November 19 , 2005 -- "DAVID'S FAT SAVING TIPS FOR THANKSGIVING"

1. TO BRINE OR NOT TO BRINE – THAT IS THE QUESTION. THIS YEAR, I CHOOSE TO BRINE MY BIRD AND AM TOLD IT WILL YIELD A MOIST, TASTY, DELICIOUS BIRD

2. DO NOT USE BUTTER!!!! THAT MEANS NO BASTING THE BIRD WITH ANY BUTTER. INSTEAD USE PAN JUICES (FROM THE TURKEY), MIXED WITH WHITE WINE, WATER AND HERBS.

3. FOR ADDED FLAVOR PLACE APPLES (CORED AND HALVED) IN THE ROASTING PAN WITH THE TURKEY ALONG WITH PARSNIPS, CARROTS AND AN ONION (PEELED AND CUT IN HALF)

4. TO GET THE BEAUTIFUL GOLDEN BROWN ON THE TURKEY, BRUSH A LITTLE OLIVE OIL ON THE BIRD FOR THE FINAL 30 – 45 MINUTES OF ROASTING.

5. TRY TO MINIMIZE SUGAR CONSUMPTION. FOR DESSERT, I WOULD TRY THINGS LIKE DARK CHOCOLATE AND BERRIES.

SOME OF MY FAVORITE HEALTHY LOW-FAT RECIPES FOR TURKEY DAY

DK's NO – FAT HUMMUS

11/2 cups cooked or canned chickpeas, rinsed
1/4 cup nonfat plain yogurt
1 tbs chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. ground cumin
1/2 tsp. ground cayenne pepper
1/4 cup fresh - squeezed lemon juice
GARNISH: Chopped fresh parsley

In a food processor combine the chickpeas, yogurt, parsley, garlic, cumin, cayenne pepper and lemon juice. Process until well blended.

SERVING SUGGESTIONS: SERVE WITH KIRBY CUCUMBER WEDGES, JICAMA, RED, YELLOW AND GREEN PEPPERS, CELERY AND RADISHES.


TURKEY: Preparing and Brining the bird

2 gallons water
2 cups kosher salt
1/3 cup apple cider
1 garlic head, split
1 1/2 tbs whole black peppercorns
1 1/2 tsp juniper berries
3 bay leaves

In a large pot big enough to hold the turkey, combine all of the ingredients and stir. Add the turkey to the pot, cover and refrigerate for 8 - 10 hours. Rinse the turkey thoroughly under cold water and pat dry.


CRANBERRY-PERSIMMON RELISH (adapted from a recipe in Gourmet Magazine, November, 2005)

1 bag of fresh cranberries (frozen if fresh are not available)
¼ cup dry red wine
2 tablespoons water
½ star anise or ¼ teaspoon star – anise pieces
½ cup of fresh squeezed orange juice
3 firm ripe fuyu persimmons (about 1 pound total), peeled and cut into ¼ - inch dice

Bring cranberries, wine, water, star anise, orange juice, and a pinch of salt to a boil in a 2-quart sauce pan, stirring occasionally, then reduce and simmer 5 minutes. Discard star anise and fold in persimmons.

Transfer into a bowl and served chilled or at room temperature. If making ahead of time, fold in the persimmons just before serving.


DESSERT

Dark Chocolate assortment - truffles, dark chocolate with almonds, and fresh fruit salad of berries - strawberries, blueberries, raspberries, with fresh mint.

IF YOU’RE LIKE ME AND YOU LOVE YOUR PECAN PIE, REMEMBER IT PACKS A MEAN PUNCH OF SUGAR, FAT AND CALORIES. PLEASE FOLLOW MY ADAGE – IF SOME IS GOOD MORE IS NOT NECESSARILY BETTER!!!


ENJOY AND HAVE A HAPPY, HEALTHY AND LOW – FAT THANKSGIVING.

- David