Epazote-Infused Turkey Brine
This Epazote-Infused Turkey Brine is a flavorful method to season your turkey for Thanksgiving. By incorporating the unique herb epazote, you enhance the turkey’s natural flavors and infuse it with a delightful aroma, making your holiday meal a memorable culinary experience.
| Ingredients | Quantity |
|---|---|
| Water | 1 gallon |
| Kosher salt | 1 cup |
| Brown sugar | 1/2 cup |
| Epazote leaves | 1/2 cup (fresh) |
| Black peppercorns | 1 tablespoon |
| Bay leaves | 3 |
| Garlic cloves | 4, smashed |
| Onion | 1, quartered |
| Whole cloves | 5-6 |
Cooking Steps:
- In a large pot, combine water with kosher salt and brown sugar. Heat over medium until dissolved.
- Add epazote, black peppercorns, bay leaves, garlic, onion, and cloves. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and let the brine cool completely.
- Once cooled, submerge the turkey in the brine, cover, and refrigerate for 12 to 24 hours.
- Rinse the turkey before cooking and proceed with your preferred roasting method.
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Spiced Sweet Potato Mash With Epazote
Spiced Sweet Potato Mash with Epazote is a delightful side dish that adds a unique flavor twist to your Thanksgiving table. The sweet potatoes are creamy and comforting, enriched by the aromatic and slightly medicinal notes of epazote. This dish not only complements the main course but also introduces a new dimension to traditional Thanksgiving flavors.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 pounds |
| Epazote leaves | 1/4 cup (fresh) |
| Butter | 4 tablespoons |
| Brown sugar | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Milk or cream | 1/2 cup |
Cooking Steps:
- Peel and chop the sweet potatoes into chunks, then boil them in salted water until tender (about 15-20 minutes).
- Drain the sweet potatoes and return them to the pot.
- Add the butter, epazote, brown sugar, cinnamon, nutmeg, salt, and black pepper; mash until smooth.
- Slowly stir in the milk or cream until the desired creaminess is reached.
- Serve warm as a delicious side to your Thanksgiving meal.
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Epazote and Roasted Garlic Mashed Potatoes
Epazote and Roasted Garlic Mashed Potatoes are a comforting and flavorful twist on the classic mashed potatoes, making them a perfect addition to your Thanksgiving feast. The combination of creamy potatoes infused with the aromatic essence of epazote and the rich taste of roasted garlic creates a delightful harmony that will enhance your holiday meal.
| Ingredients | Quantity |
|---|---|
| Yukon Gold potatoes | 2 pounds |
| Whole garlic bulb | 1 |
| Epazote leaves (fresh) | 1/4 cup |
| Butter | 4 tablespoons |
| Milk or cream | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
- While the garlic is roasting, peel and chop the potatoes into chunks and boil them in salted water until tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot, squeezing out the roasted garlic cloves into the potatoes.
- Add the butter, epazote leaves, milk or cream, salt, and black pepper; mash until smooth and creamy.
- Serve warm as a delightful side dish to complement your Thanksgiving spread.
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Mexican Chorizo and Epazote Stuffing
Mexican Chorizo and Epazote Stuffing is a bold and flavorful twist on traditional stuffing, perfect for adding a spicy kick to your Thanksgiving table. The combination of savory chorizo, aromatic epazote, and hearty bread creates a delightful dish that pairs wonderfully with turkey or can be enjoyed on its own.
| Ingredients | Quantity |
|---|---|
| Chorizo sausage | 1 pound |
| Day-old bread (cubed) | 8 cups |
| Onion (diced) | 1 medium |
| Celery (diced) | 2 stalks |
| Fresh epazote leaves | 1/2 cup |
| Chicken broth | 2 cups |
| Butter | 4 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Eggs (beaten) | 2 |
Cooking Steps:
- In a large skillet, cook the chorizo over medium heat until browned. Remove and set aside, leaving the fat in the skillet.
- In the same skillet, add butter, onion, celery, and garlic; sauté until softened.
- Stir in the fresh epazote and cooked chorizo, mixing well.
- In a large bowl, combine the bread cubes, chorizo mixture, chicken broth, beaten eggs, salt, and black pepper; mix until evenly combined.
- Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes, or until golden and crispy on top.
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Epazote-Seasoned Green Bean Casserole
Epazote-Seasoned Green Bean Casserole is a delicious twist on the classic Thanksgiving favorite. This dish combines tender green beans with a creamy sauce, enhanced by the unique flavor of epazote, and topped with crispy fried onions for added texture. It’s a perfect side that brings a vibrant and fresh taste to your holiday table.
| Ingredients | Quantity |
|---|---|
| Fresh green beans (trimmed) | 1 pound |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1/2 cup |
| Fresh epazote leaves (chopped) | 1/4 cup |
| Fried onions (for topping) | 1 cup |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Blanch the green beans in boiling water for 3-5 minutes, then drain and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, chopped epazote, garlic powder, salt, and black pepper.
