Maple Glazed Turnovers Food

MAPLE-GLAZED CHICKEN

Steps:

• Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
• Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
• Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

GLAZED APPLE TURNOVERS

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Cook until melted sugar turns a medium amber color, stirring occasionally. Mix cider and vinegar; pour slowly into melted sugar (mixture will harden). Reduce heat; cook and stir until mixture returns to a liquid. Add apples and spices; toss to coat. Remove from heat; let stand, covered, until cooled., Preheat oven to 400°. Drain apples; reserving juices. On a lightly floured surface, roll each sheet of puff pastry sheet into a 12-in. square. Cut each into four squares. Top each with about 3 tablespoons drained apple. Fold pastry over filling to form a triangle; press edges with a fork to seal. Place on greased baking sheets., Bake until golden brown, 18-20 minutes. For glaze, mix confectioners' sugar, butter, vanilla and reserved apple juices. Stir in enough cream to reach a thick drizzling consistency. Spoon over turnovers. Serve warm.

MAPLE GLAZED TURNIPS

Steps:

• Wash and peel the turnips and cut into 1 inch dice.
• Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
• Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
• Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
• Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.

MAPLE-GLAZED CHICKEN

Steps:

• Combine the paprika, salt, ground cinnamon, cumin and pepper in a ziploc bag.
• Add chicken pieces and coat evenly.
• In a skillet over medium heat cook chicken until thoroughly done.
• About 10 minutes.
• Remove chicken after done and keep warm.
• Lower heat to low and add maple syrup, butter and dijon mustard.
• Combine well and add chicken pieces to coat evenly.
• Serves well with roasted vegetables.

MAPLE GLAZED TURNOVERS

Steps:

• Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
• Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
• Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
• Continue to cook until mixture is thickened and most of liquid has been absorbed.
• Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
• Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
• On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
• Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
• Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
• Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
• Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
• Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
• If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
• Serve warm with vanilla ice cream or frozen yogurt.