Seasoned Fork

It is difficult to find candles that you want to burn during a dinner party.  They are often over scented and conflict with the culinary smells of garlic and onions or a roast.  I recently came across these candles on the 5th floor (great table and holiday decorations) at Bergdorf & Goodman and was amazed at how fresh and real the scents were. My favorites are Tomate (Tomato), Cèdre (Cedar-nice for the holidays), Ficus Carica (Fig) and Ocymum Basilicum (Basil). They are made by Carrière Frères Industries founded in 1884, by two brothers fond of flora and keepers of wax craftsmanship from the XVIII century .  This is part of their new line of scented candles - CIRE VÉGÉTALE inspired by exotic scents and indigenous essential oils. They are also a great hostess gift for the holidays.

Thanksgiving starts the party season and you should always be ready for company. Hopefully you made the best of your Thanksgiving turkey and made some turkey stock.  You can freeze turkey stock and use in a variety of recipes in place of chicken stock for months to come.

One of my favorite recipes for Thanksgiving leftovers is keep the turkey stock and make a spicy “Sopa de tortilla” served for lunch or a light dinner with cocktails.  I like to add Poblano peppers to the stock of carrots, celery and fresh cilantro.  The turkey meat absorbs the spice of the peppers and becomes a rich broth that doesn’t need much else.  The crunch of the tortilla chips and the creamy chunks of avocado transport you elsewhere; far from the remnants of your Thanksgiving turkey.

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Turkey-Stuffed Cabbage with Roasted Red Pepper Sauce Served with Egg Noodles

Fresh stuffed cabbage before baking

If you haven’t had a chance to completely strip your turkey of all meat by Friday, one day after Thanksgiving, please do so.  You will be amazed at how much turkey you may have left and all the uses for it throughout the weekend.  I love this stuffed cabbage recipe along with a sauce that is reminiscent of a paprikash.  As a Native Ohioan, I have a soft spot for all dishes of Eastern European origin.  And the “goulash” noodles make it a dinner for a crowd.

Preheat oven to 375. Use the outer leaves from the Napa cabbage so that you have a large surface for your filling.  Blanch them in salted boiling water for 5 minutes and let cool. Start your sauce.  You will need a blender.  Use two whole roasted and deveined red peppers. Good quality jar is fine. Blend at high speed with 1/2 cup of half and half, pinch of salt and 1/8 teaspoon of Smoked Spanish Paprika also known as Pimenton.  It’s spicier than regular Paprika and has a unique smokey quality.  While blending add 1 tablespoon of extra virgin olive oil to emulsify. Taste for salt.  Add additional half and half if too thick.  Set aside.  You may need to add more cream before serving on the noodles.

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