Chef Larry’s Turkey Paillard with Grilled Apples and Cranberry Ginger Compote
Yield: 4 Servings
Ingredients:
4 Turkey breast cutlets, boneless, skinless, 5 – 6 oz. each
to season Salt
to season Fresh ground black pepper
1/4 cup Olive oil
1/2 tsp. Garlic, minced
1/2 tsp. Shallot, minced
1 tsp. Orange zest
1/4 cup Orange juice
1 tsp. Fresh basil leaves, minced
1 tsp. Fresh thyme leaves
1 tsp. Fresh parsley, minced
2 Granny Smith apples, peeled cored and sliced
to garnish Chives, minced
For the Cranberry Ginger Compote:
2 cups Fresh cranberries
1/2 tsp. Fresh ginger, finely minced
1/4 cup Orange juice
½ tsp. Orange zest, julienne cut
2 cups Water
1 cup Sugar
½ tsp. Ground cinnamon
¼ tsp. Ground cloves
Method:
Place turkey cutlets, olive oil, garlic, shallot, orange juice, zest and herbs in a shallow dish. Season with salt and fresh ground black pepper. Marinate for 2 - 3 hours.
Prepare Cranberry Ginger Compote by placing ginger, orange juice, orange zest, sugar and water in saucepan. Bring to a simmer and cook for 10 minutes. Add cranberries, cinnamon and cloves. Bring to a boil, reduce heat and simmer over low heat until cranberries burst and mixture thickens. Cool chutney and reserve. Preheat grill or barbecue. Drain marinated turkey paillard and place on grill along with apple slices. Cook until done.
Arrange grilled turkey paillard and grilled apples on serving plates or a platter. Top with Cranberry Ginger Compote. Garnish with minced chives and serve.
Chef Larry's Fall Salad with Fruit and Roasted Nut Confetti Walnut Vinaigrette
Yield: 4 Servings
Ingredients:
5 - 6 oz. Butter lettuce and petite lettuce mix
as needed Chef Larry's Walnut Vinaigrette (recipe follows)
8 wedges Ripe tomato, medium size
1/3 cup Fresh pear, peeled, diced small
1/3 cup Green apple, peeled, diced small
1/4 cup Dried apricots, julienne cut
1/4 cup Dried cranberries
¼ cup Toasted almonds, hazelnuts and walnuts, rough
chopped
¼ cup Minced herbs: basil, chives and parsley
to season Fresh ground black pepper
for service Chef Larry's Candied walnuts (recipe follows)
Method:
Prepare Walnut Vinaigrette per recipe, reserve. Arrange tomato wedges and petite lettuces on chilled salad plates. Top generously with “confetti” of diced pear, apple, apricots, cranberries, nuts and a sprinkling of herbs. Transfer Walnut Vinaigrette to a sauce boat for service. Just prior to service, drizzle salads with Walnut Vinaigrette, top with a twist of fresh ground black pepper and garnish with candied walnuts.
Chef Larry's Walnut Vinaigrette
Yield: 4 - 6 Servings
Ingredients:
1/2 cup Walnut oil
2 tbsp. Balsamic vinegar
1 tsp. Chives, minced
1/2 tsp. Parsley, finely chopped
1 tsp. Mayonnaise
1/2 tsp. Dijon mustard
1/2 tsp. Sugar
to taste Salt
to taste Fresh ground black pepper
Method:
Whisk balsamic vinegar, chives, parsley, mayonnaise, Dijon mustard and sugar together in a mixing bowl. Add walnut oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store in the refrigerator until needed.
Chef Larry's Candied Walnuts
Yield: 1 cup
Ingredients:
1 tbsp. Honey
2 tsp. Granulated sugar
1 cup Walnut halves
pinch Salt
Method:
Preheat oven to 350 degrees F. Combine honey and sugar. Add walnut halves and stir until well coated. Using a slotted spoon, transfer glazed walnuts to a baking sheet lined with parchment paper or aluminum foil. Bake for 5 - 8 minutes. Remove and cool.
Chef Larry's Pumpkin Crepes with Rum Raisins, Pecans and Pumpkin Ice Cream
Yield: 4 - 6 Servings
Ingredients for the crepes:
2 Eggs
3/4 cup Milk
1/4 cup Pumpkin, canned
1 tsp. Cinnamon
1/2 cup Flour
pinch Salt
1/2 tsp. Sugar
1 tsp. Butter, melted
2 oz. Butter
1 tblspn. Brown sugar
½ tsp. Lemon zest
3 oz. Rum
1/3 cup Orange juice
1/3 cup Raisins
¼ cup Toasted pecans, rough chopped
1 cup Lightly sweetened whipped cream
to garnish Shaved chocolate
to garnish Mint sprigs (optional)
as needed Chef Larry's Pumpkin Ice Cream (recipe
follows)
Method:
Prepare crepe batter by whisking eggs, milk and pumpkin together. Sift flour, salt, cinnamon and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours.
To cook crepes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly spread batter in pan. Cook for approximately one minute or until batter is set. Flip crepe and cook until lightly golden brown. Slide crepe from pan. Cool and reserve.
Melt butter in sauté pan over medium heat. Add sugar and lemon zest, cook for 2 minutes. Remove pan from heat. Add rum and raisins. Carefully return pan to heat, keeping head and hair back as rum will flame. Allow flame to dissipate, add orange juice. Reduce heat and simmer until sauce thickens slightly.
Place crepes on warm serving plates and top with raisin sauce. Garnish with toasted pecans, whipped cream and mint sprigs. Dust with Confectioner's sugar.
Chef Larry's Pumpkin Ice Cream
Yield : 8 - 10 Servings
Ingredients:
4 Egg yolks
3/4 cup Sugar
2 cups Milk
1/2 cup Whipping cream
2 lb. Pumpkin
1/4 tsp. Ground cinnamon
1 tsp. Lemon juice
to garnish Pumpkin seeds, toasted, unsalted
to garnish Sweetened whipped cream
to garnish Fresh mint sprigs
Method:
Beat egg yolks, cinnamon and sugar until ribbons form, reserve.
Heat milk to boiling, stirring frequently. Temper reserved egg mixture with a little hot milk, stir into remaining hot milk. Heat mixture over low heat to 185 degrees F, stirring constantly. Remove from heat, continue to stir a few minutes. Stir in cream to form custard. Thoroughly chill custard mixture. Whisk pumpkin into chilled custard. Freeze in an ice cream freezer per manufacturer's instructions. Store in an airtight container in the freezer until set.
For service, portion and garnish with pumpkin seeds, whipped cream and mint sprigs.
