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Giving Thanks Through the Holidays
By Kelly Jameson Photography by Russell Bamert
The Junior League of Las Cruces knows how to entertain, and this year they will spare no detail as they host their 3rd annual Festival of Trees on November 17th at Hotel Encanto (formerly the Las Cruces Hilton). The fundraiser will feature a variety of beautifully decorated holiday trees, available for auction, as well as beverages and hors d’oeuvres. The Festival of Trees is one of the Junior League of Las Cruces’ most celebrated events, with proceeds helping to fund several Junior League projects that target children’s wellness in Dona Ana County.
As the Festival of Trees committee planned their event, they got together to share some of their favorite holiday recipes. On the buffet was a sage-rubbed turkey, a bread and sausage stuffing, sweet potato puree, a carrot soup with bacon and chestnut cream sauce, green beans with almonds, a plum and cranberry chutney and a delicious rum cake. Pictured (from left to right) are Sylvia Ewing, Amy Elmore, Carrie Gaddy (co-chair), Carol Schoeppner (co-chair), Rebecca Mobley, Bethy Armendariz-Gafner and Becky Villalobos.
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All recipes shown serve 6 to 8,
from Williams-Sonoma,
Entertaining, by George Dolese
Serving pieces provided by
Las Cosas Kitchen Shoppe, Mesilla
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 BREAD AND SAUSAGE STUFFING
1 loaf sourdough French bread,
cut into 1/2-inch cubes
2 tbsp unsalted butter
1 lb sweet Italian sausage,
casings removed
1 yellow onion, chopped
1 leek, including tender green
tops, chopped
1 celery stalk, chopped
1/4 cup chopped fresh sage
1/2 cup chopped fresh flat-leaf
parsley
1 cup half and half
1 1/2 cups reduced-sodium
chicken broth
coarse salt and freshly
ground pepper
Preheat oven to 350°. Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden, about 20 minutes. Remove from the oven and set aside to cool.
In a large frying pan over medium heat, melt the butter. Add the sausage, onion, leek, celery and sage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. Remove from the heat and fold in the bread cubes, parsley and half and half. Stir in the broth until the mixture is evenly moistened. Season to taste with salt and pepper. Let cook completely before stuffing into the cavities of the turkey. Spoon any extra stuffing into a buttered baking dish and bake it next to the turkey during the last 40 minutes of roasting. While the turkey rests, keep the stuffing in the oven to develop a golden brown crust.
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SAGE-RUBBED TURKEY
For the Sage Rub:
2 tbsp coarse salt
2 tsp freshly ground pepper
1 tsp ground sage
2 tbsp chopped fresh sage
4 garlic cloves, chopped
Grated zest of 1 lemon
1 turkey, about 12 lb., rinsed inside and
out and patted dry with paper towels
1 recipe bread and sausage stuffing
(see related recipe at right)
1 carrot, peeled and cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 yellow onion, cut into 1-inch cubes
2 cups dry white wine
2 cups reduced-sodium chicken stock
3 tbsp all-purpose flour
Coarse salt and ground pepper, to taste
In a large saucepan over medium heat, fry the bacon until crisp, about 6 minutes. Drain off fat and crumble. Set aside.
Pour off the bacon fat from the pan, return the pan to medium heat, and add the butter.When the butter has melted, add the onion and leek and sauté until golden, about 10 minutes. Add the carrots, potato, and 6 cups of the broth and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until all the vegetables are tender, about 45 minutes.
Meanwhile, make the chestnut cream: In a small saucepan over low heat, combine the chestnuts and broth. Cover and cook until the chestnuts are tender, about 15 minutes. Remove from the heat and transfer the contents of the pan to a blender. Add the crème fraîche and a pinch of nutmeg and process until smooth. Transfer to a small bowl and set aside until serving. This can be made up to 24 hours in advance, covered and refrigerated; bring to room temperature before serving.
When the vegetables are done, remove from the heat and process with an immersion blender until smooth, or process in a stand blender in batches, and then return the soup to the saucepan (a food processor works well also). If
the soup is too thick, add broth as needed to thin to a good consistency. Season to taste with salt and pepper. Serve in warmed bowls, and garnish with a swirl of the chestnut cream and a sprinkle of chives and bacon.
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CARROT SOUP WITH BACON AND CHESTNUT CREAM
For convenience, look for vacuum-packed chestnuts sold in jars or plastic pouches. The hard outer shells and bitter inner skins have already been peeled away, saving you considerable preparation time. Avoid canned chestnuts packed in water; they have poor texture and lack flavor.
