Christmas Feast on fewest Calories

Traditional meal — with all the trimming ~ is slimming!

Our dinner for 6 is a memory-making menu that won't add weight. Planned for gourmets who want to rise to an occasion and rise from it. And the secret will be confided to the cook.

Guests who diet and guests who don't will find it a savory banquet that is completely satisfying and delicious, but magically low in calories.

All by way of a hostess's clever hand in the kitchen, each serving adds up to 510 calories, or 1,000 less than anyone would predict.

The merry meal begins with sea food in rosy tomatoes under a frosting of creamy cottage cheese — a fitting overture with ocean tang and holiday brilliance.

A sumptuous roast turkey comes next, lording it over the dressing all spiced with thyme and rosemary and nuggeted with mushrooms and water chestnuts — but there is to be no bread!

There will be cranberry-apricot sauce; there will be vegetables.

For dessert, orange crepes of a blissful flavor bide in a chafing dish.

And we depart from tradition only in one way — the turkey, first broiled, then baked, comes to the table already
carved.

As tantalizing aromas rise, who could bear the suspense otherwise?

Scrumptious Christmas Feast Menu - Fewest Calories

Lobster and Crabmeat Cocktail - http://christmas-cooking.blogspot.com/2008/01/lobster-and-crabmeat-cocktail.html
Roast Turkey with Mushroom Dressing - http://christmas-cooking.blogspot.com/2008/01/roast-turkey-with-mushroom-dressing.html
Pearl Onions to Bedeck Green Beans - http://christmas-cooking.blogspot.com/2008/01/pearl-onions-to-bedeck-green-beans.html
Tangy Cranberry - Apricot Sauce - http://christmas-cooking.blogspot.com/2008/01/tangy-cranberry-apricot-sauce.html
Orange Crepes Suzette - http://christmas-cooking.blogspot.com/2008/01/orange-crepes-suzette.html

Orange Crepes Suzette

Our Elysian finale is going to be after-dinner pancakes fragrant with orange, luscious with strawberry, steeped in sauce set for the cockles of the heart.

The recipe:

Sift together into a bowl ¾ cup flour, 1 tablespoon sugar, 1 teaspoon baking soda, ¼ teaspoon salt.
Beat together 1 ¼ cups buttermilk, 1 egg, grated rind of 1 orange. Stir into the dry ingredients until smooth.
Bake on a hot, lightly greased griddle until golden on both sides. If you use a level measuring tablespoon to a pancake, count on 20 cakes.
Cakes may be made ahead.

For the sauce:

open 1 small can mandarin orange sections.
Pour the liquid into a saucepan.
Add 2 tablespoons sugar and heat with strips of rind cut from 1 orange.
When removing rind from orange, use a light hand — only the colored part has the flavor you want.
Cook gently until liquid thickens and rind is tender.
Remove rind; it has worked wonders.
Add 2 teaspoons cornstarch to ¾ cup orange juice and add to the saucepan along with 1 teaspoon rum extract.
Heat again until mixture thickens and add orange sections, and sliced strawberries if you wish.

Stop kitchen work here if you plan to finish with a flourish at the dining room table!

Next step:

Reheat sauce, and warm pancakes in slow oven.
In a chafing dish put a round of the little pancakes, heap sauce over, more pancakes, more sauce, and heat them together for 4 or 5 minutes until flavors swim together.
When piping hot, serve.
Servings of 3 cakes each come to only 124 calories.

With the crepes comes coffee, hot and dark, and the feast is at a fullness, the day at a peak, the compliments rise like a carol, the satisfaction is sound as a bell.

Rest ye merry, everywhere, today with not an extra pound to carry into tomorrow!

