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Fresh

Baked

Culinary school and consulting

FreshBakedconsulting

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

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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