Let's Talk Turkey

Cranberry-Sage Chutney

No, really. I'm actually serious. Let's talk turkey. The start of a new week means a new turkey special at the LRBC. Yes, we change our menu every week. And yes, there are times when this gets a bit tedious, especially at the end of a week where are bodies have waved the white flag and we feel like our creative juices have run bone dry. But more often than not Evan and I look forward to this period of menu tweaking. It's fun to adjust names and ingredients weekly by playing on the seasons and the weather (i.e. "The Fall Back"), on National politics ( i.e. "The Bailout"), or timeless old classics (i.e. "Mrs. Robinson"). It's a way for us to continue to be inspired and search for new flavor profiles, and to stay in touch with what our customers like and dislike-- not to mention be a bit cheeky in the process.

That said, if the truth really be told, Evan and I have been working tediously over the past three months developing a more semi-permanent menu for the Cafe. This constant menu adjusting has given us the opportunity to weed out the duds, and has given us insight into what we do best and what is craved most in the neighborhood. Our hope is that a semi-permanent menu will give Newbies a chance to develop a "go-to" meal, and Regulars will stop feeling jaded because their "go-to" meal has vanished since last week's menu. Not to mention the ease it will put on the kitchen and our Chalkboard Artista Extraordinaire, Marly, and we're really looking forward to having the ability to re-join the 21st century and post a menu online again on the sad little LRBC website that we fail to give 1/4 of much love to as this blog (Um, cue the Genius web developer who wants to help us out here...). But until we've finished with the last details of the menu, slowly worked it through the kitchen, and feel confident in its full execution, we'll be coming up with menu specials weekly, including turkey sandwich specials.

This week's turkey is affectionately called, "Let's Talk Turkey," named after a little place I used to frequent as a pre-teen in the food court of a certain downtown Portland mall (remember when it was cool to just go to the mall just to hang out with your friends? Like OMG- the idea of this now induces the sweats pre-major-anxiety attack). I'm fairly confident my "go-to" meal at this establishment was a turkey sandwich with jellied cranberry sauce and cream cheese on wheat bread. I believe my taste-buds have always equated these flavors with many cherished holiday memories. To this day I cannot think of a Day After Thanksgiving when my mother and I didn't eat leftover turkey sandwiches smothered in cranberry sauce (this includes several tofurkey/mushroom-nut roast versions during the post-meat years). Well, in spirit of the upcoming holidays and general good cheer, I've developed my own version of this classic "Leftover Sandwich" this week for the Cafe:

Let's Talk Turkey
roast turkey, melted brie, cranberry-sage chutney, arugula, and balsamic mayonnaise on toasted Fleur de Lis ciabatta

And as a special treat and by special request of my husband who suggested we include more of our recipes on the blog, here's the super easy and delicious recipe for the cranberry-sage chutney. Please enjoy.

LRBC Cranberry-Sage Chutney:

1 can organic whole cranberries
1/2 cup zante currants
1/2 cup chopped toasted pecans
1/4 cup finely chopped celery
1/2 teaspoon freshly grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground mustard
4 sage leaves, thinly sliced
1 tablespoon honey
salt

Combine all ingredients, salt to taste and chill several hours before serving.