tdnnd08_thanksgiving

November/December 2008 4544 Today’s Diet&Nutrition

By Juliann Schaeffer

Keepin mind that vegetarian

dishes aren’t necessarily low infat or calories. Moreover, some of

these recipes are more indulgent than thedishes that make up your everyday,

healthy diet. Sure, everyone wants to loosen up a bit and enjoy the flavors of the

holidays, but do your body a favor andindulge in moderation. Try our tips

for making healthier but still delicious versions of these

great recipes.

ThanksgivingKnow your stuff: Although many don’t think of stuffing

as a dish that contains meat, the majority of stuffings, Correale says, are made with chicken stock, rendering themunsuitable for vegetarians. But you can use vegetable stockand your omnivorous guests won’t know the difference.

Enter a new entrée: When entertaining for both veggie andmeat lovers, your biggest deviation from the norm will comewith the entrée, Correale says. To impress guests, she suggeststhat you serve a roast portobello loaf in place of the time-honored roast turkey. Portobello caps stuffed with sautéedspinach and peppers are mixed with a touch of cream andpanko bread crumbs and then rolled and sliced as a loaf. “Theportobellos would really serve as the meat portion for thevegetarian,” she says. “And it’s still very autumn, still verysavory, and it works really well with the whole theme ofThanksgiving.”

Don’t forget the gravy, baby: You may not be roastingturkey in the oven, but that doesn’t give you license to skipwhat some guests may see as absolutely central to theannual Thanksgiving celebration. For guests who yearn fortheir mashed potato mountain to be flooded in savorygravy, Correale suggests a meatless version with vegetablestock in a roux.

Mix it up: No Thanksgiving spread can be called com-plete without cranberry sauce. For a quick and tasty spin onthe canned version, mix in oranges, nuts, or apples to trans-form it into a heartier condiment.

Showcase your sides: Because this holiday truly shows offsides, it’s the time to go all out and show your guests howmuch fun veggies can be, Correale says. “Serve more vegeta-bles than you would normally serve to give guests morevariety,” she says. And while everyone will expect mashedpotatoes, sweet potatoes, and the like, switch it up withsome surprises.

“Make mashed turnips or root vegetables. You could makegrilled or roasted asparagus or creamed-style corn pudding.Even sautéed carrots with a little bit of olive oil or butter andfresh herbs is a nice way to go. And green beans or haricotverts are another great complement to the Thanksgivingmeal,” she says.

With the emphasis on new and exciting sides, not evenmeat-loving guests will miss the boring bird.

A berry good ending: Dessert usually means decadence,with staples such as pumpkin, coconut, and pecan pies.

Correale says you can’t go wrong with the traditional selec-tion, but if you’re looking for something unexpected, tryberry martinis instead of the usual heavy desserts.

“Fill martini glasses with raspberries, blueberries, andblackberries. Put them in the refrigerator ahead of time.When you’re ready to serve, put a vanilla crème anglaise ontop, or you can make a fresh whipped cream and put that ontop,” she says. And if you’d like to keep your holiday mealeven lower in calories and fat, the berries will still taste greatwithout the creamy, sugary extras.

Love at first sniff: There are several things you can do togive your home that warm holiday feeling before the firstguest arrives, says Correale. First, brew your own holidaypotpourri: Simmer some apple cider, real cinnamon sticks,and cloves over the stove, and guests will ooh and ahh at theintoxicating smell as soon as they step inside.

Fire up some feeling: If you have a working fireplace, start afire to add some warmth to the room. Or if the day bringsmore of a spring breeze than a fall chill, place some candles inthe fireplace to get the holiday feel without the fire.

Craft your mat: When choosing a tablecloth, says Correale, pick traditional autumn colors—terra-cottas, deepgolds, and deep oranges—“All the warm jewel tones that canreally make Thanksgiving Day pop,” she says. And don’t beafraid to bring the autumn feel indoors. Make place matswith a flare: Use a glue gun to attach real autumn leaves.

Center of attention: For a harvest motif centerpiece, Correale suggests pumpkins and gourds with some freshleaves and candlelight. Vegetables such as pumpkins, butter-nut squash, and mini gourds, which are staples of the season,will add a splash of color to your table.

JULIANN SCHAEFFER is an editorial assistant at Today’s Diet & Nutrition.

