Turkey Cutlets, Balsamic Pan Sauce; the wine tour — 6 Comments

  1. Hmmm…I might have read that book at one point… 😉

    What a lovely little winery! I still haven’t gone to one close by, but I have the other two. I might have mentioned before, one of them makes the most enjoyable cranberry wine. It’s smooth with just the right amount of sweet/tart…I could drink it like juice. Oh, wait, I think I have at one time. 😉

    We don’t eat a lot of turkey. We do eat chicken, but we’re more pork/beef people. I’m not sure why, maybe because it’s usually the pork and beef that are on sale and I buy the sales.

    • nightsmusic, cranberry wine? I think I would like that. My mother used to make rhubarb wine which was very nice – crisp and light. We don’t tell the French that lol I buy a lot of pork, too, on sale. The beef… no, just ground beef. The French don’t age beef and it really makes a difference.

  2. That sauce looks yummy. I would love to see it on more than just turkey. It would be great on pork too.

    Thanks for stopping by my blog. I do hope you try my timbale, but I realized that I left something key out of my post. I said I put the timbale in a “baking dish” but that was too vague. I used a springform pan. That way it was easy to unmold. I can’t guarantee what the results will be if you try another type of pan.