Tradition with a twist - Review

Sunset, Nov, 2001 by Linda Lau Anusasananan

Easy spice-rubbed turkey and other fresh dishes add new flavor to an old-fashioned Thanksgiving feast

James Karen Shinto

FOR STARTERS

Cranberry Ice Aperitif

PREP TIME: About 20 minutes, plus at least 3 hours to freeze

NOTES: For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using the ice in a drink, you can serve it plain as a palate refresher or as a light dessert.

MAKES: 9 to 12 servings

1 cup fresh or frozen cranberries

1/2 cup sugar

1 teaspoon grated lemon peel

1 tablespoon lemon juice

1 bottle (750 ml.) chilled sparkling wine such as Champagne or spumante, or sparkling apple cider

Fresh mint sprigs, rinsed

1. Sort cranberries, discarding any bruised or decayed fruit; rinse and drain berries. In a 1- to 2-quart pan over high heat, bring cranberries and 1/2 cup water to a boil. Reduce heat and simmer, uncovered, until skins pop on berries, about 10 minutes. Add sugar and stir until dissolved. Remove from heat.

2. Stir in 1/2 cup cold water, lemon peel, and lemon juice. In a blender, whirl half the mixture at a time until smooth. Pour puree into a 9- by 5-inch loaf pan. Freeze until solid, at least 3 hours or up to 1 week (cover when solid).

3. Cut cranberry ice into 1-inch cubes. With a wide spatula, lift cubes out of pan and drop three into each Champagne flute or wineglass. Pour 1/4 to 1/3 cup wine over cubes. Garnish each glass with a mint sprig and serve immediately.

Per serving: 79 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; log carbo (0.3 g fiber); 3.6 mg sodium; 0 mg chol.

Artichoke Bisque with Parsley-Lemon Gremolata

PREP AND COOK TIME: About 50 minutes

NOTES: If making bisque through step 3 up to 1 day ahead, cool, cover, and chill; stir often over medium heat until hot.

MAKES: 6 to 8 servings

2 tablespoons butter or margarine

1 onion (8 oz.), peeled and chopped

3 tablespoons all-purpose flour

6 cups fat-skimmed chicken broth or vegetable broth

3 packages (8 oz. each) frozen artichoke hearts

1/2 teaspoon dried tarragon

Softly whipped cream or sour cream

Parsley-Lemon Gremolata (recipe follows)

Salt and white or black pepper

1. In a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until golden, 7 to 10 minutes.

2. Add flour and stir to coat onion, Add broth, artichoke hearts, and tarragon; stir until mixture boils and thickens, 15 to 20 minutes.

3. In a blender, holding lid down with a towel, whirl mixture in batches until smooth; pour into a large bowl.

4. Return soup to pan and stir over low heat until hot. Ladle into bowls and garnish with spoonfuls of whipped cream and Parsley-Lemon Gremolata. Add salt and pepper to taste.

Per serving: 153 cal., 50% (76 cal.) from fat; 9.1 g protein; 8.4 g fat (2.5 g sat.); 12 g carbo (6 g fiber); 129 mg sodium; 7.8 mg chol.

Parsley-Lemon Gremolata

PREP TIME: About 10 minutes

NOTES: Use this sprightly combination of lemon and parsley to season the artichoke bisque (preceding), or mix with about 2 pounds hot cooked green beans, peas, broccoli, or asparagus for a special holiday vegetable. If making mixture up to 1 day ahead, cover and chill.

MAKES: About 1/4 cup

In a food processor, whirl 1 cup coarsely chopped Italian or regular parsley, 3 tablespoons olive oil, 2 teaspoons grated lemon peel, 1 peeled clove garlic, and 1/4 teaspoon pepper until finely chopped. (Or with a knife, mince parsley and garlic and put in a bowl; mix with oil, lemon peel, and pepper.) Add salt to taste.

Per teaspoon: 48 cal., 94% (30 cal.) from fat; 0.2 g protein; 5.1 g fat (0.7 g sat.); 0.7 g carbo (0.4 g fiber); 3 mg sodium; 0 mg chol.

Spinach and Pear Salad with Sherry and Stilton

PREP AND COOK TIME: About 30 minutes

NOTES: If preparing nuts (step 1) up to 1 day ahead, wrap airtight and store at room temperature.

MAKES: 8 servings

3/4 cup hazelnuts

1/3 cup sherry vinegar or cider vinegar

1/3 cup hazelnut or salad oil

1 tablespoon Dijon mustard

3 firm-ripe pears (8 oz. each.), rinsed

4 quarts baby spinach leaves (1 lb.), rinsed and crisped

1 cup crumbled Stilton or gorgonzola cheese (6 oz.)

Salt and pepper

1. In a 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins. Coarsely chop nuts.

2. In a large bowl, whisk vinegar, oil, and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese and toasted nuts and mix gently. Add salt and pepper to taste.

Per serving: 299 cal., 69% (207 cal.) from fat; 7.5 g protein; 23 g fat (5.7 g sat.); 21 g carbo (6.1 g fiber); 445 mg sodium; 19 mg chol.

Shrimp with Wasabi Mayo

PREP TIME: About 10 minutes

NOTES: Look for wasabi powder in the spice or Asian section of your supermarket or in an Asian grocery store. If making wasabi mayo up to 1 day ahead, cover and chill.