57
AUTUMN
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EARLY WINTER
2016
ESCARPMENTMAGAZINE
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CA
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A
Roasted Sweet Baby SquashwithWild
Boar Bacon&Mushroom Stuffing
Apple&Celery SaladwithWalnuts,
Honey& Parmesan Cheese
Holiday Turkey Roll will be available at
all BlackAngus stores during the
Thanksgiving&Christmas seasons.
cooking your turkey roll
...
1. Preheat oven to 400°
2. Remove Turkey from its packaging being sure to leave the netting on the turkey while roasting.
3. Drizzle 2 table spoons olive oil. Season outside of turkey with kosher salt and pepper. Place on
roasting rack over a large pan.
4. Roast at 400° for 20 min then reduce heat to 350° until an instant read thermometer registers
150°, (1 to 1.5 hours). Remove from oven. Brush with maple syrup. Return to oven, and roast
until thermometer registers 160° - 165°, (about 20 minutes more).
6. Remove from oven, and let rest for at least 10 minutes. Transfer to a cutting board. Remove
netting, and cut crosswise into
½
inch thick slices. Place slices on a platter, and garnish with
watercress. Serve with cranberry compote.
what you need...
• 1/4 cups walnuts
• 1 small shallot, minced
• 1 tblsp sherry vinegar
• 1 tblsp walnut oil
• 1 tblsp extra-virgin olive oil
• Kosher salt & ground pepper
• 2 lbs celery, thinly sliced on the bias
• 2 apples sliced thin
• 3 ounces parmesan cheese
Apple& celery saladwithwalnuts
...
what to do...
1. Preheat the oven to 350°. Spread the
walnuts in a pie plate and toast for about 8
minutes, until lightly golden and fragrant.
Let cool completely, then coarsely chop.
2. In a small bowl, combine the shallot with
the sherry vinegar. Whisk in both oils and
season with salt and pepper.
3. In a large bowl, toss the toasted walnuts,
celery, apple and parmesan. Add the
dressing and toss. Serve at once.
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