Mar-a-Lago Pear Chutney - Oprah.com

Mar-a-Lago Pear Chutney - as seen on Oprah.com

Recipe courtesy of Jeff O'Neill

This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing.

Ingredients:

Serves 6

• 1 Anjour pear , peeled and diced
• 1/2 tsp. sea salt
• 1 1/2 cups Major Grey's Chutney
• 1/4 cup dried currants or raisins

Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

Mar-a-Lago Turkey Burger - Oprah.com

Mar-a-Lago Turkey Burger - as seen on Oprah.com

Recipe courtesy of Jeff O'Neill

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

Ingredients:

Serves 6

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Sauteed Chicken in Mustard-Cream Sauce

Sauteed Chicken in Mustard-Cream Sauce - from Everyday Food by Martha Stewart (the book)

Serves 4

Prep Time 20 minutes

Total Time 20 minutes

• 4 boneless, skinless chicken breast halves (6 oz each)
• Coarse salt
• Fresh ground pepper
• 2 Tablespoons olive oil
• 1/4 c. dry white wine or chicken broth
• 1/2 c. heavy cream
• 2 Tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 Tablespoon chopped fresh)

1. Sprinkle each chicken breast towith 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet: cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Recommended - serve with asparagus. Sauce can also be used over fish.