Turkey Tips

We are days away from Thanksgiving. Are you flustered with how to cook that big, intimidating piece of poultry?  I'm Chef Heather from The Chocolate Mousse Caterers and I'm here to answer that age old question, To Brine or not to brine.  Brining will help you cook the most succulent turkey you've ever had, and the smartest, easiest way to do it is with a dry brine.  Even if you're hosting Thanksgiving for the first time, this technique will make you look like a pro.

When you're dealing with a large piece of lean meat, it's easy to overcook.  Brining the bird in salty water, is a way to inject both flavor and moisture, but who needs that mess?   Instead, dry brine by rubbing salt and seasonings directly on the bird and let the meat rest in the refrigerator.

The advantages?  The turkey is prepped ahead of time,  There's no sloppy water, No special equipment is needed, and you get crispy skin.

For more tips on a truly scrumptious turkey, check us out online at ChocolateMousseCatering.com or call today to reserve your next event at 845-518-6533.

Thanksgiving is just around the corner!!! Let us prepare your holiday feast. Hurry orders need to be placed by November 21st! Thanksgiving Delivered To Your Table Lemon and Thyme Roasted Turkey Traditional Gravy Chestnut and Apple Dressing Cranberry and Orange Chutney Garlic Smashed Potatoes Sweet Potato Gratin Vegetable Succotash Dinner Rolls with Honey Butter Desserts Pumpkin Pie laced with Cinnamon and Nutmeg or Caramel Apple Pie Contact Us today to book your family's meal. Eat, Drink, and Enjoy your Thanksgiving! $34.50 per person plus tax Order by 11/15 to receive Free Delivery Tasty Treats Cranberry Meringue Pie        $16 Dutch Apple Pie                   $17 Mudslide Pie                        $18 Pecan Pie                            $18 Pumpkin Pie                         $15 Caramel Cheesecake            $21 Make your reservation now! Call 845-518-6533

Leftovers

  So, it’s 8pm on Thanksgiving evening.  By now you’ve probably stuffed yourself to the gills and are semi-consciously watching football on the largest TV in the house while your family is lounging around your home.  After the turkey marathon… you deserve to relax! 

                Tomorrow, your troops will be hungry… again, and after the copious amounts of Traditional Thanksgiving fare, you are probably ready for something a little different.  Here are some unique ways to utilize your leftovers that don’t involve 2 slices of bread!

Breakfast:

Turkey (or Ham)Hash

2 Tbs Olive Oil

            1 Onion, diced

1/2 Green Pepper, diced

             2 Potatoes, diced (leftover baked potatoes work too)

1 Sweet Potato, diced (leftovers are perfect)

             1 cup Ham or Turkey, diced

1/8 teaspoon ground black pepper

             1/4 teaspoon dried crumbled thyme

1- Saute Onion in Olive Oil until soft.  Add the chopped bell pepper and Potatoes.  Cook until all ingredients are soft.

2-Add remaining ingredients.  Cook hash until browned, about 10 minutes.

3-ENJOY!

Sweet Potato Waffles      

            1 cup Sweet Potato Puree

2 cups Flour

             1 Tbs Baking Powder

1/2 tsp Salt

             3 Eggs

1 cup Milk

             1/4 cup Light Brown Sugar

1/4 cup Butter, melted

            Vegetable spray, for waffle iron

1-In a large bowl, combine the Flour, Baking Powder, and Salt.

2- In another bowl mix the Sweet Potatoes, Milk, Brown Sugar, Eggs and Butter.

3-Mix everything and thoroughly combine.

4-Bake batter in waffle pans or make pancakes.

5-ENJOY!

Breakfast Casserole

                2 cups Stuffing
    
                1 cup Leftover Veggies (Broccoli, Mushrooms, and Green Beans are good starters)

                1 1/2 cups Turkey and/or Ham, diced

                6 Eggs

   1 cup Milk

                1/2 cup Cheese, shredded

1-Preheat oven to 375 degrees F.

2-Spray a 9x13 inch baking dish with cooking spray.

3-Cover the bottom of the dish with Stuffing.   Add a layer of Vegetables, then Meat, then Cheese.

4-Combine Eggs and Milk.  Pour mixture evenly over the ingredients in the baking dish.

