I know I should be posting Saint and Scriptures Sunday but I had to slide one more Super Bowl recipe in here. I'll have to pray for no major injuries on either team tonight. I don't think it would be right to pray for my team to win.
There is nothing like puff pastry to make something look really special. This recipe calls for two sheets of puff pastry brushed with Dijon mustard, then layered with a spicy Italian salami and Gruyere cheese. Please, do not restrict yourself to these ingredients. Virginia baked ham or country ham with your cheese of choice are also excellent.
I thought this would be a great way for The Jammie Girl to use some of her beautiful country ham. Use these for an appetizers, or serve with soup and salad. This would be really good for Super Bowl.
It's so easy and yet when it comes out of the oven puffed and golden, you will not be able to believe you made it!
Salami and Cheese in Puff Pastry
6 servings or 8 for appetizers
print recipe
1 package (2 sheets) frozen puff pastry, like Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices salami (3 1/2-inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving 1-inch border. Arrange the salami in overlapping payers on the mustard and sprinkle the grated cheese evenly on the salami, also avoiding the border. Brush the border with the egg wash.
Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
When pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut into squares, and serve hot or warm.
Sunday, February 6, 2011
Saturday, February 5, 2011
Kentucky Beer Cheese or "Snappy Cheese"
This is from the archives, but well worth a second look because it's SUPER BOWL again.
There are no words to describe how wonderful this stuff is. I love digging through old boxes and books of recipes. You find a recipe you haven't seen in years and it's like running into an old friend on the street. The first time I enjoyed this was in the early 70's at Hall's Restaurant on the Kentucky River. From my understanding it is a lot older than that, and definitely an old bar food.
This weekend I'm going to whoop (Why doesn't spellcheck recognize that word.) up a generous batch of one of my favorite guilty pleasures. There are few things in life better to eat than this.
Kentucky Beer Cheese or "Snappy Cheese"
Yield: Plenty
print recipe
2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff)
2 cloves garlic, minced (roasted or regular)
1 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1 teaspoon Tabasco Sauce (more if you like)
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper (more if you like)
1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite)
Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer.
Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve.
Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course.
COOK'S NOTE: I like using 1 pound sharp cheddar cheese and 1 pound extra sharp. Adjust your seasoning to your taste. Use a little of this on your next cheese or chicken quesadillas before browning.
There are no words to describe how wonderful this stuff is. I love digging through old boxes and books of recipes. You find a recipe you haven't seen in years and it's like running into an old friend on the street. The first time I enjoyed this was in the early 70's at Hall's Restaurant on the Kentucky River. From my understanding it is a lot older than that, and definitely an old bar food.
This weekend I'm going to whoop (Why doesn't spellcheck recognize that word.) up a generous batch of one of my favorite guilty pleasures. There are few things in life better to eat than this.
Kentucky Beer Cheese or "Snappy Cheese"
Yield: Plenty
print recipe
2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff)
2 cloves garlic, minced (roasted or regular)
1 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1 teaspoon Tabasco Sauce (more if you like)
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper (more if you like)
1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite)
Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer.
Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve.
Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course.
COOK'S NOTE: I like using 1 pound sharp cheddar cheese and 1 pound extra sharp. Adjust your seasoning to your taste. Use a little of this on your next cheese or chicken quesadillas before browning.
Friday, February 4, 2011
Beef With Sour Cream
Can you tell I'm digging back through old recipes. Well, what else are you going to do when you're snowed in, you can only cook and blog so much.
I'm giving stove top directions, but you can easily throw this in the slow cooker after you have browned the meat and mixed everything together except the peas, sour cream and horseradish.
Beef With Sour Cream
6 servings
print recipe
1/3 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds chuck, cut into 1-inch cubes
1/4 cup salad oil or bacon dripping (I go for the bacon drippings)
1 cup water or tomato juice
3 tablespoons grated onion
1/2 teaspoon thyme
1 small bay leaf
1 package baby green peas, frozen
1 cup sour cream
1 tablespoon horseradish
1. Mix the flour, salt and pepper. Dredge the meat with the seasoned flour. In a Dutch oven heat the oil, add the meat and brown quickly on all sides. Add the water, onion, thyme and bay leaf. Cover tightly and simmer gently about two and one-fourth hours or until meat is tender. Or place in slow cooker on low for several hours.
2. Add the peas and simmer about 10 minutes. Stir in the sour cream and horseradish and heat but DO NOT Boil.
I'm giving stove top directions, but you can easily throw this in the slow cooker after you have browned the meat and mixed everything together except the peas, sour cream and horseradish.
