Feature in Sunset Magazine, Thanksgiving Picnic with Thelma Tee Taylor.
The high desert lures one Tucson family to share the quintessential fall meal alfresco
* Every Thanksgiving, Tee Taylor and her family head to Sabino Canyon, about 15 miles from their home just outside Tucson. There, with the Santa Catalina Mountains as a backdrop and saguaro cactus as props, they feast on squash and peanut soup, chili- and sage-seasoned turkey, and whipped sweet potatoes. The food is cooked beforehand and carefully packed into baskets just before the trek. Taylor has perfected moving the feast over the past 10 years. The postprandial advantage of the desert setting: equal encouragement for a hike or a nap.
Layered Pate
PREP TIME: About 20 minutes
NOTES: If making up to 1 day ahead, cover and chill. Spread pate onto water crackers or small rounds of rye bread.
TO TRANSPORT: Cover chilled pate in container and keep cold.
MAKES: 2 to 2 1/2 cups; 8 to 10 servings
1/3 to 1/2 pound liver pate such as braunschweiger or duck liver pate
1/2 cup chopped pecans
2 tablespoons brandy (optional)
1/3 to 1/2 pound cream cheese, at room temperature
1/2 cup finely chopped red onion
1/4 cup minced fresh chives
1. In a bowl, mash liver pate until soft. Stir in pecans and brandy.
2. In another bowl, mix cream cheese and red onion until well blended.
3. Spread 1/2 the liver pate mixture level in the bottom of a clear, straight-sided bowl (about 3-cup size). Spoon 1/2 the cream cheese mixture onto pate mixture, and gently spread level. Repeat layers with remaining pate mixture, then cream cheese mixture, gently spreading each level. Sprinkle with chives.
Per serving: 146 cal., 86% (126 cal.) from fat; 3.7 g protein; 14 g fat (5.2 g sat.); 2.6 g carbo (0.5 g fiber); 217 mg sodium; 40 mg chol.
Squash-Peanut Soup
PREP AND COOK TIME: About 25 minutes
NOTES: If making soup up to 1 day ahead, let cool, cover, and chill. To reheat, stir over medium-high heat until steaming; or heat in a microwave-safe container in a microwave oven at full power (100%), stirring often, until steaming.
TO TRANSPORT: Keep soup hot in a thermos. Seal silvered basil in a heavy plastic food bag and keep cool. Seal peanuts in another plastic bag and carry at room temperature.
MAKES: About 9 cups; 8 to 10 servings
4 packages (12 to 14 oz. each) frozen pureed yellow squash
About 3 cups fat-skimmed chicken broth
1 cup low-fat milk
1/2 cup chunky peanut butter
1 teaspoon ground cumin
1/3 cup lightly packed fresh basil leaves, rinsed
1/3 cup salted roasted peanuts
Hot sauce
Salt
1. In a 5- to 6-quart pan, combine the squash with 2 1/2 cups broth and the milk, peanut butter, and cumin. Stir often over high heat until squash is thawed and mixture boils, 15 to 18 minutes. Add more broth to thin soup to desired consistency.
2. Meanwhile, stack basil leaves and cut crosswise into thin strips. Chop peanuts.
3. Ladle soup into individual bowls. Sprinkle with basil and chopped peanuts; add hot sauce and salt to taste.
Per serving: 152 cal., 55% (83 cal.) from fat; 9.5 g protein; 9.2 g fat (1.7 g sat.); 11 g carbo (1.4 g fiber); 120 mg sodium; 1 mg chol.
Chopped Salad
PREP TIME: About 15 minutes
NOTES: Up to 1 day ahead, combine vinegar and oil; cover and keep at room temperature. Rinse vegetables; wrap in towels, enclose separately in heavy plastic food bags, and chill.
TO TRANSPORT: Carry dressing at room temperature; keep combined salad ingredients cold.
