Cranberry Conserve Smoked Turkey & Brie Sandwiches
8 tbsp. (125 mL) Cranberry Conserve w. Port & Pecans
½ lb. (225 g) Brie, sliced thinly into 8 pieces
4 -5 inch (10 cm) thick slices baguette, split horizontally in half
1 lb. (454 g) smoked turkey, thinly sliced
4 large leaves curly endive
On a clean surface, lay opened the baguette slices (be careful not to break the bread apart). Spread both sides of the bread with the Cranberry Conserve with Port and Pecans . Top one side of bread with slices of brie, smoked turkey and lastly, top with curly endive leaves. Close the sandwiches.
With a serrated knife, cut the sandwiches in half on the diagonal. Wrap in waxed paper and hold up to a minimum of ½ hour to a maximum of 3 hours.
Serves 4.
Cranberry Conserve Stuffed Port Loin
4 lbs. (2 kg) pork loin, butterfied
4 oz. (125 g) ground veal
4 oz. (125 g) ground pork
1-8 oz. (235 mL) Summer Kitchen Cranberry Conserve w. Port and Pecan
3 tbsp. (40 mL) ground breadcrumbs
2/3 cup (150 mL) coarse pecan pieces
1 egg, beaten
3 tbsp.(40 mL) olive oil
1 tsp. (5 mL) ground fennel
1 tbsp. (15 mL) ground coriander seeds
2 tsp. (10 mL) ground cumin
salt and pepper to taste
Preheat oven to 375 F.
In a large bowl, blend together ground veal, ground pork, Cranberry Conserve w. Port and Pecans , breadcrumbs, pecan pieces, beaten egg and salt and pepper to taste. Stuffing can be made 2 days ahead of time and refrigerated.
In a small bowl, mix ground fennel, coriander and cumin. Set aside.
On a cutting board, open up the pork loin rub the inside of the loin with 2 tbsp. olive oil, season with salt and pepper and sprinkle with spice mix. Spread the stuffing mixture evenly inside the loin. Close up the meat and tie neatly with kitchen string both crosswise and lengthwise.
In a large skillet over medium high heat, heat 1 tbsp. of olive oil and brown the pork loin on all sides, 6-8 minutes total. Place the browned loin in a casserole dish and roast the meat to a temperature of 135-140 F, 30 to 45 minutes. Cover the meat with foil and let it rest at room temperature for about 15 minute. Remove the butchers’ twine and slice and serve hot or cold.
Serves 8-10.