Watkins Recipes for
December 2004

Let's celebrate the New Year in style with
A New Year's International Appetizer Party!
.... with a little help from Watkins, of course! 

White Chai-colate Mousse

• 1 cup/250 ml vanilla milk chips or 7 oz/200 g white chocolate

• 1/4 cup/60 ml hot water

• 2 tsp/10 ml Watkins Vanilla

• 2 cups/500 ml heavy whipping cream

• 1/4 cup/60 ml Watkins Chai Latte

Melt white chocolate in top of double boiler or in microwave oven.  Add hot water and vanilla; mix well until smooth.  Let cool completely.  Beat cream until it begins to thicken.  Add Chai Latte and continue beating until soft peaks form.  Stir a large spoonful of whipped cream into white chocolate mixture, then fold into remaining whipped cream.  Spoon into individual custard cups or a 4 cup/1 litre mold.  Chill well; serve cold.  Makes 8 servings.

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Southwestern Turkey Breast
This festive turkey breast is graced with the beautiful fall colours
and earthy flavours of chiles and herbs

• 1 bone-in turkey breast (4-5 lbs/2-2.5 kg)

• 3 tbsp/45 ml fresh lemon juice divided

• 2 tbsp/30 ml Watkins Chipotle Liquid Spice divided

• 2 tsp/10 ml Watkins Sage

• 1-1/4 tsp/6 ml Watkins Garlic Salt

• 1 tsp/5 ml Watkins Fire Pepper

• 1 tsp/5 ml Watkins Rosemary

Preheat oven to 400 F/200 C.  Loosen skin from turkey with fingers, leaving skin attached along bottom edges.  In a small bowl, combine 1 tbsp/15 ml lemon juice, 1 tbsp/15 ml Liquid Chipotle Spice and all seasonings.  Spread under turkey skin, rubbing into meat.  Combine remaining lemon juice and Liquid Spice; set aside.  Place turkey on a rack in a shallow roasting pan.

Bake, uncovered, for 1-1/2 hours or until a meat thermometer reads 170 degrees, basting every 15 - 20 minutes with lemon/chipotle mixture.  Let stand for 10 minutes.

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Bonus Recipes!

Sweet Potato Casserole

• 1/4 cup/60 ml dark brown sugar

• 1/2 tsp/2.5 ml freshly ground Watkins Sea Salt

• 1/2 tsp/2.5 ml Watkins Ginger

• 1/4 tsp/1.2 ml Watkins Black Pepper

• 4 lb/1.8 kg sweet potatoes (about 5 large), peeled and cut crosswise into 1/2-in/1-cm thick slices

• 3 tbsp/45 ml butter, cut into small pieces

• 1/4 cup/60 ml coarsely chopped pecans (optional - pine nuts or soy nuts or raisins could be substituted)

Combine brown sugar, Salt, Ginger, and Black Pepper; set aside. Arrange half of the potato slices in 13 x 9-inch/33 x 23-cm ceramic or glass baking dish. sprinkle with half the sugar mixture. dot with half the butter. Arrange remaining potatoes in dish and sprinkle with remaining sugar mixture. Dot with remaining butter. Cover with foil and bake at 400ºF/205ºC for 45 minutes. Remove foil and sprinkle with pecans. Bake, uncovered, 30 to 40 minutes or until potatoes are tender, basting with syrup in baking dish several times during cooking.  Makes 10 servings

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Savory Port Roast and Gravy

• 3-1/2 to 4 pound / 1.5 - 1.8 kg pork loin roast
• 2 tsp. / 10 ml Watkins Poultry Seasoning
• 2 tsp. / 10 ml Watkins Seasoning Salt

  Gravy:

• 1/4 cup / 60 ml butter
• 2 cups / 500 ml sliced, unpeeled red cooking apples
• 1/4 cup / 60 ml all-purpose flour
• Defatted pan drippings and enough water to make 1 cup / 250 ml
• 1 cup / 250 ml unsweetened apple juice
• 3 tbsp. / 45 ml Watkins Chicken Soup Base
• Watkins Black Pepper to taste

If possible, untie roast and sprinkle Poultry Seasoning and Seasoning Salt evenly over all sides; retie. Bake at 350º F / 180º C for 2 hours or until internal temperature reaches 160º F / 70º C. Cover with foil if top begins to get too brown. Remove from oven and cover with foil; let stand 10 minutes before removing string and slicing.

Gravy:  In large skillet, sauté apples in butter until tender yet firm; remove to platter and keep warm. Add flour to skillet and cook until bubbly. Add remaining ingredients and cook until mixture begins to boil and thicken. Place pork on platter with apples and spoon over some of the gravy. Serve remaining gravy on the side.    Serves 8.
 

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Hearty Tomato Soup
Thanks to Watkins Associates, Kathy & Mike Dooley for this twist on tomato soup!

• 1 med. onion, finely chopped (about ½ cup)

• 1 tbsp. butter or margarine

• 1/2 tsp. Watkins Paprika

• 1/2 tsp. Watkins Basil

• 1/4 tsp. Watkins Garlic Granules

• 1 – 8 oz/250 ml pkg. cream cheese

• 1-1/4 cups/310 ml milk

• 2 cans (10 ¾ oz.) tomato soup

• 3-1/2 cups/875 ml chopped fresh tomatoes - or - 1 (28oz.) can diced tomatoes, with juice

Cook and stir onion and butter in 3 quart saucepan until onion is transparent (2 to 3 minutes); remove from heat.  Stir in paprika, basil, garlic granules and cream cheese.  Gradually stir in milk and soup; beat with mixer until smooth.  Break up tomatoes with fork; stir into soup.  Heat over minimum heat, stirring frequently, until hot.  Makes 8 servings (about 1 cup each).