Mar A Lago Pear Chutney Recipes

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OPRAH'S FAVORITE TURKEY BURGER FROM DONALD TRUMP'S MAR-A-LAGO



Oprah's Favorite Turkey Burger from Donald Trump's Mar-A-Lago image

Make and share this Oprah's Favorite Turkey Burger from Donald Trump's Mar-A-Lago recipe from Food.com.

Provided by carrie sheridan

Categories     Poultry

Time 2h20m

Yield 8 burger patties, 6 serving(s)

Number Of Ingredients 16

1/4 cup thinly sliced scallion
1/2 cup finely chopped celery
3 granny smith apples, peeled and diced
1/8 cup canola oil
4 lbs ground turkey breast
2 teaspoons TABASCO® brand Chipotle Pepper Sauce
1 lemon, juice of, after zest is grated
1/2 bunch parsley, finely chopped
1/4 cup major grey's chutney, pureed
2 tablespoons salt
2 tablespoons black pepper
1 Anjou pear, peeled and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 1/2 cups major grey's chutney
1/4 cup dried currants or 1/4 cup raisins

Steps:

  • Saute the scallions, celery and green apples in the canola oil until tender. Let cool.
  • Place the ground turkey in a large mixing bowl. Add sauteed items and the pepper sauce, lemon juice and zest, parsley, chutney.
  • Shape into 8-8 oz burger patties, cover and refrigerate for 2 hours.
  • Season the turkey burgers with the salt and pepper. Place on a preheated, lightly oiled grill and grill for 7 minutes each side or until the meat is thoroughly cooked.
  • To make the side of pear chutney, toss peeled and diced pear with cinnamon and sea salt.
  • Place on a parchment-lined cookie sheet and bake at 350 for 10 minutes. Let cool.
  • Add pear to chutney and currants/raisins.
  • Serve alongside turkey burgers.
  • Note: this can also be made into meatballs. To make cocktail meatballs, brush or dip into pear chutney and broil quickly to glaze.
  • Serves 6.
  • Let sit 5 minutes before serving.

MAR-A-LAGO PEAR CHUTNEY



Mar-A-Lago Pear Chutney image

Make and share this Mar-A-Lago Pear Chutney recipe from Food.com.

Provided by cookiedog

Categories     Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 Anjou pear, peeled and diced
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 1/2 cups major grey's chutney
1/4 cup dried currants or 1/4 cup raisins

Steps:

  • 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.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 388.4, Carbohydrate 8.9, Fiber 1.4, Sugar 6.8, Protein 0.4

PEAR CHUTNEY



Pear Chutney image

Online at homecooking.about.com are a number of recipes that I've not found elsewhere, & this is one of them. I use this primarily as an appetizer spread or dip.

Provided by Sydney Mike

Categories     Chutneys

Time 1h10m

Yield 2 1/2 pints, 20 serving(s)

Number Of Ingredients 12

3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
1 lb brown sugar
2 cups cider vinegar
1 onion, medium, chopped
1 cup golden raisin
1/4 cup preserved gingerroot, diced
1 garlic clove, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons mustard seeds

Steps:

  • Combine brown sugar & vinegar in large saucepan & bring to boil.
  • Add diced pears & all other ingredients.
  • Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
  • Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
  • Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.

Nutrition Facts : Calories 156.6, Fat 0.2, Sodium 242.1, Carbohydrate 39.5, Fiber 2.6, Sugar 33.3, Protein 0.7

MAR-A-LAGO TURKEY BURGER



Mar-a-Lago Turkey Burger image

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. I buy...

Provided by Andrea Cooksey

Categories     Turkey

Time 1h9m

Number Of Ingredients 12

1/4 c scallions thinly sliced
1/2 c celeryfinely chopped
3 medium granny smith apples , peeled and diced
1/8 c olive oil
4 lb turkey breast ground
2 Tbsp salt
1 Tbsp black pepper
2 tsp tabasco chipotle pepper sauce
1 medium lemon
1/2 bunch parsley, finely chopped
1/4 c major grey's chutney
1 medium jalepeno pepper chopped fine

Steps:

  • 1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
  • 2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 6-ounce burgers. (Original recipe called for 8 ounce burgers.) Refrigerate for 4 hours.
  • 3. Season the turkey burgers pepper. Place on a preheated, lightly oiled grill. Grill each side for 5-7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
  • 4. Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll. NOTE: WE EAT OUR WITHOUT A BUN AND USE THE MAJOR GREY'S CHUTNEY.

PEAR CHUTNEY



Pear Chutney image

Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.

Provided by Tisme

Categories     Pears

Time 1h25m

Yield 2 jars

Number Of Ingredients 8

600 ml apple cider vinegar
1 kg pear, peeled, cored and chopped (pears such as beurre bosc)
450 g pitted dates, chopped
2 Red Delicious apples, peeled, cored and chopped
450 g shallots, sliced thinly
1 1/2 cups brown sugar (firmly packed cups)
2 cinnamon sticks
salt and pepper (optional)

Steps:

  • Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
  • Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
  • The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
  • Place chutney into the fridge after opening and use within 2-3 months.

Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4

GINGER PEAR CHUTNEY



Ginger Pear Chutney image

Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.

Provided by Kathleen Constance

Categories     Chutneys

Time 2h30m

Yield 12-14 half pint jars

Number Of Ingredients 9

10 cups peeled chopped pears
4 cups granulated sugar
1 cup seedless raisin
1 cup finely chopped crystallized ginger
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
  • Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
  • Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
  • To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
  • I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

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