Recipe by carrie sheridan
from the Soho Charcuterie, a late great bistro in New York City -- you can get the BEST smoked turkey from greenbery in texas on www.gobblegobble.com
- 1 lb smoked turkey, shredded
- 1 medium endive, cut into julienne strips
- 1 green apple, thinly diced
- 3⁄4 cup diced celery
- 1 cup seedless grapes, halved
- 1 cup tightly packed watercress leaf
- 1⁄3 currants
- 1⁄3 cup madeira wine
- 1⁄3 cup walnut or pecan pieces
- 1⁄3 cup freshly squeezed orange juice
- 1⁄4 cup Applejack
- 1 extra-large egg yolk
- 3 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons freshly squeezed orange juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2⁄3 cup soy oil
- 2 tablespoons creme fraiche
Directions See How It's Made
- Soak currants in the Madeira wine for 30 minutes and then drain, reserving Madeira.
- In a small stainless steel or enameled skillet, over medium heat, reduce the Madeira, orange juice and applejack to 2 tablespoons only. Transfer to a small container and cool.
- Add the remaining mayonnaise ingredients: lemon juice, egg yolk, salt and pepper in a food processor and process in food processor or blender.
- Add oil and process or blend to make mayonnaise. Transfer to a bowl and add the creme fraiche.
- Skin the turkey and trim of any dry edges and shred into pieces. Mix with endive, apple, celery, watercress, grapes, currants and walnuts.
- Toss the mayonnaise gently into the turkey mixed with endive, apple, etc.
- Serve immediately or chill for 2 hours.
- This will last well for 24 hours in the refrigerator, covered.