Thanksgiving Recipes for "Heat Lovers"

• 1 1/4 cups sour cream
• 3/4 cup mayonnaise
• 1/4 to 1/3 cup grated fresh horseradish*
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pepper
• 1 small savoy cabbage, shredded
• 1 small red cabbage, shredded

STIR together first 7 ingredients in a large bowl. Add cabbage, and toss well to coat. Chill.

Yield: 10 to 12 servings.
Prep: 20 min.
*2 tablespoons prepared horseradish may be substituted for fresh.

WHITE CHICKEN CHILI
(This is definitely a gourmet version!)

• 1/2 pound dried navy beans, picked over
• 1 large onion, chopped
• 1 stick (1/2 cup) unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup chicken broth
• 2 cups half-and-half
• 1 teaspoon Tabasco, or to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon white pepper, or to taste
• two 4-ounce cans whole mild green chilies, drained and chopped
• 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
• 1 1/2 cups grated Monterey Jack (about 6 ounces)
• 1/2 cup sour cream

Garnish: fresh coriander sprigs Accompaniment: tomato salsa

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Garnish chili with coriander and serve with salsa. Serves 4 to 6.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

• 1/2 cup whipping cream
• 1/2 cup sour cream
• 1 teaspoon fresh lime juice

• 6 tablespoons (3/4 stick) butter
• 6 cups finely chopped onions
• 3 15-ounce cans solid pack pumpkin
• 2 cups whole milk
• 1 1/4 teaspoons dried crushed red pepper
• 9 cups canned low-salt chicken broth

• 3/4 cup shelled pumpkin seeds (pepitas), toasted

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream

Go To Page: 1 2 3 4 5 6 7