Revamp your leftovers
Issue #34
3 recipes for making the most of your holiday classics
By Caitlin Levin
Published: December 1st, 2007 | 4:13pm
According to recycledworks.org, at least 28 billion pounds of edible food are wasted each year. From Thanksgiving to New Years Day, the average American household waste increases by 25%. This holiday season, consider upcycling your leftovers into these delectable snacks.
*Turkey stuffing becomes nouveau arancini*
INGREDIENTS
• 4 cups leftover stuffing (for best results use a traditional bread stuffing)*
• 1/2 cup frozen or fresh peas
• turkey stock (use as needed. Can also be replaced with chicken or veggie stock)*
• 1/3 pound gouda cheese (can also be replaced with any other semi-firm cheese)*
• 1/4 cup flat-leaf parsley
• 2 eggs
• 1 cup flour
• salt and pepper
• 3 cups olive oil (can be replaced with veggie oil)
These items can be substituted for similar items.
DIRECTIONS
1. Finely chop parsley and mix with stuffing, peas, and black pepper to taste.
2. Cut gouda into small quarter-inch squares.
3. Season flour with salt and pepper and set aside in a shallow bowl. Beat eggs in a separate bowl.
4. Roll stuffing mix into 2-inch balls. If needed, add stock so that the mixture holds together to form solid balls. Poke finger into the center of each ball and insert a piece of the cheese. Roll the ball in your hands once again to seal the hole, making sure that the cheese is inside securely.
5. Pre-heat oil in a frying pan on medium-high heat.
6. Roll each ball first in the egg and then in the flour, dusting off the excess.
7. Depending on the size of your pan, fry the balls making sure not to overcrowd the pan, and lower the temperature of the oil. Turn the balls making sure that they become golden brown on all sides, and then set aside to drain on paper towels.
8. Enjoy and eat hot with cranberry dipping sauce.
*Cranberry sauce becomes spicy cranberry dipping sauce*
INGREDIENTS
• 1 cup leftover cranberry sauce (This recipe works best with whole berry canned cranberry sauce)
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 1 tablespoon freshly grated ginger
• 10 dashes of Tabasco sauce
• pinch of salt
DIRECTIONS
1. Zest orange and ginger.
2. In a small sauce pan mix all ingredients and simmer on medium to low heat until sauce thickens.
3. Serve warm with stuffing arancini.
*Candied Yams and Holiday Cookies Become Candied Yam Gingersnap Cheesecake*
INGREDIENTS
• 3 cups firm gingersnaps
• 1/4 cup granulated sugar
• 2/3 cup melted butter
Filling
• 2 cups leftover candied yams
• 2 8-ounce packages cream cheese
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/8 teaspoon dried ginger
• 1/4 teaspoon nutmeg
• zest of one orange
DIRECTIONS
Crust
1. Preheat oven to 350 degrees.
2. Crush gingersnaps so that they become fine crumbs. (This can be done in a food processor as well as in a Ziplock bag by smashing them with a rolling pin.)
3. Melt butter and mix with sugar and cookie crumbs.
4. Press mixture firmly into muffin tins, making sure to cover the bottom as well as the sides. (Should be enough to fill about 16 small muffin molds.)
5. Pre-bake cookie crusts for 8-10 min. Remove from the oven and let cool while preparing the filling.
Filling
1. In a food processor or with a hand blender, blend yams until they resemble a smooth puree.
2. With a hand mixer or in a Kitchen Aid, beat cream cheese, vanilla, and sugar until smooth. When the mixture is smooth, add the eggs one at a time.
3. Add yams, orange zest, and spices to cream cheese mixture and mix well.
4. Fill cookie crusts with filling so that they are filled just to the top.
5. Place a pan of water on lower rack in preheated oven, and bake cakes for 30 to 40 minutes until they have set and are firm.
6. Let them set in the fridge overnight.
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