Beef With Sour Cream
6 servings
print recipe
1/3 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds chuck, cut into 1-inch cubes
1/4 cup salad oil or bacon dripping (I go for the bacon drippings)
1 cup water or tomato juice
3 tablespoons grated onion
1/2 teaspoon thyme
1 small bay leaf
1 package baby green peas, frozen
1 cup sour cream
1 tablespoon horseradish
1. Mix the flour, salt and pepper. Dredge the meat with the seasoned flour. In a Dutch oven heat the oil, add the meat and brown quickly on all sides. Add the water, onion, thyme and bay leaf. Cover tightly and simmer gently about two and one-fourth hours or until meat is tender. Or place in slow cooker on low for several hours.
2. Add the peas and simmer about 10 minutes. Stir in the sour cream and horseradish and heat but DO NOT Boil.
Thursday, February 3, 2011
Baked Parmesan Risotto
Not technically a classic Italian risotto, this sure is easy and good. I have made this with frozen peas, or lightly steamed asparagus or broccoli, cut in small pieces. For a one dish meal with a little more character add a half pound or so of roasted shrimp when you stir in the vegetable. Risotto in the oven? You have to make this to believe it!
It sure beats standing and stirring and dipping broth for 35 to 45 minutes.
Baked Parmesan Risotto
4 to 6 servings
print recipe
1 1/2 cups Arborio rice
5 cups simmering chicken stock, homemade or store bought
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, more if you like
1 cup frozen peas, or asparagus or broccoli
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the simmering chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the over, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 or 3 minutes, until the rice is thick and creamy. Add the peas and stir until until heated through. Serve hot.
It sure beats standing and stirring and dipping broth for 35 to 45 minutes.
Baked Parmesan Risotto
4 to 6 servings
print recipe
1 1/2 cups Arborio rice
5 cups simmering chicken stock, homemade or store bought
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, more if you like
1 cup frozen peas, or asparagus or broccoli
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the simmering chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the over, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 or 3 minutes, until the rice is thick and creamy. Add the peas and stir until until heated through. Serve hot.
Wednesday, February 2, 2011
Savory Coeur A La Creme
Coeur a la creme is usually a sweet cream and cream cheese dessert served with raspberry sauce or strawberries. And is served in many fancy restaurants for Valentine dessert. But they make one that's savory with chutney poured over it. Perfect for cocktails or better yet for something different for Super Bowl.
This recipe is adapted from a lovely cookbook called The Loaves and Fishes Cookbook. I made this using my homemade Curried Apple Chutney and served it with Stilton and Walnut Crackers. But that's another post entirely. The point I'm trying to make is how versatile it can be.
Savory Coeur a la Creme
Serves 8 to 10
print recipe
12-ounces cream cheese, at room temperature
1 cup heavy cream
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (9-ounce) jar Crosse & Blackwell Major's chutney, or your favorite chutney
Crackers for Serving, such as Carr's whole wheat crackers
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, salt, and pepper. Whisk until firm.
Line a 6-inch a la creme mold or a 6-inch sieve (I use the sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Pour the chutney over the top, allowing it to drip down the sides. Service with crackers and a small knife.
This recipe is adapted from a lovely cookbook called The Loaves and Fishes Cookbook. I made this using my homemade Curried Apple Chutney and served it with Stilton and Walnut Crackers. But that's another post entirely. The point I'm trying to make is how versatile it can be.
Savory Coeur a la Creme
Serves 8 to 10
print recipe
12-ounces cream cheese, at room temperature
1 cup heavy cream
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (9-ounce) jar Crosse & Blackwell Major's chutney, or your favorite chutney
Crackers for Serving, such as Carr's whole wheat crackers
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, salt, and pepper. Whisk until firm.
Line a 6-inch a la creme mold or a 6-inch sieve (I use the sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Pour the chutney over the top, allowing it to drip down the sides. Service with crackers and a small knife.
Tuesday, February 1, 2011
White Chocolate Bark
I love white chocolate, actually better than dark chocolate, my second favorite. I have not found one place that says you have to give dark chocolate, or milk chocolate for Valentine Day. Plus I see no reason this would not be perfect for your dessert table for Super Bowl. Very versatile this little item.
White Chocolate Bark
about 16 pieces
print recipe
1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped, don't use chips
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
Preheat the oven to 350 degrees.
Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get into the chocolate and place it on a sheet pan.
Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
Linking to Tuesdays at the Table today.
White Chocolate Bark
about 16 pieces
print recipe
1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped, don't use chips
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
Preheat the oven to 350 degrees.
Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get into the chocolate and place it on a sheet pan.
Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
Linking to Tuesdays at the Table today.
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