|Thanksgiving Panini with Roasted Turkey, Sage Aioli, Cranberry Pepper Jelly, + Goat Brie |
Cheese on Homemade Crusty Pumpkin Bread, Fried in Herbed Compound Butter
For the Crusty Pumpkin Bread:
5C Bread Flour
1C Pumpkin Powder
For the Sage Aioli:
1 Egg Yolk
1t White Vinegar
1 ½t Freshly Squeezed Lemon Juice
¼t Dijon Mustard & Sugar
2 Garlic Clove, Minced into a Paste (with a little bit of sea salt)
¾C Canola Oil
1t Fresh Rosemary, Minced
1-2T Fresh Sage (depending on how strong you like it)
For the Cranberry Pepper Jelly:
3 Red Bell Peppers, Finely Chopped
2 Red Habanero Peppers, Seeded & Finely Chopped
2t Crushed Red Pepper Flakes
¼C Liquid Pectin
1T Fresh Lemon Juice
For the Thanksgiving Panini:
Prepared Crusty Pumpkin Bread, Cut into Slices + Fried in Herbed Compound Butter
Prepared Sage Aioli
Prepared Cranberry Pepper Jelly
Thinly Shaved Roasted Turkey
Slices of Creamy Goat Brie Cheese
1. For the Crusty Pumpkin Bread: In a large bowl, whisk together the bread flour, pumpkin powder, salt, and yeast. Add in the water and stir until you have shaggy dough ball. Cover with plastic wrap and let it sit for 12-18 hours. Once the dough has rested, heat the oven to 450 degrees. After the oven has heated, put a covered pot in and heat for 30 minutes. Remove the pot from the oven and carefully pick up the ball of dough and drop it into the hot pot. Put the lid on the pot and return it to the oven to bake for an hour. After the hour cooking time, take off the lid and bake for another 20-30 minutes until the bread is golden brown. Carefully remove the bread from the pot and let it cool completely before slicing.
2. For the Sage Aioli: Combine the egg yolk, lemon juice, vinegar, mustard, minced garlic, fresh rosemary, fresh sage, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, and sugar to taste. Cover and refrigerate until you are ready to use.
3. For the Cranberry Pepper Jelly: Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes. Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. It will keep for up to 3 weeks in the refrigerator.
4. Prepping the Grilled Cheese:Heat a medium skillet over medium-high heat. Spread one side of each of the two slices of pumpkin bread with some homemade sage aioli and begin layering with slices of goat Brie cheese, roasted turkey, and a heavy serving of cranberry pepper jelly on top of the bread. Press the sandwich together in order to compress it some.
5. Cooking the Grilled Cheese: Spread one side of the cut bread with some softened, herbed compound butter and place it buttered side down and fry the bread lightly for 3-5 minutes, making sure that all of the cheese has melted and the filling is hot. Flip the sandwich and continue to cook for another few minutes until both sides are well browned, perfectly crispy, & melted. Carefully press the sandwich together to ensure everything has adhered to each other. If you are still concerned about the filling not being hot enough, you can always pop it in the oven to ensure that everything hot and gooey.
6. Sprinkle the sandwich with some minced fresh herbs, cut in half, and enjoy immediately!!