Primal Holiday Feast
Appetizer suggestions
Oven Roasted Fowl
Organic, pastured turkey or chicken
Grass fed raw butter (2-6 tbs depending on size)
Fresh thyme, chopped
Fresh sage, chopped
Sea salt and freshly ground black pepper
Preheat oven to 400. Wash and dry your chicken or turkey with paper towels taking care to remove the giblets and save for other uses. Place the bird in your roaster breast side up. Pull back the skin from the breast and place the butter in between the skin and the meat. Sprinkle the entire bird with the chopped herbs and sea salt and pepper to taste.
If cooking a chicken: lower heat to 375 degrees and cook for 1 hour, 15 min to 1 hour, 30 minutes or until juices run clean and bird is nicely browned.
If cooking a turkey: Cover loosely with foil and roast for 20 mins. Lower the heat to 350 and cook for an additional 20 min per pound, uncovering the last 45 mins to hour to brown. Remove and let stand 20 mins before carving. Use a meat thermometer for accuracy; inserted in the thickest part of the thigh (avoiding the bone) until it reaches 160 degrees
Sweet Potato & Apple Casserole
4 large sweet potatoes, unpeeled and cut into chunks
1 apple, unpeeled and cut into chunks
½ tsp ground allspice
3/4 tsp ground cinnamon
½ tsp ground nutmeg
¼ cup 100% maple syrup
¼ cup grassfed raw butter
¾ cup chopped pecans
Place sweet potatoes in large saucepan and cover with water; bring to a boil and cook for 6 to 8 mins or until tender. Drain and transfer to a large mixing bowl. Add the apples, spices, maple syrup and butter and mix well. Spread the mixture evenly into an 11 x 7 glass baking dish. Top with the chopped pecans and bake uncovered at 350 for 30 to 35 mins.
Yield: 6 servings
Brussel Sprouts in Mustard Cream Sauce
1 lb fresh organic Brussels sprouts
¼ cup grassfed raw butter
½ cup raw cream
½ tsp sea salt
1 tsp Crystal hot sauce
Cut the bottom off each sprout and make an X to allow more even cooking removing any tough outer leaves. Steam Brussels sprouts until tender, about 10-12 minutes. Meanwhile, place remaining ingredients in a small saucepan and heat on a low setting until butter is melted and sauce slightly thickened (about 5 mins). Pour over drained sprouts and serve immediately.
Yield: 4 servings
Pumpkin Crème
1 ½ cup fresh organic pureed pumpkin (may subs canned organic)
1 egg, slightly beaten
1 tbs arrowroot
6 oz raw cream or coconut milk
½ cup maple syrup
½ tsp vanilla
¼ tsp sea salt
¼ tsp ground cinnamon
¼ tspground ginger
¼ tsp ground allspice
1/8 tsp ground cloves}
1/8 tsp ground nutmeg
1/3 cup raw cream
½ tsp vanilla
Pecans for garnish
Preheat oven to 400. In separate bowl mix arrowroot, sea salt and spices together. Combine slightly beaten egg, pumpkin, cream or coconut milk, maple syrup and vanilla, stirring until well blended. Add in the spice mixture and mix well. Pour into four, 6 oz ramekins and bake for 10 mins. Reduce heat to 350 and bake for an additional 25 to 30 mins or until almost set.
Let cool completely. Beat cream and vanilla on high speed of electric mixer until stiff peaks form. Spoon or pipe onto cooled pumpkins as desired and garnish with pecans.
Yield: 4 servings
Appetizer suggestions
- Bacon wrapped scallops
- Deviled eggs
- Crab stuffed mushrooms (sans breadcrumbs)
- Figs stuffed w/ goat cheese wrapped in pancetta
Image
Oven Roasted Fowl
Organic, pastured turkey or chicken
Grass fed raw butter (2-6 tbs depending on size)
Fresh thyme, chopped
Fresh sage, chopped
Sea salt and freshly ground black pepper
Preheat oven to 400. Wash and dry your chicken or turkey with paper towels taking care to remove the giblets and save for other uses. Place the bird in your roaster breast side up. Pull back the skin from the breast and place the butter in between the skin and the meat. Sprinkle the entire bird with the chopped herbs and sea salt and pepper to taste.
If cooking a chicken: lower heat to 375 degrees and cook for 1 hour, 15 min to 1 hour, 30 minutes or until juices run clean and bird is nicely browned.
If cooking a turkey: Cover loosely with foil and roast for 20 mins. Lower the heat to 350 and cook for an additional 20 min per pound, uncovering the last 45 mins to hour to brown. Remove and let stand 20 mins before carving. Use a meat thermometer for accuracy; inserted in the thickest part of the thigh (avoiding the bone) until it reaches 160 degrees
Sweet Potato & Apple Casserole
4 large sweet potatoes, unpeeled and cut into chunks
1 apple, unpeeled and cut into chunks
½ tsp ground allspice
3/4 tsp ground cinnamon
½ tsp ground nutmeg
¼ cup 100% maple syrup
¼ cup grassfed raw butter
¾ cup chopped pecans
Place sweet potatoes in large saucepan and cover with water; bring to a boil and cook for 6 to 8 mins or until tender. Drain and transfer to a large mixing bowl. Add the apples, spices, maple syrup and butter and mix well. Spread the mixture evenly into an 11 x 7 glass baking dish. Top with the chopped pecans and bake uncovered at 350 for 30 to 35 mins.
Yield: 6 servings
Brussel Sprouts in Mustard Cream Sauce
1 lb fresh organic Brussels sprouts
¼ cup grassfed raw butter
½ cup raw cream
½ tsp sea salt
1 tsp Crystal hot sauce
Cut the bottom off each sprout and make an X to allow more even cooking removing any tough outer leaves. Steam Brussels sprouts until tender, about 10-12 minutes. Meanwhile, place remaining ingredients in a small saucepan and heat on a low setting until butter is melted and sauce slightly thickened (about 5 mins). Pour over drained sprouts and serve immediately.
Yield: 4 servings
Image
Pumpkin Crème
1 ½ cup fresh organic pureed pumpkin (may subs canned organic)
1 egg, slightly beaten
1 tbs arrowroot
6 oz raw cream or coconut milk
½ cup maple syrup
½ tsp vanilla
¼ tsp sea salt
¼ tsp ground cinnamon
¼ tspground ginger
¼ tsp ground allspice
1/8 tsp ground cloves}
1/8 tsp ground nutmeg
1/3 cup raw cream
½ tsp vanilla
Pecans for garnish
Preheat oven to 400. In separate bowl mix arrowroot, sea salt and spices together. Combine slightly beaten egg, pumpkin, cream or coconut milk, maple syrup and vanilla, stirring until well blended. Add in the spice mixture and mix well. Pour into four, 6 oz ramekins and bake for 10 mins. Reduce heat to 350 and bake for an additional 25 to 30 mins or until almost set.
Let cool completely. Beat cream and vanilla on high speed of electric mixer until stiff peaks form. Spoon or pipe onto cooled pumpkins as desired and garnish with pecans.
Yield: 4 servings