Featured Recipes

 
 

Apple Cider Turkey Casserole

Root Vegetables, Crème Fraîche
Serves 6

3 granny smith apples
1 lemon, zested, juiced
2 tablespoons olive oil
1 cup sliced leeks, white part only
1 bulb fennel, trimmed, cored, finely sliced
1 cup finely diced celery root
1 cup finely diced carrots
1 pound baby new red potatoes, quartered
4 thyme sprigs
Sea salt and freshly ground black pepperto taste
1 cup hard apple cider
1 cup chicken stock
1 cinnamon stick
2 pounds leftover Thanksgiving turkey meat, boneless, skinless
1/2 cup crème fraîche
2 tablespoon chopped French tarragon leaves

Peel and core apples. Cut each into 8 wedges. Toss with lemon juice and zest. Set aside. Add oil to Dutch oven over medium heat. Add leeks, fennel, celery root, carrots, potatoes and thyme. Season with salt and pepper. Cook 10 minutes without browning, stirring often. Add apple cider and chicken stock. Bring to simmer. Fold in apples, cinnamon stick and turkey meat. Bring to simmer. Cook for 5 minutes. Fold in crème fraîche and tarragon and adjust seasoning. Bring back to simmer. Serve family style.


 

Quick and Easy Turkey Quiche

Serves 6

Canola oil spray
1 sheet frozen puff pastry
1 egg beaten with 1 tablespoon water for eggwash
2 tablespoons unsalted butter
1 cup thinly sliced red onion
2 cups sliced crimini mushrooms
1 1/2 tablespoons flour
1/8 teaspoon baking powder
6 large eggs, beaten
1 1/4 cup grated white cheddar
1 cup chopped spinach leaves
2 cups leftover Thanksgiving turkey, cut in to 1” cubes
1 1/2 cup heavy cream
2 teaspoons chopped thyme
Pinch freshly grated nutmeg
Sea salt and freshly ground black pepper to taste

Preheat oven to 350°F. Lightly coat 9x11 inch square baking dish with canola oil spray. Roll puff pastry on a floured surface to 11 x 13. Gently ease pastry into baking dish, pressing into the edges of the dish. Prick bottom with fork. Line with foil. Fill with pie weights or beans. Bake 10 minutes. Remove weights and foil. Brush with egg wash. Bake 5 minutes. Cool.

Reduce oven to 300°F. Melt butter in skillet over medium heat. Add onions and mushrooms. Cook 10 minutes or until golden brown, stirring often. Season with salt and pepper. Set aside. Sift flour and baking powder into large mixing bowl. Whisk in ¼ cup eggs until smooth. Whisk in remaining eggs. Add 1 cup cheese, onions, mushrooms and remaining ingredients. Season with salt and pepper. Pour into prepared pastry shell. Sprinkle with remaining cheese. Bake 50 minutes or until set. Let rest 5 minutes before serving.


 

Pumpkin Cranberry Bread

with honey orange butter
Yields 2 loaves

Pumpkin Cranberry Bread

1 tablespoon butter
2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (15 ounce) can pumpkin puree

2 eggs

1/2 cup packed dark brown sugar

1/2 cup maple syrup

2 tablespoons molasses

1/4 cup vegetable oil

1 cup dried cranberries

Preheat oven to 350°F. Butter and flour 2 - 9x5” loaf pans. In mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, cloves, ginger. Combine remaining ingredients in mixing bowl. Beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Pour batter into prepared loaf pans. Bake in preheated oven 50 to 60 minutes, or until wooden skewer inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan. Cool completely on wire rack.

Honey Orange Butter
1 stick unsalted butter, softened
1/4 cup honey

2 oranges, juiced and zested


Reduce orange juice and zest by 2/3. Cool. Combine
with remaining ingredients.



 - Executive Chef Bernard Guillas  
(866) 644.2351 | MR@MarineRoom.com | employment