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Chef on a Shoestring

Ira Freehof
Owner, The Comfort Diners

Mini Pumpkins Pancakes

1 cup all purpose flour
1/4 cup sugar
3 tablespoons brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
pinch of cloves
pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup canned pumpkin

In a large bowl whisk togther the flour, sugars, baking powder, baking soda, spices and salt. In a separate bowl whisk together buttermilk, eggs, melted butter and vanilla. Pour the liquid ingredients over the dry ingredients and whisk until just combined. With a rubber spatula, gently fold in the pumpkin puree.

Lightly butter your griddle ad pre-heat to 350 degrees. Spoon 1/4 cup of batter onto the griddle for each pancake. When the bottoms are golden and the tops are lightly bubbling, carefully flip the pancake over and cook until the other side is golden brown.

Turkey Hash

1 pound turkey, cooked and diced small
1 medium baking potato, cooked, peeled and diced small
1 yam, cooked, peeled and cubed
1 large yellow onion, peeled and diced small
4 scallions, sliced thin
1/2 cup dried cranberries soaked in 1 cup chicken or turkey broth until soft
1 teaspoon fresh sage
3 tablespoons unsalted butter

Cook the potato and yam in boiling water until tender but not flaky. Drain the water and let cool to the touch. Peel and dice into small pieces. Cook the turkey in a non stick skillet over medium heat until cooked through. Leftover turkey can also be used. Dice in to small pieces the same size as the potato and yam.

In a large saute pan melt butter over medium heat. Add the onion and scallions and saute until softened, about 4 minutes. Add the potato and yam and saute until lightly browned. Add the turkey, cranberries and the broth the cranberries were soaking in and the sage.. Saute the mixture, stirring often until heated through and the broth has completely cooked off, about 10 minutes.

Warm Fruit Compote

1 1/2 cups of water
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground cloves
2/3 cups dried cranberries
2/3 cup dried prunes
2/3 cup dried apricots
grated zest of one orange
2 bosc pears
1 granny smith apple
fresh mint for garnish (optional)

Over high heat, bring the water, sugar and spices to a boil in a large sauce pot, stirring to help dissolve the sugar. Reduce the heat to low and add the dried fruits and orange zest. Add more water to cover the fruit by 2 inches. Cover and let simmer until the fruits are nearly plump, about 15-20 minutes.

While the dried fruits are cooking, halve and core the apple and pars. Cut into large slices. Add the fresh fruit to the pot when the dried fruits are plump. Continue to cook for an additional 10 minutes until the pears and apple are tender. Use a slotted spoon to remove all of the fruit from the pot to a serving platter. Let cool to room temperature before serving. Sprinkle with fresh mint, if available.