Fresh
Baked
Fresh
Baked
Culinary school and consulting
Turkey meatballs & spicy cranberry chutney
Turkey meatballs & spicy cranberry chutney
Makes 24 small meatballs
1 lb ground extra lean turkey
1/2 cup gluten free bread crumbs
1 egg white
1 teaspoon chopped fresh thyme
1/8 cup minced sweet onion
1/2 teaspoon pepper
Combine all ingredients in a medium size bowl, scoop with a small cookie scoop and freeze for 1 hour on a parchment lined tray. Bake at 325F for approx 20 minutes, from frozen turning twice to brown evenly . Serve warm tossed in cranberry chutney with a spoon of plain yogurt, steamed raphini or swiss chard make a great addition.
Spicy Cranberry chutney
makes 2 cups
2 cups fresh or frozen cranberries
1 cup honey
juice and zest of 1 orange
1 cinnamon stick
2 star anise
3 whole cloves
1/8 teaspoon chili flakes
Simmer over low heat, string often until cranberries burst open and sauce is thick. Remove spices if desired
Handcrafted Gingerale
Handcrafted Gingerale
makes 3 liters
Ginger "bug"
8 tablespoons fresh grated ginger root, unpeeled
1/2 cup cane sugar
1 teaspoon molasses
2 cups filtered water
In a large quart jar combine 3 tablespoons ginger, 3 tablespoons sugar, molasses and water. stir gently and cover with a towel, set in a warm place.
Each day for the next 5 days, stir gently and add 1 tablespoon ginger and 1 tablespoon sugar, when the "bug" starts to fizz it is ready to make your soda, depending on the temperature it may take up to 8 days to reach this point.
Ginger-ale
3 cups filtered water
2 inch piece fresh ginger, minced, unpeeled
1/2 teaspoon liquid stevia or 1 cup cane sugar
1 tablespoon molasses
1/2 teaspoon sea salt
1/2 cup fresh lemon juice
1/2 cup "ginger bug"
Simmer 3 cups water, ginger, stevia, sugar (if using) and molasses over low heat for 5 minutes,add 5 cups filtered water, sea salt, lemon juice and ginger bug. Pour into a large 2 quart jar with a tight fitting lid and leave to ferment for 2-3 days until carbonated. strain and serve over ice
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