Thanks for the yummy Turtle Brownie recipe!
Is anyone going to be trying out Disney recipes over Christmas? For Christmas Day I'll be making the "Turkey
with Chanterelle Mushroom Merlot Gravy" from Andrew Sutton of the Napa Rose. (Mom is doing the cranberry sauce so won't be trying that recipe).
The side dish I'm trying is the
Sweet Potato & Hazelnut Gratin (see page 24).
Someone else is doing dessert but I'll include a Xmas dessert recipe - also from Andrew Sutton at the Napa Rose.
American Heritage Turkey with Chanterelle Mushroom Merlot Gravy & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (from Chef Andrew Sutton)
There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)
18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage
Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.
Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.
Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
8 cups water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sprig fresh sage
15 black peppercorns
Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.
Chanterelle Mushroom Merlot Gravy
Yield: 10-12 servings
2 tablespoons butter
1 cup sliced onions
1/2 cup sliced carrots
1/2 cup sliced fresh fennel bulb
1/2 cup sliced celery
1 cup Merlot
3 cups chicken demi-glace (sold at Bristol Farms)
8 cups chicken broth or turkey broth
1 cup sliced white button mushrooms
1 tablespoon fresh sage
1 tablespoon fresh thyme
Optional: All roasted turkey bones that you have available, such as neck and lower wings
Salt and pepper
1 1/2 cups quartered chanterelle mushrooms sautéed lightly in butter
1. Melt butter in large pot on medium-high heat. Add onions, carrots, fennel and celery. Cook, stirring frequently, until vegetables start to brown. Add Merlot and increase heat to high. Bring to boil; boil until reduced by half in volume.
2. Add demi-glace and broth. Add button mushrooms, herbs and bones. Bring to boil. Reduce heat to medium-low and simmer 1 to 1 1/2 hours uncovered. Stir occasionally so that sauce does not stick to bottom and burn. As sauce simmers, it will reduce in volume. You want it to reduce so that it becomes a little thicker. The sauce is ready when it is thick enough to coat a spoon (when sauce is on the back of a wooden spoon, run your finger over the spoon; its ready when the trail left by your finger remains in place). Strain. Taste and add salt and pepper as needed. Add sautéed chanterelle mushrooms.
Nutritional information for gravy (per serving):Calories 112 (70 percent from fat), fat 8.7 g (sat 3.6 g), protein 1.7 g, carbohydrates 8.5 g, fiber 0.4 g, cholesterol 21 mg, sodium 1,281 mg, calcium 14 mg
Crannie Relish: Chef Sutton uses the meat-grinding attachment to his Kitchen-Aid mixer to make this addictive relish. I've adapted his recipe to use a food processor fitted with the metal blade. He likes to use frozen cranberries, but fresh can also be used.
To make this perky relish, cut a large orange into eighths, leaving skin intact. Place orange in food processor along with 1/4 bunch clean cilantro and 1 seeded jalapeño chili (use caution when working with fresh chilies - do NOT touch face or eyes). Pulse until very roughly chopped. Add 1 bag (16 ounces) fresh cranberries and process until chopped. Add 1/2 cup sugar and 2 tablespoons maple syrup; pulse to combine. Refrigerate, stored in airtight container. Serve at room temperature.
Serves 8 to 10.
Crème Brûlée with Sugar Cookies and Candy Canes
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6
7 Cups Heavy Cream
3 Cups Egg Nog (Store bought, high quality)
2 Vanilla Beans not to dry
14 oz. Sugar
18 Egg Yolks
Pinch of Nutmeg
2 Oz. Brandy, optional
Pinch of Salt
In a heavy bottomed saucepan bring the Cream, Egg Nog, Vanilla Bean and half of the sugar, to a boil, over medium heat.
Combine egg yolks and the other half of the sugar, brandy, salt andnutmeg in mixing bowl.
Whisk the egg and sugar mixture together for 5 minutes or until mixture becomes creamy, white and ribbons. Pour the boiled cream on to the eggs whisking constantly. It is best to add liquid in thirds This is now custard. Strain the custard to remove any lumps.
Pour custard into shallow baking dishes and bake in a 275-300* oven for 20 minutes or until custard is just set. Jiggle the dish or touch lightly and you can tell.
***
Note you can also bake in individual Brûlée dishes for a more elegant service approach.Remove from the oven and bench cool. Once cool transfer to the refrigerator on a cookie sheet and cool. This is best done the day before.
To Serve:
It is now time to Brûlée or to (burn the cream). Remove the Crème Brulee Custard from the fridge when you a ready to serve. Sprinkle evenly and liberally with granulated sugar on to the surface of the Crème.
Using a Propane Torch, 6 inches from the surface, caramelize the sugar. Make sure that you move the flame constantly sweeping from side to side for an even browned.
Serve with Sugar Cookies, Candy Canes and really good coffee.