Hoisin Cranberry Turkey Tacos

Hoisin Cranberry Turkey Tacos

It's an age old question...what do I do with turkey leftovers?  Of course there are the classic ways to use them such as in soups, sandwiches etc, but I have always loved anything asian flavored and my turkey leftovers are no exception.  This year it was asian style tacos!  These tacos were too awesome not to share!

Hoisin Cranberry Turkey Tacos

makes 10

1 1/2 cups cranberry sauce

3 tbsp of hoisin sauce

1 cucumber (peeled and julienned)

1 avocado (peeled, and thinly sliced)

3-4 tbsp scallions (chopped)

10 soft tacos (flour or corn)

10 small handfuls of shredded turkey (dark or white)

Combine cranberry sauce and hoisin sauce, set aside. Assemble taco with turkey, cucumbers and avocados.  Drizzle tacos with cranberry hoisin mixture and sprinkle with scallions.  Enjoy!




NEW items everyday!

NEW items everyday!

We love to add new exciting items to our stores because we feel like our fabulous customers deserve wonderful surprises every time you enter our store!  Recently we did a survey and asked, what you would like to see?  The overwhelming responses were Cooking Classes...check.. and gourmet foods...check!  While some of the items featured above have not quite hit our website, they will in the near future and you are ALWAYS welcome to call and place an order or pop on in!




Makes 18 pinwheel pastries

1 package frozen puff pastry (2 sheets), thawed

Flour, for dusting

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

1/2 teaspoon lemon juice

1/2 teaspoon vanilla

18 teaspoons (about 1/3 cup) jam or jelly, any flavor

1 egg, beaten


Step 1

Preheat oven to 400 degrees F.  Line 3 baking sheets with parchment paper or non-stick mats. Unfold the thawed puff pastry sheets and dust both with flour on each side. Roll each pastry rectangle out into a square about 9-10 inches long on each side.Cut both pastry squares into 9 small squares each, for a total of 18 squares. Place the pastry squares on the prepared baking sheets, 6-8 squares per sheet. Using a knife or roller cutter, make a cut on every corner of each square, leaving about 1 inch of the middle intact. Do not cut all the way through!

Step 2

In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add the lemon juice and vanilla and blend in well. Scoop 1 tablespoon of the cream cheese mixture into the center of each pastry square. Make a little well in the center of each cream cheese scoop(a spoon works well for this).

Step 3

Scoop 1 teaspoon of jam into the center of each cream cheese scoop. Bring the same sides of the 4 corners of each puff pastry together and pinch to seal, making a pinwheel shape.

Step 4

Using a pastry brush, brush a little of the beaten egg on the exposed surfaces of the puff pastry on each pinwheel. Bake in the preheated oven for 10-12 minutes, or until golden brown and puffed. Let cool for a few minutes on the baking sheet before removing carefully with a spatula. Serve warm or at room temperature. Store in an airtight container in the refrigerator. Will keep for about 3 days.