Turkey Cutlets with Mustard Cream Sauce
I know we're going to have turkey later this week, but I couldn't help making these turkey cutlets for Jay and Larry tonight. These are yummy, and the potatoes were especially good (but I should have made more).
For dessert, we decided to have some dark chocolate with dessert wine (for once). We sampled individually wrapped Dove and Hershey dark chocolate, plus a bar of Vahlrona bittersweet chocolate. Jay liked the Vahlrona the best, and I think I did too. Larry thinks he likes the Hershey's dark because it's slightly sweeter.
- Turkey Cutlets with Mustard Cream Sauce (Fine Cooking #55, December 2002/January 2003, p. 98C)
- Roasted Potato Sticks with Rosemary & Lemon (Fine Cooking, 101 Quick & Delicious Recipes, p. 88)
- Assorted Dark Chocolate
Wine:
- Camellia Cellars NV Lost Barrels (Dry Creek Valley, California). This is just a red table wine, but it's a nice wine.
- Sapphire Hill 2003 Very Late Harvest Zinfandel (Russian River Valley, California). Yum. Lots of residual sugar, raspberry and smoke (according to Jay and Larry).
I love doing taste tests! How fun that you guys did that.
The textures of different dark chocolates are what are amazing to me. Dove has a very melty/creamy sort of texture, Hershey seems a little waxy or something and Vahlrona seems to have the "snap" that I like.