Author:
La Tourangelle
https://www.youtube.com/watch?v=n2nUWFsZEP0
Ingredients
- Deli Sliced Turkey
- Canned Cranberry Sauce
- Sliced Brioche, Pan de Mie or other rich white bread
- Roasted Pistachio OIl
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1/4 cup Brown Sugar (packed)
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4 tablespoons Butter
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1/8 cup Water
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Pinch of Salt
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4 Yams
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1/2 cup Mascarpone Cheese
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2 tablespoons Roasted Walnut Oil
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2 pounds Brussels Sprouts
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3 tablespoons Roasted Hazelnut Oil plus more for drizzling
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Salt and Pepper
Turkey On Brioche Toast and Pistachio Oil
Roasted Yams with Roasted Walnut Oil
Roasted Brussel Sprouts with Roasted Hazelnut Oil
Directions
Turkey On Brioche Toast and Pistachio Oil
- Toast bread in toaster. Trim crusts and cut to desired shape. Set turkey on top followed by cranberry sauce and a drizzle of Roasted Pistachio Oil. Enjoy!
Roasted Yams with Roasted Walnut Oil
- Peel and quater yams length wise. Place in a baking dish and add 1/2 to 3/4 inch water. Cover with foil and bake at 350 degrees for 45 minutes or until tender.
- Meanwhile place the brown sugar, butter, water and salt in a sauce pan over high heat and bring to a boil. Once boiled turn off the burner and let sit.
- Remove cooked yams from the oven and pour off excess water. Add the contents of the sauce pan and return to the oven. Bake for 30 to 45 minutes to basting the yams with the liquid frequently.
- Remove from the oven and dot the top with bits of mascarpone cheese and drizzle with roasted walnut oil. Serve and enjoy!
Roasted Brussel Sprouts with Roasted Hazelnut Oil
- Wash and clean brussels sprouts. Cut each on in half and toss in a bowl with the roasted hazelnut oil, salt and pepper. Place on a foil lined sheet pan cut side down. Roast in a 450 degree oven for 45 minutes. Transfer to a serving dish, drizzle with a bit more roasted hazelnut oil and serve!