Related Articles:

Scrumptious Christmas Feast Menu - Fewest Calories

Lobster and Crabmeat Cocktail - http://christmas-cooking.blogspot.com/2008/01/lobster-and-crabmeat-cocktail.html
Roast Turkey with Mushroom Dressing - http://christmas-cooking.blogspot.com/2008/01/roast-turkey-with-mushroom-dressing.html
Pearl Onions to Bedeck Green Beans - http://christmas-cooking.blogspot.com/2008/01/pearl-onions-to-bedeck-green-beans.html
Tangy Cranberry - Apricot Sauce - http://christmas-cooking.blogspot.com/2008/01/tangy-cranberry-apricot-sauce.html
Orange Crepes Suzette - http://christmas-cooking.blogspot.com/2008/01/orange-crepes-suzette.html

Lobster - and - Crabmeat Cocktail

Lobster - and - Crabmeat Cocktail

Red, white and festive . . . our first course, a lobster- and-crabmeat cocktail cupped in tomato.

Ingredients:
6 small tomatoes
1 cup cooked crab meat
1 cup cooked lobster meat.
1/4 cup tarragon vinegar

Procedure:

Slice off tops of 6 small tomatoes, scoop out insides, wrap hollowed tomatoes in plastic film and chill in refrigerator.
Now for the meat of tasty crustaceans.
Bone 1 cup cooked crab-meat — with zeal.
Add to it 1 cup cooked lobster meat, bite size.
Marinate both for ½ hour in ¼cup tarragon vinegar, then chill.
Half an hour before dinner, lightly salt insides of tomatoes.
Fill with sea food.
We'll spoon over it Creamy Cottage-cheese Dressing.

Creamy Cottage-cheese Dressing
Combine in electric blender or put through sieve
½ cup cottage cheese,
2 tablespoons skimmed milk,
1 teaspoon grated onion,
1 teaspoon lemon juice,
¼teaspoon salt,
dash of pepper.
Blend until smooth.
Chill.
A most refreshing dressing. And it brings calorie count up to only 71 per serving.

Related Articles:

Scrumptious Christmas Feast Menu - Fewest Calories

Lobster and Crabmeat Cocktail - http://christmas-cooking.blogspot.com/2008/01/lobster-and-crabmeat-cocktail.html
Roast Turkey with Mushroom Dressing - http://christmas-cooking.blogspot.com/2008/01/roast-turkey-with-mushroom-dressing.html
Pearl Onions to Bedeck Green Beans - http://christmas-cooking.blogspot.com/2008/01/pearl-onions-to-bedeck-green-beans.html
Tangy Cranberry - Apricot Sauce - http://christmas-cooking.blogspot.com/2008/01/tangy-cranberry-apricot-sauce.html
Orange Crepes Suzette - http://christmas-cooking.blogspot.com/2008/01/orange-crepes-suzette.html

Tangy Cranberry - Apricot Sauce

Tangy Cranberry - Apricot Sauce

Nothing's missing — not even the noble cranberry. And here the color of the sauce is brilliant, the flavor profound.

Procedure:

• Dissolve 2 packages lemon-flavored low-calorie gelatin dessert in 1/2 cups hot water.
  
• Add 6 non-caloric sweetener tablets and stir patiently until they dissolve.
  
• Open 1 medium-sized can water-packed apricots and measure 1 cup apricot juice (add water if liquid doesn't make a cup) to stir into gelatin mixture, then chill it until thick and syrupy.
  
• Meanwhile, cut apricots into medium-size pieces, grind 2 cups fresh cranberries with the coarse blade of the grinder, add 2 teaspoons lemon juice, and blend all into gelatin when it is thick enough.
  
• Stir only a bit, then chill.
  

Each serving: 18 calories.
Related Articles:

Scrumptious Christmas Feast Menu - Fewest Calories

Lobster and Crabmeat Cocktail - http://christmas-cooking.blogspot.com/2008/01/lobster-and-crabmeat-cocktail.html
Roast Turkey with Mushroom Dressing - http://christmas-cooking.blogspot.com/2008/01/roast-turkey-with-mushroom-dressing.html
Pearl Onions to Bedeck Green Beans - http://christmas-cooking.blogspot.com/2008/01/pearl-onions-to-bedeck-green-beans.html
Tangy Cranberry - Apricot Sauce - http://christmas-cooking.blogspot.com/2008/01/tangy-cranberry-apricot-sauce.html
Orange Crepes Suzette - http://christmas-cooking.blogspot.com/2008/01/orange-crepes-suzette.html

Pearl Onions to bedeck green beans

We tell you an art here.

