Thanks, Daphne for posting this one - I'm like you, I just keep on making different ones but I usually come back to this one. Sally, I served these with a "Huckleberry Ketchup" that was really good. Probably not on this laptop, but I'll do a search and see if I've posted it here.
Feel better soon and start the New Year out right!! So you can join us all again. Take care.
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I did a little search and found so many things to use with the Huckleberry Ketchup - sorry, I know this thread is about crab cakes, but what do you do with the ketchup you use with them after the cakes are all gone?????????????????
Here's the recipe and a few notes on using it with other goodies - probably more than you'd ever want to know (but Roy's not up yet and I'm still on line.....
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Huckleberry Ketchup Notes:
Today is the day. Tested my amuse-bouche on the plates our host chef (Florian) wants me to use and it's going to be great!! I'm pleased with each component. And I will definitely post the Huckleberry Ketchup recipe for all of you. We tasted it in the kitchen yesterday and we all decided it would/will be wonderful on any wild fowl or wild game of any sort. It will definitely hold it's own with all kinds of flavors. (It's great on waffles, too!)
HUCKLEBERRY KETCHUP
Recipe By :a Chef's Journey recipe for the 2006 Windsor Fund Raiser Dinner
32 ounces frozen (or fresh) huckleberries or blackberries or if necessary -- blueberries
2 T. shallots -- sliced
2 cups Tawny port
4 T. currant jelly
1/2 cup red wine vinegar
1 1/4 cups Huckleberry Jam
In a large sauepan, combine all the ingredients except the Huckleberry Jam.
Mix well, bring to a boil; reduce to a simmer and cook for 2 hours.
Remove from heat and let cool a few minutes.
Puree in a food processor until smooth.
At this point for a smooth 'ketchup' push through a sieve or strainer. (chinois is too fine)
Allow to chill overnight.
Add just enough Huckleberry Jam for a 'ketchup' consistency.
(about 2:1 - puree to jam is a good amount)
NOTES : makes approx. 2 1/2 cups
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Since Huckleberries are so perishable, it may be difficult to purchase them. Using Blackberries is a good substitute and add Huckleberry Jam to finish off - they add a tartness that is so good. Here is a website that offers Huckleberry Jam.
http://www.oregonjam.com/Lorraine made Tourtiere Turnovers and this was our discussion –
Pastry
4 cups flour
1 lb butter, chilled and cubed
1 cup sour cream
Cut cubed butter into flour until it resembles coarse meal. ( Or whatever the exprssion is). Add in sour cream. Stir with fork until combined. If it doesn't form a ball, that's fine. Place in ziplock bag and mush together. Place in fridge for at least one hour. Dough can also be frozen at this point for later use.
Turnover Filling
1 lb ground pork.
1/2 cup chicken stock or water
I medium to large onion, minced
1 large clove garlic, minced
1/2 tsp salt
1/2 tsp each, thyme, sage, dry mustard
pinch of ground cloves
few gratings of nutmeg
1 medium potato, cooked and mashed
Combine all in pot except potato. Simmer, uncovered 25 minutes or until most of the liquid is evaporated and meat is cooked. Remove from heat. Stir in potato. Chill.
At this point, check for seasonings. Last Saturday, I added minced fresh thyme and fresh sage at this point. You want it to be tasty, nothing worse than bland turnovers.
Roll out dough on floured surface. Cut out 3 inch circles. Add 2 tsp filling. Brush edges of dough with water, fold in half and seal. Crimp edges with fork. Place on ungreased sheet. Brush tops with eggwash. Cook at 375F for 15-20 minutes.
A few notes:
After years of making them, I've learned a few things. a white wine makes a small turnover that is great for a more upscale party. a red wine glass gives a 2-3 bite turnover. A martini glass makes a good size if they are part of a meal.
These freeze very well. Thaw and heat at 350F for about 10 minutes until hot.
If you can get fresh herbs, I strongly recommend using them aling with the dried ones.
If your pork is fatty, just drain off the fat before adding the potato, but you do want some moisture.
If you over fill them, they will explode. "smirk"
The dough is great, you can roll the scraps, and re-roll them, and re-re-roll them. "smile"
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Lorraine: I made it yesterday, to go with the duck. I had to use a mixture of blackberries ( my neighbour's are coming through thte fench ) and blueberries, and I scaled it down a bit. But, yawza!!! It was great! today I'm working with fillo, and made some triangles with the leftover duck and sauce.
Me: (serving with Huckleberry ketchup) - Just noticed this - that's hilarious, Lorraine!!! Not only do I have the ingredients, I have the glasses also!!!
"After years of making them, I've learned a few things. a white wine makes a small turnover that is great for a more upscale party. a red wine glass gives a 2-3 bite turnover. A martini glass makes a good size if they are part of a meal.'