5-Bake uncovered in preheated oven for 30 minutes.

6-ENJOY!

Lunch:

Potato Croquettes

              3 cups Mashed Potatoes

1/2 tsp Green Onion, thinly sliced

             2 Eggs, beaten

3 Tbs Flour

             1 cup Bread Crumbs

Olive Oil  -  enough to fill pan 1/2-inch

1-Scoop cold Mashed Potatoes.  Form into “hockey pucks”.

2-Dip into beaten egg, then roll through bread crumbs.

3-Fry each croquette in shallow oil until browned on both sides.

Southwestern Turkey Soup

                1 1/2 cups Shredded Cooked Turkey

                4 cups Vegetable or Chicken Broth

                3 large Tomatoes, diced  

   1 Green Chile Pepper, diced

                1 Onion, chopped

                2 cloves Garlic, crushed

                1/2 cup Corn

                1 Tbs Lime Juice

   1/2 tsp Ground Cumin

                Salt and Pepper to taste

                1 Avocado - peeled, pitted and diced

                1 cup Monterey Jack Cheese, shredded

1-In a large pot over medium heat, combine Turkey, Broth, Tomatoes, Green Chile, Onion, Garlic, and Lime Juice.  Season with Cumin, Salt, and Pepper.  Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

2-Add Avocado and simmer 10 minutes, until slightly thickened.  Spoon into serving bowls, and top with shredded Cheese

3-ENJOY!

Dinner:
Shephards Pie

1 Tbs Olive Oil

             2 cloves Garlic, minced

             1 Carrot, diced

1 small Onion, chopped

             8 oz shredded Turkey

1/2 tsp Thyme, chopped

             1 cup Chicken Broth  

1/2 cup leftover Veggies

              2 cups Mashed Potatoes

              1/2 cup Tomato Sauce

1-Preheat the oven to 425degrees F.

2-Saute the Garlic, Carrots, and Onions.  Cook until tender.  Add the Turkey, Thyme, Tomato Sauce, and Broth.  Simmer for 5 minutes.   Add Vegetables.  Place in the bottom of a 9 x 13” pan.

3-Swirl the mashed potatoes over the filling.   Broil in oven until the potatoes are lightly browned.

Dessert:

Cranberry Pastries

8 oz Cream Cheese, softened

             2 Egg Yolks

             1/2 cup Confectioners’ Sugar

1 package Puff Pastry, thawed

             3/4 cup leftover Cranberry Sauce

1-Preheat oven to 400 degrees F.

2-In a medium bowl, beat cream cheese, egg yolks, and 1/2 cup confectioners' sugar, and Cranberry Sauce until smooth.

3-Roll out 1 puff pastry sheet into a 10-inch square.  Cut into four 5-inch squares.  

4-Place 3 Tbl Cream Cheese mixture in center of each square.  Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal.

5-Transfer turnovers to a parchment-lined baking pan.

6-Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.

7-ENJOY!

Beverages

Jive Turkey

1 1/2 oz Wild Turkey

             3/4 oz fresh squeezed orange juice, strained

3/4 oz canned jellied cranberry sauce

             3 dashes of Angostura bitters

1-Combine ingredients in a cocktail shaker, shake vigorously with ice at least 20 seconds, and fine strain into a Collins glass filled with ice.

Happy Feasting!

To Brine or Not To Brine

That is the question...

     We are days away from Thanksgiving, and perhaps you're already researching how to cook that big, intimidating piece of poultry. There are questions that immediately emerge: How much turkey should I buy? What's the best way to cook it? Should I brine the bird?

     Brining will help you cook the most succulent turkey you've ever had, and the smartest and easiest way to do it is with a dry brine.  Even if you're hosting Thanksgiving for the first time and are a bit nervous about cooking your inaugural bird, here's how to dry-brine your turkey like a pro.

What Is Dry-Brine?

     When you're dealing with a large piece of lean meat like a whole turkey, it's easy to overcook it.  Also, just seasoning it right before cooking means there's no time for the salt to penetrate into the meat, especially for thick cuts.  Brining is a way to inject both flavor and moisture at the same time.  A dry brine seasons the turkey like a more traditional wet brine, but it does not use any water.  Instead, a dry brine involves rubbing the salt and seasonings and directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking.

