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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Fast & Easy Dinner: Provençal Pizza

partysugar — Tue, 02 Jun 2009 06:50:59 -0700

Homemade pizza is as easy as one, two, three in this Mediterranean-inspired recipe. All you have to do is roll out the convenient puff pastry dough, top it with an assortment of classic Provençal flavors (like tomatoes and black olives), and bake until crisp and delicious.

Anchovies are listed among the ingredients, but if you can't stomach the salty fish, simply don't use them. For the rapid yet scrumptious recipe, read more.

Provençal Pizza
From The Nest

Ingredients

1 sheet (about 9 ounces) frozen puff pastry, thawed
3/4 cup ratatouille, caponata, or other Mediterranean vegetable condiment (drained if very juicy)
1/2 cup halved grape or other small tomatoes
1/3 cup crumbled feta cheese
1/3 cup roughly chopped pitted kalamata, niçoise, or other good-quality black olives
Scant 1/4 cup chopped sun-dried tomatoes in oil, drained
8 anchovy fillets
1/2 cup (about 1 ounce) freshly and finely grated Parmesan cheese
Olive oil, for brushing (optional)
2 tablespoons roughly chopped fresh basil or parsley leaves

Directions

Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into an 11-by-15-inch rectangle. Slide it onto a baking sheet and prick all over with a fork. Moisten the perimeter with a little water and fold up the edge to create a 1/2-inch border.
Spread the ratatouille evenly over the pastry. Distribute the tomatoes, feta, olives, and sun-dried tomatoes on top.
Bake for about 18 minutes, then arrange the anchovies in a neat pattern on top and sprinkle on the Parmesan.
Continue baking until the pastry is puffed around the edges and golden brown (check the underside, too), another 4 to 5 minutes.
Slide onto a cutting board, immediately brush the edges with some olive oil (if using), and sprinkle with the herbs. Cut into squares and serve warm.

Serves 2-3.

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Make Someone's Morning With a Breakfast Tart

YumSugar — Sat, 28 Mar 2009 08:00:23 -0700

My sweetheart's favorite weekend mornings begin with a hearty, comforting meal. That's why, when I came across this breakfast pastry, I knew I had to make it. The tart has all the familiar trappings of breakfast (bacon, eggs, flaky pastry) married with gourmet ingredients (crème fraîche, Gruyère) and assembled in an elegant, rustic way. This morning treat was so mouthwatering that we dusted the entire thing off in a matter of minutes. To make it for yourself or a loved one, read more.

Bacon and Egg Breakfast Tart
From Williams-Sonoma

Ingredients

1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths

Directions

Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately.

Serves 4.

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Reader Recipe: Tarte Aux Tomates

YumSugar — Tue, 12 Aug 2008 15:00:50 -0700

With so many tomato varieties in season, I've been trying to make as many tomato dishes as I can. Thanks to FinnLover, I have another recipe to add to my repertoire: her tomato pie. By using ready-made puff pastry, she's able to make this rustic, Provençal tart in no time. This recipe is incredibly flexible - for instance, if you don't eat red meat, you can omit the prosciutto and replace it with portabello mushrooms. If you don't have herbes de Provençe, (although you can find this spice medley in most stores), you can make it. It's simply a combination of rosemary, marjoram, basil, bay leaves, thyme, and lavender. To see more of FinnLover's amazing pictures and to get her recipe, read more.

Submitted by TeamSugar member FinnLover

Tarte aux Tomates (Tomato Pie)
My mom's take (and mine) on a classic French recipe

I took these pictures a while ago but had forgotten to post the recipe. I make this regularly and I normally have all these ingredients on hand already, so no need to plan in advance. It's the kind of recipe that I make when there's nothing in the fridge. It's delicious and fast and easy to make. Just serve this pie with a salad (I recommend a sweat dressing since it's quite salty). This pie serves 4 as a light lunch when accompanied by a salad.

Ingredients

- 1 sheet frozen puff pastry, thawed (or if it's a block, rolled out to form a square)
- 3 tomatoes (2 if they're big) thinly sliced
- 4 tbsp olive oil
- 1 clove of garlic, minced
- Kosher salt and black pepper to taste
- 1 tsp Herbes de Provence (or a mix of dried herbs - basil, thyme, oregano, parsley,...)
- 2 tbsp Dijon mustard
- 4 slices of Prosciutto, chopped
- 6 small Bocconcini (or 1 large), chopped
- a handful of toasted pine nuts
- a few olives to decorates

Directions
1) Place the sliced tomatoes in a bowl with the olive oil, garlic, herbs, salt and pepper. Let marinate for about 30 minutes to an hour.
2) Preheat your oven to 425 F (220 C).
3) Place the puff pastry sheet on a baking sheet. With a fork, poke some small hole in the puff pastry. Cover with the Dijon mustard.
4) Add some Prosciutto all over the puff pastry.

5) Remove tomatoes from the marinade. Leave as little oil as you can. Arrange them on the puff pastry, leaving at least a 1cm edge (1/2 inch). Don't overload the pie with tomatoes (leave some space), otherwise your pie will be all soggy.
6) Add the Bocconcini chunks on top and sprinkle some pine nuts all over. Add a few olives on top to decorate if you want.

7) Place in the oven and bake for about 20-25 minutes or until golden.
Cut in four squares and serve with salad. If you have some fresh basil (which I did not), you could chop it roughly and sprinkle it on top, and maybe drizzle a little olive oil too.

