Cooking With Honey – Turkey, Leek, And Mushroom Casserole

turkey leek and mushroom casserole

I had this wonderful casserole minus the turkey and honey over the weekend.  I took my turkey leftovers and made it even better!

Yield:  8 to 10 servings

Ingredients:

6 cups (1/2-inch-diced) bread cubes from an Italian or French loaf, crusts removed

2 cups cooked turkey (leftover!)

2 tablespoons olive oil

1 tablespoons unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds small button mushrooms

1 tablespoon chopped fresh tarragon leaves

1/4 cup  dry sherry

2 tablespoons honey

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock

1 1/2 cups grated Gruyere cheese (6 ounces), divided

Directions:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, honey, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the turkey and parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Scottish Cockie Leekie

It is likely convicted Scottish witch Helen Duncan enjoyed this traditional Scottish soup.

An ancient dish, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew’s Night Dinner (30 November) as well as an everyday soup in winter. Some people omit the prunes though.

It is also notorious for being on the Titanic menu on the day the boat sank.

Titanic Menu Card

Titanic Menu Card

Yield: 6-8 servings

Ingredients:

1 stewing chicken, 4-5 pounds

1lb leeks (about 12) cleaned and cut into 1-inch pieces

4 pints stock or water

1oz long grained rice

4oz cooked, stoned prunes

One teaspoon honey

Salt and pepper

Garni of bay leaf, parsley, thyme

3 slices of bacon

Directions

Put the chicken and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the chicken, bone and cut into small pieces and add them back into the soup. Add the rice, honey, drained prunes and the remaining leeks and simmer for another 30 minutes. Add salt and pepper to taste. Serve with a little chopped parsley.

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New Year’s Eve – Potato, Leek and Honey Gratin

This gratin is the perfect accompaniment to roasted rack of lamb. Add a simple salad of greens with a vinaigrette dressing and a luscious dessert for an especially festive New Year’s Eve dinner!

Yield: 6 servings

Ingredients:

Salt

1/1/2 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick

1 tablespoon unsalted butter, plus more for buttering dish

1  tablespoon honey

5 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces

2 cloves garlic, thinly sliced

1 cup heavy cream

1/2 cup milk

1/8 cup chopped fresh parsley, for garnish

Directions:

Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1/2 cup cream and 1/4 cup milk over top and sprinkle with 1/2 teaspoon salt and 1/2 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/4 teaspoon salt and remaining honey.

Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

Potage Parmentier (Potato Leek Soup)

potage parmentier

Another soothing recipe for the eating impaired. I may never eat chocolate again…

It was this time of year that my beloved mother L.J. served Potato Leek Soup. Now I know why.

Yield:  For about 2 ½ quarts, serving 6 or 8

Ingredients

4 cups sliced leeks – the white part and a bit of the tender green

4 cups diced potatoes – old or baking potatoes recommended

6 or 7 cups of water

1 teaspoon honey

1½ to 2 teaspoons of salt, to taste

Optional: ½ cup of more sour cream, heavy cream or crème fraiche

Directions

In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Add honey. Taste and correct seasoning.

Serving au Naturel – Ladle out the soup and top each serving with a dollop of sour cream, if you wish.

Pureed Leek and Potato Soup – Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.

Cream of Leek and Potato Soup – Use a cup less liquid when simmering the soup. After pureeing, whisk 2/3 cup or more of sour cream, heavy cream or crème fraiche into the soup, simmering a moment to blend.

Potato, Leek And Honey Gratin

It is a mistake to think you can solve any major problems just with potatoes.
Douglas Adams

But with these potatoes, you definitely can solve a lot of the minor ones…  🙂

Ingredients:

Salt

3 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick

2 tablespoons unsalted butter, plus more for buttering dish

2  tablespoons honey

10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces

4 cloves garlic, thinly sliced

2 cups heavy cream

1 cup milk

1/4 cup chopped fresh parsley, for garnish

Directions:

Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt and 1 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt and remaining honey.

Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

Yields: 12 servings

Fresh Corn Pudding With Honey

Corn pudding is a custard, and honey is a wonderful addition. This is one of my favorite meals in the summer.

Fill a large pot with water and bring it to a boil. Drop the corn into the boiling water and cook for 5 minutes. Drain, and rinse the corn under cold water. When it is fully cooled, cut the kernels from the cob and set aside.

Preheat the oven to 350°F.

3 ears fresh corn
5 slices bacon, coarsely chopped
1 cup chopped leeks
1/3 cup diced red bell pepper
2 cups heavy or whipping cream
3 egg yolks
1 tablespoon honey
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Sauté the bacon in a small skillet over medium heat until crisp. Remove it from the skillet and drain on paper towels. Add the leeks and red pepper to the skillet and sauté over medium heat for 5 minutes. Remove them from the skillet and set aside.

Combine the reserved corn with the cooked bacon, leeks, and red pepper in a bowl. Mix well, and then scatter over the bottom of a 6 x 4-inch baking dish.

Whisk together the cream, egg yolks, mustard, honey, Worcestershire, Tabasco, salt and pepper, and parsley. Pour this into the baking dish and bake for 45 minutes. Serve immediately.