- Add the blanched green beans to the mixture, stirring until well coated.
- Pour the mixture into a greased casserole dish and bake for 25 minutes.
- Remove from the oven, sprinkle fried onions on top, and return to bake for an additional 10 minutes or until the onions are golden and crispy.
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Creamy Epazote and Cheese Scalloped Potatoes
Creamy Epazote and Cheese Scalloped Potatoes are a comforting and indulgent side dish that elevates the traditional scalloped potato recipe with the aromatic herb epazote. This creamy concoction features layers of thinly sliced potatoes baked to perfection in a rich cheese sauce, infused with the fresh, slightly medicinal notes of epazote, making it an unforgettable addition to your Thanksgiving meal.
| Ingredients | Quantity |
|---|---|
| Yukon gold potatoes (thinly sliced) | 4 medium |
| Heavy cream | 2 cups |
| Shredded cheese (cheddar or a blend) | 1 1/2 cups |
| Fresh epazote leaves (chopped) | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Butter (for greasing) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
- In a mixing bowl, combine heavy cream, minced garlic, chopped epazote, salt, and black pepper.
- Layer half of the sliced potatoes in the greased dish and pour half of the cream mixture over them.
- Sprinkle half of the cheese on top, then repeat with the remaining potatoes, cream, and cheese.
- Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the top is golden and bubbly.
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Grilled Corn With Epazote and Lime Butter
Grilled Corn With Epazote and Lime Butter is a vibrant and flavorful side dish that perfectly complements any Thanksgiving spread. The sweetness of the grilled corn is enhanced with a zesty lime butter infused with epazote, adding a unique earthy twist to this classic seasonal favorite. This dish not only delights the taste buds but also brings a burst of color to your table.
| Ingredients | Quantity |
|---|---|
| Fresh corn on the cob | 4 ears |
| Unsalted butter | 1/2 cup |
| Fresh epazote leaves | 1/4 cup |
| Lime zest | 1 tablespoon |
| Lime juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a bowl, mix the softened butter, chopped epazote, lime zest, lime juice, salt, and black pepper to create the lime butter.
- Husk the corn, removing all silk, and brush with a little olive oil if desired.
- Grill the corn for about 10-15 minutes, turning occasionally until charred and tender.
- Once cooked, remove the corn from the grill and slather with the epazote lime butter before serving. Enjoy!
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Epazote and Butternut Squash Soup
Epazote and Butternut Squash Soup is a comforting, creamy soup perfect for warming up during the chilly Thanksgiving season. The natural sweetness of the butternut squash is beautifully complemented by the unique herbal notes of epazote, creating a flavorful and aromatic dish that is sure to impress your guests. This soup not only offers a delicious taste but also provides a vibrant orange hue that adds a festive touch to your holiday table.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and diced | 4 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Fresh epazote leaves | 1/4 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- Heat olive oil in a large pot over medium heat, then sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and diced butternut squash, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil; reduce heat and simmer until squash is tender (around 15-20 minutes).
- Stir in the fresh epazote leaves, then use an immersion blender to puree the soup until smooth.
- Season with salt, black pepper, and heavy cream (if using) before serving warm. Enjoy!
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Black Bean and Epazote Enchiladas
Black Bean and Epazote Enchiladas are a delicious vegetarian dish that brings together the hearty flavors of black beans and the aromatic touch of epazote. This recipe is perfect for Thanksgiving, offering a satisfying and flavorful entrée that is sure to please both vegetarians and meat-lovers alike. The enchiladas are easy to prepare and can be made ahead of time, allowing you to enjoy the holiday festivities with family and friends.
| Ingredients | Quantity |
|---|---|
| Corn tortillas | 10 |
| Black beans, rinsed and drained | 2 cans (15 oz) |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh epazote leaves | 1/2 cup |
| Taco seasoning | 2 tablespoons |
| Enchilada sauce | 2 cups |
| Olive oil | 2 tablespoons |
| Cheese, shredded (cheddar or Monterey Jack) | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat; sauté onions until soft, then add garlic and cook for another minute.
- Stir in black beans, epazote, taco seasoning, and seasoning with salt and pepper; cook for 5 minutes.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each corn tortilla with the black bean mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top, sprinkle with shredded cheese, and cover with foil.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
- Remove from oven, let cool slightly, then serve warm and enjoy!
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Roasted Brussels Sprouts With Epazote and Balsamic Glaze
Roasted Brussels Sprouts with Epazote and Balsamic Glaze is a delightful side dish that combines the earthy flavors of Brussels sprouts with the unique aroma of epazote, finished off with a tangy balsamic glaze. This dish not only adds a touch of sophistication to your Thanksgiving table but also provides a healthy and delicious complement to your main course.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1 pound |
| Fresh epazote leaves | 1/4 cup |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
- Spread the Brussels sprouts out on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the sprouts are golden brown and tender.
- Halfway through roasting, sprinkle the chopped epazote leaves over the Brussels sprouts.
