Turkey over Baked Apple and Red Wine Reduction

by Joanne on January 11, 2010

I like that title.  If I entitled this post what the dinner really is, it wouldn’t sound as good:  “Left over Turkey with Baked Apple, Red wine and Orange Juice.”  It just doesn’t have the same attraction. 

The idea for the following dinner was twofold.  First, Ted found the left over turkey from the holidays in the freezer.  Second, I received my copy of “The National Culinary Review” and on page 41 there is a recipe called “The Frances” by Chef Roger Todar.  The version below has been changed to accommodate the ingredients I had available.

The recipe yields 1 serving.  Yes, only one.  That means, I can EASILY make this recipe for both Ted and I with out a lot of leftovers for Ted. I will use my left over Tofurky and his Turkey. 

Tofurky Version

Turkey over Baked Apple and Red Wine Reduction, Serves 1

  • 1 apple, sliced (about 1/4″ slices) and seeded
  • 4 TBS Smart Balance  – separated (use butter if you prefer)
  • 6 oz Cooked Turkey Breast , cut into large pieces *Use same in Tofurky or other vegetarian substitute
  • Sea salt and Ground Pepper to Taste
  • 2 TBS Red Wine
  • 2 TBS Orange Juice
  • 1 TBS Balsamic Vinegar
  • 1/2 tsp ground clove
  • Pinch orange zest

Preheat oven to 350 F.  In a hot skillet- high heat, put the Smart Balance and melt then add the apple slices.  Sear for about 1 minute per side *MAKE SURE YOUR SKILLET AND FAT ARE HOT FOR THIS. 

Remove to a foil lined pan and finish in oven for about 8 – 10 minutes.  Remove from oven and set aside.

Season the turkey  and sear, same method as above – about 1 min per side.  Do not place in the oven.  Simply remove from pan, cover and set aside.

Deglaze the pan with wine for 20 seconds.  Add orange juice, vinegar, cloves and simmer for about 1 minute.  Add zest and reduce until thickened – about 5 minutes. Sprinkle with salt and pepper. 

To serve, place the apple slices on a plate and arrange the turkey on top.  Drizzle with Red Wine  Reduction.  Served with broiled asparagus.

The flavors are exotic on the tongue.  There is a strong aroma and flavor of clove.  The sweetness of the apple and the red wine reduction off set the spice to finish in a beautiful coating on seared turkey.  A dance of delight for my mouth.

In the news:  Utica Greens!  Finally!  We were wondering why the rest of the U.S. has not discovered this ever popular side dish. 

I STILL haven’t gotten to my new Sony Cyber-shot camera yet.  I was trying to read about it today but things got crazy. 

The workout this week, if all goes well, will result in the following:

Mon:  Chest and biceps (30 minutes).  A 6.8 mile run (broken into 1/2 before workout and 1/2 after  – outside with Shane).

  • Tues:  Legs (UGG!) – 30 minutes.  30 minutes cross training (Elliptical or Rower).  50 minute walk with Shane.
  • Wed:  50 minute run on T/M. 25 minutes Back and Tricep weight training.  40 minute walk with Shane.
  • Thurs: Shouders for 30 minutes.  30 minutes cross training.  50 minute jogging/walking with Shane.
  • Fri:  60 minute walk with Shane
  • Sat:  7 mile run
  • Sun:  Long walk with Ted and Shane unless it’s really cold then it will just be Shane and myself so we can run a bit to keep warm.

Reminder:  If you haven’t heard the news, we are having a great book giveaway:  “Clean Food” by Terry Walters.  To check it out, go HERE.

Joanne

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