Best Everything Spiced Challah Turkey Pastilla Recipes

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LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP



Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup image

Provided by Eric Greenspan

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter
2 apricots, pitted and cut in quarters
2 plums, pitted and cut in quarters
1 nectarine, pitted and cut in quarters
1 peach, pitted and cut in quarters
1 cup sugar
1 vanilla bean, split
2 cups amaretto liqueur
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup ricotta cheese
2 large eggs
2/3 cup milk
1 lemon, zested and juiced
2 tablespoons unsalted butter

Steps:

  • For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
  • For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
  • For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
  • Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

SPICED TURKEY NACHOS WITH HOMEMADE CHEESE SAUCE AND ''CRISPER DRAWER'' SALSA



Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa image

Variety is the spice of life, and sometimes ground beef nachos and vegetarian nachos ask for the night off. I like making nachos with ground dark meat chicken but even more so with turkey. The turkey takes on the spices as it cooks and melds nicely with the richness of the cheese sauce. I opened my fridge one day and made a salsa from what was hanging around in the crisper drawer. There were no tomatoes, jalapeno or cilantro, so I came up with the crunchier, brighter salsa below. You can make all the components of these nachos in advance then heat and serve when you're ready. You will notice repeat ingredients in the different parts of this recipe. This makes the recipe look more complex than it is, but the taste is worth it! PS - I never say no to a big bowl of guacamole to go with this.... You can also do a plate of fried or scrambled eggs on the side and serve this nacho platter as a Mexican breakfast!

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup whole milk
1 1/2 to 2 cups shredded Monterey Jack or Cheddar cheese
Kosher salt
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
6 scallions, minced, green and white parts
4 large cloves garlic, thinly sliced
Kosher salt
1 pound ground turkey
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Zest and juice of 1 lime
1 tablespoon pickle juice
2 teaspoons hot sauce, such as Tabasco
3 small carrots, peeled, cut into thin rounds
5 to 6 small inner stalks celery plus leaves, thinly sliced
5 to 6 scallions, minced, green and white parts
4 to 5 radishes, cut into thin rounds
Kosher salt
4 to 5 cups corn tortilla chips
1 small jalapeno, thinly sliced
1 cup (8 ounces) sour cream, optional
Additional salsa, optional
Cilantro leaves, optional

Steps:

  • Make the cheese sauce: In a medium pot, bring the milk to a simmer over medium heat. Whisk in the cheese and season with salt to taste. In a small bowl, whisk the cornstarch with 2 tablespoons cool water until it becomes a smooth paste. Whisk the paste into the cheese sauce. Cook, stirring, 2 to 3 minutes. Stir in the Worcestershire, hot sauce and garlic. Taste for seasoning. Shut off the heat. Keep warm.
  • Cook the turkey: In a large saute pan, heat the oil over medium heat. When the oil begins to smoke lightly, add the scallions, garlic and a pinch of salt and cook until tender, 2 to 3 minutes. Add the turkey in a thin layer and season with salt. Sprinkle with the chili powder and red pepper flakes. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8 to 10 minutes. Shut off the heat. Allow it to rest for at least 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Make the salsa: In a medium bowl, whisk together the olive oil, vinegar, lime zest and juice, pickle juice and hot sauce. Toss in the carrots, celery, scallions and radishes with a generous pinch salt. Taste for seasoning.
  • Serve: Spread the tortilla chips in an even layer on a baking sheet that can double as a serving platter. Warm the chips in the oven for a few minutes as you heat up the meat. Remove the chips from the oven and spoon the meat all over the chips. Top with spoonfuls of the salsa. Pour cheese sauce over top and sprinkle with jalapeno slices. Serve immediately with sour cream, additional salsa and cilantro (if using) on the side.

HARISSA AND POMEGRANATE LACQUERED TURKEY



Harissa and Pomegranate Lacquered Turkey image

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

One 12-ounce bottle pomegranate molasses
2 tablespoons harissa
1 breast of turkey, skin on
Kosher salt
Pepper
2 tablespoons vegetable oil
1/4 pound (1 stick) unsalted butter
6 sprigs of thyme
2 cloves garlic, crushed

Steps:

  • For the pomegranate-harissa glaze: In a small saucepan over medium heat, add pomegranate molasses and harissa. Whisk to combine and warm to just below simmering.
  • For the turkey: Preheat the oven to 350 degrees F.
  • Season the turkey breast generously with salt and pepper. In a medium cast-iron skillet over medium heat, add vegetable oil. When the oil begins to shimmer, place the turkey breast skin-side down in the hot pan. Add the butter, thyme sprigs and garlic. Using a tablespoon, baste the turkey with the melted butter. When the skin is nicely browned, turn the breast and cook it skin-side up while continuing to baste. Cook in the pan for another 5 minutes, then brush on the pomegranate-harissa glaze and place in the oven for between 45 minutes and 1 hour, or until a meat thermometer reads 165 degrees F when placed in the thickest part of the breast. Remove turkey breast from oven and let rest for at least 10 minutes. Slice against the grain into 1/2-inch-thick slices and serve.

VEGETABLE PASTILLA



Vegetable Pastilla image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

2 green zucchini, sliced on bias
2 yellow squash, sliced on bias
2 eggplants, sliced on bias
1 pound spinach, cleaned and Sauteed in garlic and olive oil
2 medium onions, sliced
Salt and pepper to taste
1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander
1 pound melted butter
Filo dough sheets
Powdered sugar
Ground cinnamon

Steps:

  • 6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan.
  • Preheat oven to 425 degrees F.
  • Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve.

CHILI MANGO AGUA FRESCA



Chili Mango Agua Fresca image

Provided by Eric Greenspan

Categories     beverage

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

3 ripe mangos, peeled, pitted and diced
3 sprigs fresh mint
1 1/2 teaspoons honey
1 tablespoon chili powder
4 to 6 shots tequila, optional

Steps:

  • Add the mangoes, mint, honey, chili powder and 4 cups water to a blender. Blend until smooth. Fill 4 to 6 rocks glasses with ice cubes, then strain the drink over the ice and serve.
  • Add a shot of tequila (healthy for the soul) to each, if using.

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