![]() Place browned croquettes on cookie sheet in 350 degree oven, 10 to 15Ĭook all ingredients together just until apples are softened but not Place croquettes in pan and press with spatula. Refrigerate until well cooled…at least 2 1/2 hours or overnight.įorm mixture into 2 oz balls and roll in breadcrumbs.Ĭover bottom of saute pan with oil. Place over double boiler on high heat and cook about 20 minutes, ![]() Whisk in flour until smooth.Īdd turkey stock, stirring slowly and constantly to keep smooth, until (Ayrshire Bourbon Red Turkeys both white & dark meat) Panorama at the Peak, Berkeley Springs, WVĤ cups finely diced turkey. Turkey Croquettes from Panorama at the Peak, Berkeley Springs, WV Turkey Croquettes ![]() “ She adds, “The difference between their heritage bird and a commercial counterpart is nothing short of amazing.” Owner Patti Miller tells me, “We have been serving Ayrshire Farm heritage turkey year-round for the past two years. Panorama at the Peak restaurant in Berkley Springs, West Virginia began using Ayrshire Farm’s turkey for their popular turkey croquettes that they serve over local apple cranberry compote. Less familiar to the American palate than to the European connoisseur, they have an elegant and deeper flavor finish. Rather they are more favorably compared with wild game. These are not the steroid-breasted birds with big-as-a-baby’s-leg thighs that consumers have come to expect. Heritage breeds can literally stand on their own two legs, unlike most of our modern raised breeds, and don’t need the same level of inputs, like hormones, antibiotics and chemicals that conventional livestock systems do.” I think that Sandy Lerner’s vision is amazingly ahead of its time. “Ayrshire is an incredibly inspirational model for a fully vertically integrated farm. Heritage turkeys at Ayrshire Farm - photo credit Jordan WrightAnya Fernald told me how she feels about how Ayrshire Farm is changing the industry model. Barbee in 1909 Midget White, a more recent hybrid developed at the University of Massachusetts Standard Bronze, in America since the 18th C Royal Palm, a stunning bird bred in Lake Worth, FL in the 1920’s Slate, another 19th C hybrid and the White Holland, a white-feathered variety that is one of the rarest and most difficult ancestries to trace. They were as follows: Chocolate, once common in the antebellum South Narragansett, known in 17th C Rhode Island Black, known in England and Spain since the 16th C Bourbon Red, first bred in Kentucky by Mr. The day’s event featured nine heritage breeds. Edwards brings his culinary experience from under the wing of Ferran Adria who taught him to forage the hillsides of Spain for wild herbs, fruits and other ingredients for his guests at what is considered the “World’s Greatest Restaurant”, elBulli. ![]() Judging begins in earnest - photo credit Jordan WrightThis time the judges were Anya Fernald, Founder and Director of Live Culture Co., who works with food producers on sustainable food projects in over 30 countries Lisa Brefere, Founder and CEO of GigaChef and recent recipient of the American Culinary Federation’s Presidential Medallion for outstanding dedication to the culinary profession Ed Matthews, Chef/Owner of One Block West whose eclectic seasonal cuisine in Winchester, VA features products from local farms and Christopher Edwards Executive Chef of Patomack Farm Restaurant in Lovettsville. ![]()
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