Paula was the chef extraordinaire (Liz contributed by cleaning house and figuring out how to thaw the turkey). Below are recipes for the dishes Paula prepared (please note that she improvises and doesn't follow the recipes exactly):
Spiced herbed nuts
3 tablespoons unsalted butter
2 tablespoons (packed) light brown sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons kosher salt
1 1/2 teaspoons fresh thyme, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 pound (about 2 cups) raw unsalted mixed nuts
Preheat oven to 375°F.
In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)
Servings: Makes 8 to 10 servings.
1/4 cup freshly squeezed lime juice (from approximately 2 limes)
1 teaspoon finely grated lime zest
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
3 large oranges
3 bunches watercress, thick stems removed (about 8 cups, packed)
3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)
Preparation
In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately
Cranberry, Orange and Cilantro Salsa
1 red bell pepper
1 fresh poblano chili
1/2 cup sugar
1/4 cup orange juice
2 cups cranberries, coarsely chopped
1/4 cup chopped toasted hazelnuts
2 tablespoons grated orange peel
1/3 cup chopped fresh cilantro
Preparation
Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
Mix in cilantro into salsa. Season to taste with salt and pepper.
Mango Salsa
2 pounds ripe mangoes or papayas, peeled, pitted, and diced
1 shallot, minced (1 T.)
1 jalapeno pepper, seeded, deveined, and finely chopped
1 clove garlic, minced
2 T. minced cilantro (tightly packed)
1 T. rice vinegar
1 t. fresh lime juice
Combine all ingredients.
Prep Time: 40 Minutes
Cook Time: 5 Hours Ready In: 13 Hours 40 Minutes
Yields: 20 servings
3 heads garlic, peeled
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fluid ounce) can frozen
orange juice concentrate, thawed
1 (16 pound) turkey
1. Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
