Tips and recipes for Thanksgiving leftovers - DC News FOX 5 DC WTTG

Tips and recipes for Thanksgiving leftovers

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Bart Vandaele, executive chef at B-Too restaurant, joined us with a special twist for what's left of our traditional holiday favorites.

Online:

http://btoo.com/


Chef Bart Vandaele Black Friday Brunch Recipes

Roasted turkey Waffle Burger (serves 4)
8 tbsp Brussels waffle batter
4 leaves of Romaine Lettuce
4 tbsp chipotle mayonnaise
12 slices of tomato
12 slices of red onion
4 slices cheddar cheese
Leftover turkey
1 Cup Breadcrumbs
1 Cup Flour
3 egg whites
Vegetable Oil

Dredge the leftover turkey pieces in the flour, then dip in egg white and then dredge in breadcrumbs.
Heat frying oil to around 300 degrees and fry the turkey pieces until golden and crispy. Drain on paper towels.
To make buns, cook batter in a waffle iron until golden brown and crispy.
Place cheddar cheese on cooked waffle to melt and top with turkey pieces. To construct the burger top the other waffle piece with chipotle mayonnaise, lettuce, tomato, and onion.
Decorate the plate with a little side salad garnished with tomato and red onion.
Brussels Waffle Recipe
2 1/4 teaspoons active dry yeast
3 cups warm milk
3 large eggs, separated
3/4 cup butter, melted and cooled to lukewarm
1/3 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until foamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of reserved warm milk and melted butter.
Stir in yeast mixture, sugar, salt and vanilla. Stir in remaining 2 1/2 cups milk alternately with flour, ending with the flour.
Beat the egg whites until they form soft peaks, fold into batter. Cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Pumpkin waffle
1 cup Canned Pumpkin Pie Mix
2 eggs
½ Cup water
1 cup Brussels Waffle Batter
Whipped cream
1 tbsp Cinnamon
1 tbsp Sugar
1 Cup Leftover Butternut Squash Puree
2 tbsp sugar

Whisk together pumpkin pie mix, eggs, and water until well incorporated. Mix in 1 cup of the Brussels waffle batter. Cook batter until crispy in a waffle iron.
Blend cinnamon and sugar, and sprinkle on hot waffle to garnish.
In a small pan warm leftover butternut squash puree and sweeten with 2 tablespoons sugar. Stir until sugar is dissolved. Garnish plate with warm squash mixture. Place waffle on plate, and finish with whipped cream.
Brussels Waffle Recipe
2 1/4 teaspoons active dry yeast
3 cups warm milk
3 large eggs, separated
3/4 cup butter, melted and cooled to lukewarm
1/3 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until foamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of reserved warm milk and melted butter.
Stir in yeast mixture, sugar, salt and vanilla. Stir in remaining 2 1/2 cups milk alternately with flour, ending with the flour.
Beat the egg whites until they form soft peaks, fold into batter. Cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Stuffing waffle
1 sheet of puff pastry
Roasted tomatoes
Arugula
Frisee
Chopped sage, thyme, rosemary
2 tbsp of Leftover Gravy
3 tbsp of Leftover Cold Stuffing

Cut the puff pastry in 3' by 3' squares. Place leftover stuffing in the center of one piece of puff pastry and top with other piece of puff pastry. Pinch Seams to close. Place the stuffing filled pastry in the waffle iron and cook for around 4 minutes until crispy.
For decoration of the plate use some of the leftover stuffing, a little salad, some roasted tomatoes and drizzle the gravy on the plate.

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