Turkey and Sweet-Potato Croquettes with Cranberry Apple Salsa
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| gourmet |
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| | for the croquettes |
| 1/3 cup | chopped onion |
| 2 Tbsp | unsalted butter |
| 1/4 cup | all-purpose flour plus 1/2 cup additional for dredging the |
| | croquettes |
| 1/4 cup | milk |
| 1/4 cup | chicken broth |
| 2 cup | finely chopped cooked turkey |
| 1/2 cup | mashed sweet potatoes |
| 1/8 tsp | cayenne |
| | an egg wash made by beating lightly 2 large eggs with 1 tablespoon water |
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| 1-1/2 cup | fine fresh bread crumbs |
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| | for the salsa |
| 1/2 cup | finely chopped picked-over fresh cranberries |
| 3/4 cup | finely chopped granny smith apple tossed with 1 tablespoon lemon |
| | juice |
| 1 Tbsp | honey |
| 2 | scallions, chopped fine |
| 3 Tbsp | golden raisins, chopped fine |
| 2 | fresh jalapeno or serrano chilies, or to taste, seeded and minced |
| | wear rubber gloves) |
| | vegetable oil for deep-frying the croquettes |
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| make the croquettes: in a small saucepan cook the onion in the butter |
| over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of |
| the flour, and cook the roux mixture over low heat, stirring, for 3 |
| minutes. stir in the milk and the broth, cook the mixture, stirring, |
| until it forms a paste, and cook the paste, stirring, for 3 minutes. |
| remove the pan from the heat, stir in the turkey, the sweet potatoes, |
| the cayenne, and salt and black pepper to taste, and combine the mixture |
| well. chill the turkey mixture, covered, for 2 hours, or until it is |
| firm, and roll level tablespoons of it into balls. dredge the balls in |
| the additional 1/2 cup flour, shaking off the excess, coat them |
| thoroughly with the egg wash, letting the excess drip off, and dredge |
| them in the bread crumbs, transferring them to wax paper as they are |
| coated. the croquettes may be made up to this point 1 month in advance |
| and kept wrapped well and frozen. thaw the croquettes for 1 hour. if |
| serving the croquettes immediately, let them dry at room temperature for |
| 1 hour. |
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| make the salsa while the croquettes are thawing or drying: in a small |
| bowl combine well the cranberries, the apple, the honey, the scallions, |
| the raisins, the chilies, and salt to taste and chill the salsa, |
| covered, for 1 hour. |
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| in a large saucepan heat 2 inches of the oil until a deep-fat |
| thermometer registers 365° f., in it fry the croquettes in batches for 1 |
| to 1 1/2 minutes, or until they are golden brown, and transfer them with |
| a slotted spoon to paper towels to drain. serve the croquettes with the |
| salsa. makes about 24 croquettes. |
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| gastronomie sans argent - looking forward to leftovers |
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| (ID: 4642) Mirror: rec.food.recipes: Fri, Dec 3, 2004 |