnishes:

Coriander, aged cheddar, sour cream, lime wedges, crispy tortillas and Pico de Gallo.

Heat olive oil in a stockpot over medium heat; add garlic, onions, jalapenos and celery until fragrant and soft. Add in all dry spices and cook for an additional five minutes. Add remaining ingredients, bring mixture to a boil and simmer for one hour. Puree until smooth and garnish with the selection of your choice.

Time Saving Tip: Soups actually enhance in flavor when they rest for a day. Make your soup the day before and decide on garnishes, all the garnishes listed above can also be prepared the day before.

Roasted Turkey Breast, Watercress Chestnut Stuffing & Pan Jus

Yields: 4 portions

turkey and stuffing

1 boneless turkey breast (approximately 2 lbs.) 
3 tbsp olive oil (plus more for searing)
4 cups butter (bacon or duck fat)
3 minced shallots
1 clove minced garlic
2 ribs celery
6 slices of stale bread torn into pieces
1/3 cup fresh sage
¼ cup parsley
2 cups chopped watercress
2 cups chestnuts, roasted and peeled


In a skillet melt fat of choice over medium heat and sauté shallots, garlic and celery until translucent.

Combine remaining ingredients (except for the turkey and olive oil) in a bowl until all ingredients are submerged in fat.

Turkey Breast:

Preheat oven to 375 degrees. Remove skin from the turkey breast. Put turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet, it should be about ¼ of an inch thick. You may need to butterfly the breast depending on how thick it is. Arrange stuffing evenly down the center of your turkey breast; roll tightly tucking in the ends. Wrap your turkey breast with turkey skin. Fasten with butchers twine. Using a cast iron pan or searing pan, heat olive oil. When pan is hot, proceed to sear each side of turkey roll until all sides are golden brown. Arrange on a roasting rack. Reserve pan for Jus. The rolled turkey breast should take approximately 45 minutes to one hour to cook. For a safe and accurate reading using an internal thermometer and probe the center cavity of the breast. When the thermometer has a reading of 165 degrees F (74C) the turkey is ready to rest. Allow turkey roulade to sit for 10 minutes before slicing.

Time saving tip: Remove the skin from the turkey breast and pound out the day before. Stuffing can also be prepared a day ahead, make sure the stuffing rests at room temperature for one hour before rolling your turkey breast so it is easier to handle.

Pan Jus

1 tbsp butter
½ cup minced shallots
1 clove minced garlic
1 rib minced celery
2 tbsp flour
1/3 cup TGE 2010 Pinot
Juice of half lemon
1 cup turkey or beef stock
Spring of thyme, leaves removed
½ tsp Dijon mustard

Heavy skillet pan (the one we reserved with all the fatty goodness). Using the heavy skillet pan used to sear turkey breast sauté shallots, garlic and celery until browned. Add flour and cook out for a few minutes, deglaze with wine and lemon juice. When liquid has completely dissolved add Dijon mustard, turkey or beef stock. Whisk until mixture slightly thickens. Finish with thyme, salt and pepper to taste.

Fried Apple Spice Filled Wontons with Dulce de Leche

Yields: 6 portions

Dulce de Leche

1 can sweetened condensed milk
½ tsp ginger
½ tsp ground cinnamon
1 tsp pure vanilla extract
Remaining juice from apples

Peel the label off the can of condensed milk. Place whole can in a saucepot, cover in water. Bring to a boil, simmering for three hours. Remove from heat and allow can to sit for 20 minutes. Empty the contents of the can and mix with remaining ingredients. Set aside.


2-3 (you need 18 pieces in total) packages small wonton wrappers
3 granny smith apples, diced
½ tsp cloves
1 tsp butter
2 tbsp brown sugar
Vegetable oil for frying
Cinnamon Sugar
1 .5 cups white sugar
1 tsp cinnamon

Toss ingredients together in a bowl. Melt butter in a sauté pan along with sugar and cloves, add apples. Mixture should cook until apples are tender. Apple mixture should cool for one hour.

Drain any excessive liquid from the apples, reserve for Dulce de Leche sauce. Add one teaspoon of apples to the center of wonton wrapper. Brush the outer edge of the wonton with water, fold into a triangle. Make sure the edges are sealed tightly. Fry wontons until golden brown (about 2 minutes on each side) toss in cinnamon sugar and serve.

Time Saving Tip: Dulce de Leche stores beautifully refrigerated for up to five days. The apple wontons deep fry perfectly from frozen. Make the wontons a few days ahead and this dessert will be quick and easy the day of your fete.

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