Sunday, November 25, 2007

Turkey and Brie Sandwich

Local Ingredients
Fair Foods Farmstand: Cranberries
Metropolitan (via the Palm Market on N 2nd St): Demi-baguette
Goodshall's Poultry: Turkey

This locally-raised free range turkey was cooked to perfection by my neighbor, who employed a paper bag to keep it moist during the cooking process.

Make fresh cranberry sauce: put fresh cranberries in a pot add water until they are covered. Add some sugar, a cinnamon stick, orange zest and some black peppercorns (which will get removed later). Bring to boil, then keep at a simmer on the stovetop until the cranberries have all burst and the sauce begins to thicken (this can be helped along with a potato masher or a fork, once they've been cooking for a while). Test for sugar. Remove the cinnamon stick and peppercorns before serving.

Cut open baguette. Spread generous amounts of brie and cranberry sauce, topping with slices of left-over turkey. Bake in oven until the Brie is melty, the bread is toasty, and everything is nice and warm.

Goes well with cider!

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