Main Course
Holiday Meal as Usual – Almost! BY TIFFANY HUGHES
Considering the news reports about possible food shortages, your holiday meal might not include everything it has in the past. However, with a little creativity, your family will never notice. Begin by planning your menu as early as possible, and list the ingredients you’ll need for each dish. Find out what days the stores get deliveries, so you can make sure to shop that day. Don’t delay in getting to the store for sought-after items such as turkeys, ham and even canned vegetables. No matter if you serve your family and friends turkey with all the fixings, or pigs in a blanket with candy for dessert, enjoy the fact that you can celebrate together. The meal is just the bonus. Merry Christmas, Happy Hanukkah and Happy Kwanzaa everyone!
Speaking of turkey, if you can’t find one, use a chicken instead. It can be prepared in much the same way as a turkey.
Slow Cooker Roast Chicken or Turkey • 1 whole chicken, thawed and patted dry • 1 stick butter, softened • 1 stick butter, melted • 3-4 carrots, peeled • 1 large onion, peeled and quartered • 2 red or golden delicious apples, cored and quartered • 1 sprig fresh rosemary • 1 tablespoon seasoned salt, or more to taste • 1 cup chicken stock In a small bowl, combine softened butter with 1 tablespoon seasoned salt. Mix well, and set aside. Remove any pieces inside the chicken, and trim excess skin. Using your hands, smear seasoned butter under the skin, across the breast. Sprinkle the top of the skin with additional seasoned salt to taste. Fill the cavity with the onion and apple pieces, topped with the sprig of rosemary. Place carrots in the bottom of the slow cooker, and the chicken on top. Dredge a couple pieces of cheesecloth in melted butter, and spread over the chicken breast, overlapping as needed. Place leftover vegetables in the slow cooker, and pour the broth around the chicken. Cover and cook on low for at least 8 hours, or 5-6 hours on high, or until the meat falls off the bone. Remove the cheesecloth before cutting. Pork loin is another turkey replacement, and those leftovers also are great on a sandwich with cranberry sauce and Dijon mustard. To make pork loin, preheat the oven to 350 degrees. Place the meat in a casserole dish coated with cooking spray. Sprinkle with salt and pepper, and drizzle with extra virgin olive oil. Rub with your favorite chai tea mix. (An alternative coating for the pork is to melt canned cranberry sauce with 2 tablespoons Dijon mustard and 2 teaspoons Worcestershire. Whisk until smooth, and brush on the pork.) Cover and bake for 30 minutes, then an additional 30 minutes uncovered.
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AROUND CANTON | December 2021
