Roasted Turkey, Apple and Blue Cheese Filled Crepes

Well we survived our very first Thanksgiving away from family and friends.  We missed everyone but we sure did have a blast cooking our way through our own homemade menu.  We also had the pleasure of having fellow NECI student, Kacy join us (as Harrison’s much more accomplished sous chef for the day) with her witty mom, Bonnie along with Tommy in the final hour after he was found sitting solo on some steps.

Here’s a quick pictorial of our turkey day…

getting that local, free-range raised bird ready....

No refrigerator room to brine that bird, no problem. A cooler + fresh snow does the trick.

Ta-da. Smelling oh so good

Ready for thirds?

Ready to dig in! Tommy, Harrison, Andrea, Kacy and Bonnie

And today that divine turkey continues to fill our fridge... and we're kind of ready to move on.

This morning we woke up ready to push through and finish up those final turkey remnants.  But we were craving something a little lighter to start our Sunday.  “Ooh crepes” is what popped in my mind so up we got and into the kitchen we went.

leftover turkey, apples and blue cheese crepe recipe

Leftovers never looked so good.

Let’s let loose on some Leftover Thanksgiving Turkey, Apple and Blue Cheese Crepes, shall we?

Ingredients for your crepes:

  • (1) cup of whole milk
  • (1/4) cup of water
  • (2) free-range eggs
  • (3) Tablespoons of melted butter (melt with a 1/4 teaspoon of salt)  +  (2)-(4) Tablespoons of butter for cooking
  • (1) cup of flour
How to make crepe batter

Ready to create our batter.

Directions:

1.  Combine all of the above ingredients (minus your cooking butter) in your blender and pulse for 10-15 seconds until fully blended.

How to make crepe batter

You can enhance the flavor of your crepes by adding 1/4 cup of chopped fresh herbs in your batter, like thyme, sage, or parsley.

2.  Place your mixture in the fridge for 45 minutes to an hour to let bubbles subside.

How to make crepe batter

Allowing the bubbles to subside reduces the chance your crepes will tear while cooking.

3.  Heat a medium non-stick pan on medium.  Add a small amount of butter and melt.

4.  Pour (1) ounce of batter into your pan and distribute in a circular motion.  You want to create a thin layer of batter.

how to make crepe batter

The word "crepe" is of French origin, deriving from the Latin crispa, meaning "curled". A cooked crepe is a very thin pancake.

5.  Cook for 30-45 seconds on medium heat (4-5), then flip and cook for 30 seconds more.

how to cook a crepe

keep it nice and thin

6.  Remove from your pan and lay flat to cool OR add your filling, roll and serve.

leftover turkey, apples and blue cheese crepe recipe

Fresh local apples, blue cheese and spicy arugula were a great match for the herbed turkey.

leftover turkey, apples and blue cheese crepe recipe

We sautéed our leftover Thanksgiving turkey with apples, shallots, garlic and butter to create our savory filling

 
leftover turkey, apples and blue cheese crepe recipe

Get creative with your fillings. Check your own kitchen for complimentary ingredients on hand.

 

leftover turkey, apples and blue cheese crepe recipe

We added our leftover turkey gravy to enhance the flavor. This simple gravy was made with pan drippings and a little roux.

 

Mmmm…leftovers! Enjoy!

Until we eat again,

A + H

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Waffles Topped With Warm Apple Compote And Cinnamon Whipped Cream {Sunday Brunch}

We have a confession to make.  We can’t stop buying apples right now.  From Hunger Mountain Co-op to farm stands to Vermont’s orchards to the Shaw’s grocery store floor, fresh local apples are all around and these two southern transplants are scooping them right up by the bag load.  We’ve made apple slaw, apple dressing, apple scones, apple chutney, and apple bread pudding.  Yep, we told you.  We just can’t stop.

Today the inspiration continues just as the apple picking season comes to an end. We dusted off our hand-me-down waffle maker (which we scored from the trunk of a friend’s car) and sliced up some of the Empire varietals for yet another sweet treat that we’ll continue savoring through fall. 

Let’s let loose on some Waffles Topped with  Warm Apple Compote and Cinnamon Whipped Cream, shall we?