     The salt draws out the bird's natural juices through osmosis.  Next, the salt dissolves into the juices, and finally, the juice is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, bird.  The larger the piece of meat, the more time is needed for the brine.   
Why Dry-Brine?

• The turkey is prepped ahead of time: Since a whole turkey needs one to three days of brining time, the dry-brining can be done in the quiet days before Thanksgiving Day.
• There's no sloppy water: With a dry brine, you just mix the salt and spices, rub it on the meat, throw it in the fridge and you're done!  This is in contrast to a wet brine, which requires a container big enough to hold the turkey, submerged in water, and space in your fridge to store it.
• No special equipment needed: Dry-brining can be done on anything big enough to hold the turkey, such as a roasting pan or sheet pan.
• You get crispy skin: The turkey sits uncovered in the fridge while dry brining.  This helps to dry out the skin, which in turn gives you incredibly crispy, golden-brown skin on the roasted bird.  If you're worried that space in your fridge will be tight and other foods might bump up against the turkey, you can cover it loosely foil.                                              Tips to Dry-Brining a Turkey
  
  
• Pick the right turkey: Since you'll be doing your own seasoning with salt and spices, you want to start with a bird that has no seasoning in it at all. Stay away from kosher turkeys, which have been pre-salted, as well as self-basting turkeys, which have been injected with a salt solution. Go for a natural or heritage turkey, and if you're not sure if it's already been seasoned, just check the label to make sure it has no added salt. 
• Thawed is best:  If the turkey was frozen solid when you bought it, the turkey needs approximately 24 hours for every five pounds of turkey to thaw completely. 
• Plan for brining time: Brining needs adequate time in order to be effective, so the thicker the piece of meat, the more time you want to give it so that the salt has enough time to work its way down from the surface. Although you can cook a dry-brined turkey after one day, giving it three days yields a much more tasty bird.  
• Use any cooking method. Once your turkey is brined, you can choose whatever method you like for cooking it: traditional oven-roasting, deep-frying, or even grilling.
   
  Happy Brining!

Thanksgiving Specials

Thanksgiving is just around the corner!!! And although the Holidays are a wonderful time to celebrate with friends and family, they can also add a bit of stress in the preparation process. So, here are some tips to help you prepare for a less chaotic Turkey-a-thon. Follow these steps to stay on top of your holiday game plan.

Saturday November 15
- Plan your menu - decide which items can be made ahead of time and frozen.
- Figure out what size turkey you'll need, and order it.
- Ask for ome of your guests to bring dishes so you don't have to do it all.

Saturday November 22
- Make your grocery lists. - Go shopping for ingredients and non-perishable items including drinks.

Sunday November 23

 - Make pies, cakes, breads and freeze them

Monday November 24

 - Start defrosting turkey.

Tuesday November 25
- Make any dips and sauces - these will keep for 5 days. - Make the stuffing or dressing - it keeps for three days in the fridge. - Shop for remaining food items such as salad greens

Wednesday November 26

- Set the table. - Chill beverages.
- Cut and prepare the vegetable and starch dishes. - Remove bread, pies, and desserts from freezer.
Thanksgiving day
- Cook the turkey. - Reheat the side dishes. - Take the turkey out of the oven, make the gravy.

Friday November 28
- Check out www.chocolatemoussecatering.com for creative ways to spruce up leftovers.

Or save yourself the trouble and headaches let us do the cooking for you. Browse the menu below and choose your favorites and let us prepare your holiday feast.

Happy Eating,
Heather Casto
The Chocolate Mousse

 

Thanksgiving Menu

 

Herb-Roasted Turkey Breast with Truffle Butter
White Wine Gravy
Chestnut, Leek and Apple stuffing
Cranberry and Orange Chutney
Sweet Potato Gratin
Brussels sprouts with Bacon
Dinner rolls & Butter

Desserts
Pumpkin Pie laced with Cinnamon and Nutmeg
or
Caramel Apple Pie

Hurry! Orders need to be in by November 22rd.

