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Nov. 20th, 2009 05:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffTurkey Cutlets with Cranberry Pomegranate Salsa
SALSA
1 (12-ounce) bag fresh or frozen cranberries, picked over
1 medium navel orange, ends sliced off, cut into 16 pieces
1/3 cup sugar, or to taste
5 tablespoons fresh or frozen pomegranate seeds
1 serrano chile pepper, seeded and minced
Salt and freshly ground pepper
TURKEY
4 (4-ounce) turkey cutlets
Salt and freshly ground pepper
2 teaspoons unsalted butter
2 teaspoons olive oil
Ingredients
1. FOR THE SALSA: Pulse the cranberries and orange in a food processor until finely chopped, about 1 minute, stopping one or twice to scrape down the bowl. Transfer the salsa to a bowl and mix in the sugar. Cover and refrigerate 1 hour. This salsa gets sweeter the longer it sits.
2. Before serving, mix the pomegranate seeds and chile into the salsa. Season to taste with salt and pepper.
3. FOR THE TURKEY: Pound the turkey cutlets between 2 sheets of waxed paper to 1/2" thickness. Season them lightly with salt and pepper.
4. In a large skillet set over medium-high heat, melt the butter with the oil. Add the cutlets and cook, turning several times, until lightly browned on both sides and white in the center, 8 to 10 minutes. Serve, accompanied by the salsa.
Fudge Truffles
18 whole graham crackers
3 tablespoons powdered sugar
2 tablespoons unsweetened cocoa
1/4 cup milk
1/2 teaspoon vanilla
3 teaspoons shredded coconut
Make graham crackers into crumbs. Add powdered sugar and cocoa. Mix until blended. Add milk and vanilla, mix until a ball forms. Wrap in plastic and place in refrigerator for 15 minutes.
Roll chilled dough into 1-inch balls. Roll each ball in coconut or chopped nuts, if desired. Store in airtight container in refrigerator up to 2 weeks.
SALSA
1 (12-ounce) bag fresh or frozen cranberries, picked over
1 medium navel orange, ends sliced off, cut into 16 pieces
1/3 cup sugar, or to taste
5 tablespoons fresh or frozen pomegranate seeds
1 serrano chile pepper, seeded and minced
Salt and freshly ground pepper
TURKEY
4 (4-ounce) turkey cutlets
Salt and freshly ground pepper
2 teaspoons unsalted butter
2 teaspoons olive oil
Ingredients
1. FOR THE SALSA: Pulse the cranberries and orange in a food processor until finely chopped, about 1 minute, stopping one or twice to scrape down the bowl. Transfer the salsa to a bowl and mix in the sugar. Cover and refrigerate 1 hour. This salsa gets sweeter the longer it sits.
2. Before serving, mix the pomegranate seeds and chile into the salsa. Season to taste with salt and pepper.
3. FOR THE TURKEY: Pound the turkey cutlets between 2 sheets of waxed paper to 1/2" thickness. Season them lightly with salt and pepper.
4. In a large skillet set over medium-high heat, melt the butter with the oil. Add the cutlets and cook, turning several times, until lightly browned on both sides and white in the center, 8 to 10 minutes. Serve, accompanied by the salsa.
Fudge Truffles
18 whole graham crackers
3 tablespoons powdered sugar
2 tablespoons unsweetened cocoa
1/4 cup milk
1/2 teaspoon vanilla
3 teaspoons shredded coconut
Make graham crackers into crumbs. Add powdered sugar and cocoa. Mix until blended. Add milk and vanilla, mix until a ball forms. Wrap in plastic and place in refrigerator for 15 minutes.
Roll chilled dough into 1-inch balls. Roll each ball in coconut or chopped nuts, if desired. Store in airtight container in refrigerator up to 2 weeks.