- Remove from the oven and toss once more before serving warm. Enjoy your flavorful side dish!
Epazote-Infused Cranberry Salsa
Epazote-Infused Cranberry Salsa is a vibrant and zesty condiment that brings together the tartness of fresh cranberries with the aromatic and slightly medicinal flavor of epazote. This refreshing salsa is a perfect accompaniment to turkey or as a topping for your Thanksgiving appetizers, adding a unique twist to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 2 cups |
| Fresh epazote leaves | 1/4 cup, chopped |
| Red onion | 1/2, finely diced |
| Jalapeño pepper | 1, minced |
| Lime juice | 2 tablespoons |
| Honey or agave syrup | 1 tablespoon |
| Salt | To taste |
Cooking Steps:
- In a medium bowl, combine fresh cranberries, chopped epazote, red onion, and minced jalapeño.
- Add lime juice, honey (or agave syrup), and salt to the mixture. Stir well to combine all ingredients.
- Adjust seasoning as necessary and let sit for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature as a zesty condiment for your Thanksgiving feast. Enjoy!
Pumpkin and Epazote Risotto
Pumpkin and Epazote Risotto is a creamy and comforting dish that beautifully combines the earthy sweetness of pumpkin with the distinct, aromatic flavor of epazote. This risotto makes for a hearty side dish or a satisfying main course, perfect for Thanksgiving or any autumn-inspired meal. Its creamy texture and the unique twist from epazote will impress your guests and elevate your holiday dining experience.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Fresh epazote leaves | 1/4 cup, chopped |
| Vegetable broth | 4 cups, warmed |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Parmesan cheese | 1/2 cup, grated |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Gradually add warmed vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the pumpkin puree and chopped epazote. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and fold in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve warm, garnished with additional epazote if desired. Enjoy!
Epazote-Enhance Cornbread Muffins
Epazote-Enhance Cornbread Muffins are a delightful twist on the classic cornbread muffin, featuring the unique and aromatic flavor of epazote. These muffins are moist, fluffy, and perfect for complementing savory dishes at your Thanksgiving table or as a stand-alone snack. The addition of epazote gives them a distinctive herbal note that is not only delicious but also elevates the overall flavor profile.
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Sugar | 1 tablespoon |
| Milk | 1 cup |
| Eggs | 2 large |
| Olive oil | 1/4 cup |
| Fresh epazote leaves | 1/4 cup, chopped |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and grease a muffin tin or line with muffin liners.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, eggs, and olive oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped epazote.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving. Enjoy!
Epazote and Sweet Corn Pudding
Epazote and Sweet Corn Pudding is a creamy and flavorful side dish that embodies the warmth of Thanksgiving while introducing the unique taste of epazote. This comforting pudding, rich with sweet corn and an aromatic herbal note, is a perfect balance of sweet and savory, making it an ideal accompaniment to turkey or any festive meal.
| Ingredients | Quantity |
|---|---|
| Fresh sweet corn kernels | 2 cups |
| Heavy cream | 1 cup |
| Milk | 1 cup |
| Eggs | 2 large |
| Sugar | 1/4 cup |
| Salt | 1/2 teaspoon |
| Butter | 2 tablespoons, melted |
| Fresh epazote leaves | 1/4 cup, chopped |
| Ground black pepper | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine sweet corn, heavy cream, milk, eggs, sugar, salt, melted butter, and chopped epazote.
- Mix the ingredients together until well combined, then pour the mixture into the prepared baking dish.
- Sprinkle ground black pepper on top and bake for 30-35 minutes or until the pudding is set and golden on top.
- Allow to cool slightly before serving. Enjoy your flavorful epazote and sweet corn pudding!
Chocolate Epazote Ganache Tart
The Chocolate Epazote Ganache Tart is a unique and decadent dessert that combines the richness of chocolate with the earthy and aromatic notes of epazote. This luscious tart features a buttery crust filled with a smooth chocolate ganache infused with fresh epazote, creating an unexpected yet delightful flavor profile that is sure to surprise and please your Thanksgiving guests.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| All-purpose flour | 1 cup |
| Powdered sugar | 1/4 cup |
| Cocoa powder | 1/4 cup |
| Pinch of salt | 1/4 teaspoon |
| Water | 2-3 tablespoons |
| Heavy cream | 1 cup |
| Semi-sweet chocolate chips | 8 ounces |
| Fresh epazote leaves | 1/4 cup, chopped |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a tart pan.
- In a bowl, mix the butter, flour, powdered sugar, cocoa powder, salt, and enough water to form a dough; press into the tart pan.
- Bake for 15-20 minutes, then let it cool.
- In a saucepan, heat the heavy cream until steaming, then add chocolate chips and chopped epazote; stir until smooth.
- Pour the ganache into the cooled crust, refrigerate until set (about 2 hours), then slice and serve. Enjoy your Chocolate Epazote Ganache Tart!
