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New Morning Natural & Organic
and Heritage Hotel present:
A benefit for Community-based programs at
The Audubon Centerat Bent of the River
Saturday, February 6, 2010*
6:30pm-10:00pm
*Snow Date: February 7
The Heritage Hotel - 522 Heritage Road
Southbury, Connecticut
Tickets: $65.00 per person
MENU
Hors D’Oeuvres - Passed
Plaintain and Tamarind Soup – not spicy
Sweet and tangy plantain soup spiced with chilis and finished with a sweet and sour coconut taste
Ground Turkey Pupusas - spicy
Tomato and cumin scented turkey stuffed empanandas served with a house made fiery salsa
Curtido - Cabbage Salad – not spicy
A Salvadoran slightly fermeneted sauerkraut made of cabbage, carrots and scallions
Pollo en Jocon – not spicy
Chicken simmered in a tomatillo cilantro sauce and served in a tortilla crisps topped with pumpkin seed and sesame seed crumble
Hors D’Oeuvres – Displayed
Heart of Palm Salad in Endive Leaf - spicy
Hearts of palm tossed with a spicy cuilantro balsamic vinaigrette and served with Belgian endive leaves
Carambola spiced with Pineapple Vinegar and Chilis – not too spicy
Served with a Central American influenced cheese pate topped with pineapple, black beans, ginger, cilantro, crackers and crisps
Dinner Buffet
Mexican Red Turkey Mole – mildly spiced (Recipe Below)
Traditional Chocolate and tomato mole sauce delicately spiced with sesame and herbs and finished with sweet almonds and raisins
Lime Cilantro Tilapia – not spicy
Pan seared tilapia filets topped with a simple and fresh lime cilantro sauce
Picado de Rabano – Guatemalan Radish Salad – not spicy
Light and refreshing radish mint salad with a citrus dressing
Golden Beet Salad – not spicy
Simply golden beets, red onion, dill, cider vinegar, salt and pepper
Coconut Chili Rice with Black Beans – spicy
Garlic and chili infused rice cooked with coconut milk and vegetable broth
Dessert
Yucca Pie
A macaroon like pie served with a chocolate drizzle
Sweet Potato Pone
Raisin and vanilla scented sweet potato pudding
Cajeta de Coco
Coconut fudge seeded with cacao nibs for crunch
Vegan Chocolate Truffles
Sooo good!
Red Turkey Mole
Origin: Mexico
4 red chilis (ancho are fine) with a pinch of cayenne pepper
2 medium onions, finely chopped
3 tbsp sesame seeds
4 tbsp olive oil
2 tbsp skinned, unsalted, almonds
2 tbsp raisins
1 small onion, thickly sliced
1 clove garlic
1 half-stale tortilla, broken in pieces
1 slice stale white bread broken in pieces
2 C chopped tinned tomatoes
juice of 2 limes
½ oz. dark chocolate (at least 80% cocoa)
1/2 tsp dried oregano
1/4 tsp dried thyme
1 bayleaf
1 tsp freshly-ground black pepper
3 cloves
1 long cinnamon stick
3 tbsp olive oil
4lbs Turkey parts(skin on and bone in)
1qt chicken stock
handful of fresh chopped coriander
sea salt and black pepper to season
Method:
1. Fry chilis in 4tbsp olive oil, add to 1 cup boiling water, let stand for 1 hour
2. Put tomatoes, lime juice, chocolate oregano and thyme in another bowl
3. Grind cloves, cinnamon, bayleaf and set aside
4. Fry sesame seeds in a dry pan until lightly browned
5. Fry almonds in a heavy bottom dry pan, when they start to color add 3 tbsp olive oil, raisins, tortilla fragments, bread, onion and garlic. Fry together for 5 min.
6. Allow to cool
7. Put in a blender and add the drained chilis and the chicken stock s well.
8. Liquidize, then strain the liquid to get the solids out
9. Fry the turkey parts in olive oil until golden brown, then add the tomato mixture, the almond mixture and the ground spices.
10. Season with salt and pepper
11. Bring to a simmer and cook for 30 min
12. When turkey is fully cooked remove to a serving dish. Boil the remaining sauce until it thickens and then spoon over the turkey. Sprinkle on cilantro and sesame seeds
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