• After you peel 1 cup of the tiniest white onions, pierce the ends crisscross —
  
• it keeps them from coming apart while they cook.
  
• Simmer them gently in salted water for 10 minutes.
  
• Drain.
  
• Place 2 packages frozen cut green beans in saucepan; join the onions to their emerald companions.
  
• Cook together in boiling salted water 8-10 minutes for a courtly blend of flavors, and only 70 calories per serving.

Related Articles:

Scrumptious Christmas Feast Menu - Fewest Calories

Lobster and Crabmeat Cocktail - http://christmas-cooking.blogspot.com/2008/01/lobster-and-crabmeat-cocktail.html
Roast Turkey with Mushroom Dressing - http://christmas-cooking.blogspot.com/2008/01/roast-turkey-with-mushroom-dressing.html
Pearl Onions to Bedeck Green Beans - http://christmas-cooking.blogspot.com/2008/01/pearl-onions-to-bedeck-green-beans.html
Tangy Cranberry - Apricot Sauce - http://christmas-cooking.blogspot.com/2008/01/tangy-cranberry-apricot-sauce.html
Orange Crepes Suzette - http://christmas-cooking.blogspot.com/2008/01/orange-crepes-suzette.html

Roast Turkey with Mushroom Dressing

Ingredients:

• 8-pound bird cut into 8 pieces
  
• 2 tablespoons butter
  
• ½teaspoon seasoned salt
  
• 2 teaspoons salt
  
• 1 teaspoon rosemary
  
• ½ teaspoon thyme
  
• ⅛ teaspoon pepper
  
• ½ teaspoon meat tenderizer
  
• ¼ teaspoon pepper
  
• ½ cup chicken stock
  
• 4 cups chopped fresh mushrooms
  
• 4 cups chopped celery
  
• ⅔cup coarsely chopped water chestnuts
  
• ¼ cup flour
  

Procedure:

Have butcher cut an 8-pound bird into 8 pieces.
In shallow roasting pan,

• melt 2 tablespoons butter with
  
• ½teaspoon seasoned salt,
  
• ½ teaspoon meat tenderizer,
  
• ¼ teaspoon pepper.
  

Rub all turkey pieces with this savory seasoning, place in pan, then broil until they are bubbling and gold on both sides, about 20 minutes.
Cover pan tightly with aluminum foil and bake 1 hour in moderately hot oven, 375° F.

Meanwhile, the dressing
Cook until tender in ½ cup chicken stock 4 cups chopped fresh mushrooms, 4 cups chopped celery.
Add 2 teaspoons salt, 1 teaspoon rosemary, ½ teaspoon thyme, ⅛ teaspoon pepper.
Remove from heat and stir in ⅔cup coarsely chopped water chestnuts, ¼ cup flour.

Uncover the bird and put the dressing around the turkey.
Re-cover and continue roasting another hour or until done.
Spoon dressing into center of hot platter.
Arrange turkey on top.
Brush with pan juices and garnish with crisp fans of cauliflower, radish roses, and parsley.

Enough here for 6-8 servings, only 224 calories per serving.

Directions for Carving a Turkey

Directions for Carving a Turkey

• Place bird's legs to your right.
  
• Carve side away from you.
  
• To remove leg, cut down from breast to the joint.
  
• Pull to loosen leg from the socket.
  
• Cut all free tissue.
  
• Hold drumstick up at right angles to plate.
  
• Cut meat to bone.
  
• Anchor thigh with knife, press leg down till joint snaps.
  
• Cut through joint.
  
• Slice thin.
  
