Celebrate the Holidays with Delicious Recipes and Eco-friendly Paper Plates

Last summer I found out that Chinet, purveyor of paper plates, is actually a green company.  If you are planning on using paper products for holiday parties or even (gasp!) Thanksgiving dinner, why not choose plates made from 100 percent recycled materials such as repurposed milk cartons and cardboard?  Chinet’s plates are not only chlorine-free, they’re compostable, making them an eco-friendly choice for large gatherings.  (Note: I swear I don’t work for Chinet!  I am just impressed by their environmental efforts.  Their recipes look pretty tempting, too.)


Set the table with recycled plates!

If you visit Chinet’s website, you’ll even find some holiday recipes.  Here are just a few:

Perfect Roast Turkey

1 whole 14 to 16 pound frozen young turkey

1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

½ tablespoon allspice berries

½ tablespoon candied ginger

1 gallon iced water

1 whole red apple, sliced

½ whole onion, sliced

1 whole cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

To make Brine, combine kosher salt, light brown sugar, vegetable stock, black peppercorns, allspice berries and candied ginger in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in a cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and a cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add the apple mixture  to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 ½ hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

 

Grand Cranberry Relish

2 lbs fresh cranberries

1 cup sugar

¼ cup Grand Marnier liqueur

1 whole orange, zested and juiced

Place all the ingredients in the bowl of a food processor, pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

 

Pumpkin Cream Cheese Pie

8 ounces packaged cream cheese, softened

2 cup canned pumpkin, mashed

1 cup sugar

¼ teaspoon salt

1 egg combined with

2 egg yolks, slightly beaten

1 cup half-and-half

¼ cup melted butter

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground ginger, optional

1 piece pre-made pie dough

Whipped cream, for topping

Preheat oven to 350 degrees. Place 1 piece of pre-made pie dough down into a 9-inch pie pan and press down along the bottom and sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes. Remove the foil and pie weights and bake for another 10 minutes or until the crust is  beginning to color. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, and beat until incorporated. Pour the filling into the warm prepared piecrust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

 

Holiday Hot Toddy

2 whole tangerines

½ cup whole cloves

3 quarts pure, unsweetened cranberry juice

2 cups sugar

3 cups amber rum, if desired

Cut tangerines crosswise into ¼-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum. Serve toddies with clove-studded tangerine rounds in Chinet Comfort Cups.

For more information about Chinet’s commitment to the environment, go here.  Look here for more holiday recipes from our favorite paper plate company.

Biodegradable paper plates and wonderful holiday recipes work for me!  For more Works for Me Wednesday ideas, check out Rocks in My Dryer.

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