November Recipes from Chef: Smoked Turkey with Cranberry Salsa and 5 Spice Crab Phyllo Bites!
With Thanksgiving rapidly approaching, I thought we would do a couple quick and easy time saving recipes that are great for your Thanksgiving celebrations. – Chef Haberle
Smoked Turkey with Cranberry Salsa
Ingredients
1/3 cup fresh cranberries
2 teaspoons honey
1 tablespoon cranberry juice
¼ cup small diced Granny Smith apple
1 tablespoon minced onion
1 ½ teaspoons minced jalapeno pepper
½ teaspoon minced fresh ginger
2/3 cup small diced smoked turkey breast
1 package (15 count) Athens mini Fillo shells
Procedure
Chop half the cranberries and set aside.In a small sauté pan, combine remaining cranberries and cranberry juice, with honey and cook for 2 to 3 minutes or until cranberries are softened.
Add the chopped uncooked cranberries, apple, onion, jalapeno pepper, and ginger. Mix well. Chill for 1 hour.
Spoon 1 rounded teaspoon of turkey into each Fillo shell. Garnish with 1 teaspoon of cranberry salsa.
Serve Immediately.
5 Spice Crab Phyllo Bites
Ingredients
8 ounces lump crab meat, drained
¼ cup diced water chestnuts
1 teaspoon fresh minced ginger
1 teaspoon Chinese 5 spice
3 teaspoons fresh basil minced
1 tablespoon red bell pepper small diced
1 lemon, juice and zest
2 packages ( 15 count ) Athens mini fillo shells
1 green onion diced
Procedure
In a medium mixing bowl, combine the first 7 ingredients. Gently mix. Refrigerate for 1 hour.
Fill mini shells with one rounded teaspoon of crab mixture. Garnish with green onion. Serve chilled.
September Recipe from Chef: Roasted Beet, Carrot and Fennel Salad
We are going to get a jump start on our Thanksgiving menu with this month’s recipe, a roasted beet, carrot, and fennel salad which you will be able to find on The Willow Room Thanksgiving Buffet. Make your reservations early because we sold out last year!
Roasted Beet, Carrot and Fennel Salad
Ingredients
1 pound yellow beets, peeled and thinly sliced
1 pound red beets, peeled and thinly sliced
1 bulb fennel, julienned
4 cups baby carrots
4 TBSP extra virgin olive oil
1 TBSP concentrated orange juice
3 TBSP fresh orange juice
½ tsp sherry vinegar
2 tsp fresh chopped tarragon leaves
2 heads radicchio leaves, quartered
4 ounces crumbled bleu cheese
½ cup chopped, toasted walnuts
Kosher salt and fresh ground pepper to taste
Procedure
Preheat oven to 450 degrees. Toss carrots, beets, and fennel with 1 ½ tablespoons extra virgin olive oil then season with salt and pepper. Roast for 25 to 35 minutes until tender, tossing halfway through. Remove from oven and let cool.
Combine orange juice, sherry vinegar, tarragon, and 1 ½ TBSP extra virgin olive oil. Season with salt and pepper.
Toss beets, carrots, fennel and radicchio in dressing.
Transfer carrots, beets, and fennel to a serving dish. Arrange radicchio on platter. Top with bleu cheese and toasted walnuts. Serve immediately. Serves 4 to 6
Words of Willow 