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Thanksgivukkah recipes
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Memorial Day Parade 2013, part 1 of 3

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Memorial Day Parade 2013, part 2 of 3

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Memorial Day Parade 2013 , part 3 of 3

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Latke-crusted turkey cutlets
10 tablespoons all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon baking powder
1 cup grated sweet onion
20-ounce bag fresh shredded potatoes (about 4 cups)
3/4 pound finely shredded or chopped cooked brisket or corned beef
4 egg whites, whisked until frothy
1 1/4 pounds fresh turkey breast cutlets
2 whole eggs, lightly beaten
Peanut or vegetable oil, for frying

Heat the oven to 350 degrees.

In a small bowl, whisk together 6 tablespoons of flour, salt, pepper and baking powder. Set aside.

Place the grated onion on a clean dish cloth or several layers of paper towels, gather up the edges to form a bundle. Holding the bundle over the sink, squeeze out at much liquid as possible.

In a large mixing bowl, combine onion, potatoes, brisket, flour mixture and egg whites. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. Set aside.

Place the remaining 4 tablespoons of flour in a wide, shallow bowl. Place the 2 whole eggs in a second wide, shallow bowl.

To prepare the cutlets, one at a time dip each first in the flour, then the beaten eggs. Then use your hands press 1/3 cup of the potato mixture evenly onto one side of each cutlet.

In a large skillet over medium-high, heat about 1/4 inch of oil until a shred of potato dropped into the oil sizzles immediately.

Working in batches, add the cutlets potato side down, to the skillet. Cook until the potatoes are crispy and browned and the turkey is no longer pink at the center, 4 to 5 minutes. Press another 1/3 cup of the potato mixture on top of each turkey cutlet, then flip and brown on the second side for another 4 to 5 minutes. Transfer to a rimmed baking sheet, then repeat with remaining cutlets.

Bake for 10 minutes, or until the turkey reaches 165 degrees at the center.

Serve immediately with Meyer lemon applesauce.

From start to finish, it takes 25 minutes and serves six.

Nutrition information per serving: 500 calories; 200 calories from fat (40 percent of total calories); 23 g fat (5 g saturated; 0 g trans fats); 170 mg cholesterol; 30 g carbohydrate; 2 g fiber; 2 g sugar; 41 g protein; 1,110 mg sodium.

Meyer lemon applesauce
4 large apples, peeled, cored
and chopped into 1/2-inch pieces
1/2 cup sugar
1/4 cup water
Zest and juice of 1 Meyer lemon
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of kosher salt

In a heavy saucepan over medium heat, combine apples, sugar, water, lemon zest and juice, cinnamon, nutmeg and salt. Cook, stirring often, until the apples are very soft and some have broken down completely, 15 to 20 minutes. Serve the applesauce warm or chilled. The applesauce will keep, tightly covered in the refrigerator, for 1 week.

From start to finish, it takes 30 minutes and makes about 3 cups.

Nutrition information per serving: 110 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 31 g carbohydrate; 2 g fiber; 27 g sugar; 0 g protein; 40 mg sodium.

Source: Associated Press

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