• To remove wing, stick fork in meaty part of wing.
  
• Cut at angle 1 to l½ inches above where wing joins body.
  
• When you hit joint, run knife through cartilage.
  
• Insert fork in opposite rib section or with tines astride keel bone.
  
• Cut breast in K inch strips.
  
• Put tines of fork on slice before severing it, for steady hold.
  

Christmas Turkeys for you and your family

Turkeys come in almost any size now, so that the bird can really be tailored to the size of the crowd you'll be having for Christmas. From as little as four pounds to as much as twenty-four, the turkey roasted the traditional way is tender and juicy, a mouthwatering brown.

Here are two mouthwatering Turkey Recipes:

• Roast Turkey
  
• Foil Wrapped Roast Turkey
  

Foil wrapped Roast Turkey

• Tie drumsticks to tail.
• Press wings to body so tips are flat against sides of breast. Use heavy aluminum foil.
• Place turkey, breast up, in center of foil. (Foil should be wide enough to have 5 to 6 inches extending beyond leg and breast ends of bird; if it isn't, join 2 pieces together with drugstore or lock fold, pressing to make leak proof joining,) Bring one end of foil snugly over top of turkey; bring opposite end up, lapping over first (overlap should be 2 to 3 inches). Now fold foil down snugly at breast and legs; then press ends up (ends should be high enough to prevent drippings from running into the pan and burning). Place foil-wrapped bird, breast up, in bottom of shallow pan (broiler pan is convenient); do not use rack.
• Roast at constant high temperature
• When turkey has cooked to within 25 to 20 minutes of total cooking time given in the foil-wrapped turkey roasting chart, remove from oven.
• Quickly slit foil with scissors or knife and fold away from bird to edge of pan. (If you use a meat thermometer, insert it in center of inside thigh muscle adjoining cavity.)
• Return turkey to oven.
• Continue roasting till turkey is tender (test doneness in usual ways — meat thermometer should register 185° to 190°).
• When turkey is done, lift from foil to warm platter.
• Pour drippings in skillet; concentrate by simmering if you want to increase flavor and color; use in making gravy.

Related Articles:

Brown Gravy - http://christmas-cooking.blogspot.com/2008/01/gravy-for-turkey.html
Cream Gravy - http://christmas-cooking.blogspot.com/2008/01/cream-gravy.html
Giblet Gravy - http://christmas-cooking.blogspot.com/2008/01/giblet-gravy.html

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Giblet Gravy

Giblet Gravy

Giblet gravy is made using the same method as for cream gravy, except for preparation of the giblets.

To prepare giblets,

• cover the heart, gizzard, and liver with water and simmer in a covered saucepan until tender.
  
• Remove giblets.
  
• Save the stock and combine with meat drippings for more flavorful gravy.
  
• Dice the giblets and add to the gravy when you add the fat.
  
• Proceed as for cream gravy.
  

Related Articles:

Brown Gravy - http://christmas-cooking.blogspot.com/2008/01/gravy-for-turkey.html
Cream Gravy - http://christmas-cooking.blogspot.com/2008/01/cream-gravy.html
Giblet Gravy - http://christmas-cooking.blogspot.com/2008/01/giblet-gravy.html

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Cream Gravy

Cream Gravy

Perhaps your family likes a rich cream gravy better — or you'd like to try it for the first time this year. Cream gravy made from the drippings of your holiday turkey can be extra special.

Follow these simple directions for an easy way to make good cream gravy.

• Pour fat and meat juices from the meat pan into a 2-cup measuring cup, leaving crusty particles in the pan. Fat will rise to the top of the cup, and meat juices will stay at the bottom.
  
• Skim fat off.
  
• Measure ¼cup fat for 2 cups of gravy, and put measured fat into meat pan.
  
• Add enough milk to the meat juices in cup to make 2 cups and pour into a jar with a screw top.
  
• Measure ¼ cup flour into the jar.
  
