My husband and I love corn in every form… on the cob, soufflé, chowder, muffins, salad and more. Corn bread was another story. We were never into corn bread as it tends to be dry, somewhat bland boring texture and weak in flavor. As I typically approach every matter with a creative attitude, I decide to make over the top corn bread as part of my Thanksgiving spread. The trick was to add moisture, texture and artSAVOR 50 to add deep flavor. Then a touch of honey and ghee takes this bread to new heights.
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This salad is a showstopper! If there is one thing I’m certain of, this salad will be well received as part of any menu - holiday feast or otherwise! This simple light recipe is vibrant with color and umami resulting from the brilliant combination of sweet, salty, nutty, bitter and sour flavors. This is a perfect prelude to holiday turkey!
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To stuff or not to stuff? That is the Thanksgiving question and my answer is simple, “Don’t do it!” My style of cooking embraces all that is crispy, crunchy, light and airy and packed with deep flavor, so anything that is gooey and schmaltzy is definitely out. I use this salad as my delicious replacement. I promise you will lick your fork. It is the perfect complement to turkey, with loads of flavor and texture.
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I do appreciate those reliable, “tried and true” recipes, but I always yearn to create something new and different. I’m really not a fan of turkey, so whatever makes it tastier is good thing. I am always thinking about how I can infuse the meat with delicious flavors. Carefully stuffing a sausage mixture under the skin helps trap the moisture in the bird. Then thoroughly massaging artSAVOR 50, after making small slits in the meat adds the perfect amount of savory deliciousness, resulting in the perfect Holiday turkey.
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This dish is magical! artSAVOR 60 transforms ordinary cauliflower, with a touch of bacon, parmesan and panko bread crumbs into a sublimely delicious dish. High in protein and potassium, cauliflower shines with this simple preparation. Crunchy, nutty, meaty and delicious, this is a perfect fall and holiday side dish.
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Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are flash sautéed in a wok, which brings out their sweetness and allows them to absorb the artSAVOR seasonings. The shrimp is tender and melts in your mouth. The sauce is tangy, spicy, smoky and the super savory umami factor is off the charts.
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I created this recipe for a Thanksgiving feast, but I think every meal should be presented in a joyous and celebratory manner. I believe it is so important to create a convivial environment with simple bites that are light and healthy before a big meal. This amuse-bouche is light and healthy with a nice crunch from the lettuce wrap and packed with flavor and color. This won’t spoil anyone’s dinner!
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Here is another of my Sophisticated Sweet Treat Tricks that requires no baking skills! Cake and ice cream topped with meringue and NO OVEN, how could you go wrong? Your guests will think you have mad pastry skills or a pastry chef on retainer! I promise this will be a smashing hit with your whole family as it has always been with mine.
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My experience with my family and friends for Thanksgiving feast is that no matter what great salad or any green sides I make, nobody eats them. everyone is focused on the bird and other meat that I usually serve like prime rib, pork or lamb, plus the sweet and nutty sides. Thus, I typically try to work in my greens in the sides rather than do a separate green side. Except for my Haricot Verts with artSAVOR 75. They are always the favorite and simple to make. You can never go wrong with this crunchy tender, tasty side. My guests just pick them up with their hands and eat them like snacks.
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I've taken the pumpkin out of the pie and elevated it into a rich and creamy cheesecake. It's one of my son, Joshua's favorites! This makes an especially memorable ending to a holiday meal.
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Sweet potatoes are a Thanksgiving and holiday table tradition. Their sweet and nutty notes when served with savory turkey are a flavorful symphony, especially with the addition of walnuts or pecans. My son, Joshua, loves sweet potatoes however I prepare them. His first question, “Are you making sweet potatoes?” Naturally this follows, “Please make pumpkin cheesecake, but with raw, organic cream cheese, please?” What can I say, kids keep you on your toes!
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