Friday, January 17, 2014

Is it too soon to think about Thanksgiving leftovers (plus one more pinot noir)?

The recipe is Creamed Turkey and Apple Hash, from The Best of Food and Wine, 1987 Collection. 

In a medium saucepan, melt 4 Tbsp butter; add 1 small onion, minced, and cook a few minutes until softened.

Stir in:
1 cup turkey stock or chicken broth
1 tsp lemon juice

Bring to a boil and boil over high heat until the mixture reduces by half, about five minutes. Add:

2 cups heavy cream
2 tsp soy sauce (I forgot the soy sauce and found the dish didn't suffer for it)

Simmer until reduced again by half, about 10 minutes. (Be sure to take the time to do this. The reduced stock and cream will take on a wonderful very pale champagne-and-toffee color, while the lemon juice prevents all of it from tasting cloyingly rich.)  Add:

4 cups shredded cooked turkey

and cook for 10 minutes. Finally, stir in:

2 Granny Smith apples, peeled, cored, sliced thin

and cook until tender, about 5 minutes. Season the hash with salt and pepper to taste and garnish with a few minced scallions.

It is very delicious. Cream tends to do that.

And the pinot noir is a 2009 SCV, Sonoma Coast Vineyards. I can offer tasting notes after I open it for my own dinner tonight.

Retail, about $35 to $40.

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