Ingredients – Waffle Batter

  • (2) free range eggs
  • (2) cups of all-purpose flour
  • (1) and (3/4) cup of  milk
  • (1/3) cup of unsalted butter, melted
  • (4) teaspoons of baking powder
  • (2) Tablespoons of sugar OR (3) Tablespoons of raw honey
  • (1) teaspoon of vanilla extract
  • (1) teaspoon of Kosher salt
Apple Cinnamon Waffle Ingredients And Recipe Vermont

First whisk your eggs and vanilla together.

Apple Cinnamon Waffle Ingredients And Recipe Vermont

Then pour your egg mixture into a medium bowl and add your remaining ingredients. Whisk thoroughly.

Because each waffle maker is different, we recommend you take it from here and follow the manufacturer’s direction for the perfect waffle.

Ingredients – your apple cinnamon compote goodness:

  • (1) lemon, zested and juiced
  • (1/4) cup of butter / equates to (1/2) of a stick
  • (5) fresh apples, chopped or sliced (we prefer sliced)
  • (1/2) cup of brown sugar
  • (1) teaspoon of ground cinnamon
  • (1/2) teaspoon of ground nutmeg
  • (1/2) cup of toasted walnuts

Directions:

1. In a large saute pan, melt your butter on medium-low heat.

Apple Cinnamon Compote Waffles Vermont

Feel free to reduce the amount of butter... we know what you're thinking. Reminder, moderation.

2. Next, add your apples, lemon juice and lemon zest.  Mix together and cook for (10) – (12) minutes until they start to color.

Apple Cinnamon Compote Waffles Vermont

We used Empire. Try selecting a sweet local variety from your neck of the woods. We would love to hear what you choose!

3.  Then, add your sugar, cinnamon, nutmeg and water. Mix and cook down for an additional (10) minutes.

4.  Meanwhile, place your walnuts on a baking sheet and toast in your oven on 325 degrees for (3) – (4) minutes (MAX)

5.  You can either add those walnuts to your compote and mix OR use as a topping on your waffles.  We blend.

Apple Cinnamon Waffle Ingredients And Recipe Vermont

Your compote would also be perfect with pancakes, crepes, french toast or even as an ice cream or pound cake topping.

Apple Cinnamon Compote Waffles Vermont

Smelling sweet and ready for our warm waffles.

And Finally – Ingredients – cinnamon (freshly) whipped cream:

  • (1) cup of heavy cream
  • (1/2) cup of sugar
  • (1) teaspoon of vanilla extract
  • (1/2) Tablespoon of ground cinnamon

1.  Combine your heavy cream, sugar, vanilla, and cinnamon in a medium bowl. 

Apple Cinnamon Waffle Ingredients And Recipe Vermont

Ready. Set. Whisk.

2.  Pull out your whisk and whisk, baby, whisk.  Faster…faster…faster…
     (Or if you have a handy electric mixer, take a shortcut and save your forearm.)

Cinnamon Whipped Creme Vermont

Harrison recommends the overhead test for consistency. Personally I think he just likes to show off his bad $#% hand whisking skills.

3.  You want to reach a perfectly fluffy texture.  Like a’ this.

Cinnamon Whipped Creme Ingredients And Recipe Vermont

Repeat after me. I will never by whipped cream in a can again. Did you know that most whipped cream in an aerosol can contains oil, not creme?

The time has come!  Plate up your waffles, add your sweet apple compote and add dollops of your fluffy fresh whipped cream.

Apple Cinnamon Compote Waffles Vermont

Warm apple compote and waffles with cool whipped cream - a dream.

 
Sweet idea: Add a dollop of your cinnamon whipped cream to your coffee for the perfect accent.
 
Cinnamon Whipped Creme Green Mountain Coffee Vermont

Save your $4 and create this cinnamon treat at home.

Until we’re inspired again,

A + H

Homemade Creamy Butternut Squash, Apple and Sage Soup

It started.  The snow.  As I write this, it’s gently falling outside of our window.  If this was North Carolina I would give a pleasant little squeal of “Ooh pretty! Snow day!”. But this is Vermont so instead I shiver and sigh, “Here we go. Buckle up.”

Ever since we formally announced our move, its seems like all conversations with friends and family have turned to snow.  “Brrrr… don’t forget to layer” “I hope you like to ski.” “We’ll visit in the summer, ok?”  “Hope you have four-wheel drive.”

