Archive for November, 2010

29 November 2010 by megan@spoon

Makeover Your Leftovers

It’s the Monday after thanksgiving and I bet you’ve got some turkey in your fridge.  Thanksgiving leftovers are practically inevitable — it is, after all, a holiday rooted in the celebration of abundance.  For some, these leftovers are eagerly anticipated.  My husband enjoys the leftovers more than the meal itself and, after a weekend filled with turkey sandwiches, has already begun to lament our dwindling supply of leftover turkey.  Me, I’m good for about three sandwiches before I start looking for ways to do something with the leftovers that doesn’t scream “leftovers.”

Maple BBQ pulled turkey sandwiches are a good starting point.  Pull all the remaining meat off your leftover turkey legs and warm it through with a jar of our sweet & tangy Maple BBQ Grilling sauce.  Mound the shredded turkey on buttery toasted rolls and pile on a generous scoop of our Apple Cider Slaw for a refreshing crunch.

If you’re feeling a bit more adventurous, try Pumpkin Chipotle Turkey Sopes, our Midwestern take on a traditional Mexican street snack.  Sopes begin with shallow little cornmeal bowls, fried until crisp and sturdy.  These crumbly cousins of tortillas make the perfect platform for leftover turkey warmed with our smoky-sweet Pumpkin Chipotle Roasting Sauce.  A garnish of sliced radishes, jalapenos, and pumpkin seeds adds texture, and crumbled queso fresco provides a creamy counterpoint to the spicy meat.

In both dishes, yesterday’s turkey is enlivened by the rich, complex flavors of American Spoon’s fruit and spice grilling sauces and balanced by the cooling crunch of fresh vegetables. They’re the perfect marriage of heft and lightness, hearty spice and cool crispness, old and new.

Maple BBQ Pulled Turkey Sandwiches with Apple Cider Slaw
(printable recipe)

For the Slaw

1 small green cabbage, shredded
3 small carrots, sliced into thin rounds
2 celery roots, cut into fine matchsticks
2 Honeycrisp apples, cut into fine matchsticks
3 Tablespoons fresh parsley, finely chopped
2 Tablespoons fresh sage, finely chopped
2 Tablespoons kosher salt
1 jar American Spoon® Apple Cider Grilling Sauce Add to Cart
3 Tablespoons cider vinegar
3 Tablespoons extra virgin olive oil

Remove the core from the green cabbage and cut the head in half from root to tip.  Slice each half in quarter inch ribbons and toss with the salt.  Place the salted cabbage in to a colander to sweat while the remaining ingredients are prepared.

For the carrots, apples, and celery root, peel each then cut into appropriate shape.

For the dressing, whisk together the Apple Cider Grilling Sauce, the cider vinegar, and the olive oil.

Before mixing all the ingredients, give the cabbage a good squeeze to push out any remaining liquid.  Combine the prepped ingredients with the herbs and the dressing in and toss to combine.

Reserve the slaw until ready to assemble the sandwiches.

For the Turkey

2 roast turkey legs, meat shredded
1 jar American Spoon® Maple BBQ Grilling Sauce Add to Cart
6 Kaiser style rolls
2 Tablespoons butter, at room temperature

This recipe works great with leftover Thanksgiving turkey.  If you don’t have leftovers, these sandwiches can be easily made with whole turkey legs or chicken legs, roasted in a 350 degree oven until the meat is easily shredded; about 45 minutes for chicken and two hours for turkey.  If you have precooked legs, reheat them in a 350 degree oven for 15 minutes to make them easier to shred.    Once they are warmed through, pick all the meat off the bone, discarding all skin, sinew, and bone.  Place the picked meat into a pot with the Maple BBQ Grilling sauce and heat through, stirring to combine.

For the Sandwiches

To finish, split the rolls and butter the cut sides and place then, buttered-side down in a sauté pan over medium heat.  Once the rolls are nicely golden, top them with a generous scoop of the pulled BBQ turkey and the slaw.


Pumpkin Chipotle Turkey Sopes
(printable recipe)

For the Turkey:

2 roast turkey legs, meat shredded
1 jar American Spoon® Pumpkin Chipotle Roasting Sauce Add to Cart

For the Sopes:

3 cups masa flour
2 ½ cups warm water
1 tablespoon salt

 To Garnish:

1 ½ cup crumbled queso fresco (fresh Mexican cheese)
¼ bunch cilantro
3 thinly sliced radishes
2 Tablespoons toasted pumpkin seeds

Reheat leftover turkey legs in a 350 degree oven for 15 minutes to make them easier to shred.    Once they are warmed through, pick all the meat off the bone, discarding all skin, sinew, and bone.  Place the picked meat into a pot with the Pumpkin Chipotle Roasting Sauce and heat through, stirring to combine.  Reserve in a warm spot.

