Goat Cheese Turnovers
1 pkg. 397 g ( 14 oz.) puff pastry, thawed
according to directions
125 g ( 4 oz.) goat cheese, softened
310 mL ( 1¼ cups) Something Special
1 egg, lightly beaten
1. Grease and line two baking sheets
with parchment paper. Preheat oven
to 190 °C (375 °F).
2. Roll half of pastry onto lightly floured
surface in a 30 cm (12-in.) square. Cut
evenly into thirds. Cut each third in half.
3. Spread goat cheese over half of each
piece of pastry.
4. Spoon about 30 mL ( 2 tbsp) of
Something Special Gourmet Antipasto
towards one corner of a piece of pastry.
Fold over to form a triangle and press
closed with fork tines.
5. Place on prepared baking sheets.
Brush with beaten egg. Bake in preheated
oven for about 25 minutes or until
Tortellini with Sliced Prosciutto,
Tomatoes and Peas
1 pkg. 450 g ( 16 oz.) fresh or frozen
35 mL ( 5 tbsp) butter
125 mL (½ cup) onion, chopped
1 clove garlic, minced
375 mL ( 1½ cups) cherry tomatoes, halved
190 mL (¾ cup) frozen peas
2 mL (½ tsp) salt
1 mL (¼ tsp) ground black pepper
170 mL (2/3 cup) Beretta Imported
1. Cook tortellini according to package
2. Meanwhile, in a large skillet,
over medium-high heat, melt butter.
Add onion and garlic; cook and stir
until tender, about 3 minutes.
3. Stir in tomatoes, peas, salt and pepper;
cook just until heated through,
about 2 minutes. Add hot tortellini and
Beretta Imported Sliced Prosciutto;
toss gently until blended.
4. Serve with freshly grated Parmesan
cheese, if desired.
MAKES 4 APPE TIZER POR TIONS
5 kg ( 11 lb.) whole turkey
250 mL ( 1 cup) Hellmann’s Real
30 mL ( 2 tbsp) chicken bouillon
1 large shallot (or onion),
15 mL ( 1 tbsp) fresh rosemary
1 package turkey gravy mix,
prepared according to
1. Preheat oven to 220 °C (425 °F).
Remove giblets from turkey cavities and
rinse turkey inside and out. Pat dry with
paper towels and set aside.
2. Combine Hellmann’s Real Mayonnaise,
bouillon, shallot and rosemary in medium
bowl; set aside. Starting at neck opening,
gently loosen skin on turkey and evenly
spread half of the mayonnaise mixture
under skin. Tie legs together with
3. Arrange turkey, breast side up, in a
large shallow roasting pan with rack;
rub remaining mayonnaise mixture over
outside of turkey. Tent with heavy-duty
aluminum foil and roast for 30 minutes.
4. Decrease oven temperature to 180 °C
(350 °F) and roast turkey for one hour.
5. Remove foil and continue roasting,
about 30 minutes, basting occasionally
with pan juices, until a thermometer
inserted in thickest part of the thigh
reaches 75 °C (165 °F) and skin is
browned and crispy.
6. Let stand covered loosely with foil
20 minutes before carving.
7. Serve with hot roasted turkey gravy.
*Substitution: Instead of fresh rosemary
use 5 mL ( 1 tsp) dried rosemary, sage and/or
375 mL ( 1½ cups) Ocean Spray Craisins
250 mL ( 1 cup) salted macadamia nuts
125 g ( 4 oz.) chopped dark or
375 mL ( 1½ cups) flaked unsweetened
45 mL ( 3 tbsp) melted butter
1. Combine Ocean Spray Craisins,
macadamia nuts, chocolate and 250 mL
( 1 cup) of the coconut in a food processor.
Pulse until the mixture is finely chopped.
Gradually drizzle in melted butter until
mixture starts to clump together.
2. Use hands to roll the mixture into 2. 5 cm
(1-in.) balls. Roll in remaining coconut.
Refrigerate until set, about 30 minutes,
or freeze until ready to use.
If freezing, thaw at room temperature
for 30 minutes before serving.
MAKES 28 BALLS