Turkey Cranberry Relish Scoops
|Diced cooked turkey||1 1⁄2 Cup (24 tbs)|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 1⁄2 Teaspoon|
|Pineapple chunks||1⁄2 Cup (8 tbs), drained (Use Either Fresh Or Canned)|
|Fresh lemon juice||1 Teaspoon|
|Stalk celery||1 , cut in to chunks|
|Apple||1⁄2 , unpeeled, cored, and cut into 1/2 -inch chunks|
|Cranberries||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Orange||1⁄2 , peeled, seeded, and coarsely chopped|
|Thyme sprigs||3 (As Garnish)|
Toss turkey and thyme in a small bowl. Pulse remaining ingredients except endive in a food processor until pureed. (Relish can be made a few days in advance and kept covered in the refrigerator.) Spoon onto the base of each endive leaf, top with diced turkey, and garnish with a little more relish and a thyme sprig.
Even frozen cranberries can be hard to find, so stock up when in season. Plumped dried cranberries will also work, or raspberries. For variety, replace endive with mini bok choy, or cranberries with 1½ cups blackberries or strawberries.
Leftover turkey or roasted chicken makes a wonderful lunch dish when topped with warmed cranberry relish. The contrast of sweet meat and tart sauce is delicious. Serves 3.
© 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hor d'Oeuvers for Every Occasion
Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
For more information please visit Salvia Press.