THE MENU

Elegant Affairs’ Executive Chef Michael Purpura, whowon the International Caterers Association’s 2006 Chef ofthe Year CATIE award, has put together a menu for 12that’s half traditional Thanksgiving flavors and half Italian kick.

Whether spin-offs of time-tested dishes or his ownconcoctions (pumpkin bread croutons!), these recipes willinspire your holiday cooking. »

Roasted Butternut Squash

With Sage, Walnuts, and

Parmigiano (page 46)

AVeryVeggieTurn your Thanksgiving feast into an affair to remember

for carnivorous and vegetarian guests alike.

hanksgiving = turkey may be an equation many Amer-icans mastered before they could walk, but Andrea

Correale, CEO and founder of the catering and event firmElegant Affairs in New York City, says vegetables are the true stars

of this holiday. The exclusive caterer for the historic club The Playersin Gramercy Park, members of which include Tony Bennett, KevinSpacey, and Ethan Hawk, Elegant Affairs has planned posh partiesfor the most discriminating tastes. This holiday, let Correale helpyou throw a chic but comforting dinner party with her best tips onhow to celebrate Thanksgiving in style—vegetarian style, that is.

Start with soup: Butternut squash soup, says Correale, makes agreat Thanksgiving starter. “Completely vegetarian, delicious, andwith all of those spices like cinnamon and nutmeg that really bringThanksgiving alive, vegetarians love it,” she says. Pour the soup intodemitasse or saki cups for a chic look. Or if you’re going for a moretraditional feel, “Serve the butternut squash soup in little miniatureorange gourds. Carve them out and use them as soup bowls,” offersCorreale. Top them with a pinch of toasted pumpkin seeds, andyour guests will rave at your ingenuity.

T

46 Today’s Diet&Nutrition November/December 2008 47

Minted Brie and Sweet

Potato Spread

Serving size: 1 tablespoonMakes roughly 2 cups

2 whole sweet potatoes, peeled and cut1⁄2 pound brie1⁄2 cup brown sugarSalt and pepper1 cup mint leaves, chiffonade

2 French baguettes, thinly sliced

In a small pot, boil the sweet potatoes. Whilethe potatoes cook, remove as much of therind from the brie as you can. When thepotatoes are cooked, drain and put in a foodprocessor with the brown sugar. While themachine is running, add the brie, salt, andpepper. When the brie is incorporated, addthe mint and process for another 30 seconds.

Serve minted brie and sweet potato spreadas a crostini topping.

To make crostini, thinly slice two Frenchbaguettes on an angle and toast in a 350˚Foven for 5 to 7 minutes. Drizzle with olive oilbefore toasting, if desired.

TD&N Nutrient Analysis (based using 1 table-

spoon of spread): Calories: 89; Total Fat: 2 g;

Saturated Fat: 1 g; Polyunsaturated Fat: 0 g;

Monounsaturated Fat: 1 g; Cholesterol: 7 mg;

Sodium: 150 mg; Carbohydrates: 13 g; Fiber:

1 g; Protein: 4 g

Use lite brie instead of full-fat brie.

Black Olive and

Dried Cranberry Tapenade

Serving size: 1 tablespoonMakes roughly 3 cups

2 cups gaeta olives, pitted 2 cups dried cranberries2 tablespoons Dijon mustard2 pieces pickled cipollini onions1 tablespoon pickled gingerZest of 1 lemon2 tablespoons corn syrup1 tablespoon molasses1 tablespoon sugar1 cup extra-virgin olive oil

2 French baguettes, thinly sliced

Put all the ingredients in a food processor,except the oil and bread, and purée. Drizzlethe oil in the top of the machine until all isincorporated.

Serve as a crostini topping on slicedbaguettes.

TD&N Nutrient Analysis (based using 1 table-

spoon of spread): Calories: 99; Total Fat: 5 g;

Saturated Fat: 1 g; Polyunsaturated Fat: 1 g;

Monounsaturated Fat: 4 g; Cholesterol: 0 mg;

Sodium: 127 mg; Carbohydrates: 11 g; Fiber:

1 g; Protein: 1 g

Young Rocket Salad With

Champagne-Cranberry Vinaigrette

Vinaigrette (serving size 1.5 tablespoon):1⁄2 cup champagne wine vinegar1 teaspoon Dijon mustard1 tablespoon shallots, chopped2 tablespoons cranberry sauce1⁄2 teaspoon salt1⁄4 teaspoon pepper1 cup extra-virgin olive oil8 cups young rocket greens

For the vinaigrette, put all the ingredients in afood processor, except the oil. While themachine is running, add the oil slowly.

