Turkey Adventures

Thanksgiving turkey is such a tradition, it’s hard to imagine the perfect holiday dinner without it.  But, when faced with wresting a big honking turkey  I’ve often fantasized with options less overwhelming… like succulent bundles of turkey wrapped around a luscious filling.

This year, it finally came to pass.  Of course, my fantasy wasn’t quite as easy as imagined.  It would have been smart to prepare the exotic mushroom pâté ahead of the big day.  I opted to go with a fresh turkey breast cavity… with two breasts.  That meant double the effort; and naturally, I wanted to test this idea in the multi-cooker.

The good news is that it worked out just fine.  Once I had boned the first breast and pounded it out, the second went very quickly.  Happily, the two stuffed and rolled breasts fit nicely in the bottom of the pot, too. The mushroom pâté filling was the perfect complement, it provided great flavor which penetrated into the the turkey breasts.  Apologetically, there was such urgency to eat, I was barely able to get one photo…

More good news.  My favorite part of the turkey is the skin, so how would that work in a pressure cooker? Turns out, browning the breasts in the pot with a sprinkling of paprika was enough insurance to maintain a beautiful color and tasty skin—no flabby weirdness!  With a mere 20 minute whirl in the multi-cooker, dinner was ready in a flash.  Now that’s something to be thankful for!

Turkey Breasts Stuffed with Mushroom Pâté, Multi-Cooker

Ingredients
Whole turkey breast, bone-in, skin on (2 breasts total)
Salt and pepper
1-2 tablespoons grapeseed oil
1 tablespoon sweet paprika
1 cup chicken stock

Mushroom Pâté
1/4 pound mushrooms, combination domestic, exotic and dried soaked, sliced
1 tablespoon butter and evoo combination
1 clove garlic, minced
1/2 teaspoon fresh thyme, rosemary, sage each
1/2 teaspoon nutmeg
salt and pepper
1-2 tablespoons dry sherry or brandy
3 green onions, chopped
½ lemon, juice of, approximate

 Directions

  1. Prepare pâté and cool completely: sauté the  mushrooms in butter and oil to soften, add garlic and toss, add thyme and rosemary, sage, nutmeg and salt and pepper add sherry, cook down, and point up with lemon juice if necessary.   Process until well minced, not pureed.  There should be no liquid.  This can be done ahead.
  2. Bone the turkey breasts: with boning knife, remove one breast at a time from the cavity. From the top of the cavity, cut the breast away from the bone, scrape down with boning knife along the bone to loosen; work around the cavity until the breast is removed. There will the oyster and other random pieces which can be used or reserved for another purpose. Repeat with second breast.
  3. Lay out one breast at a time, skin side down and cut horizontally from the narrowest part of the breast to about ¾” from the thick end. Open the breast to form a large piece. Cover with plastic wrap and pound evenly to ½” thick.  Season both sides with salt and pepper. Repeat.
  4. To fill and roll: Divide the pâté in half. Cut side up, starting in the center of each breast, spread an even layer of pâté over the cut sides, leaving ½” or more uncovered at edges. Roll the breasts up by starting at narrowest part of the breast and tightly roll up like a jelly roll, tucking in the edges.  Tie the rolls securely with kitchen twine.
  5. With multi-cooker set to Saute, heat enough oil to thoroughly coat the bottom of the pot until shimmering. Brown the two rolls on all sides for about 10 minutes, adding a light dusting of paprika.  Pour in 1 cup chicken stock and heat the stock. Turn off the pot and reset to High Pressure for 20 minutes (45 minutes to 1 hour in conventional oven).  Seal the pot and bring to pressure.  Once the cycle is complete turn off the pot and let the pressure come down normally for 10 minutes.  Carefully remove the lid and check the internal temperature. It should reach at least 155 degrees, as it will continue to cook as it sits.  If not, reset pot for another 5 minutes.
  6. Remove the breasts to a warming plate or board, cover, and let stand for 10 minutes before artfully carving into slices. The pan dripping will make delicious gravy.  Yield: 2 rolls, 4 or more servings.

