Tiki Turkey Winning Recipes

On the Road with Chesapeake Local BountyDebbie Buchannan's Carrot Cake

We were as stuffed as that big ol' turkey after Chesapeake Bay Foundation's Tiki Turkey Local Potluck. Here are the winning recipes with some visuals to go along:


Favorite Dish with Local Ingredients
Marcy Damon's Vegetarian Lasagna
Her dish received votes under best Local Dish, as well as best side dish, but it was a close call -- she only beat Woody's Holly Beach Farm Goose Stew by one vote. 


Best Side Dish
Allyson Ladley's Mashed Sweet Potatoes
  Allyson's dish also received votes under the best dish with local ingredients. 


Best Dessert
Debbie Buchannan's Carrot Cake 
Debbie's cake was not only fantastic but also decorated wonderfully. (She used carrots in her cake but we suggest the very seasonal local pumkin or squash). She won by a landslide but the runner up was Rob Schnabel's roasted pears & goat cheese "� which also received votes under the best dish with local ingredients and was created on Emeril Green's "A Local Thanksgiving"


Vegetarian Lasagna

Butternut, Spinach and Hazelnut Lasagne

(modification of Gourmet Dec. 2001 recipe)

Serves 6.


For squash filling

1 large onion, chopped

3 tablespoons unsalted butter

3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons chopped fresh sage

1 lb. fresh spinach

1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce

1 teaspoon minced garlic

3 tablespoons unsalted butter

5 tablespoons all-purpose flour

5 cups milk

1 bay leaf (not California)

1 teaspoon salt

1/8 teaspoon white pepper

For assembling lasagne

1/2 lb fresh mozzarella, coarsely grated (2 cups)

1 cup finely grated Parmigiano-Reggiano (3 oz)

12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)


Make filling:

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.


Chop spinach into pieces, steam in saucepan or frying pan until wilted. Place in colander and gently press spinach with paper towels to remove excess moisture. (Spinach does not have to be completely dry.)


Make sauce while squash cooks:

Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)


Assemble lasagne:

Preheat oven to 425��F.

Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Place all spinach in single layer. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.


Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Cooks' note: �� Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.


Pumpkin or Butternut Cake with Cream Cheese Frosting

Makes 1 three layer cake


2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

2 cups sugar

1 cup oil

4 eggs

2 cups pumpkin or cooked and mashed butternut squash

1 cup chopped toasted nuts or chocolate chips (optional)


1/2-1 cup butter

8 ounces cream cheese

1 teaspoon vanilla

1 box (16 ounces) confectioners' sugar


Preheat oven to 350 degrees. Grease baking pans.

In a medium bowl, combine first 5 ingredients- mix well. Combine the next 4 ingredients and beat into the bowl with the dry ingredients. If using stir in nuts or chocolate chips.

Bake 350* about 45 min.

Icing: Mix butter, cream cheese, vanilla and confectioners sugar. Beat well.

Ice when cake has cooled completely.


Rita Calvert



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