Posts for November 9th 2010
Savory Puff Pastry Spirals
1/2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 tablespoon milk
1/3 cup grated parmesan cheese
1/2 teaspoon cracked black pepper
- On a lightly floured surface, roll puff pastry sheet into a 14-by-10-inch rectangle. Brush pastry with some of the milk; sprinkle with parmesan cheese and pepper. Starting at a short side, loosely roll up into a spiral, stopping at the center. Repeat rolling up, starting at the other short side. Wrap in plastic wrap; freeze for 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or foil; set aside. Unwrap roll and place on a cutting board. Brush with remaining milk. Using a serrated knife and a sawing motion, cut pastry roll crosswise into 3/8-inch-thick slices. Place slices 1 inch apart on prepared baking sheets, reshaping as necessary.
- Bake for 12 to 14 minutes or until crisp and golden. Transfer to a wire rack; cool slightly. Serve warm.
Makes about 24 spirals.
Nutritional information per serving: servings per recipe 24 servings; calories 50, total fat (g)4, cholesterol (mg)1, sodium (mg)59, carbohydrate (g)4, protein (g)1
From Pepperidge Farm
Sweet Puff Pastry Spirals
1/2 of a 17.3-ounce package puff pastry (1 sheet)
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups peeled, diced Granny Smith apples
1 cup chopped pecans
1 tablespoon cold butter, cut into pieces
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet.
- Stir the brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Add the apples, pecans, and butter and toss to coat.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-by-10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the slices 2 inches apart on the baking sheet.
- Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners' sugar.
Makes 12 spirals.
For your best Thanksgiving ever, be sure to end your meal on a high note with a memorable dessert. As an alternative to pumpkin, sweet potato, and pecan pies, offer up a pear tart as well. Unlike other structured fruit cakes and tarts, this pastry — pleated in a free-form manner that's commonly seen in France — is beautiful in an unfussy way. It's also incredibly easy to make, requiring little more than flour, fruit, butter, sugar, and eggs. For the recipe, read more.
Need to get in the mood for cold-weather food? GraceDickinson offers some fodder to feast on: her recipe for kale and white bean soup in the Savory Sights group.While I no longer have my garden or my fireplace with me at my Philly apartment, I do have wonderful nearby farmer’s markets stocked with greens, along with a compact, workable kitchen where I can cook myself up some tummy-warming soup. Pair it with some sourdough bread (undeniably good for anytime of year) and an easy, comforting dinner has been created right in my city apartment.
Just like Champagne, Infinium will retail in 750-ml bottles, at a price of $19.99, and have foil-covered cork tops, as much alcohol content as some wines, and a finish that's crisp and dry like a brut sparkling wine.
For now, Samuel Adams is only releasing 15,000 cases in North America, but founder Jim Koch hopes to send a strong message. "Beer has all the same dignity and nobility that wine has, it just hasn't been accorded the same level of respect — frankly, because brewers haven't treated it respectfully," he said. "Beer has been marketed with a lot of sophomoric humor and scantily clad women."
It'll be interesting to see how Infinium — the first beer release in a collaboration between Samuel Adams and Germany's Weihenstephan Brewery — will fare.
Could any amount of repackaging and strategic marketing affect your perception of beer?
Modified from Food & Wine
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons unsalted butter — 5 tablespoons cut into small pieces and chilled, 2 tablespoons melted
1 teaspoon milk
2 tablespoons apricot preserves, strained
2 large Bosc pears
1/2 teaspoon very hot water
- Preheat the oven to 425 degrees. In a medium bowl, toss the flour with 1 teaspoon of the sugar and the salt. Cut in the cold butter until the mixture resembles fine crumbs.
- In a small bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir. Working quickly, gather the dough into a smooth mass, squeezing it gently. Transfer the dough to a lightly floured surface and pat it into a 5-inch disk. Wrap in wax paper and refrigerate until firm but not hard, about 30 minutes.
- On a lightly floured surface, roll out the dough to a 9 1/2-inch round, turning it clockwise an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet. Fold up 1/4 inch of the edge of the dough.
- Brush the rim with a little of the remaining beaten egg. Brush 1 tablespoon of the apricot preserves over the bottom of the dough and refrigerate while you prepare the pears.
- Peel, quarter, and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange as many of the pear wedges as can fit on the dough in a spoke pattern, overlapping them slightly. Brush the pear slices with the melted butter, and sprinkle with the remaining 2 teaspoons of sugar.
- Bake the galette in the middle of the oven for 25 to 30 minutes, or until the pears are tender and the pastry is crisp and golden. Carefully slide the galette onto a rack to cool slightly.
- Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.
- More eggs have been recalled.
- More eggs have been recalled. — Slashfood
- Why the best wine for Thanksgiving is Pinot Noir. — Serious Eats
- Barbara Fairchild talks dessert trends. — Feast
- Hillary Clinton reveals how she and Bill negotiate what to order for takeout. — Huffington Post Food
- Must make: Winter cobb salad. — Cooking With Amy
- Wendy will star in the new Wendy's ads. — Eater
- Chef recommendations: what exactly do they mean? — Grub Street NY
- Learn how to make vegan tofurkey that tastes good. — Chow