Break tradition with these unique holiday recipes courtesy of the Dartmouth Dining Services (DDS) staff.
Michael J. Ricker, manager of the Collis Café, asked the DDS team to suggest recipes to share with the Dartmouth community. “These two caught my eye as something out of the norm if you were looking to change things around for the holidays,” he says.
The first is a family recipe contributed by a staff member: deviled eggs with an unusual addition—salmon. It also calls on cooks to make their own mayonnaise.
The second recipe, for maple-roasted turkey, may taste familiar to students and alumni, as “it’s similar to a recipe used in Homeplate for chicken breast,” Ricker notes.
Salmon Deviled Eggs
Prepare homemade mayonnaise (see below).
Sauté one 6 oz salmon fillet for 7-10 minutes or until flaky and cooked through. Set aside and cool. (You can also use canned salmon if you prefer.)
Hard boil 1 dozen eggs for 10 minutes, remove from heat, drain, and cool in an ice bath. When cool, peel shells off, cut length ways, remove yolks and place in a medium bowl. Place egg whites on a serving platter.
Mix yolks, minced shallot, salmon, and mayonnaise (start with ½ cup) until the egg filling reaches desired consistency. Spoon mixture into egg white halves, chill, and serve.
Homemade Mayonnaise2 eggs, room temperature, yolks separated 1 clove garlic 1/2 cup oil Pinch of salt and pepper 2 tablespoons red wine vinegar
Beat egg yolks in a medium bowl. Slowly blend oil into yolks, one teaspoon at a time, while mixing continuously until thicker than ordinary mayonnaise.
Pierce garlic clove and mix with mayonnaise until it has released its juice. Remove garlic and season mayonnaise with salt and pepper.
Mix in vinegar, 1 teaspoon at a time, until blended. Refrigerate until ready to use.
Maple Roasted Turkey
Preheat oven to 375 degrees.
Boil apple cider and maple syrup in a heavy sauce pan over medium heat.
Reduce to about ½ cup.
Add thyme, marjoram, and lemon zest; add butter and whisk until blended.
Add salt and pepper to taste then refrigerate mixture until cold.
Wash and dry turkey.
Slide your hand under skin of turkey to loosen skin from meat. Rub half of cider mixture under skin of breast.
Stuff turkey with prepared stuffing. (For fruit stuffing, add desired fruit to your preferred stuffing mix: apples and/or crasins work well.)
Place stuffed turkey in roasting pan. Rub remaining cider mixture over outside of turkey. Place chopped vegetables around turkey in roasting pan; pour chicken stock over vegetables.
Roast turkey for 30 minutes at 375 degrees, then reduce oven temperature to 350 degrees and cover turkey loosely with foil.
Continue to cook turkey until done, basting occasionally with juices from the roasting pan.
Warning: Consuming raw or undercooked meat, poultry, seafood, shellfish, and eggs may increase the risk of food-borne related illness.