Holiday recipes to make spirits brighter

There should be no guess work when it comes to cooking for the holidays this season. Thanks to chef Charles Arena at Acme Lowcountry Kitchen and Adilene Edens, manager of Cafe Paname, there doesn’t have to be. Here are several simple recipes to stay merry and not hangry.

TURKEY BRINE

• 6 quarts of water
• 3 cups of apple cider vinegar
• 5 cloves of garlic, smashed
• 3 oranges, sliced
• 1.5 cups of kosher salt
• 2 cups of sugar (or Splenda)
• 3 tablespoons of dried sage
• 5 bay leaves
• 3 tablespoons of black peppercorns
• ¼ cup of Worcestershire sauce
• 2 quarts of ice

Instructions: In a large sauté pan, heat ¼ cup of olive oil on a high flame until almost smoking.

TURKEY

When the brine is cooled, place a large turkey in a pot or brine bag. Add the brine. Let sit in the brine for 24 to 48 hours. When ready, rinse the turkey with cold water. Let drip and pat dry. Either roast or fry turkey until the internal temperature reaches 165F.

PICKLED SHRIMP

• 3 onions julienned
• 6 carrots peeled and sliced on a bias
• 6 stalks of celery peeled and sliced on a bias
• 1 quart of cider vinegar
• ½ quart of white balsamic vinegar
• 3 bay leaves
• 4 ounces of pickling spice1 pound of brown sugar
• 3 tablespoons of garlic

Instructions: Combine all ingredients into a pot and bring to a boil. Simmer for 15 minutes. Pour hot mixture over 3 pounds of peeled and deveined tail-on local shrimp and let cool.

SWEET POTATO PUREE

• 6 large sweet potatoes
• 4 ounces of melted butter
• 2 teaspoons of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of mace
• Salt and pepper
• Honey or brown sugar to taste
• Hot heavy cream

Instructions: Place potatoes in a preheated oven to 350F. Cook for an hour or until fork tender. Remove potatoes from the oven and let cool slightly. Peel off the potato skin and discard. Place the sweet potatoes in a bowl and whip with a hand mixer. Add the butter, nutmeg, cinnamon and mace. Season with salt, pepper and honey or brown sugar to taste. Using the hot heavy cream, thin to desired consistency.

CUCUMBER POMEGRANATE SALAD

• 1 whole pomegranate, seeds
• 1 long English cucumber, diced
• 2 oz of block white cheddar, cubed
• 1 ounce of pumpkin seeds, whole
• 5-10 mint leaves, finely chopped

Instructions: Drizzle with extra virgin olive oil and add salt and pepper to taste. Toss. Serve. Enjoy!

By Sarah Rose