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 Pork 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)
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