Holiday Meals with a Twist

Eating local,

Holidays.

Enjoying the flavors of the holidays doesn’t have to mean a time-out from your diet, though. You just have to do it the right way, says Travis Hyde, executive chef at the new ella restaurant on Johnstown Road in New Albany.

“Get down to the nitty-gritty about what’s in season with the region,” Hyde says. “Things grow at certain times of the year for a reason.”

Ingredients like cabbage are incredibly versatile, he says, so do something different with them. Rather than making a cheesy casserole, make a sauté to complement a meat dish. Or make a fresh pasta sauce.

Hyde and Amy Schottenstein, a nutritionist and managing partner of the restaurant, put together a healthful twist for this year’s holiday menu.

Though there are splashes of oil, butter and cream here and there in these recipes, Hyde says he mostly steers clear of these fats to allow the fresh tastes of local fruits, vegetables and meats to come through.

Turkey Breast Agro Dolce with Yukon Gold

Potatoes and Caramelized Onion Hash, and a Local Green Cabbage and Shiitake

Mushroom Sauté Finished with Grain

Mustard Wine Sauce

Ingredients:

• 1 tbsp. ginger

• 1 tbsp. granulated garlic

• 1 tbsp. granulated onion

• 1 tbsp. coriander

• 2 tbsp. chili powder

• 2 tbsp. brown sugar

• 2 tbsp. dry mustard

• 1 pinch ground clove, nutmeg, curry, salt and pepper

• Turkey breast, sliced into ¾-inch pieces

• 1 sweet onion, julienned

Directions:

• 10 Yukon potatoes

• 2 garlic cloves

• 1 tbsp. thyme

• 2 tbsp. parsley

• 1 medium head of green cabbage, julienned

• 4 shallots

• 2 shiitakes, sliced

• splash apple cider vinegar

• 1 cup white wine

• 2 tbsp. grain mustard

• 2 tbsp. heavy cream

• 2 tbsp. butter

For the turkey, mix ginger, granulated garlic and onion, coriander, chili powder, brown sugar, dry mustard, a pinch of ground clove, nutmeg, curry and salt and pepper. Slice the turkey breast into ¾-inch pieces and rub with the spice mix. Allow it to sit in the rub for 30 minutes. Sear in hot sauté pan on all sides and finish in a 350-degree oven for 25 minutes or until it reaches 160-degree internal temperature. Caramelize julienned sweet onion in olive oil and add 10 diced Yukon potatoes. Cook until soft (12-15 minutes), then add one minced garlic clove, thyme, parsley and salt and pepper to taste.

For the mushroom mixture, sauté shiitake mushrooms in oil for 5 minutes, then add one julienned medium head of cabbage and 3 julienned shallots. Sauté the mixture for 10 minutes until the cabbage is cooked through, but still has crunch. Finish with a splash of apple cider vinegar.

For the sauce, sauté one minced shallot and garlic in oil and then add 1 cup of wine. Reduce the heat to low and add mustard, cream and butter. Mix well to incorporate the ingredients. Remove from heat and season to taste.

Yields 4 servings.

Turkey Breast Agro Dolce with Yukon Gold Potatoes and Caramelized Onion Hash, and a Local Green Cabbage and Shiitake

Mushroom Sauté

Finished with Grain

Mustard Wine Sauce

Vegetarian Local Pumpkin Soup with Spiced Pepitas and Cinnamon Crema

Ingredients:

• 1 small pie pumpkin, peeled and diced

• 2 sweet onions, peeled and diced

• 4 carrots, peeled and diced

• 3 Stalks celery, diced

• 4 cloves garlic, chopped

• 3 tbsp. thyme leaves in a sachet with 4 cloves, 1 cinnamon stick, 12 black peppercorns, 12 coriander seeds and 2 bay leaves

• 1 cup whipped fresh cream

• 2 tsp. cinnamon

• 2 tbsp. olive oil

• handful of pepitas (pumpkin seeds)

• dash of white wine

• salt and pepper to taste

Directions:

Cook the small pumpkin in salted water until soft. Combine the ingredients for the sachet and sweat in a pot with the onions, carrots, celery and garlic until soft. Add a dash of white wine and reduce, then add the pumpkin after being drained, and half of the pumpkin liquid. Simmer for 45 minutes. Remove the sachet and allow the pumpkin mixture to cool slightly before you puree in a blender. Toast the pepitas in olive oil, granulated garlic, chili powder and sugar. Top with whipped cream mixed with cinnamon.

Yields 4 servings.

Freshalicious

By Stacey Fokas

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