Check Availability

Wakefield Inn

Archive for the ‘recipe’ Category

Easy Thanksgiving recipe for Stuffed Turkey Breast

November 18th, 2010 by janelmartin

The Thanksgiving Bootcamp Culinary Weekend was great fun. I had a blast with the group, and even have a new breakfast strata recipe, what a bonus.  The theme for the weekend was how to make the feast and still be able to enjoy the day.  Tips on what can be done ahead, about how to plan the day, and make-ahead recipes to take the stress out of holiday cooking.

One recipe we made was for Turkey Breast stuffed with Caramelized Onions, Apples and Dried Cranberries, which is great when a whole turkey is just too much.

Stuffed Turkey Breast

  • 2 turkey breast, approx 3 lbs each, deboned and butterflied
  • 3 onions, sliced
  • 2 tablespoons unsalted butter
  • 1/2 cup dried cranberries
  • 1/4 cup (or more) apple cider, very hot
  • 1/2 cup panko bread crumbs
  • 2 apples, cored and diced
  • 1 teaspoon fresh sage, minced
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Melt butter in saute pan over med-high heat until foaming and add onions and allow to develop a caramel color before stirring.  The trick to great caramelized onions is to allow the natural sugars in the onions to brown, and then stir just enough to get the onions pieces with no color in contact with the bottom of the pan.  Stir just enough each time to allow all the onions to get color, and adjust heat to prevent burning.  You want a nice dark color, this is where the amazing flavor comes from.

While the onions are caramelizing, place the cranberries in a metal bowl and pour hot cider over and allow to set for 20 minutes.  This allows the cranberries to plump.

Once the onions are done, add in the apples, panko crumbs, herbs, salt and pepper.  Squeeze the cranberries and add to mixture, then stir together. 

Place turkey breast, skin side down on work surface.  Spread the stuffing all over and pat down.  Roll up the breast and place seam down.  Tie with butcher’s twine and place on a rack.  Carrots make a great homemade rack that can fit any size pan, and add flavor to the pan juices.  Roast in 400 degree oven for 10 minutes, then turn temperature down to 325 and roast until the internal temperature is 160.  Remove from oven and allow to rest for 25 minutes to allow the juices to settle back into the meat, then carve and enjoy.

Want a great sauce.  Reduce a gallon of cider to about 3/4 cup, add butter and bourbon (about 2 tablespoons), and 1 tablespoon dijon mustard.  Pour over the top, or serve on the side.

Happy Thanksgiving All!!!

Tags: , , , , ,
Posted in recipe | Comments Off

Apple picking time in New Hampshire’s Lakes Region

August 25th, 2010 by janelmartin

You Have to Make it FallWe are coming upon my favorite time of the year.  The weather gets cooler, the trees start to prepare for their magnificent show and apples are ripe for the picking.  We are so fortunate to be surrounded by apple orchards that have pick-your-own for those who want the full experience.  McKenzie’s Farm in Milton, NH has many varietes of apples, one of which is Honey Crisp, so juicy and sweet.  Great for eating, baking and just about anything one could think of.  Jock is very knowledgable on his apples and will even take you on a hay ride down to the lower orchard.  What fun for the kids!!!!  I could not think of a better way to get kids to eat more fruits than taking them apple picking.  Then, once home, make a batch of apple sauce together or maybe a pie!!

Butternut Farm in Farmington is just a little further down the road, and along with apples they have peaches galore.  They have wagons to pull small children and fruit around as you go about the beautiful lanes of fruit trees picking these fall treasures.  Pick up some apple salsa or cider, all made from their apples.

Have you caught the farming bug?  Head on over to the New Hampshire Farm Museum just down the road from McKenzie’s and take a tour of the grounds and the house.  Well worth a stop, and their gift shop is filled with NH Made products to take back as a momento of your trip. 

Here is any easy scone recipe to use some of those fresh picked apples:

Wakefield Inn Apple-Oat Scones

2 cups all-purpose flour (or 1 cup each AP and Whole Wheat), 

1/4 cup sugar

1/4 cup rolled oats (quick cooking are o.k.)

1 Tablespoon Baking Powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1 whole apple, peeled, cored and diced

1 egg

1 cup heavy cream

Preheat oven to 400 degrees. Mix dry ingredients together and then toss in apples to coat.  If you wish you can also mix in some walnuts or pecans for added interest.  Whip together egg and cream, then add to dry mixture and fold together in as little strokes as possible.  5 to 6 is optimum. Turn out onto floured surface and form into two rounds about 6″ in diameter.  Cut each round into 4 or 6 pieces (your choice) and place on a baking stone or baking sheet lined with parchment.  Bake for 12-15 minutes. 

For a quick glaze mix together maple syrup and powdered sugar to a thick consistency and drizzle over warm scones, let set until dry to touch.  ENJOY!

Tags: , , , , , ,
Posted in recipe, Seasonal Activities | 1 Comment »

Wakefield Cooking School makes Roast Butternut Squash Ravioli

April 3rd, 2010 by janelmartin

Daffodils and Turkeys

Turkeys like daffodils as much as I do!

The first signs of daffodils and crocus popping through the ground let us know that days of planting out gardens will soon be here.  My mouth waters for the taste of a fresh tomato, or even the rhubarb that is starting to sprout leaves.  Well until the time comes when I can plant more than peas and spinach, I must reserve myself to using the winter keeping foods such as butternut squash.  It keeps fantastic stored under the bed in an unheated bedroom…..no I do not store them under the guest beds, just that this is how my mother has kept them ever since I could remember. 

Here is a wonderful recipe for using either butternut or pumpkin, or any other winter keeping squash for that matter.

HANDMADE PASTA:

1 1/3 cups all purpose flour,  1/2 teaspoon salt,  2 eggs  , 2 teaspoons olive oil.  Place all ingredients in a food processor and process until this forms a ball.  Add additiona flour if needed.  Allow to set for 30 minutes before rolling out. 

ROAST BUTTERNUT RAVIOLI

3/4 cup roasted squash,  pinch of cinnamon, nutmeg and ginger,  1 cup ricotta cheese or rigota from Via Lactea Farm, 1/4 cup grated parmesan cheese (please do not use the stuff from a shaker!!) 3 tablespoons fresh chopped parsley, 1/2 teaspoon fresh thyme, 1/2 teaspoon salt.

To roast butternut squash, oil baking sheet, halve squash and remove seeds.  Salt and pepper surface and place skin side up on sheet, move around a little to distribute the oil and bake in a 350 preheated oven for 45 minutes or until cooked through.

Flour clean work surface and roll out sheets of pasta until very thin, then cut into 3″ squares.  (you can also use wonton wrappers if you will not have time to make the fresh pasta). Flour sheets generously and cover with plastic wrap until ready to use.

Mix above ingredients in a bowl until well combined. Place 1 tablespoon of filling in center of pasta square, brush all edges with water, then place another pasta square on top and press to seal edges.  Place on a floured towl and turn occasionally to help dry surface or ravioli.

Bring 6 quarts of salted water to a rolling boil, place about 10-15 pieces of ravioli in and cook for 3-5 minutes.  Remove and cook remaining ravioli.  Toss ravioli with browned butter, toased walnuts and chopped sage and serve immediately.

I hope you enjoy the recipe, please let me know if I missed something, or if you did something different that was amazing and you would like to share.

Tags: , ,
Posted in Cooking classes, recipe | Comments Off