Thanksgiving Cook Book
November 24, 2014 | By AJ Consalvo |
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Appetizers Deviled Eggs Ingredients 1 dozen eggs 2/3 cup silken tofu, drained 1 tablespoon mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon hot sauce, plus more to taste 2 teaspoons prepared horseradish 2 tablespoons chopped chives Salt Freshly ground black pepper 1/4 teaspoon paprika Directions 1. Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water. 2. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites. 3. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper. 4. Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika . Pomegranate Vinaigrette Salad: Ingredients 1/4 cup pomegranate molasses 1/2 lemon, juiced 2 tablespoons honey 2 tablespoons red wine vinegar 3/4 cup olive oil Kosher salt and freshly ground black pepper 6 cups lightly packed arugula, leafy hydroponic - if available 1 pomegranate, seeds only 1/4 cup Parmigiano-Reggiano shavings 1/4 cup toasted walnuts 1 shallot, sliced Directions 1. To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. 2. Slowly drizzle in olive oil while you whisk to emulsify. 3. Season, to taste, with salt and pepper. 4. Toss salad ingredients together and dress with the vinaigrette.