0 comments on “Thanksgiving Recipe: Tuscan-Style Turkey Porchetta”

Thanksgiving Recipe: Tuscan-Style Turkey Porchetta

By Executive Chef Kathryn Kelly

This recipe is one that was inspired from the many meals I’ve enjoyed in the heart of Tuscany. I love this recipe for Thanksgiving or a special harvest dish during autumn. When I serve this on a bed of polenta with a glass of Chianti, I transport myself back to a little farmhouse in Chiusa where I first experimented with this dish.

I prefer to leave the skin on the turkey breast, as it enhances the flavor immensely, but you can certainly prepare it without the skin if you wish. You may want to add a touch of butter or pecorino cheese to the prepared polenta for additional flavor. Originally a chicken recipe that I adapted for Thanksgiving, you can certainly choose to prepare it with chicken breasts – either way, I can promise you the evidence of your efforts won’t last very long. My guests always rave about this dish! 

 Serves 4

Ingredients

Stuffing
½ cup grated celeriac
½ cup grated parsnip
¼ cup chopped toasted walnuts
2 tablespoons dried cranberries, softened in hot water
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 teaspoons minced garlic
1 teaspoon truffle oil

Turkey
4 boneless, skinless turkey breasts
8 slices prosciutto

Sage Butter
3 tablespoons butter
8 sage leaves

Directions

Mix the Stuffing
In a medium bowl, combine all ingredients and mix well.

Prepare the Turkey
Preheat the oven to 350°F/177°C. Place each turkey breast, one at a time, in a large zip-lock bag and gently pound to a thickness of ½ inch.

On a work surface lined with parchment paper, lay out the prosciutto in 4 stacks of 2 pieces each. Place a turkey breast on top of each prosciutto stack, making sure the ends of the breasts are within the ends of the prosciutto. Place one-fourth of the stuffing on each breast. Roll the turkey and prosciutto tightly around the stuffing. Place the rolled turkey, seam side down, in a baking pan. Bake until the turkey reaches an internal temperature of 162°F/72°C.

Infuse the Butter
In a small sauté pan over medium heat, melt the butter. Add the sage and infuse the butter for about 5 minutes. Remove the sage and reserve for garnish.

To Serve
Drizzle with sage butter and garnish with sage leaves. Try pairing this turkey with creamy polenta with cranberries, and enjoy!

 

0 comments on “Sweet Potato Bolo Bread with Madeira Butter
 

Sweet Potato Bolo Bread with Madeira Butter
 

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

When I first had bolo in Madeira in the 1980s, I fell in love with the smoky flavors from the wood-fired ovens in which this bread is traditionally baked. I’ve modified the recipe here so you can make this delicious bread at home – the perfect warming autumn treat. If you have an open grill available, feel free to cook the bread over an open flame.

Makes 4

Ingredients

Bolo Bread
¾ to 1 cup water, at 110˚F/43˚C
2 teaspoons active dry yeast
4 teaspoons sugar
1 sweet potato, roasted tender and peeled
3¼ cups all-purpose flour
2 teaspoons kosher salt
Olive oil, for grilling

Madeira Butter
¼ cup Madeira wine
2 heads garlic, roasted and peeled
½ cup butter, room temperature
2 tablespoons minced pecans
1 tablespoon finely minced shallot
1 tablespoon orange zest
Kosher salt and freshly ground black pepper

Prepare the bread dough
In a small bowl, whisk ¼ cup of the warm water, the yeast and 1 teaspoon of the sugar until the yeast dissolves. Let rest 10 minutes.

In a food processor, pulse the sweet potato with the remaining 3 teaspoons of sugar, the flour and salt. With the processor running, add the yeast mixture and ½ cup more warm water. Mix until the dough forms a ball, adding more warm water if needed. Transfer the dough to a large oiled bowl, turning to completely coat with oil. Cover with plastic wrap and allow the dough to rise in a warm place until it doubles in size, about 1½ hours.

Transfer the dough to a floured work surface and knead until smooth and pliable. Divide the dough evenly into 4 balls. Flatten the balls into 5- to 6-inch rounds, cover with a dry kitchen towel and let rest for 45 minutes.

Make the Madeira butter
In a small saucepan over medium-high heat, simmer the wine until it reduces to 1 tablespoon, about 10 minutes. In a medium bowl, mash the roasted garlic into a paste. Stir in the butter, pecans, shallot, orange zest and reduced wine. Season to taste with salt and pepper.

Grill the bolo bread
Heat an outdoor grill or indoor cast iron grill to high. Brush one side of each dough round with olive oil and grill, oiled side down, until charred and golden brown. Press lightly with a spatula to keep the bread from puffing and ensure it caramelizes. Brush the top sides of the dough with olive oil and flip, grilling until golden brown. Serve with Madeira butter.

 

Here are a few voyages visiting the Madeira region: 

Splendid Journey | Miami to Barcelona 14 days aboard Riviera departing April 2, 2019

Artists & Aristocrats | Rome to Barcelona Town 7 days aboard Sirena departing October 30, 2019

Atlantic Soiree | Barcelona to Miami 15 days aboard Sirena departing November 6, 2019

0 comments on “Steeped: Traditional Tea Culture in Asia
 

Steeped: Traditional Tea Culture in Asia
 

Though often linked with England, scones and clotted cream, a variety of rich legends about the origin of tea exist throughout Asia, highlighting its deep cultural ties to the continent. According to one Chinese legend, Emperor Shen accidentally made the first cup of tea nearly 5,000 years ago, when he was purifying water beneath the shade of a tea tree and a few dried leaves blew into his pot.

