FROM THE UNIWORLD KITCHEN SHOWSTOPPER RECIPES

SHOWSTOPPER RECIPES

for your holiday get-togethers

GLÜHWEIN

INGREDIENTS

¾ cup water ¾ cup white sugar 1 (3-inch) cinnamon stick 2 medium oranges 10 whole cloves 1 bottle red wine (such as Chianti or Cabernet Sauvignon)

PREPARATION

1. Combine water, sugar, and cinnamon stick in a saucepan; bring to a boil. Reduce heat to low. 2. Cut one orange in half; squeeze the orange halves over the sugar mixture to release their juice. 3. Push 5 cloves into the outside of each orange peel, place peels into the mixture and simmer over low heat until thick and syrupy, 20 to 30 minutes. 4. While the mixture is simmering, slice the remaining orange and set aside for serving. 5. When the mixture is finished simmering, stir in wine and heat until steaming but not simmering, 3 to 5 minutes.

Discard the orange peels and the cinnamon stick. 6. Ladle into mugs and garnish with orange slices.

STUFFED TURKEY ROULADE WITH CHESTNUT & PLUM STUFFING

INGREDIENTS

1 half turkey breast, boneless and skinless (about 2.5 pounds) Salt and pepper to taste 2 tablespoons olive oil 1 cup chopped chestnuts, cooked/roasted, peeled 8-10 dried plums, chopped ½ onion, finely chopped

¼ teaspoon cinnamon ¼ teaspoon allspice 1 bay leaf ¼ cup dry white wine 10 prosciutto strips (or 12 bacon strips) Some extra olive oil for the roulade

PREPARATION

1. Remove any connective tissue from the turkey breast, butterfly it, and flatten it out evenly using a mallet or another heavy object like a rolling pin (if you have any scraps chop them and use them in the stuffing). You can also ask your butcher to do this for you.

2. Sprinkle the meat with salt and pepper and cover it at room temperature until you make the stuffing.

3. Set a large saucepan over medium/high heat and sauté any chopped scraps from the breast with some olive oil. Add the onion, cinnamon, allspice, bay leaf, a pinch of salt and pepper and cook until onion is soft and translucent (about 4-5 minutes).

4. Add the chestnuts and plums, stir for 30 seconds and then add the wine. Cook until the wine evaporates, discard the bay leaf, and set aside to cool.

5. Preheat your oven to 375°F (190°C).

6. Place a large piece of baking paper on your working surface. Make a row of 5 strips of prosciutto on the baking paper making sure that they overlap a little. Make another row with the other 5 strips below the first one making sure that there are no gaps between the prosciutto strips.

7. Place the butterflied turkey breast in the middle of the prosciutto surface, forming a rectangle.

8. Transfer the stuffing in the middle of the rectangle and with the help of the baking paper roll the meat into a roulade. Without removing the baking paper, wrap with the kitchen twine to secure it. Transfer to a deep baking pan and roast for 1 hour.

9. Unwrap the roulade and return it to the pan. Brush with some extra olive oil and broil from each side until browned. Remove from oven and rest for 15 minutes before slicing and serving.

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