A Taste of Pennsylvania Cookbook

APPLE DAYBreast of Turkey Cutletwith Apple Compound Butter andApple Risotto, Kale and Jalapeño Sauté withBirch Beer ReductionCoarsely ground pepper, asneededKosher salt, as needed5 1 ⁄2 Tbsp. butter, divided use1 apple, diced fine, divideduse (whatever kind youprefer, I suggest somethingfirm and tart)COMPOUND BUTTER:1 tsp. apple butter1⁄2 clove garlic, minced1 tsp. finely chopped freshparsleyRISOTTO:2 cups short grain rice(Arborio for example)1 tsp red onion, diced fine1⁄2 cup apple juice4 1 ⁄2 cups chicken stockTURKEY CUTLET:1 turkey breast, skinless1 Tbsp. mild olive oilpresented by Allen FriendExecutive Chef, Woods Creek Grill, Jonestown, PAYields: 4–6 servingsPreheat convection oven to 350˚F.Compound ButterIn a mixing bowl, make compound butterby whipping 4 tablespoons of butter untilfluffy. Add apple butter, ¼ of the dicedapple, the garlic, fresh parsley and someblack pepper if desired. Mix well.RisottoTo make the risotto, toast rice in a mediumsized stock pot with 1 tablespoon butterand onion for about a minute on mediumheat (do not burn). Add apple juice untilthe rice absorbs the liquid. Add chickenstock to the rice in the same fashion, untilthe rice is cooked and creamy. You may notneed to use all of the chicken stock. Oncefinished, add the remaining diced apples.Adjust to taste with salt and pepper. Try totime this so the turkey, rice, vegetables andsauce are finished close to the same time.Turkey CutletCut ¼-inch slices of turkey on a bias andwith the grain. In a preheated sauté pan,add olive oil to coat pan. Place turkey in thepan, add salt and pepper to taste and cookon both sides quickly until lightly browned.Spoon ¾ of the compound butter on eachturkey cutlet and bake until fully cooked.continued next page64WINE PAIRING Courtyard Riesling