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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Get Help From A Box

Pacific Organic’s four Thanksgiving helpers. Photo by Elvira Kalviste | THE NIBBLE.

 

Even if you’re a committed from-scratch cook, it can make sense to use some premade foods for a complex meal like Thanksgiving.

We test-drove these four organic products from the Pacific organic foods line (you can find them at natural foods markets like Whole Foods). Here’s how we used them:

JELLIED CRANBERRY SAUCE

Our main cranberry dish is a homemade raw cranberry and orange relish, but we can never have too much cranberry.* We took this 3″ x 4″ brick of cranberry sauce and used it:

  • APPETIZER: For hors d’oeuvre, with cream cheese or fresh goat cheese on a slice of toasted baguette.
  • SALAD: In small dice, to garnish a salad.
  • GARNISH: In large dice, on a skewer with green grapes, as a plate garnish.
  •  
    Whole Berry Cranberry Sauce

  • DIP: Mixed with plain or vanilla yogurt as a dip (add a dash of cinnamon, clove or nutmeg).
  • BUTTER SAUCE: Mixed with melted butter as a sauce for vegetables, potatoes or fish/seafood (we usually serve a scallop or shrimp course).
  • DESSERT: As a topping for sorbet or ice cream, a gluten-free dessert.
  •  
    PUMPKIN PURÉE

    In addition to pumpkin pie, pumpkin cheesecake and pumpkin mousse, consider:

  • BAKING: Make pumpkin bread, cookies, muffins.
  • COCKTAILS: Make a Pumpkintini or other pumpkin cocktail.
  • ICE CREAM TOPPING: Sweeten and add pumpkin pie spices.
  • PLATE GARNISH: We brush a swath of seasoned pumpkin purée on the plate before adding a protein.
  • SOUP: Mix with stock, herbs and seasonings for easy pumpkin soup (milk/cream optional).
  • MORE: Pumpkin recipes, both sweet and savory.
  •  

    TURKEY GRAVY

    Most of these ideas work best post-Thanksgiving, but check out the mashed potatoes.

  • BISCUITS & GRAVY: Add diced turkey and enjoy for breakfast the morning after Thanksgiving.
  • HOT TURKEY SANDWICH: Smother a cold turkey sandwich in gravy and heat it in the microwave.
  • POUTINE: Canada‘s favorite way to eat fries, with cheese curds and gravy.
  • REPURPOSED GRAVY: Use it over noodles, rice or other grains. You can dilute the gravy 1:1 with water and use it as the cooking liquid.
  • TURKEY MASHED POTATOES: Fun for the kids, mix gravy into the mashed potatoes.
  •  

    Biscuits and gravy. Photo courtesy BettyCrocker.com.

  • TURKEY POT PIE: Use the gravy as a filling for turkey pot pies. Add diced turkey, carrots, mushrooms, onions and peas to a pie crust; you can use mashed potatoes instead of a top crust, shepard’s pie-style. Place in a 400°F oven for 30 minutes or until top is browned.
  • TURKEY SOUP: Cook carrots, celery, onions and other veggies like canned peas in stock or water; then add to the gravy with the water. You can add noodles, too.
  • STEW: Instead of endless turkey sandwiches on the days after Thanksgiving, make turkey stew: like the soup but o begin with, you can use this turkey gravy as the base for a stew. It just requires the addition of cubes of leftover turkey.
  •  
    *According to the Cranberry Institute, cranberries are a rich source of dietary flavonoids (powerful antioxidant) and other phenolic acids that may provide a variety of health benefits, including the urinary tract health, the prevention of cardiovascular disease, certain stomach ulcers and even cancer.

      





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