Saturday night – 04/07/2012

I asked one of the young ladies who comes to dinner what she wanted to have this week and she said apple sauce.  So here’s a menu with apple sauce.

Orange-marinated turkey tenderloin
Potato pancakes with apple sauce & sour cream
Roasted butternut squash with brown butter and sage
Steamed snap peas

Hot cross buns with currants and candied tangelo peel

Just seven for dinner this week (4 adults & 3 kids).

I like to mix up the proteins from week to week because chicken breast and pork loin get boring for everyone after a while. The turkey tenderloin was on discount and I remembered a recipe I made in the past where split turkey breast was marinated in orange juice. The recipe is from The Way We Cook by Boston Globe columnists Sheryl Julian and Julie Riven. I used the marinade from their recipe, letting it sit in the OJ for about 8 hours. I dried the tenderloins and seared them in a hot skillet for 2 minutes per side. Then I put them in a 350°F oven for ~40 minutes until the internal temp reached 165°F.

The potato pancake recipe is from The Joy of Cooking. I’ve yet to find a way to keep the potatoes from turning brown while you peel & shred all of them. They do return to a normal color when cooked so I guess it doesn’t really matter. I made a double batch and they were all eaten. Good thing we only had 7 folks for dinner as it would be far to time consuming for our regular cast.

The applesauce was from scratch and incredibly easy. I’ll get a recipe up for it later this week.

I peeled and diced a 3 pound butternut squash, tossed it in a bit of olive oil, salt & pepper, and baked it at 400°F for 30 minutes. I did this step several hours before dinner. Come dinner time I melted 4 tablespoons of unsalted butter over medium low and allowed it to brown. I snipped in 2 or 3 small fresh sage leaves and swirled it around the browned butter. I added the butternut squash cubes and allowed them to absorb the butter and reheat.

The snap peas were simply microwaved in their bag and served. I didn’t need 2 bags of them.

My husband Ted made the hot cross buns and we had them with butter for dessert.


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