Karl is back on Kare11 to share some of his favorite turkey tricks and how to create a bread pudding that is out of this world, with our Pain Perdu Crop Share. With these recipes, you can whip up both masterpieces in the comfort of your own home. Yes!
Apple Cider Braised Turkey Breast
- 1 ½ tsp kosher salt
- 1.5-2 lb. deboned, split turkey breast
- 2 tbs olive oil
- 1 tsp freshly ground black pepper
- 1 medium leek (white and light-green parts only), thinly sliced
- ½ small white onion thinly sliced
- 1 medium shallot, thinly sliced
- 1/2 cup Minnesota fresh apple cider
- ½ cup apple stock
- 3 tbs apple cider vinegar
- 2 tbs chopped fresh sage
- ½ apple cored and chunky sliced
- 2 tbsp finely chopped Italian parsley
12-24 hours prior. Generously salt the turkey. Let rest loosely covered, overnight in the refrigerator.
Prior to cooking, remove from refrigerator and allow to come to room temp, about 20 minutes.
Set oven to 350 degrees.
Drizzle olive oil into a brazier or a French oven.
Heat olive oil in a large pan with a lid over medium-high heat. Add chicken, season with pepper, place in oven and roast for 20 minutes.
Take chicken from oven, place on plate. Pour liquid into a small bowl.
Add a healthy drizzle of olive oil to the pan. Reduce heat to medium, add the leek, onion and shallot. Cook until vegetables are tender, about 5-7 minutes. Add cider, stock, cider vinegar and sage. Stir scraping up brown bits, and return chicken to the pan. Add apples and cook for an additional 20 minutes. Uncovered. Cook until temp reaches 160 degrees.
If the chicken skin lacks sufficient color, broil for few minutes to crisp. Be watchful so it doesn’t burn up!
Remove from oven. Let rest, sprinkle with additional chopped sage and serve.
Bellecour Bakery at Cooks: Croissant and Crème Brulee – Bread Pudding
This is so simple it’s almost unfair!
Butter a baking vessel of your choice – souffle dish, ceramic baker, even a 2 quart saute pan. Only criteria is that it must be oven safe and that it hold a sufficient quantity for your number of guests!
Cut a suitable hunk of the Bellecour Bakery Croissant loaf. Then cut into 1 inch square pieces.
Preheat your oven to 350 degrees.
Fill your vessel about half way with the 1 inch croissant chunks. Sprinkle with ¼ teaspoon of ground cardamom or ground cinnamon and ground clove. Fill with remaining croissant chunks. Sprinkle again with ¼ teaspoon of spice.
Slowly drizzle with 1-2 cups of the créme brûlée mix. Allow the mix to rest for 5 minutes so the brulee mix is absorbed by the croissant chunks.
Bake for 20 minutes +/-, depending upon the amount of the mix in your vessel. Bake until all the mix has been absorbed and it is no longer liquid.
Let rest for 5-10 minutes. Eat!