Olympic Thanksgiving: Athletes and their recipes
Winter Olympic athletes don't just have skills on the snow and ice -- some of them can dazzle in the kitchen, as well. In the spirit of Thanksgiving, a few top U.S. Olympic hopefuls shared their favorite recipes with us.
Cranberry Jell-O Mold -- Max Aaron (Figure Skating)
1(6 ounce) package red Jell-O
2 cups boiled water
1 cup orange juice
1 large (16 ounce) can whole berry cranberry sauce
1 large can mandarin oranges drained
Mix Jell-O with hot boiled water until dissolved. Add cranberry sauce, mix thoroughly. Add juice and rest of ingredients. Pour into mold and refrigerate. Unmold before serving. Dip into hot water for a few seconds.
Embedded owg_slideshow: Top chef Olympians: Athletes that cook
Mamma's Molded Pear Salad -- Grete Eliassen (Freestyle Skiing)
1 pkg. lime Jell-O (small 3 oz.) not sugar-free
1 (2 lb. can) pear slices or chunks
2 small pkg. cream cheese (4 oz.) total 8 oz.
1 cup whipping cream
Dissolve Jell-O in cup of hot pear juice, and then blend with blender or whisk. When slightly firm, add pears (mash can with fork) and cheese. Blend well, fold in whipped cream. Place in bowl or ring, mold and refrigerate until set.
Pumpkin Spice Lattes -- Ashley Wagner (Figure Skating)
Brew 1 strong cup of coffee
Add 1 tablespoon of Pumpkin Puree to 1/2 cup of milk
Mix in 1 teaspoon of brown sugar and 1 teaspoon of vanilla extract
Add 1/4 teaspoon of pumpkin pie spice
Whisk together… make sure it is really blended!
Microwave 1-2 minutes, so it’s frothy
Pour in a cute mug and top off with coffee.
Use some cream and sugar, if needed, and top with whipped cream!
Grilled Bison Steak Sandwich -- Bryan Fletcher (Nordic Combined)
2 Bison/buffalo strip steak
4 Sundried tomato basil hoagie rolls or bun of your choice
1 Bunch of cilantro
1 Heirloom tomato
1/3 lb. of horseradish cheddar cheese.
1 ½ Cup of sliced baby bell mushrooms
1 Bell pepper
½ of an Avocado
1 Red onion
Marinate the steak in Worcestershire sauce, Garlic Salt and Pepper. For best results soak for 1 hour but 10 minutes will do.
Chop the Cilantro, Jalapeño, and ½ red Onion in to slices and place into a food processor. Add ½ cup of Olive oil, and ½ Balsamic Vinegar. Add ½ Avocado to the mix and liquefy. Mix occasionally throughout meal preparation to prevent separation.
In a skillet combine ½ Red Onion, Bell pepper, and Mushrooms add 3-4 tablespoons of Olive oil and Sautee with pepper and garlic salt mix to ensure even heat throughout. Medium-high heat covered.
On the grill cook the strip steaks on high heat to medium rare. The outside should be seared while the inside should be tender.
Sandwich slice the buns, and using a butter knife spread evenly the Jalapeno-cilantro vinaigrette. Slice tomato and place onto the buns. Add slices of cheese 1-2 slices per sandwich. Place the sautéed Mushrooms, onion, and bell peppers mix on top of the cheese.
When the steak is finished, take off the grill and slice into thin strips. Lay the strips onto the sautéed veggies to complete the sandwich.
Makes 3-4 large sandwiches.
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