 

 

 

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Transactional Analysis and the Relational Value of Steamed Pudding

It could be my New England roots, but I dearly love a good steamed pudding.  Deeply flavored, moist and dense, it touches my soul.  A steamed pudding speaks to me of  family hearths and seasonal traditions.

I had my heart set on a Persimmon Pudding, much like the one my sister-in-law, Jan makes.  Her well-balance cake has been in her family for generations, and bears all the ear markings of a time honored treasure. It is made in the Joy of Cooking mode of creaming the butter and sugar, then eggs and such are mixed in, followed by the dry ingredients, and finally, all other additives like nuts and raisins are stirred in.

Since persimmons have been readily available this year I was excited about the possibilities. I purchased a few good looking Hachiya and set them out to ripen.  Two weeks later, still hard as rocks, it looked like the persimmons would not be ripe for a couple more weeks—perhaps in time for Christmas!

With persimmons out of contention for the moment, it looked like pumpkin might be the next best option.  Besides, it’s Thanksgiving.  Why not give pumpkin its chance to shine?

Turns out, pumpkin works well as a replacement for persimmons, with a few minor adjustments.  Since persimmons can have a high acidity, baking soda is often used as a buffer. In this case, the baking soda was eliminated in lieu of baking powder for leavening.  And what is pumpkin without brown sugar? So, a little was added in lieu of granulated sugar. Everyone was happy and into the mold it went!

In Jan’s recipe, the pudding was steamed on the stovetop for 2 long hours.  Thanks to my trusty Instant Pot, the pressure cooker could reduce that cooking time by as much as 60-70%.  Given the numbers, I opted for 35 minutes, with an additional partial natural pressure release time of 5 minutes. Worse case, I reckoned I could return it to the pressure cooker if it was not set.

Once complete and out of the pressure cooker, I opened the mold and checked the contents.  It had raised, was a deep amber color, and the top looked quite moist, but that is not uncommon. I dabbed the excess moisture off with a paper towel, and moved it to a cooling rack.  In no time, the cake began to pull away from the sides—which I took as a very good sign.  It was holding its shape without a problem.  Given 10 minutes, it easily unmolded onto the rack for further cooling.  We have steamed pudding!

On this Thanksgiving, here’s wishing you all the joy of good food and good company.

Steamed Pumpkin Pudding

Inspired by Jan C’s family Persimmon Pudding

Ingredients
1/3 cup softened butter
1/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon cinnamon
12 ounces, or 1 can pumpkin pulp, approximate
2 teaspoons vanilla
1/2 cup golden raisins
1 tablespoon orange juice
1 cup walnuts, toasted and chopped

Instructions

  1. In advance: coat a 6 cup baking mold well with butter or spray thoroughly with bakers non-stick spray.
  2. Plump the raisins and orange juice: in a small microwaveable bowl, cover with wrap, and heat for 40 seconds in the microwave; set aside to plump.
  3. Combine the flour through the cinnamon and set aside.
  4. Set up Instant Pot with a rack, pour in 3 cups water and begin to heat the water, set to Saute function.
  5. To prepare the pudding: in a mixing bowl, cream the butter and granulated sugar, then beat in the brown sugar. Add the egg and beat well.
  6. Mix the pumpkin and vanilla into the butter and egg mixture. Add the dry ingredients,  stir to combine. Add the raisins and nuts.
  7. Spread the batter into the mold, and cover with the lid if it fits in the pot, or lightly cover with foil. Set onto raised rack in the Instant Pot with water bath and seal the lid.
  8. Using Manual setting, adjust to Low Pressure and set timer to 35 minutes. When complete, allow Natural Release for 5 minutes and then use Quick Release.  Remove from Instant Pot and let cool about 20 minutes before unmolding.
  9. If time permits, make a day or two in advance to allow flavors to blend. Store well wrapped in the refrigerator.  Serve with custard sauce, a hard sauce or whipped cream.  Serves 6 or more.