Dress young rocket greens with the vinai-grette. This salad tastes great with pumpkinbread croutons (recipe follows), but if you’recounting calories, you might want to skip thecroutons or follow our calorie-lowering tips.

TD&N Nutrient Analysis: Calories: 171; Total

Fat: 19 g; Saturated Fat: 3 g; Polyunsaturated

Fat: 3 g; Monounsaturated Fat: 13 g; Cholesterol:

0 mg; Sodium: 111 mg; Carbohydrates: 2 g;

Fiber: 0 g; Protein: 0 g

Pumpkin Bread Croutons

1 whole loaf pumpkin bread 1⁄2 cup grated Parmesan cheese1⁄2 cup extra-virgin olive oil

For the croutons, cut the bread in 1⁄2-inch cubesand place in a bowl. Add the cheese and oil andmix well. Bake in the oven until crisp, about 15minutes at 350˚F.






A VegetarianThanksgivingMenuTABLETOP

● Minted Brie and Sweet Potato Spread

● Black Olive and Dried Cranberry

Tapenade

● French Baguette Crostini

SALAD COURSE

● Young Rocket Salad With

Champagne-Cranberry Vinaigrette and

optional Pumpkin Bread Croutons

ENTRÉE AND ACCOMPANIMENTS

● Portobello and Spinach Roast

● Corn Bread Stuffing With Braised

Fennel

● Roasted Butternut Squash With Sage,

Walnuts, and Parmigiano

● Sicilian-Style Potato Frittata

DESSERT

● Maple-Scented Pumpkin Cheesecakes

Roasted Butternut Squash With

Sage, Walnuts, and Parmigiano

3 whole butternut squash1 bunch sage1⁄4 cup extra-virgin olive oil1⁄4 cup brown sugar1⁄4 cup butter6 ounces walnuts4 ounces grated low-fat Parmigiano

cheeseSalt and pepper

Skin, seed, and cube the squash and juli-enne the sage. Toss squash with the extra-virgin olive oil, sugar, butter, and juliennedsage. Roast at 325˚F until tender, about 30minutes. Remove from the oven and addthe nuts, cheese, and salt and pepper. Servewarm or at room temperature.






Minted Brie and

Sweet Potato Spread

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Young Rocket Salad With

Champagne-Cranberry Vinaigrette

and Pumpkin Bread CroutonsUse low-fat Parmesan to save 15 calories

and 1 gram of saturated fat. Skip the oil whenmaking the croutons. Instead, spray with cooking

spray before baking and save 80 calories and 2 grams of saturated fat.

48 Today’s Diet&Nutrition November/December 2008 49

Portobello and Spinach Roast

3 pounds fresh spinach1⁄4 cup extra-virgin olive oil12 grilled portobello caps4 egg yolks1⁄4 cup garlic1⁄2 cup heavy cream1⁄4 cup parsley2 cups panko bread crumbs4 cups roasted peppers, julienned

Sauté spinach in the olive oil, until justwilted. Then slice the portobello mushroomsthinly and layer them on a sheet of plasticwrap. In a food processor, add the yolks,garlic, spinach (drained of liquid andchopped), and cream. Purée until thick andsmooth. Add the parsley and panko breadcrumbs, using more if needed.

Spread the spinach mixture on the mush-rooms and then lay the peppers on top.Using the plastic wrap, lift and roll up themushrooms like a pinwheel. Seal well andwrap in foil. Bake at 350˚F until interior tem-perature reaches 185˚F. (Pierce the plasticwith a stick thermometer.) Let cool for about15 minutes and then unwrap. Slice like aroast and serve.



