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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Mash potatoes, stir in yogurt. Serve hot. Season with salt & pepper to
taste. Wash and shred cabbage. In a large skillet, toss cabbage with fresh cranberries. Combine remaining ingredients in measuring cup and pour over cabbage. Simmer until just soft. Refrigerate and reheat at serving time.
Stir cook 4 cups peas with shallots and 1/2 chopped red pepper. Stuffing has celery, onion, apricots, cooked ham, chicken broth cooked a day ahead in the oven. Baskets are meringues cooked ahead, filled with fresh fruit and topped with vanilla custard sauce (like Pavlova). Roasted potatoes - peel, rub with oil, sprinkle with rosemary. Roast in separate pan until golden and soft. Serve hot. Gravy: Stir 10 ice cubes into the pan juices. When they have congealed with fat, remove from pan. In a jar with a lid (or blender) shake together broth and flour until smooth. Over medium heat whisk this mixture into the defatted pan juices. Continue whisking until smooth and thick. Cook, stirring often for 5 minutes.
Comments: Serve hot. | Ingredients:
2 54/625 Ounce(s) plain yogurt
1 1/2 Cup(s) mashed potatoes
-1 medium red cabbage
1 275/628 Cup(s) fresh cranberries
-1
12 Ounce(s) festive peas
10 ice cubes
1 Cup(s) chicken broth + 3 tb |
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