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.