MAKES: 10 cups; 8 to 10 servings
1/4 cup seasoned rice vinegar
2 tablespoons garlic-flavor or regular olive oil
3 cups lightly packed chopped romaine lettuce hearts
3 cups lightly packed chopped red-leaf lettuce
2 cups diced (1/2 in.) cauliflower
2 cups diced (1/2 in.) zucchini
Salt and fresh-ground pepper
1. In a large bowl, mix rice vinegar and oil.
2. Add romaine, red-leaf lettuce, cauliflower, and zucchini. Mix well and add salt and pepper to taste.
Per serving: 46 cal., 57% (26 cal.) from fat; 1.4 g protein; 2.9 g fat (0.4 g sat.); 4.4 g carbo (1.3 g fiber); 127 mg sodium; 0 mg chol.
Turkey with Chili-Sage Glaze
PREP AND COOK TIME: 2 to 3 hours
NOTES: If making up to 1 day ahead, cook turkey, cool, cover airtight, and chill.
TO TRANSPORT: Carry turkey hot, loosely wrapped, in a rimmed pan; or carry cold. Allow turkey to stand at room temperature no longer than 2 hours.
MAKES: Allow 3/4 pound uncooked turkey per person, more for leftovers
1 turkey (15 to 20 lb.)
3 tablespoons habanero or Scotch bonnet chili marmalade or other hot red pepper or chili jelly
3 tablespoons orange marmalade
4 teaspoons ground sage
Salt
1. Remove and discard leg truss from turkey Pull off and discard lumps of fat. Remove giblets and neck (reserve for other uses) Rinse bird well. Insert a meat thermometer straight down through the thickest part of the turkey breast to the bone.
2. On a charcoal barbecue (20 to 22 in. wide) with a lid, mound and ignite 60 charcoal briquets on firegrate. When coals are spotted with gray ash, in about 20 minutes, push equal portions to opposite sides of firegrate. Place a foil drip pan between mounds of coals. To each mound, add 5 briquets now and every 30 minutes during cooking. Set grill in place. Set turkey, breast up, on grill over drip pan. Cover barbecue and open vents.
On a gas barbecue (with at least 11 in. between indirect-heat burners), turn heat to high, close lid, and heat for about 10 minutes. Adjust gas for indirect cooking (heat parallel to sides of bird and not beneath) and set a metal or foil drip pan in center (not over direct heat). Set grill in place. Set turkey, breast up, on grill over drip pan. Close barbecue lid. If edges of turkey near heat begin to get too dark, slide folded strips of foil between bird and grill. Fat in drippings may flare when barbecue lid is opened; quench by pouring a little water into the pan.
In an oven, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Roast in a 325 [degrees] or 350 [degrees] oven, depending on size of bird: see chart on page 131.
3. In a glass bowl or measuring cup, mix habanero marmalade and orange marmalade. Heat in a microwave oven at full power (100%), stirring once, until soft, about 40 seconds. Stir in sage. When breast temperature is about 135 [degrees] for birds up to 18 pounds and 145 [degrees] for those over 18 pounds (about 45 minutes before turkey is done), spread marmalade glaze all over turkey. Continue to cook until thermometer reaches 160 [degrees]. If wing and leg tips start to get too dark, cover with foil.
4. Drain juices from cavity into drippings and reserve for easy gravy (recipe follows). Transfer turkey to a large platter let rest 15 to 30 minutes before carving. Add salt to taste.
Per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird: 237 cal., 38% (90 cal.) from fat; 32 g proteins; 10 g fat (3 g sat.); 2.1 g carbo (0 g fiber): 83 mg sodium; 93 mg chol.
Easy Gravy
PREP AND COOK TIME: About 25 minutes
NOTES: If making gravy up to 1 day ahead, cool, cover, and chill. To reheat, stir over medium-high heat until steaming; or heat in a microwave-safe container in a microwave oven at full power (100%), stirring often, until steaming.
TO TRANSPORT: Carry hot gravy in a thermos.
MAKES: About 8 cups
1 cup minced onion
1 teaspoon fresh thyme leaves or dried thyme
1/2 teaspoon chopped fresh sage leaves or dried rubbed sage
2 tablespoons butter or olive oil
2 quarts fat-skimmed chicken or giblet broth (recipe on page 134)
8 to 10 tablespoons cornstarch
Fat-skimmed drippings from oven-roasted or barbecued turkey (recipe precedes)
Salt and pepper
1. In a 3- to 4-quart pan, combine onion, thyme, sage, and butter. Stir often over high heat until onion is lightly browned, 3 to 4 minutes.