Fat: 1 g; Monounsaturated Fat: 5 g; Choles-

terol: 82 mg; Sodium: 183 mg; Carbohydrates:

23 g; Fiber: 4 g; Protein: 10 g

Instead of cream, use nonfat half and half, fat-free buttermilk, light cream, or evaporated

skim milk instead of the heavy cream. You’llsave calories and saturated fat as follows:

Nonfat half and half: 28; 3 gramsFat-free buttermilk: 30; 3 grams

Light cream: 15; 2 gramsEvaporated skim milk: 26; 3 grams

Corn Bread Stuffing With

Braised Fennel

Corn bread

2 cups diced onions2 cups diced celery1⁄4 pound butter2 cups vegetable stock1⁄8 cup parsleyTwo 8.5-ounce boxes prepared Jiffy

Corn Muffin MixSalt and pepper

Fennel

3 heads fennel, cut in eighths1⁄2 cup sugar3 cups white wine1 cup water1⁄2 cup champagne wine vinegar2 sprigs fresh rosemarySalt and pepper

Preheat oven to 350˚F. Sauté onions andcelery in the butter until translucent. Add thevegetable stock and parsley. Season well andadd the corn bread in crumbles. Spread cornbread mixture out on a 13- X 9-inch pan andbake for 30 to 45 minutes or until set.

Cut the fennel in eight pieces, discardingthe core. Combine the sugar, wine, water,champagne vinegar, and rosemary overmedium heat. Season with salt and pepper totaste. Add the fennel and cook until tender.

Leave the fennel to cool in the broth andstore in the same broth. At service time, grillfennel on both sides until warm. Serve fennelalongside corn bread.






Save 34 calories and 3 grams of saturated fatby using only 1⁄8 pound of butter and replacing

the rest of the butter with about 2 ounces oflow-fat vegetable broth (as needed to get the

appropriate consistency).

Sicilian-Style Potato Frittata

(Frocia ‘i Patati)

3⁄4 pound potatoes, peeled1 tablespoon fresh thyme, chopped1⁄8 cup extra-virgin olive oil1 tablespoon capers, chopped1⁄2 cup low-fat milk1⁄2 cup mascarpone cheese1⁄4 cup low-fat ricotta cheese1 cup grated low-fat Parmesan cheese6 eggs1 tablespoon fresh parsley, choppedSalt and pepper

Preheat oven to 325˚F. Add potatoes to alarge pot of boiling water. Boil potatoes untiltender. Drain them and run them through afood mill or push through a strainer. In asauté pan, sauté thyme in the extra-virginolive oil. Add the potatoes to the pan andmix in the capers, milk, cheeses, eggs, andparsley. Season with salt and pepper. Addmixture to a parchment-lined deep pie dishand bake until set.




terol: 137 mg; Sodium: 187 mg; Carbohy-

drates: 6 g; Fiber: 1 g; Protein: 7 g

Maple-Scented

Pumpkin Cheesecakes

Makes 18 servings

Crust

11⁄2 cups graham cracker crumbs2 tablespoons sugar1⁄2 teaspoon cinnamon1⁄2 teaspoon ginger, ground1⁄2 teaspoon nutmeg1⁄2 cup pecans, ground6 tablespoons butter, melted

Filling

2 pounds low-fat cream cheese, softened

1⁄4 cup maple syrup1 cup sugar4 eggs1 cup pumpkin purée1⁄4 cup light cream

2 tablespoons marsala wine1 teaspoon cinnamon1⁄4 teaspoon nutmeg

For crust, mix together all dry ingredientsand add melted butter until incorporated.

For filling, whip cream cheese, maplesyrup, and sugar. Then add eggs, pumpkin,cream, marsala wine, cinnamon, and nutmegand blend well. In 18 individual 4-ounce alu-minum containers, press crust mixture tocover container bottoms. Pour in fillingmixture and bake at 325˚F for 45 minutes.Turn off the heat, then leave in oven for 1hour to cool.

Suggestion: Since this recipe makes 18 individ-ual cheesecakes, wrap the remaining six andrefrigerate to enjoy later. (Or keep on hand forthose guests who just can’t pass on seconds!)






Save 46 milligrams of cholesterol by using eggsubstitute instead of the fresh eggs. Even thoughit’s the holidays and everyone deserves a littleexcess (in moderation), if you don’t want tooverload, share your dessert with a friend.

Corn Bread Stuffing

With Braised Fennel

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Maple-Scented

Pumpkin Cheesecakes

For additional Thanksgiving recipes

and tasty tips, visit our Web site at

www.todaysdietandnutrition.com.

tdnnd08_thanksgiving

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