Last time I made this pie, I served it with a simple green salad with a maple-balsamic dressing. The sweetness of the dressing paired really well with the saltiness of the pie. I recommend trying it.
http://teamsugar.com/group/30207/recipes/1554318

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Come Party With Me: Easter Brunch - Dessert

partysugar — Wed, 19 Mar 2008 09:18:51 -0700

No menu - including an Easter brunch - is complete without a sweet finish. You could order a bunch of fancy pastries from your favorite bakery, or you could use puff pastry to make a sweet, flaky chocolate filled treat in the comfort of your own kitchen. These mini pain au chocolates are deliciously satisfying and beyond simple to make.

I always include them on any brunch menu because rave reviews are guaranteed. To see how they are made, read more.

Petit Pains Au Chocolat
From Epicurious

Ingredients

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Directions

Line baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze.
Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
Serve warm or at room temperature.

Makes 24.

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Easy Elegant Appetizer: Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:13 -0800

If you are looking for a super tasty appetizer -and prawns aren't your cup of tea - consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more.

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

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What Would You Make?

partysugar — Wed, 19 Dec 2007 10:13:31 -0800

Here's the scenario: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have a jar of sun-dried tomatoes packed in oil, frozen puff-pastry dough, and pesto. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

While the puff pastry is thawing, I would finely chop the sun-dried tomatoes. I usually have olives on hand, so I would mince a couple.
I would grate some Parmesan cheese and roll the dough out in a thin square.
Next, I would spread the pesto on top of the dough and sprinkle on the chopped sun-dried tomatoes and olives, covering the entire dough evenly. Then I would top this with the Parmesan cheese.
I would roll the creation up like a jelly roll and set in the freezer for the dough to harden.
Ten to fifteen minutes later I would slice the roll into pieces and bake in the oven.
I would call them pinwheels and serve as a snack with a sparkling rosé.

Source and Source

Reader Recipe: Salmon with Puff Pastry and Pesto

YumSugar — Fri, 21 Sep 2007 01:03:55 -0700

I was checking out all the great recipes in the Food & Entertaining channel, when I came across this colorful salmon with puff pastry and pesto that TeamSugar member rlveronica cooked up. It's simple to make, and whips up in no time at all. It's also quite colorful and flavorful and is bound to be a hit. To cook up this meal for dinner tonight, read more

Submitted by TeamSugar member rlveronica
From Giada De Laurentiis, Food Network

So easy to make! It's a great hit too!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

You'll need:
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions:
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Source

Summer Of Sandwiches: Puff Pastry & Cherry Chocolate Sandwiches

partysugar — Fri, 10 Aug 2007 10:53:13 -0700

After obsessing about what to make for my next ice cream sandwich - seriously I discussed it nonstop with my poor friend Deiter for over 20 minutes - I finally decided on puff pastry "cookies" and cherry ice cream with chocolate shavings. Because the ice cream mixture is whisked, the most difficult part of this recipe is pitting the cherries - unless you have a cherry pitter of course! If you don't own an ice cream maker simply purchase Ben & Jerry's Cherry Garcia. These babies are big and you may need a fork to eat them. To kick it up a notch drizzle warm chocolate over the top. Take a look at how I made these ice cream sandwiches - Dieter thinks "it's a winner" - just read more

For an easier to eat sandwich, go ahead and cut the puff pastry in half horizontally and place ice cream in between. It won't be as puffy, but this way you'll have enough pastry to make twice as many sandwiches!

Cherry Chocolate Ice Cream & Almond Puff Pastry Sandwiches
Modified from Batch Family Mountain and Epicurious

For the ice cream:
1 1/2 cups sliced Bing, Lapin or Sweetheart cherries
1 pint whipping cream
1 pint half and half
2 egg yolks
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 cup shaved dark chocolate (or to taste)
For the puff pastry:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 tablespoons sugar
1 cup sliced almonds (I was lazy and processed mine in a food processor)
1 large egg white

Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer.

Meanwhile make the puff pastry: preheat oven to 400°F. Line baking sheet with parchment paper.
Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart.

Put sugar, almonds and egg white in a small bowl; stir to coat. Spread almond mixture atop squares, dividing evenly.

Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Set aside to cool completely.

Make the ice cream: pour into ice cream maker canister. Run machine until mixture reaches milkshake consistency. Add chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.

Using a serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere.
Freeze until ice cream is hard, about 1 hour.

Serves 12.

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Monday's Leftovers: Lamb Pot Pie

YumSugar — Mon, 30 Apr 2007 08:58:58 -0700

When I was putting together my English pie the other week, it seemed pretty clear that I should use the technique on other meats/stews. So when I found the recipe for yesterday's Sunday dinner, I immediately ended up thinking of turning the leftovers in to a lovely pot pie.

I didn't actually have time to make yesterday's delicious looking lamb shank, but if you did, i have a simple suggestion to turn yesterday's dish into today's treat. All you need to do is turn on the oven, place the lamb mixture into a pie plate (or smaller ramekins, depending on how much you have leftover) and cover with puff pastry. Bake and voila! Easy lamb pot pie! Just be sure to remove all the bones from the mixture before you create your pie. To learn more about the puff pastry technique, see my step by step instructions for a steak & ale pie.