2. In a small bowl, blend about 1/2 cup broth with the cornstarch. Pour remaining broth and the turkey drippings into pan with the onion mixture. When it boils add the cornstarch mixture, a portion at a time, until gravy is as thick as desired. Add salt and pepper to taste.
Per 1/4-cup serving: 27 cal., 30% (8.1 cal.) from fat; 2.3 g protein; 0.9 g fat (0.5 g sat.); 2.3 g carbo (0.1 g fiber); 26 mg sodium; 2.1 mg chol.
Fresh Cranberry-Orange Relish
PREP AND COOK TIME: About 15 minutes
NOTES: If making up to I week ahead, cover and chill.
TO TRANSPORT: Cover and carry at room temperature.
MAKES: About 3 cups
5 cups (about 1 1/4 lb.) fresh or thawed frozen cranberries
1 orange (1/2 lb.)
3/4 cup sugar
1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
2. Rinse orange and cut into 1-inch chunks; discard any seeds. In a blender or food processor, whirl orange, 2 cups cranberries, and sugar until pureed.
3. Pour puree into a 2- to 3-quart pan over high heat. Stir until mixture is boiling rapidly and begins to thicken, about 5 minutes. Add remaining cranberries and stir just until they begin to pop, about 5 minutes longer. Pour into a bowl. Serve warm or cool.
Per tablespoon: 20 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 5.3 g carbo (0.5 g fiber); 0.2 mg sodium; 0 mg chol.
Green Beans with Sour Cream Onion Sauce
PREP AND COOK TIME: About 40 minutes
NOTES: Up to 1 day ahead, cook beans, drain, immerse in ice water until cold, and drain again; cover and chill. Bring to room temperature to serve or immerse in hot water until warm, about 3 minutes.
TO TRANSPORT: Keep sauce hot in a thermos. Seal the beans in a heavy plastic food bag and carry at room temperature.
MAKES: 8 to 10 servings
1 cup thinly sliced onions
1 1/4 cups fat-skimmed chicken broth
1/4 cup dry or cream sherry
1 1/2 teaspoons cornstarch
1 cup sour cream
1/2 teaspoon dried thyme
2 pounds green beans, stem ends trimmed, rinsed
Salt
1. In a 10- to 12-inch frying pan over high heat, frequently stir onions, 1 cup broth, and sherry until liquid is evaporated and onions begin to brown, 15 to 20 minutes.
2. In a bowl, mix cornstarch with remaining 1/4 cup broth. Add sour cream and thyme; mix well. Add to onion mixture and scrape browned bits free from bottom of pan; stir until sauce boils. Keep warm.
3. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add beans and cook until tender-crisp to bite, 5 to 10 minutes. Drain.
4. Put beans in a bowl and pour onion sauce over them. Add salt to taste.
Per serving: 87 cal., 51% (44 cal.) from fat; 3.4 g protein; 4.9 g fat (3 g sat.); 8.7 g carbo (1.7 g fiber); 27 mg sodium; 10 mg chol.
Cherry Tomatoes with Garlic
PREP AND COOK TIME: About 15 minutes
NOTES: Use a variety of tomatoes: round and pear-shaped; red, yellow, and orange.
TO TRANSPORT: Cover hot tomatoes and carry in an insulated bag; or let cool to room temperature, cover, and carry.
MAKES: 6 to 7 cups; 8 to 10 servings
2 pounds cherry tomatoes (about
3/4 to 1 in., 6 to 7 cups; see notes)
4 teaspoons thinly sliced garlic
1/4 cup (1/8 lb.) butter or olive oil
1/4 cup minced parsley
Salt and pepper
1. Rinse tomatoes and discard any stems.
2. In a 10- to 12-inch frying pan over medium-high heat, stir garlic in butter until limp, about 2 minutes. Add tomatoes and parsley, and stir until tomatoes are hot, about 3 minutes. Add salt and pepper to taste. Pour into a bowl and serve hot, warm, or at room temperature.
Per serving: 64 cal., 72% (46 cal.) from fat; 0.9 g protein; 5.1 g fat (3 g sat.); 4.8 g carbo (1.3 g fiber); 58 mg sodium; 13 mg chol.
