Holiday Recipes Continued from page 29
In large bowl, combine ground vanilla wafers, confectioners’ sugar and nuts. Add chocolate mixture. Let stand about 30 minutes. Form into one inch balls. Roll in granulated sugar. Let season in covered container for about 10 days.
Lemon JELL-O Cake I
Ingredients:
1 box yellow cake mix 1 3 oz. box lemon JELL-O 3 eggs
2/3 cup 7-Up
2/3 cup cooking oil Glaze:
1-3/4 cups powdered sugar 6 tbsp. butter
1 tbsp. lemon juice concentrate
Preparation: To make glaze, blend together powdered
sugar, butter and lemon juice until smooth and creamy in an electric mixing bowl on low speed. Set aside.
have been making Lemon JELL-O Cake for more than 20 years, and I’ve put a few twists on the traditional version. I use butter in the frosting, 7-Up for the liquid in the cake, and bake it in a bundt pan to slice pieces like a pound cake. I also cook a sugar-free version.
-Juanita Lewis
In large electric mixing bowl add yellow cake mix and lemon JELL-O. Slightly beat eggs and mix in with cake mix. Add 7-Up and oil. Mix well on low speed until well blended. Pour batter into greased bundt or 13-by-9-inch sheet cake pan. Bake at 400ºF for 40 minutes.
Remove cake from oven and immediately spread glaze over warm cake. Let cool completely before removing from the pan. Poke tiny holes in cooked cake with edge of knife to allow glaze to melt in.
Roasted Pumpkin Curry
T
his recipe from MAC Sous Chef Phil Oswalt is a great vegan option that is full
of flavor. Oswalt serves the dish in a pumpkin for a special holiday touch.
Ingredients: 4 sugar pie pumpkins, stems removed 3 tbsp. canola oil (or olive oil)
2 Granny Smith apples, cored, peeled and diced
1 fennel, cored and diced 1 yellow onion, diced 1 carrot, peeled and diced 3 stalks celery, diced 1 curry leaf
1 tbsp. curry powder 1/2 tsp. smoked paprika 1 tsp. ground cumin 1/4 tsp. salt
30 | The Wınged M | DECEMBER 2011
1/8 tsp. black pepper 1 fresh lemon, juiced 12 cups vegetable stock 1 parsnip, peeled 1 turnip, peeled 1 rutabaga, peeled
Preparation:
Roast pumpkins in 350ºF oven for 35-45 minutes until soft. Let pumpkins cool before handling. Reserve three pumpkins to serve curry. Peel and seed the fourth pumpkin, cutting the flesh into medium size dice. Set aside.
Roast parsnip, turnip and rutabaga until
tender, let cool, then cut into medium dice. Set aside.
In a six quart stainless steel pot, heat two tablespoons of oil over medium heat, then add apples, fennel, onion, carrot and celery, sauté until onions are translucent, careful to not brown vegetables. Add curry leaf, curry powder, paprika and cumin, sauté one minute more. Add pumpkin and enough vegetable stock to cover vegetables by two inches. Bring to a boil, reduce to a simmer, and let simmer for 20 minutes. Remove from heat and puree mixture with a stick blender until smooth. Season to taste with salt and pepper and lemon juice. Take reserved pumpkins, cut each in half and remove seeds – place each half on a plate or pasta bowl, divide pureed curry into each pumpkin half, garnish with reserved root vegetables.
Note: Additional garnishes that can be
used: sliced almonds, pumpkin seeds and cilantro.
Serves 6.
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