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Menu Plan for Fall II: Week 13, Sunday

Turkey Wild Rice Soup
Apple Tart

Cooking time: 3 - 5 hours for stock, 60 easy minutes for menu          Cooking schedule: see below for instructions

     Wild Rice soup was a favorite at the local deli bar where I lived in the US.  And they were famous for it.  It was delicious, and so thick with cream you could stand a spoon in it.  This isn't, but it is delicious.  Stock can be made 2 - 3 days in advance.  

Turkey Wild Rice Soup

Total time: 3 hours
      The key to a rich stock is to let it simmer over very low heat for a very long time to let all of the goodness eke out of the bones.  It's what gives a good stock a luscious 'mouth-feel'.  Use a turkey carcass from a roasted bird or buy wings, necks, and/or legs for the stock.  I used a leg and a thigh - and had more meat than I wanted for the soup - turkey salad sandwiches.

Stock

turkey stock Ingredients:

 Instructions:

  Soup:

Turkey Wild Rice Soup Ingredients:

 Instructions:

Note:  The cornstarch is meant to thicken it very slightly, you may not really notice it when it's hot, but it makes it more unctuous.  

Apple Tart

Total time: 25 minutes
     This is very simple, easy and yet, properly impressive.  I sauté the apples lightly in butter to coat them and prevent browning as well as to start the cooking process so they soften sufficiently in the oven.... And because it adds a lovely flavor.

apple tart prep Ingredients:

 Instructions:

Cooking Schedule: 3 - 5 hours for stock
60 minutes for menu

Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
soup pot, strainer, large pot or bowl, medium nonstick skillet, baking sheet

Earlier in the day or the day before:
Cut carrot, celery, tops, onion
Put everything in pot, cover, boil
Reduce heat, simmer, several hours, all day
Check it every hour or so to maintain simmer
Strain into other pot, toss veg, reserve meat
Chill stock, meat if not making soup immediately
For the soup:
Bring stock to boil
Rinse rice, add to stock
Slice carrots, add to stock
Slice celery, add to stock
Chop onion, add to stock
Cover and simmer

      Take a 40 minute break
Back?
Stir soup, taste, adjust
Turn oven on 420F (210C)
Cut turkey, add to soup
Increase heat under soup
Dissolve cornstarch in sherry
Slice apples
Sauté apples in butter
Cut puff pastry, lay on baking sheet, score
Add cornstarch to soup, stir well
Add milk to soup, heat through
Spread ricotta on pastry
Arrange apples on ricotta
Sprinkle with cinnamon, nutmeg
Bake, set timer, 11 minutes
Serve soup
Remove pastries when timer goes off
Finish soup
Enjoy Apple Tarts