Dinner and Desserts

Turkey Tetrazzini

5 tablespoons unsalted butter
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken stock
1/4 cups dry white wine
3 cups turkey breast, cut into ½ inch cubes

1 cup freshly grated Parmesan

10 ounces cooked fettuccini

1/2 – 3/4 cup Panko bread crumbs

1. Melted 4 tablespoons of butter in a medium sized pot. Sauté mushrooms until dry. (The mushrooms will give off moisture, so the moisture needs to be evaporated). Stir in flour and cook for 2-3 minutes.
2. Preheat oven to 350°.
3. Whisk in milk, stock, and wine. Cook until the mixture begins to thicken. Fold in turkey, Parmesan and fettuccini.
4. Pour the entire mixture into a baking dish, cover with bread crumbs and dot with the remaining tablespoon of butter.
5. Bake for 30 - 40 minutes until golden brown and delicious.

Yield: 4 – 6 servings

Preparation time: 10 minutes

Cooking time: 60 minutes

Apple Tart

1 package frozen puff pastry

1/2 lemon

2 golden delicious apples, peeled, cored and sliced thin (a vegetable peeler works well) placed in water and lemon juice

1/4 teaspoon cinnamon

4 tablespoons butter, melted

4 tablespoons maple syrup

1. Preheat oven to 400°.
2. Remove puff pastry from box, cover with a towel and allow to thaw completely. Unfold the pastry until it is flat. If it does not unfold easily, allow additional thawing.
3. When the pastry is flat smooth the seams.
4. Cut the pastry into four equal pieces. Take a fork and poke holes ½ inch from the edge. This will allow the edges to rise more than the center. Arrange apple slices on the pastry, staying within the area with the holes.
5. Combine cinnamon, melted butter, and maple syrup. Brush on to each tart.
6. Bake in oven for 15 minutes or until edges are golden brown. Serve with whipped cream.

Yield: 4 servings

Preparation time: 15 minutes

Baking time: 15 minutes

Pears Poached in Port

6 bosc pears

1 750 ml bottle port wine

1 cinnamon stick

3 star anise

6 cardamom pods

1/2 cup sugar

Juice and zest of one orange

1. Peel the pears. Cut each in half and remove the core.
2. Place pears and the rest of the ingredients in a non-reactive pot. If pears are not covered with liquid add water. Bring mixture to a boil and reduce heat to a simmer.
3. Cook until the pears are easily pierced with a paring knife (approximately 15 minutes). Remove pears and strain the solids from the liquid. Return liquid to the pot and reduce to a syrup consistency.
4. Arrange pears on plate and spoon sauce over top.

Yield: 6 servings

Preparation time: 15 minutes

Cooking time: 20 – 30 minutes