Fresh Apple Salsa Topped Turkey Franks Food

FRESH APPLE SALSA

Steps:

• Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.

FRESH APPLE SALSA

Steps:

• In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.

TURKEY AND SWEET-POTATO CROQUETTES WITH CRANBERRY APPLE SALSA

Steps:

• Make the croquettes:
• In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes. Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes. Remove the pan from the heat, stir in the turkey, the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls. Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If serving the croquettes immediately, let them dry at room temperature for 1 hour.
• Make the salsa while the croquettes are thawing or drying:
• In a small bowl combine well the cranberries, the apple, the honey, the scallions, the raisins, the chilies, and salt to taste and chill the salsa, covered, for 1 hour.
• In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365°F., in it fry the croquettes in batches for 1 to 1 1/2 minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. Serve the croquettes with the salsa.

FRESH APPLE SALSA

Steps:

• Wash and cut the apples and remove the cores, leaving the skin intact.
• Cut the apples into 1/4" cubes.
• Toss the apple piece with the lime juice and set aside.
• Cut the chiles in half lengthwise and remove the seeds and white ribs.
• Slice them in thin slices.
• Add to the apples.
• Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.

TURKEY BURRITOS WITH FRESH FRUIT SALSA

Steps:

• For salsa, combine the first seven ingredients. Chill until serving., In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Stir in the salsa, corn and black beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until much of the liquid has evaporated. Remove from the heat., Spoon about 1/2 cup turkey mixture off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with salsa.,