1/2 cup pine nuts 1/4 cup pumpkin seeds 6 cups chicken stock 1 1/2 cup wild rice 1 carrot, cut into 1/2-inch-long matchsticks 3 tablespoons dried cranberries 1 Roma tomato, finely diced 4-5 scallions, finely chopped 3 bunches watercress
Preheat the oven to 350 degrees. Spread the pine nuts and pumpkin seeds in a small baking pan, and toast them in the oven for about 10 minutes, until they are golden brown. Let cool.
Combine the chicken stock and wild rice in a stockpot. Bring to a boil, reduce heat to low, and simmer, covered, for about 45-55 minutes, until the grains are just opened up and tender. Spread the hot rice on a baking sheet and let cool.
When rice is cool, scrape it into a large bowl and add carrots, dried cranberries, diced tomato, toasted pine nut pumpkin seed mixture, and scallions.
Toss all ingredients together with the vinaigrette, refrigerate for at least one hour, and serve over watercress.
For the Vinaigrette
3 tablespoons apple cider vinegar ¼ cup plus 2 tablespoons canola oil 2 tablespoons honey
Place cider vinegar in a bowl and slowly mix in oil. Sweeten with just a touch of honey.
Chef Hetzler's Roasted Maple-Brined Turkey Breast with Crabapple and Cranberry Relish
1 ½ cups maple syrup
1 cup kosher salt
1 cup sugar
6 fresh sage leaves
4 fresh thyme sprigs
3 bay leaves
1 teaspoon crushed dried juniper berries
1 teaspoon cracked black peppercorns
1 tablespoon allspice berries
8 cups water
4 cups ice cubes
1 6-pound organic bone-in single turkey breast or 1 2- to 3-pound boneless turkey breast
3 tablespoons unsalted butter at room temperature
Salt and freshly ground pepper to taste
Maple Butter Baste
¼ cup unsalted butter
¼ cup maple syrup
In a large, nonreactive stockpot, combine all the brine ingredients except the ice. Stir to dissolve the salt and sugar. Bring to a boil over high heat and cook for 3 minutes. Remove from the heat, add the ice, and set aside to cool to room temperature. Add the turkey breast, cover, and refrigerate for at least 2 days or, up to 3 days.
Preheat the oven to 325˚F. Remove the turkey breast from the refrigerator and the brine. Rinse, pat dry, and rub with the butter, both under and on top of the skin. Season on both sides with salt and pepper. Place the turkey breast on a rack in a roasting pan and roast 2 to 2 ½ hours for a bone-in breast or 30 to 45 minute for a boneless breast.
Meanwhile, for the maple butter baste, melt the butter over low heat in a small saucepan. Add the maple syrup and increase the heat to high. Bring to a rolling boil and remove from the heat.
Cook the turkey for about 15 minutes longer, basting with the maple butter every 5 minutes. The turkey is done when an instant-read thermometer inserted into the center of the breast and not touching bone registers 150 to 165˚F (150˚F will provide juicier white meat). Remove from the oven and transfer to a carving board. Tent with aluminum foil and let stand for 10 minutes. Carve the turkey breast and serve with the relish, if desired.
Reprinted with permission from The Mitsitam Cafe Cookbook by Richard Hetzler (Fulcrum Publishing, 2010).