                                                                     Thanksgiving Menu
                                                                        $35 per person
                                            Customized and A La Carte Menus are Available.
Call for details.
845-518-6533

Thanksgiving Pies

Caramel Apple Pie $16

Pecan Pie $17

Pumpkin Pie $15

Chocolate Mudslide Pie $17

NY Cheesecake $20

 

 

 

*Place your specialty orders for just $2.00 extra

Hyde Park, New York 12538
845-518-6533
chocolatemoussecatering.com
Chefgirlhg@aol.com

Thanksgiving Leftovers

              So, it’s 8pm on Thanksgiving evening.  By now you’ve probably stuffed yourself to the gills and are semi-consciously watching football on the largest TV in the house while your family is lounging around your home.  After the turkey marathon… you deserve to relax! 

                Tomorrow, your troops will be hungry… again, and after the copious amounts of Traditional Thanksgiving fare, you are probably ready for something a little different.  Here are some unique ways to utilize your leftovers that don’t involve 2 slices of bread!

Breakfast:

Turkey (or Ham)Hash

2 Tbs Olive Oil

            1 Onion, diced

1/2 Green Pepper, diced

             2 Potatoes, diced (leftover baked potatoes work too)

1 Sweet Potato, diced (leftovers are perfect)

             1 cup Ham or Turkey, diced

1/8 teaspoon ground black pepper

             1/4 teaspoon dried crumbled thyme

1- Saute Onion in Olive Oil until soft.  Add the chopped bell pepper and Potatoes.  Cook until all ingredients are soft.

2-Add remaining ingredients.  Cook hash until browned, about 10 minutes.

3-ENJOY!

 

Sweet Potato Waffles      

            1 cup Sweet Potato Puree

2 cups Flour

             1 Tbs Baking Powder

1/2 tsp Salt

             3 Eggs

1 cup Milk

             1/4 cup Light Brown Sugar

1/4 cup Butter, melted

            Vegetable spray, for waffle iron

1-In a large bowl, combine the Flour, Baking Powder, and Salt.

2- In another bowl mix the Sweet Potatoes, Milk, Brown Sugar, Eggs and Butter.

3-Mix everything and thoroughly combine.

4-Bake batter in waffle pans or make pancakes.

5-ENJOY!

 

Breakfast Casserole

                2 cups Stuffing
    
                1 cup Leftover Veggies (Broccoli, Mushrooms, and Green Beans are good starters)

                1 1/2 cups Turkey and/or Ham, diced

                6 Eggs

   1 cup Milk

                1/2 cup Cheese, shredded

1-Preheat oven to 375 degrees F.

2-Spray a 9x13 inch baking dish with cooking spray.

3-Cover the bottom of the dish with Stuffing.   Add a layer of Vegetables, then Meat, then Cheese.

4-Combine Eggs and Milk.  Pour mixture evenly over the ingredients in the baking dish.

5-Bake uncovered in preheated oven for 30 minutes.

6-ENJOY!

 

Lunch:

Potato Croquettes

              3 cups Mashed Potatoes

1/2 tsp Green Onion, thinly sliced

             2 Eggs, beaten

3 Tbs Flour

             1 cup Bread Crumbs

Olive Oil  -  enough to fill pan 1/2-inch

1-Scoop cold Mashed Potatoes.  Form into “hockey pucks”.

2-Dip into beaten egg, then roll through bread crumbs.

3-Fry each croquette in shallow oil until browned on both sides.

 

Southwestern Turkey Soup

                1 1/2 cups Shredded Cooked Turkey

                4 cups Vegetable or Chicken Broth

                3 large Tomatoes, diced  

   1 Green Chile Pepper, diced

                1 Onion, chopped

                2 cloves Garlic, crushed

                1/2 cup Corn

                1 Tbs Lime Juice

   1/2 tsp Ground Cumin

                Salt and Pepper to taste

                1 Avocado - peeled, pitted and diced

                1 cup Monterey Jack Cheese, shredded

1-In a large pot over medium heat, combine Turkey, Broth, Tomatoes, Green Chile, Onion, Garlic, and Lime Juice.  Season with Cumin, Salt, and Pepper.  Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

2-Add Avocado and simmer 10 minutes, until slightly thickened.  Spoon into serving bowls, and top with shredded Cheese

3-ENJOY!