• Screw on lid and shake until the ingredients are well mixed.
  
• Pour milk mixture into pan, stirring slowly to blend thoroughly.
  
• Cook over low heat, stirring constantly, until the gravy is thickened and bubbly.
  
• Simmer a few minutes.
  
• Salt and pepper to taste and serve in heated gravy boat.
  

Then, of course, there are those, men especially, who will hear of nothing for the bird but giblet gravy, with its wonderful meaty flavor.

Related Articles:

Brown Gravy - http://christmas-cooking.blogspot.com/2008/01/gravy-for-turkey.html
Cream Gravy - http://christmas-cooking.blogspot.com/2008/01/cream-gravy.html
Giblet Gravy - http://christmas-cooking.blogspot.com/2008/01/giblet-gravy.html

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Gravy for the Turkey

A turkey dinner isn't complete without a savory brown gravy. This one is so smooth and tasty that it's a good excuse for another helping of stuffing or mashed potatoes.

• After removing turkey to a warm platter, leave crusty bits in pan and pour liquid into a measuring cup.
  
• When fat comes to the top, skim it off.
  
• Then, for each cup gravy, measure 2 tablespoons of fat back into roasting pan.
  
• Add 2 tablespoons flour for each cup gravy; blend thoroughly.
  
• Cook over low heat till frothy, stirring constantly.
  
• For richer flavor and color, brown the flour to a light tan.
  
• Add 1 cup lukewarm liquid (meat juices from roasting turkey plus giblet broth, milk, or water) for each cup gravy.
  
• Cook till thick, stirring constantly and scraping bottom and sides of pan to blend in the crusty bits.
  
• Simmer about 5 minutes.
  
• Season to taste with salt and pepper.
  
• Pour into hot gravy boat.
  

Related Articles:

Brown Gravy - http://christmas-cooking.blogspot.com/2008/01/gravy-for-turkey.html
Cream Gravy - http://christmas-cooking.blogspot.com/2008/01/cream-gravy.html
Giblet Gravy - http://christmas-cooking.blogspot.com/2008/01/giblet-gravy.html

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Roast Duckling

(makes 4 servings)

• Select a duckling, 3½ to 5 pounds ready-to-cook weight, or 5 to 7 pounds dressed weight.
  
• Clean duckling; remove wing joint and tip, leaving only meaty second joint.
  
• Rub inside with salt and stuff lightly with Orange Stuffing.
  
• Do not truss or prick the skin.
  
• Close opening with skewers and lace with cord.
  
• Place, breast side up, on rack in shallow roasting pan.
  
• Do not add water.
  
• Roast uncovered in slow oven (325°) l½ to 2 hours for moderately done, 2 to 2½ hours for well done. Meaty part of leg should feel tender (use paper towel), and it should be easy to move leg up and down.
  

For a pretty shine, about 30 minutes before duckling is done, brush with
Honey Glaze:
  Combine 2 tablespoons honey and
  1 teaspoon kitchen bouquet.
Makes 3 to 4 servings

Orange Stuffing for Duck

• ¾ cup diced celery
  
• 1 tablespoon grated orange peel
  
• ½ cup boiling water
  
• ¼ cup chopped onion
  
• 1 tablespoon finely chopped parsley
  
• ⅓ cup butter or margarine
  
• 4 cups toasted bread cubes (measure after toasting)
  
• 1 teaspoon salt
  
• 1 teaspoon poultry seasoning
  
• 1 cup diced fresh oranges
  
• ¼ teaspoon pepper
  
• Cook celery in boiling water until tender.
  
• Drain.
  
• Saute onion in butter until limp; combine with celery and remaining ingredients.
  
• Toss lightly.
  
• Spoon into body of a 4 to 5 pound duck.
  
• Close opening with skewers and string.
  
• Place duck on a rack, breast side up in a baking pan.
  
• Cook in a moderate oven (350° F.) about 2 hours or until skin is brown and crusty.
  

Makes 4 servings.