To make the sopes, add the masa flour and salt in the bowl of a kitchen aid with a paddle attachment.  With paddle on medium-low speed, gradually add the water until the dough comes together.

Roll the dough into 1/3-inch thickness sheet.  Using the top-lip of a water glass, punch out rounds from the dough.  Taking each round, pinch a ¼-inch lip around each sopes; this will create a wall to hold in the filling. 

Pre-heat the oven to 350 degrees. Over a medium flame, heat one teaspoon vegetable oil in a large saute pan.  Once the oil is hot, add the sopes in a single layer and cook until the bottoms are golden brown, about two minutes.  Transfer the sauté pan to the oven and cook for an additional two minutes.  Remove from oven finish.

To finish, spoon desired amount of Pumpkin Chipotle braised turkey into the sopes.  Garnish with the cheese, sliced radish, cilantro, and pumpkin seeds.

24 November 2010 by megan@spoon

Wordless Wednesday: First Snowfall

19 November 2010 by megan@spoon

New Flavors Just in Time for the Holidays

Our R&D Kitchen is a tiny, brightly-lit space tucked into one corner of our larger preserving kitchen.  It’s a space we use primarily for research but over the past six weeks, this quiet space has been transformed into a bustling center of activity by our industrious new Culinary Director.

Chris Dettmer is a native Michigander who has recently returned from the San Francisco Bay Area to his home state with his wife, a Petoskey native.  He’s worked at some of the finest restaurants in the country, but spent most of his career as the Chef de Cuisine at The Restaurant at Meadowood, which recently earned the coveted three star ranking from the presitigious Michelin Guide, one of only nine restaurants in the US to do so.  He is an extraordinarily talented individual and we’re thrilled to have him here at American Spoon.

Chris started work on a Monday in early October.  On Tuesday, he drove out to Bill’s Farm Market, brought back a bushel of Honeycrisp Apples, and turned them into an amazingly delicious Honeycrisp Conserve spiced with star anise and white pepper.  Just like that.

Our Honeycrisp Apple Conserve is filled with tiny cubes of this wildly popular sweet-tart apple, an apple that retains its delightfully crisp texture and signature sweetness when cooked.  Honeycrisp Apples are nice, but what makes this conserve so special is the mingling and melding of traditional fall flavors.  The warming notes of star anise mingle with the refined spice of crushed white pepper, imparting a sophisticated complexity to the sweet apples.  It’s a delicious accompaniment to both sweets and savories, equally delectable with bleu cheese, warm banana bread or roasted pork tenderloin.

With a few hundred jars of Honeycrisp Apple Conserve made, Chris turned his attention to pears — gorgeously russeted late season Bosc Pears from Friske Orchards in Charlevoix.  He chopped them up into little chunks and cooked them down into a rich golden conserve  flecked with delicate vanilla bean seeds.  This classic marriage of pear and vanilla is particularly lovely with the aristocratic Bosc Pear, whose elegant buttery flavor melds perfectly with the warm, comforting flavor of vanilla.  Our Vanilla Pear Conserve elevates all sorts of simple breakfast and dessert fare to something spectacular.  Pancakes and french toast are natural partners, and the conserve is heavenly when spooned over ice cream or cheesecake.

And we were already pretty excited about having two new products for fall when Chris surprised us with a test batch of cranberry chutney.  It was so fantastic that Justin had 1200 pounds of cranberries delivered from Cheboygan and Chris got to work on Spiced Cranberry Chutney

The tart, tangy intensity of bright red cranberries is the perfect foil for the heavy, hearty foods that fill our holiday tables, and our Spiced Cranberry Chutney is a wonderfully unique and incredibly refined variation on this traditional accompaniment to turkey.  It highlights the brilliant fruitiness of plump Northern Michigan cranberries against a background of warm, earthy spices like cardamom, cumin and fenugreek and the bright acidity of lime.  It’s a phenomenal product that’s equally at home amid an elaborate holiday spread or atop a leftover turkey sandwich.

We’re thrilled to offer this trio of seasonal, spiced artisanal fruit preserves just in time for holiday entertaining.  We love the way these robust late-season fruits are complemented by the warming flavors of traditional fall spices, and we can’t wait for the next delicious idea to emerge from our R&D Kitchen.

17 November 2010 by megan@spoon

Wordless Wednesday: Turkey Day Canapés

make these for Thanksgiving →

10 November 2010 by megan@spoon

Wordless Wednesday: Running Low?

stock up  →