Lowfat holiday leftovers

November 17, 2009 5:32:51 PM PST
Lowfat holiday leftovers! Creamy turkey soup, turkey and cranberry Shepherd's pie, pumpkin cheesecake and turkey cranberry burrito.

Caramel Pumpkin Cheesecake Dessert Shots

Ingredients:

  • 1 can (14 ounces) pumpkin, chilled
  • 3 ounces reduced-fat cream cheese
  • 1 container (6 ounces) low fat vanilla yogurt
  • 1 cups low fat milk
  • ¼ cup Van Gogh Dutch Caramel Vodka
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 teaspoons graham cracker crumbs, optional
Directions:
  1. Place all ingredients (except graham cracker crumbs) in a blender and blend until silky.

  2. Pour into shot glasses and top each serving with a teaspoon of graham cracker crumbs.
Creamy Turkey Soup
Makes 2 quarts

Ingredients:

  • 4 tablespoons butter
  • 1 onion, finely chopped
  • ¼ cup flour
  • 7 cups turkey stock
  • 1 cup heavy cream
  • 3 egg yolks
  • Salt and freshly ground white pepper
Directions:
  1. Place a large saucepan over moderately low heat, add the butter, and, when melted, add the onions.

  2. Cook for 8 minutes, or until the onions are tender and translucent. Add the flour. Stir slowly for 3 minutes.

  3. Add 1 cup of hot turkey stock, whisking vigorously to blend smoothly. Whisk in 6 more cups. Bring to the simmer; stirring frequently to be sure the soup is not browning on the bottom of the pan.

  4. Whisk egg yolks and cream together in a large bowl, add stock whilst whisking mixture slowly, do not bring back up to bowl( it will split) add some more stock or more liquid if too thick.

  5. Correct seasoning, and add some chopped chicken.

Turkey & Cranberry Shepherd's Pie
  • 1 cup cranberry sauce
  • 1 pound left over turkey
  • 2 cups cooked carrots, chopped
  • 6 tablespoons left over gravy
  • 4 cups mashed potatoes
  • ½ cup boursan cheese
  • 6 oz leeks
Directions:
  1. Preheat oven to 350 degrees. In a 9 to10 inch pie plate, place ½ cup cranberry sauce, top with turkey, and carrots.

  2. Next, pour in the gravy. Whip cheese into potatoes and spread potatoes over surface to sides of dish.

  3. Now slice the leeks lengthways into four and chop each length into ¼ inch slices.

  4. Rinse and dry them then cover the potato with the chopped leeks, pressing them gently into the surface.

  5. Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.
Turkey & Cranberry Burrito

(This is a great way to use up your left over turkey, it has a lovely fragrance from the cumin mixed with a sweetness from the cranberry.)

Ingredients:

  • 3 tablespoons olive oil
  • 2 medium-size fresh poblano chiles, seeded, sliced thinly
  • 1 onion thinly sliced
  • 2 garlic cloves, minced
  • 1¾ teaspoons ground cumin
  • 1¾ teaspoons chili powder
  • 1 cup frozen corn kernels
  • ½ cup cranberry sauce
  • 3 cups cooked turkey
  • 2 tablespoons Van Gogh Double Espresso Vodka
  • 6 burrito-size flour tortillas
  • 2 cups cheese (choose your favorite)
  • ¾ cup chopped fresh cilantro
Directions:
  1. Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles and onion sauté until beginning to soften and brown, about 2 minutes.

  2. Add garlic, cumin, chili powder and corn; season with salt and pepper.

  3. Cook for 3 minutes. Add cranberry sauce; cook 1 minute.

  4. Stir in turkey and Double Espresso Vodka and sauté until heated through, about 3 minutes.

  5. Season to taste with salt and pepper.

  6. Remove from heat; cover to keep warm. Working with 1 tortilla at a time, heat tortillas over open flame or in microwave Spoon turkey mixture in strip down center of each tortilla; top with cheese and cilantro.

  7. Fold in sides of tortilla over filling; roll up, enclosing filling.

Black Friday Bloody Mary

Ingredients:

  • 8 ounces Van Gough Blue Vodka
  • 4 tablespoons dry red wine
  • 2 tablespoons sherry
  • 1 teaspoon celery salt
  • Salt and pepper (to taste)
  • 1 Tablespoon Worcestershire sauce (you may like a hint more)
  • Tabasco (to taste)
  • 24 oz tomato Juice
  • Celery stalks
Directions:
  1. Combine all of the in a pitcher, give a jolly good stir.

  2. Pour into in highball glass containing ice and serve with a celery stick.

About Jon Ashton:

Jon Ashton began his story in the cold, gray port city of Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen.

Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.

In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant.

Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners" where audiences fell in love with his wit, charisma and genuine love of food. Soon, America discovered him and Jon was featured in publications from New York to California.

America was calling and Jon knew he had to answer. So, with $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.

Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later.

His telegenic persona earns regular appearances on the "TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show "The Daily Buzz", seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 15 million readers. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels doing media tours and presentations.

No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America. As an obese child himself, he fully understands the struggles and challenges of being overweight.

In 2007 alone, Jon had the opportunity to impact the lives of 50,000 children across the nation. It's his way of thanking America for opening their doors to him.

Jon has had the honor of working with many A-list celebrities and culinary icons including, Vince Vaughn, Seth Green, Andy Garcia, Rachael Ray, Paula Deen, Emeril Lagasse, Martha Stewart and Giada De Laurentis, to name a handful.

For more information, visit www.jonashton.com


Load Comments