• Ingredients: 31
  • Serves: 8

Curried horseradish cream with well-chilled heavy cream, curry powder, bottled horseradish.

Ingredients

For the croquettes

  • 1/3 cup chopped onion
  • 2 tbsps. unsalted butter
  • 1/4 cup all-purpose flour 1/2 cup additional for dredging the croquettes
  • 1/4 cup milk
  • 1/4 cup chicken broth
  • 2 cups finely chopped cooked turkey
  • 1/2 cup mashed sweet potatoes
  • 1/8 tsp. cayenne
  • an egg wash made by beating lightly 2 large eggs with 1 tbsp. water
  • 1 1/2 cups fine fresh bread crumbs

For the salsa

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a chilled bowl beat the cream until it holds soft peaks, add the curry powder, the horseradish, and salt to taste, and beat the mixture until it holds stiff peaks.

    For this step you will need

Nutrition information

Calories 210 Carbohydrates 3 g (1%)
Fat 22 g (34%) Protein 1 g (3%)
Saturated Fat 14 g (69%) Sodium 39 mg (2%)
Polyunsaturated Fat 1 g Fiber 0 g (2%)
Monounsaturated Fat 6 g Cholesterol 82 mg (27%)