Summer Thanksgiving Leftovers and a Cranberry Twist

Photo by Katherine Brownell

This was the original dinner where I substituted a tomato for the cranberry and the sweet potato fries for the traditional sweet potato casserole.






 Now follow me to the leftovers meal,

 where I have updated the heavy winter cranberry jelly with  a cranberry Merlot reduction using Merlot wine, orange zest, and an orange-pineapple concentrate to balance the tartness of the dried cranberries.  I also added a sweet potato puree with a bit of added brown sugar, nutmeg, cinnamon, orange - pineapple concentrate, and a bit of creme freche to add smoothness.

 Recipe

Ingredients:
To be added 6/26 - Please come check it out.

Day 2 Leftovers Create Unique Breakfast in Bed

A bit of a twist on an old friend: scrambled eggs, fried potatoes, and steak with mushrooms and ham.

In a small saucepan, I made scrambled eggs with butter, using creme freche at the end to keep them very smooth.

In a larger hot frying pan,I took some slices of potato I had cooked quickly in the microwave and tossed them on top of a couple of fresh garlic pieces, Italian seasonings, butter, and olive oil. When they were golden brown, I turned them over once.  When they were done, I popped them into a waiting coffee filter to drain.

Finally, I deconstructed the one of the last pieces of leftover Beef Wellington made with the Lawhon's Fillet and quickly heated it in the hot pan I used to cook the potatoes.  I separated all the pieces which gave me some mushroom, steak, and a bit of pastry (biscuit).

Reflections: Because I basically had everything done already and I sliced the potatoes, it took only the time to cook the eggs to make everything else and my husband had breakfast in bed; a rare treat!

Leftovers Done With Style

Okay, so how do you serve a leftover Beef Wellington?  I sauteed some mushrooms with thyme and set those aside. I cut up some red/green peppers and sauteed those with some Greek salad dressing, rosemary, garlic and olive oil.  After the peppers were finished, I moved them to the side of the pan, took it off the flame and added 2 slices of the Beef Wellington.  I unwrapped the pastry outer covering and just one thin layer of the parma and piled the rest on the beef.  This allowed the beef to heat up without cooking it further.  That outer layer of pastry and parma?  I quick fried it after breaking into bite sized pieces.  It was sweet, salty, and flavorful!

Finally, I took a kaiser roll added olive oil and fresh thyme and put it under the broiler.until it was a  light brown/golden color.  To build the sandwich:

• On top of the meat, I added a layer of horseradish, 
• the sauteed mushrooms and the parma that had been on the outer edge.
• and all of this on the toasted kaiser roll.