Here’s a brief glimpse at tea traditions across Asia:

China
First prospering during the Tang Dynasty and considered one of the seven Chinese necessities, tea has a storied history in China. Teahouses, tea ceremonies, and everyday tea are all elements embedded in Chinese culture. Green tea makes the most popular choice, prized for its health benefits. Notably, cups of tea in China are never served full – it’s considered impolite.

India
As the world’s second-largest tea grower, tea is popular throughout India, brewed both at home and at ubiquitous tea stalls. Masala chai, black tea with a blend of spices such as cinnamon, ginger and green cardamom, is traditionally served at breakfast and during the evening, with warmed milk and sugar.

Japan
Formal Japanese tea ceremonies date back to the 16th century, and are still practiced throughout the country. The secular rituals feature Matcha tea, a type of stone ground green tea, served in special ceramic ware and traditional Japanese sweets to balance the bitterness of the tea.

Afternoon Tea On Board
During your next voyage with Oceania Cruises, embrace the ancient tradition of tea and sample artisanal teas during Afternoon Tea from our signature tea collection, which in addition to classics such as English breakfast and Earl Grey, includes an array of more exotic black, herbal, green and white teas.


BLACK TEA
Orchid Vanilla
Madagascar vanilla, coconut slivers, luxurious, indulging

HERBAL TEA
Ginger Lemongrass
Spring lemongrass, soft ginger, balanced, invigorating

GREEN TEA
China Gunpowder
Hand-rolled green tea leaves, aromatic oils, grassy, stimulating

WHITE TEA
White Ginger Pear
Japanese pear, hint of ginger, exotic, alluring

0 comments on “Recipe: Australian Fresh Fruit Pavlova
 

Recipe: Australian Fresh Fruit Pavlova
 

Inspired by the Russian ballerina Anna Pavlova, this exquisite dessert has long been claimed by Australians as their own invention. According to some, it was created by an Australian chef to resemble the lightness of the ballerina herself. Regardless of how it originated, this sweet Australian icon is one of the most famed Down Under desserts.

Ingredients
4 egg whites
4 drops lemon juice
½ teaspoon granulated sugar, plus ½ cup and 2 tablespoons granulated sugar
1 tablespoon cornstarch
½ teaspoon white vinegar
3 tablespoons white chocolate couverture, tempered
About 1 cup Chantilly cream: 13 tablespoons (6 ½ ounces) heavy cream whipped with 4 ½ teaspoons sugar

Garnish
1/3 cup ripe mangos, thinly sliced
1/4 cup ripe kiwi, quartered and thinly sliced
1/4 cup strawberries, quartered
1/8 cup fresh raspberries, halved
1/8 cup fresh blackberries, halved
1/4 cup apricot glaze
3/4 cup passion fruit (pulp only for decoration)
Powdered sugar, as needed

Directions
Preheat the oven to 220°F.

Draw a circle, about 3-inches in diameter, on a sheet of parchment paper and place on a baking pan. In a mixing bowl, whip the egg whites with the lemon juice until the mixture has increased 3 to 4 times in volume. Stir in the ½ teaspoon of granulated sugar into the cornstarch and set aside. Gradually incorporate the remainder of the sugar into the egg whites while whipping – continue to whip until stiff peaks form. Lower the mixer speed and add the cornstarch mixture and the vinegar.

Place a portion of the meringue in a pastry bag with a no. 8 plain tip. Pipe the meringue following the inside perimeter of each of the drawn circles. Spoon the remaining meringue within the piped rings and spread it out evenly. Use the back of a wet spoon to create a well in each meringue mound so that the sides are a little higher than the middle. Bake for 1 hour or until the meringues are dry, their centers aren’t sticky and they are easily lifted from the parchment paper with their bases intact.

Brush white chocolate inside the center of the Pavlova. Then pipe the Chantilly cream inside the center. Arrange the fruit and berries on top of the cream. Glaze the fruit and berries with the apricot glaze, then sprinkle the passion fruit pulp over the Pavlova and around the dessert. Sift powdered sugar lightly over the top and serve.

0 comments on “Recipe: Pomelo Banh Trang Rolls
 

Recipe: Pomelo Banh Trang Rolls
 

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

These fresh spring rolls are perfect for the last hot days of summer. Similar to rolling sushi, the assembly of these rolls is fun and easy. You need slightly damp hands to keep the rice paper from sticking to your fingers. I’ve put my own twist on the Vietnamese banh trang rolls we serve at Red Ginger, and you can easily experiment with different ingredients and create your own version at home.

Serves 4

MIANG DIPPING SAUCE
1 cup palm sugar
½ cup water
1 Thai chili
¼ cup coconut flakes, toasted
¼ cup crushed macadamia nuts
1 tablespoon fresh lime juice
2 teaspoons ginger juice

POMELO ROLLS
Segments of 4 pomelos
¼ cup coconut flakes, toasted
¼ cup salted dry-roasted peanuts, finely crushed
2 tablespoons finely minced shallot
8 Thai basil leaves, chiffonade
8 mint leaves, chiffonade
8 rice paper rounds
8 butter lettuce leaves
8 chive stems

MAKE THE SAUCE
In a small saucepan over medium heat, combine the sugar, water and chili and warm, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Let cool and divide among 4 small bowls.

PREPARE THE ROLLS
In a medium bowl, combine the pomelo segments, coconut, peanuts, shallot, basil and mint. Soak a rice
paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-eighth of the pomelo mixture. Roll up the rice paper like a burrito or gather up the edges to form a pouch. Tie with a chive stem. Repeat to make 8 rolls and serve with the dipping sauce.