Wish Me Luck!

The Culinary Institute of America holds a Leftover Thanksgiving Turkey Recipe Contest every year for incoming freshman to win between $2,000 and $10,000 dollars. Yes that was 5 zeros I just typed, and yes, I meant to type TEN THOUSAND DOLLARS. That isn’t just pocket change; that is A LOT of money. Especially when your parents are moving you to New York while also still paying for rent in Auburn. I would die to at least place, and not only because I’m ridiculously competitive when it comes to cooking. My parents have completely trusted and supported me in my decision to transfer and I really want to help them out in any way to pay for the pricey school they are so graciously sending me to. Anyways, the rules of the contest were to submit an essay and recipe that used leftovers from Thanksgiving. With help from my mom & grandma, along with countless test runs, I finally put together this: Turkey & Smoked Gouda Phyllo Triangles served over a Sweet Fig Salad with Cranberry Vinaigrette Dressing. Phewwwww that is a mouthful, I know. But let me just say it is so, so good and I am pretty proud of it mainly because I have never spent this much time on one recipe in my life. So, mission accomplished. As always, the recipe is at the bottom and if you try it out, please, PLEASE let me know how you like it because this is a brand new recipe that has only been tasted/tried by my mom and I would love to know what other people think of it. Wish me luck and pray for me!!!

◊Warm Fig Salad with Cranberry Vinaigrette Dressing

◊Turkey & Smoked Gouda stuffed Phyllos

◊And all together now…

Warm Fig Salad

Makes 1 serving

1 Black Mission California Fig
5-6 pecan halves
¼ ounce goat cheese
¼ cup dried cranberries
3 very thin gala apple slices
1 ½ ounces mixed greens

Pre-heat oven @375

Slice the fig then place on a foil lined cookie sheet

Drizzle olive oil then sprinkle salt and pepper

Bake for 15 minutes or until bubbling

While figs are browning, begin sugared pecans by melting 1 tablespoon butter in frying pan

Add pecans, sprinkle with sugar and cook on low, stirring constantly until golden brown

Arrange apples, goat cheese, cranberries, figs and pecans over greens however you like

Lightly drizzle with cranberry vinaigrette dressing

Cranberry Vinaigrette Dressing

Makes 1 cup dressing

1 1 inch slice canned cranberry sauce
2 tablespoons fresh lemon juice
¼ cup balsamic vinegar
1 tablespoon apple cider
1 teaspoon honey
½ cup olive oil

Whisk together cranberry sauce, lemon, balsamic, cider, and honey until smooth

Slowly drizzle in olive oil while whisking

Keep cool until ready to use

Turkey & Smoked Gouda Phyllos

Makes 2 triangles

6 thick slices turkey
4 thick slices smoked gouda cheese
2 frozen phyllo pastry sheet
2 tablespoon melted butter

Begin by removing frozen phyllo from package and thawing for at least one hour

Pre-heat oven @ 350 degrees

Once phyllo is thawed, spread one sheet out onto greased surface and prepare triangles

Paint phyllo with melted butter and place 3 slices of turkey and 1 slice of cheese in the center

Fold to form a triangle, or any shape you would like, buttering the surface as you go

Butter the top and edges and bake for 10-15 minutes or until golden brown

Repeat this process to make two phyllo triangles

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