Holiday Eats, fat and fit
Food and the holidays are synonymous with each other. Whether
attending a work party, a family gathering or a Friendsgiving, there
is defi nitely going to be food present that is loaded with extra calories,
carbs and regrets. For those with speedy metabolisms and/or live in a
gym, it’s not a big deal. For others, every calorie counts.
Have no fear! We asked local chefs
to share their favorite fat-fi lled holiday
recipes, and give us a few helpful swap
outs that will cut some of the calories.
TRINA’S GRAMMIES SWEET
POTATO CASSEROLE
Trina Gregory-Propst, owner of Se7enBites, offers up her
Grammies indulgent sweet potato casserole.
INGREDIENTS
BASE:
3 ½ CUPS COOKED MASHED SWEET POTATOES
(FOR A HEALTHIER TAKE, DECREASE SWEET
POTATOES TO 3 CUPS AND DO NOT MASH. PEEL
AND DICE POTATOES INTO ½ INCH CUBES)
3/4 CUP GRANULATED SUGAR
2 EGGS
½ CUP HEAVY WHIP CREAM
1 TSP VANILLA
4 OZ BUTTER
(FOR THE HEALTHIER OPTION REPLACE
REMAINING INGREDIENTS WITH 1/3
OLIVE OIL, 1/2 CUP BROWN SUGAR, 1TSP
KOSHER SALT, 1 TSP GRANULATED GARLIC
POWDER AND 1/2 CUP PECANS. NO
TOPPING NEEDED FOR THESE POTATOES)
TOPPING:
1 ½ CUP BROWN SUGAR
1 ½ CUP SHREDDED COCONUT
1 ½ CUP PECANS
½ CUP AP FLOUR
6 OZ MELTED BUTTER
Place all ingredients for base of
casserole in bowl and use hand mixer
to combine while potatoes are warm,
place in a 9x13 casserole dish. In a
separate bowl, mix all the ingredients
for the topping and sprinkle evenly
over the casserole. Bake at 350 for
30-40 minutes.
For healthier sweet potatoes, mix
all ingredients minus the potatoes and
pecans into a bowl. Then add sweet
potatoes and toss until potatoes are
glazed with the mixture. Place on
cookie sheet and sprinkle with pecans.
Bake on 350 for 25-35 minutes until
potatoes are fork tender.
JEFFREY JEW’S TRADITIONAL
OYSTER STUFFING
Jeffrey Jew, owner of two of St. Petersburg’s most trendy
restaurants — BellaBrava and Stillwaters Tavern, offered
up this classic New England dish straight out of his
family’s kitchen.
INGREDIENTS
-5 CUPS BREAD, FRENCH BREAD PREFERABLY,
BUT YOU CAN USE SOURDOUGH OR
SOMETHING FUN LIKE CORNBREAD, CUT
INTO ½ INCH CUBES AND TOASTED
-½ CUP BACON, CUBED OR SLICED
(SUBSTITUTE A VEGETARIAN SAUSAGE OR
VEGETARIAN BACON IF WATCHING THE FAT)
-3 TBSP OF BUTTER (TO CUT SOME CALORIES
USE OLIVE OIL INSTEAD OF BUTTER)
-3 EA. SHALLOTS, MEDIUM DICED
-2 EA. RIBS OF CELERY, MEDIUM DICED
-1 EA. 8 OZ. CONTAINER OF SHUCKED
OYSTERS WITH THE LIQUOR
-1 CUP CHICKEN STOCK
-½ CUP DRY VERMOUTH
-¼ CUP FRESH PARSLEY, CHOPPED
-2 TBSP FRESH THYME
-1 TBSP FRESH SAGE, CHOPPED
-1 TSP CHOLULA HOT SAUCE
CONTINUED ON PG. 24 | |
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