Mexican Turkey Mole
Serves 6 to 8.
This would be a perfect main dish for entertaining. You can add cooked rice, a fruit salad and a green vegetable to the menu. This looks like a long list of ingredients, but most of them are herbs and spices.
2 pieces boneless turkey breast, 4 to 5 lb. total
2 tbsp. lard or oil
2 large onions, chopped
3 cloves garlic, minced or pressed
4 c. chicken broth or water, divided
1 (1-oz.) square unsweetened chocolate
2 to 3 tbsp. chili powder, or to taste
3 tbsp. flour
1 tbsp. dried oregano leaves (try the chocolate oregano)
1 tsp. ground cinnamon
¼ tsp. ground cloves
2 tsp. salt
½ tsp. pepper
¼ c. chopped peanuts
¼ c. toasted sesame seeds
Chopped fresh cilantro or chocolate oregano
Preheat oven to 350 degrees. Wash turkey; pat dry with paper towels. Set aside. In a Dutch oven, heat the lard or oil. Add onions and garlic; saute 3 minutes. Remove with a slotted spoon and set aside. Add more lard or oil if necessary.
Add turkey breast and brown on both sides. Arrange onion and garlic on top of turkey. Heat 1 cup broth or water; place in small bowl and add the chocolate; stir until melted. Pour over the turkey in the pot. Mix chili powder, flour, oregano, cinnamon, cloves, salt and pepper with remaining 3 cups broth. Pour over the turkey.
Bake, covered, for 1 to 1¼ hours or until turkey is cooked through (thermometer inserted into thickest part of breast registers 180 degrees). Garnish with peanuts, sesame seeds and cilantro or chocolate oregano.
Lavender-Lemon Cake with Honey Glaze
Serves 16.
The recipe is from Flo Braker's "The Simple Art of Perfect Baking." Dried lavender flowers are available at whole-foods cooperatives.
3 c. cake flour
1½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) unsalted butter
1½ c. granulated sugar
1 tbsp. dried lavender flowers
4 eggs, lightly beaten
½ tsp. lemon extract
½ tsp. vanilla extract
1 c. plain yogurt
1 tbsp. finely grated lemon zest
2 tbsp. honey
½ c. sifted powdered sugar, plus more for dusting
1 tbsp. lemon juice
Preheat oven to 325 degrees. Butter and flour a Bundt or tube-type cake pan.
Sift flour, baking powder, baking soda and salt together; set aside. In bowl of electric mixer, beat butter until creamy and smooth; add sugar and lavender and beat until light and fluffy, 3 to 5 minutes. Scrape bowl occasionally. Add eggs in thirds, beating after each addition. Add lemon and vanilla extracts.
On very low speed, add flour mixture alternating with yogurt and ending with flour; blend each addition until just incorporated. Scrape bowl occasionally. Fold in lemon zest. Spoon batter into pan and spread so the outside edge is about 1 inch higher than the inside edge. Bake until cake springs back when touched and pulls away from sides of pan, 55 to 60 minutes. Transfer to cooling rack; cool completely in pan, 1 to 2 hours.
Turn cake out onto a wire rack set over waxed paper. In small pan over low heat, warm honey until runny, 30 seconds. Put ½ cup powdered sugar in small bowl and pour in honey and lemon juice; stir to blend. Using pastry brush, brush cake with glaze and let stand at room temperature until ready to serve. Dust with more powdered sugar just before serving.
Peek inside homes for sale in the Twin Cities area.