You people have given me a complex and today the impending day has come, the first sign of flakes, and all I can seem to think of is soup.  So I yelled upstairs to the kitchen, “Babe!!! We need soup recipes.”  To which he replies, “Don’t worry. I got you.”  So today, we’re turning on the heat and letting loose on our first soup recipe:
Creamy Butternut Squash, Apple and Sage soup.

Mise en place. Homeade Butternut And Apple Squash Soup

Simple ingredients. Ultimate taste.

Ingredients – base:

  • (3) small to medium apples, cored and chopped
  • (1) large yellow onion, chopped
  • (1) 3 pound butternut squash, cored and chopped into quarters as seen below
  • (1) pint of organic heavy cream
  • (1) clove of garlic, minced
  • (1) medium carrot, diced
  • (2) medium white or yellow potatoes, diced
  • (4) tablespoons of olive oil
  • (1/4) cup of white wine
  • (8) cups of water

First, let’s get our squash ready to roast:

1.  Preheat your oven at 375 degrees.

2.  Never broken down a squash before?  Here’s a crash course.

Peel a squash. Homeade Butternut And Apple Squash Soup

First, you peel.

How to cut a squash. Homeade Butternut And Apple Squash Soup

Then you begin little by little cutting it down.

How to cut a squash. Homeade Butternut And Apple Squash Soup

Then you quarter. (Please excuse my apple core...I got busted snacking "on the job")

How to core a squash. Homeade Butternut And Apple Squash Soup

And finally you scoop the core and finish chopping into quarters.

Quartered squash. Homeade Butternut And Apple Squash Soup

Voila. You have broken down a squash. Bravo.

3.  Add (3) tablespoons of olive oil to your squash and mix well by hand.

4.  Pour your squash onto an ungreased sheet pan.

5.  Liberally salt & pepper and place in the oven.

Roasted squash. Homeade Butternut And Apple Squash Soup

Did you know salt and pepper brings out the natural essence of your ingredients?

6. Roast for 40 minutes.  After 20 minutes, turn over your squash pieces and rotate your pan 180 degrees to help cook evenly and continue roasting for 20 minutes.

Roasting squash. Homeade Butternut And Apple Squash Soup

In she goes... on to the next.

7. Meanwhile, in a large pot, add olive oil, carrots, and garlic.

Saute onions and carrots. Homeade Butternut And Apple Squash Soup

So it begins...

8. Saute on medium to medium-high until you start obtaining a little color on  your onions.

9. Once onions begin displaying color, add your potatoes and apples.  Saute for (3) minutes.

Saute Potatoes, Onions And Carrots - Homeade Butternut And Apple Squash Soup

We're cookin now!

10. Next, add white wine to deglaze your pot.  Simmer for (6) minutes.

11. After simmer, add 6 cups of cold water, keep your heat on medium and cover.  Continue simmer for 20 minutes.

12.  Once your squash is done roasting to deliciousness in the oven, add to your pot.  After you add the squash add another (2) cups of water and turn your heat up to medium-high. Remove from stove.

Add squash into soup. Homeade Butternut And Apple Squash Soup

Moving right along...

Ingredients – spice goodness

  • (1/2) teaspoon of ground cinnamon
  • (2) teaspoons of ground nutmeg
  • (1/4) teaspoon of ground allspice
  • (1/4) teaspoon of red pepper flake
  • (1/4) teaspoon of ground black pepper
  • (3) tablespoons of fresh sage, chiffonade
  • salt to taste (normally 1 – 2 teaspoons)

13.  Next, time to add your spices.  Add your cinnamon, salt to taste, ground nutmeg, ground allspice, red pepper flakes, black pepper, sage,and  heavy cream.

14. Return to stove for 20 minutes on medium to medium-high, stirring consistently.

15.  Want a thicker soup?  Add a little roux (1/2 butter, 1/2 flour) .
We added about (3) tbsp to our soup approximately three minutes before our soup was done. 
(Hint:  We keep ours in our fridge and just scrap out by fork as need.)

16. Spoon it out.  Add a little fresh shaved Parmigiano Reggiano if you please.  Slurp up, warm up, and enjoy. 
(We paired ours with fresh multi-grain Red Hen bread. Delish!)

Homeade Butternut And Apple Squash Soup

Comfort. At its finest.

Until we eat again,

A + H