Whipped Sweet Potatoes with Marshmallow Crust
PREP AND COOK TIME: About 1 1/2 hours
NOTES: If making up to 1 day ahead, complete recipe through step 3; cover and chill. Bake, covered, without marshmallow topping until warm in center, 20 to 30 minutes, then cover evenly with marshmallows and return to oven until topping is browned, about 10 migrates longer.
TO TRANSPORT: Cover hot casserole and carry in an insulated container.
MAKES: 8 to 10 servings
3 pounds sweet potatoes or yams About 1 1/2 cups low-fat milk
2 tablespoons minced fresh ginger 3 tablespoons lime juice
4 cups miniature marshmallows
2 tablespoons long, thin shreds orange peel
Salt
1. Scrub sweet potatoes, pierce in several places with a sharp knife, and place in a shallow pan (9 by 13 in. or 10 by 15 in.).
2. Bake in a 400 [degrees] oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.
3. Cut sweet potatoes in half and scoop flesh into a large bowl; discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice, and 2 cups marshmallows. Spread evenly in a shallow 3-quart casserole.
4. Cover sweet potatoes evenly with remaining marshmallows.
5. Bake in a 400 [degrees] oven until potatoes are hot in the center and marshmallow topping is richly browned, 15 to 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.
Per serving: 180 cal., 3.5% (6.3 cal.) from fat; 3.2 g protein; 0.7 g fat (0.3 g sat.); 41 g carbo (3 g fiber); 41 mg sodium; 1.5 mg chol.
Crusty Rolls
PREP AND COOK TIME: About 2 3/4 hours
NOTES: If making up to 1 day ahead, cool, wrap airtight, and store at room temperature. The crust softens as rolls stand; to recrisp, heat on a rack in a 400 [degrees] oven until crisp, about 5 minutes. (At mile-high altitude, shaped rolls rise in about 1/3 less time.)
TO TRANSPORT: Carry at room temperature.
MAKES: 20 rolls
1 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
2 large egg whites
About 3 1/2 cups all-purpose flour
About 2 tablespoons olive or salad oil
Cornmeal
1 large egg yolk
1. In a large bowl, combine 1 cup warm (about 110 [degrees]) water, sugar, salt, and yeast; let stand until yeast is soft, about 5 minutes. Stir in egg whites, 1 cup flour, and 2 tablespoons oil.
2. Add 2 1/2 more cups flour and stir until incorporated. Scrape dough (it is soft) onto a well-floured board and dust with more flour. Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
3. Place dough in an oiled bowl, and turn over to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour. Punch dough down, then knead briefly on a lightly floured board to expel air.
4. Divide dough into 20 equal pieces and shape each into a ball that is smooth on top. As you shape balls, dip bottoms in cornmeal. Set about 1 1/2 inches apart on an oiled 12- by 15-inch baking sheet. Rub tops lightly with oil, drape with plastic wrap, and let rise until puffy, about 30 minutes.
5. In a small bowl, beat egg yolk with 1 tablespoon water to blend. Brush rolls lightly with egg yolk mixture.
6. Put a 10- by 15-inch pan on lowest rack of a 400 [degrees] oven and pour in about 1/4 inch of boiling water. Put another oven rack just above bottom one. Bake rolls on this rack until richly browned, 25 to 30 minutes. Transfer rolls to a rack to cool. Serve warm or cool.
Per roll: 109 cal., 17% (19 cal.) from fat; 3.1 g protein; 2.1 g fat (0.3 g sat.); 19 g carbo (0.8 g fiber); 123 mg sodium; 11 mg chol.
(Washington), $6. A fabulously fresh, fruity, zesty wine.
With the main course. Alban Estate Viognier 1998 (Edna Valley, CA), $28. Opulent, fruity, and floral, this elegant wine will stand up even to a turkey seasoned with chili and sage.
With dessert. Quady Elysium 1998 (California), $8.25 half-bottle (375 ml.). Made from Black Muscat grapes, with irresistible spicy, floral, honeyed flavors that aren't syrupy sweet.
COPYRIGHT 1999 Sunset Publishing Corp.
