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November 2009
Serves 8 to 10 1 lg. boneless half turkey breast 4 oz. butter 2 lg. leeks, washed and small diced 4 sage leaves, julienned as needed 4 sweet potatoes, roasted and -in. dice 2 bunches black kale, washed and finely shredded Stock or water 2 cups fresh ricotta cheese Salt and pepper Bone out turkey breast if necessary. Remove all sinew and silver skin. Cut into 4 to 6 oz. steaks. Cover each steak with plastic and lightly pound with a meat mallet. Carefully cut a pocket into each steak. Set aside in the refrigerator. In a saut pan, melt butter over medium heat, then add diced and cleaned leeks. Cool to soften and add fresh sage. Add kale and season with salt and pepper. Cook to wilt and incorporate with leeks. Now add diced sweet potatoes. If you need to soften, add stock or water. Incorporate fresh ricotta cheese. Taste and season to your taste. Let mixture cool. Now start to carefully place stuffing into the pre-cut turkey pockets, filling generously. Place on a sheet pan in the refrigerator to cool. Preheat oven to 450 . Make a standard breading with: 3 cups all-pupose flour, seasoned with salt and pepper 8 whole eggs, beaten 4 to 5 cups fine bread crumbs Pass the stuffed turkey breast: First through the flour, Next through the beaten egg, And finally coat well with the bread crumbs. Cool until ready to cook. Bake in preheated 425 oven until brown. Turn if necessary until done, about 15 minutes. Serves 6 to 8 For the sugar dough: 7 oz. all-purpose flour 1 tbsp. cornstarch 3 oz. confectioner s sugar 1 oz. powdered almonds Pinch salt 4 oz. unsalted butter 1 whole egg For the almond cream: 7 oz. unsalted butter 7 oz. granulated sugar 7 oz. almond powder 4 eggs cup heavy cream For the pears: 6 pears (not too ripe) 3 tbsp. honey 1 oz. unsalted butter 1 vanilla bean, split To make the sugar dough: Mix dry ingredients " flour, cornstarch, sugar, almond powder and salt " together. Cut the butter into small cubes; work into the flour to create a coarse (cornmeal) look. Beat the eggs and add to the mix, working quickly (don t overwork) just until the dough is mixed and holds together. Form into a ball and flatten. Place in the fridge for 1 hour. When read to use, preheat oven to 350 . Place a piece of parchment paper on the table (this should be the size of your baking sheet pans). Put the dough on the parchment paper and start to roll into a circle. Cover with the other piece of parchment paper and roll out the dough further, to a size larger than the tart ring mold. Bake in the oven until golden, about 10 minutes, without the ring mold. When it is done, remove and immediately place the ring mold down on the baked tart shell to cut it to fit the ring mold. The ring mold should be buttered and lined with a strip of parchment paper. Leave the mold on the cooked dough; reserve and let cool. To make the almond cream: Mix all the ingredients to make a smooth cream. Set aside 1 hour in the fridge. When ready to assemble, spread all the cream into and over the pre-baked dough, making it an even 3 inches high. Place and push in a circle half of the cooked pears. Bake in a 350 oven about 30 minutes, until done. To prepare the pears: Cook while the dough and almond cream are cooling. Peel and core the pears and cut into quarters. In a saute pan, add the butter, pears, honey and vanilla bean, and cook until the pears are tender and caramelized. Set aside until ready to assemble. To finish: Place the tart on a large dish. Remove the ring mold, then decorate with the pears and spoon over the caramel from the cooked pears. Voila, you re ready to go! |