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4 slices of bacon
4 tbsp (2 oz) unsalted butter
1 yellow onion, chopped
1 leek, including tender
green tops, chopped
2 lbs carrots, peeled and
thinly sliced
1 russet potato, peeled
and diced
6-8 cups (48-64 fluid oz)
reduced-sodium chicken broth
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CHESTNUT CREAM
1/2 cup vacuum-packed chestnuts
1/2 cup reduced-sodium
chicken broth
1/3 cup crème fraîche*
freshly grated nutmeg
coarse salt and freshly
ground pepper
2 tbsp finely snipped
fresh chivesIn a large saucepan over medium heat, fry the bacon until crisp, about 6 minutes. Drain off fat and crumble. Set aside.
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Pour off the bacon fat from the pan, return the pan to medium heat, and add the butter.
When the butter has melted, add the onion and leek and sauté until golden, about 10 minutes. Add the carrots, potato, and 6 cups of the broth and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until all the vegetables are tender, about 45 minutes.
Meanwhile, make the chestnut cream: In a small saucepan over low heat, combine the chestnuts and broth. Cover and cook until the chestnuts are tender, about 15 minutes. Remove from the heat and transfer the contents of the pan to a blender. Add the crème fraîche and a pinch of nutmeg and process until smooth. Transfer to a small bowl and set aside until serving. This can be made up to 24 hours in advance, covered and refrigerated; bring to room temperature before serving.
When the vegetables are done, remove from the heat and process with an immersion blender until smooth, or process in a stand blender in batches, and then return the soup to the saucepan (a food processor works well also). If the soup is too thick, add broth as needed to thin to a good consistency. Season to taste with salt and pepper. Serve in warmed bowls, and garnish with a swirl of the chestnut cream and a sprinkle of chives and bacon.
*To make creme fraiche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. It is an ideal addition for sauces or soups because it can be boiled without curdling. |
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SWEET POTATO PUREE
Look for sweet potatoes that have dark brownish orange skin and a bright orange interior, sometimes called “yams”at the market. Their flesh is naturally moist and sweet when cooked and pureed.
4 lbs sweet potatoes, cut into 1-inch cubes
1 1/4 cups half and half
1/4 cup maple syrup
5 tbsp unsalted butter
freshly ground white pepper
coarse salt
In a large saucepan over medium heat, combine the sweet potatoes, 2 teaspoons salt and water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a knife, about 20 minutes. Drain into a colander and transfer to a large bowl. Using a potato masher, mash the sweet potatoes thoroughly.
In a small saucepan over medium heat, warm the half and half and maple syrup until hot. Remove from heat. Add 4 tablespoons of the butter to the sweet potatoes, then slowly pour in the hot half and half mixture while stirring with a wooden spoon. Continue to stir the potatoes until they are light and creamy. Season to taste with salt and white pepper. Transfer the sweet potatoes to a warmed serving bowl and top with the remaining tablespoon butter. Serve at once.
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GREEN BEANS WITH ALMONDS
These simply prepared beans put a touch of bright color on a holiday buffet. Look for young Blue Lake beans or slender French haricots verts.
 2 lbs slender green beans,
trimmed
1/2 cup slivered
blanched almonds
2 tbsp unsalted butter
1 tbsp olive oil
4 shallots, thinly sliced
freshly ground pepper
2 tablespoons chopped fresh
flat-leaf parsley
coarse salt
Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the beans. Cook the beans until tender, about 5 minutes. Drain into a colander, refresh with cold water, and pat dry with paper towels. Set aside. (The beans can be prepared up to this point one day in advance, covered tightly, and refrigerated until needed.)
In a large frying pan over medium heat, toast the almonds, stirring continuously until golden brown, about 3 minutes. Transfer to a plate and set aside. In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4-5 minutes. Raise the heat to medium-high and stir in the beans. Sauté, stirring continuously until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve at once.
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DELICIOUS RUM CAKE*
SERVES 12
* From Seasoned with Sun, a cookbook by the Junior League of El Paso
The name says it all – delicious! A favorite at holiday time, this rum cake tastes like heaven and serves nicely when prepared in a bundt pan. The pecans add a hint of authenticity to this simple, southwest dessert.
 1 box yellow cake mix
(or 1 butter pecan cake mix)
1 box instant vanilla
pudding mix (3 1/4 oz)
4 eggs
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
1 cup chopped pecans
Preheat oven to 350°. Mix together all ingredients except nuts. Beat mixture 2 to 3 minutes. Place chopped nuts in bottom of well-greased tube or bundt pan. Pour batter on top of nuts. Bake 40 to 45 minutes.
SAUCE:
1/4 cup water
1/4 cup rum
1/2 cup margarine
1 cup sugar
Boil above ingredients together 2 to 3 minutes. Pour cooked mixture over cake when it is done. Let cake stand 30 minutes before turning upside down on a serving plate. Serve with vanilla or pumpkin ice cream, if desired.
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