Dinner:
Shephards Pie

1 Tbs Olive Oil

             2 cloves Garlic, minced

             1 Carrot, diced

1 small Onion, chopped

             8 oz shredded Turkey

1/2 tsp Thyme, chopped

             1 cup Chicken Broth  

1/2 cup leftover Veggies

              2 cups Mashed Potatoes

              1/2 cup Tomato Sauce

1-Preheat the oven to 425degrees F.

2-Saute the Garlic, Carrots, and Onions.  Cook until tender.  Add the Turkey, Thyme, Tomato Sauce, and Broth.  Simmer for 5 minutes.   Add Vegetables.  Place in the bottom of a 9 x 13” pan.

3-Swirl the mashed potatoes over the filling.   Broil in oven until the potatoes are lightly browned.

Dessert:

Cranberry Pastries

8 oz Cream Cheese, softened

             2 Egg Yolks

             1/2 cup Confectioners’ Sugar

1 package Puff Pastry, thawed

             3/4 cup leftover Cranberry Sauce

1-Preheat oven to 400 degrees F.

2-In a medium bowl, beat cream cheese, egg yolks, and 1/2 cup confectioners' sugar, and Cranberry Sauce until smooth.

3-Roll out 1 puff pastry sheet into a 10-inch square.  Cut into four 5-inch squares.  

4-Place 3 Tbl Cream Cheese mixture in center of each square.  Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal.

5-Transfer turnovers to a parchment-lined baking pan.

6-Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.

7-ENJOY!

 

Beverages

Jive Turkey

1 1/2 oz Wild Turkey

             3/4 oz fresh squeezed orange juice, strained

3/4 oz canned jellied cranberry sauce

             3 dashes of Angostura bitters

1-Combine ingredients in a cocktail shaker, shake vigorously with ice at least 20 seconds, and fine strain into a Collins glass filled with ice.

 

Happy Feasting!

 

And the Countdown Continues

   Thanksgiving is just around the corner... 10 days away to be exact.  This week I'd  like to share some of my families favorite tasty and healthful side dishes with you. 

Sweet Potato and Brie Gratin
  After growing up with years of smushed sweet potato casseroles, my husband wouldn't get within 2 feet of a sweet potato.  I, however, love the orangy goodness... so here's our compromise.  Firm, starchy, and cheesy for Geoff and sweet and creamy for me.  A delicious deal if I've ever found one.

Ingredients                                                                       
3 Tbl Coconut Butter (solid)
4 lbs Sweet Potatoes, peeled and cut into thin rounds
8oz Brie, cut in strip                                                                                                                                  

1/2 c Heavy Whipping Cream

1 Tbl Honey
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne
1. Preheat oven to 400°.
2- Shingle 1 layer of sweet potatoes.
3- Layer with 1/3 of the brie.
4- Layer another row of sweet potatoes and 1/3 coconut butter flakes.
5- Repeat layers of sweet potato, brie, sweet potato, coconut butter,etc.
6- In a small bowl, combine cream, honey, salt, pepper, and cayenne. Pour over potatoes.
7- Cover dish with foil and bake 35 minutes.
8- Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
9- Enjoy!

Savory Mushroom and Goat Cheese Bread Pudding
   This tasty dish is a great alternative to traditional stuffing.  You get the yummy goodness of soft bread and the amazing addition of crispy edges... mmmmmm.  

3 Tbs Olive Oil
9 oz Wild Mushrooms
2 Portobello Mushrooms

3 tsp Garlic,chopped

1 Tbl Fresh Sage, chopped
3 large Egg Whites
2 large Eggs
1 c Whipping Cream
2 c Milk
6 oz Goat Cheese
3/4 tsp Salt
1/2 tsp Pepper
6 c 1-inch cubes day-old Challah Bread

1- Preheat oven to 350°F.
2- Lightly butter 8 x 8 x 2-inch glass baking dish.
3- Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, and sage and sauté until mushrooms are tender and brown, about 15 minutes. Remove from heat. Season mixture to taste with salt and pepper.
4- Whisk eggs, cream, milk, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture and  goat cheese. Transfer to prepared dish.
5- Bake until pudding is brown and puffed, and set in center, about 1 hour.
6- Serve warm.

Warm Succotash Salad
   This is a beautiful and colorful vegetable dish.  It can't taste bad when it looks that good!

3 c  Corn, roasted

1 lb Green Beans, 1" pieces 

2 c Cherry Tomatoes, halved
1 c Lima Beans, (I prefer frozen)
1 cup Orange Bell Pepper, diced
1 Yellow Squash, cut into 1/2 moons
1 Green Squash, cut into 1/2 moons

1/4 c Parsley

1-  Roast corn and place into a large bowl.
2- Saute Squash until browned.
3-  Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled.
4- Combine all ingredients, season and enjoy.
  I hope you enjoy these tasty dishes.  And remember, if you need any help this Thanksgiving, contact us at 845-518-6533 or chefgirlhg@aol.com       http://www.chocolatemoussecatering.com/news.html

Seventeen Days and Counting

    Thanksgiving is just 17 days away. For most Americans, Turkey Day is the beginning of a marathon of family, friends, football, and of course food.... and the average weight gain of 7 - 12 pounds(healthguidance.org). Ugh!

    Well, I'd like to help you be the best Dinner Guest by giving you some great, easy appetizer recipes that you can take to any gathering... and they are also friendly on your waist!

    Enjoy!

Vegetable Pate                                                                                

1-1/2 lb Fresh Green Beans

2 Hard Boiled Eggs
3 Onions
1 clove Garlic
1/2 c Roasted Almonds
1 Tbs Extra Virgin Olive Oil
1 pinch Salt and Pepper

1- Steam Green Beans
2- Brown the Onions and Garlic in Olive Oil
3- Place all ingredients in a food processor and pulse until smooth
4- Serve with fresh vegetables and/or crackers

Baked Brie                                                                                     

1/3 c    Dried Cranberries
1/3 c    Frozen Peaches, chopped and thawed
1/4 c    Sliced Almonds
1/4 c    Honey
1 tsp    Chopped Fresh Thyme
1 sht    Frozen Puff Pastry, thawed
1         8-ounce Wheel of Brie
1         Egg White

1- Preheat oven to 400°F.
2- Combine Cranberries, Peaches, Almonds, Honey, and Thyme
3- Roll Puff Pastry to 12-inch square. Trim top rind off Brie and center cheese on pastry. Top with fruit mixture.
4- Beat egg white in a small bowl and brush some egg wash along pastry edges. Gather dough up around Brie, twisting into a topknot. Chill in freezer for 15 minutes.
5- Brush pastry with egg wash and place on a parchment-lined baking pan. Bake for 35 minutes.

                                                                                                                                                        

Stuffed Apricots

1 package Whole Pitted Dried Apricots

1/2 c cubed Asiago Cheese

8-10 slices bacon, cut into thirds

1- Stuff apricots with a piece of the cheese.
2- Wrap one piece of the Bacon around each stuffed Apricot and secure with a toothpick.
3- Place on broiler pan with a rack.
4- Broil bacon wrapped apricots 4-6" from the heat source for 9-12 minutes, turning twice during cooking time, until crisp.
5- Let stand for 5 minutes, then serve.

Fig and Proscutto Crostata                                                                                            

4 oz       Dried Figs

1/4 c      Lemon Juice

1 Tbs     Fresh Thyme Leaves
2 cloves Garlic
1/2 tsp   Sea Salt
1            Pie Dough
4 oz       Goat Cheese, softened
2 oz       Prosciutto, cut into 1/2 inch strips
1            Egg White

1- Pre-heat oven to 425 degrees F.
2- Place the Figs, Lemon Juice, Thyme, Garlic, and Salt in a food processor and process until smooth. Set aside.
3- Roll the Dough into a 13-inch circle on a lightly floured surface.
4- Transfer the Dough to a baking sheet and gently spread the Goat Cheese onto the Dough, leaving a 3/4-inch-wide border around the edge.
5- Spread the Fig mixture over the Goat Cheese and fold the border edge over the fig mixture to form a 12-inch crostata.
6- Top with the Prosciutto and lightly brush the edge of the Dough with the Egg White.
7- Bake until golden -- about 15 minutes.
8- Cool on the sheet for 10 minutes.