D.M.R. Fine Foods: Search results for puff pastry

Monday, June 6, 2011

Sweet Somethings: Decadent Sticky Buns

If getting your day off the ground has ever been a challenge, I've got just the antidote: flaky, sweet, nutty sticky buns. Perfect for breakfast, with your favorite cup of coffee or tea, or as the sweet note to a brunch menu, these sticky buns made with puff pastry, caramelized pecans, raisins, and spices make for pure succulence, bite after bite.

I love the "head-start" that using puff pastry gives, making this recipe an easy one to bring together. In fact, the hardest thing about making these sticky buns is waiting for them to finish baking and cooling so you can dive into this sweet treasure. To keep myself from over-indulging, I share them with family and friends. (That's my usual escape plan and one that works to everyone's satisfaction!) I'll warn you in advance that you'll want to get your own "I won't eat every last one of these by myself" plan in place, too, because they really are that good.

So here's to getting your morning, afternoon, or whatever your pleasure, off to a sweet start...and Happy Eating!

Sticky Buns

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (2 sheets) frozen puff pastry, defrosted

For the filling:

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Recipe courtesy of Ina Garten

Apple Tarts

Something about the Fall season has stirred up my desire for baking more recently. I bought an adorable cake pan a couple of weeks ago and was feeling the urge to put it to use almost instantly. Apple season is in full bloom, so I was seeking inspiration for a cake recipe that would deliciously showcase the fruit. But, a curious thing happened, and my cake dreams were eclipsed by perfect, little apple tarts.

Starting with one of my favorite short-cut ingredients, puff pastry, I piled apples coated with the warm flavors of cinnamon and allspice, and brightened with orange zest and juice, on top with child-like anticipation of the goodness that was about to unfold. A few extra touches later, the tarts were in the oven to bake to golden perfection. A dusting of confectioner's sugar, along with a scoop of ice cream to finish, make these easy, yet elegant, tarts one of the best additions to your seasonal eating repertoire.

Happy Eating!

Apple Tarts

Ingredients:
2 large, firm baking apples (Granny Smith is my preference), peeled, cored and sliced into wedges
1 sheet frozen puff pastry, thawed
Zest of an orange
2 teaspoons freshly squeezed orange juice
1/4 teaspoon cinammon
1/8 teaspoon allspice
Sugar, for sprinkling
1 tablespoon butter, cut into pieces
1 large egg
Flour (for surface)
Confectioner's sugar (for dusting)
Ice cream, optional

Method:
Preheat oven to 425 degrees F. Line a baking sheet with parchment and set aside.

Toss apples, cinnamon, allspice, zest, juice and a bit of sugar to fully coat apples and set aside. Roll out puff pastry on a lightly floured surface into a long rectangle. Cut in half crosswise and then cut each half to make a total of four squares. Transfer dough to the baking sheet and prick with a fork in several places.

Pile apples in the center of each square and dot fruit with butter. Beat egg and 1 teaspoon water in a small bowl and brush pastry with egg wash. Fold up the edges around the apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.

Bake tarts until puff pastry is golden, 15-20 minutes. Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, 15-20 minutes. Enjoy! (Note: Tarts can be baked up to 6 hours ahead. Store uncovered at room temperature.)

Recipe adapted from Bon Appetit

My Easter Dinner

I endeavor to live a life where my faith is front and center, and Easter is a day where I especially take stride in expressing my deep gratitude for and celebration of my Christian heritage. This year was no exception and that celebration flowed into the preparation of my special Easter dinner.

Interestingly enough, the main course of my dinner was the same as the one I prepared last year. I haven't decided whether this menu will become a standing tradition or not, so you'll have to check back in with me next year to see where I land.

Grilled Lamb Chops with Minted Pea Puree

My main course of grilled lamb chops, served with a minted pea puree, seemed to perfectly embrace the Easter tradition and Spring all-in-one. The lamb shined with the accents of garlic, lemon and rosemary and the pea puree was bright, fresh and, to my chagrin, gone too soon. They melded in perfect harmony for a simple, yet indulgent, bite.

Apple Turnovers

And then there was dessert. Apple Turnovers made with flaky puff pastry and tart Granny Smith Apples. With the help of store bought puff pastry, these gems came together in no time flat and succeeded as the perfect ending to my special meal. How sweet!

To be clear, you don't need a special occasion to enjoy this menu. All together or on their own, each dish is great and should be enjoyed as often as you like. That's my plan, anyway.

Happy Spring and Happy Eating!

Grilled Lamb Chops with Lemon, Rosemary & Garlic

Ingredients:
1.5 lbs. lamb chops
Olive Oil
Salt
Pepper
Fresh rosemary, chopped
4 garlic cloves, minced
Zest of 1 lemon

Drizzle olive oil on the lamb chops and season on both sides with salt and pepper. Combine the rosemary, garlic and lemon zest into a mixture and, along with the lamb chops, add to a resealable bag. Rub the mixture into the chops and place in the refrigerator to marinate for 2-4 hours.

Remove chops from the refrigerator at least 20 minutes prior to grilling to allow meat to come to room temperature. Preheat grill (or grill pan) and grill chops until medium-well or preferred level of doneness. Remove chops from grill and allow to rest for at least 10 minutes prior to serving.

Minted Pea Puree
Ingredients:
1 lb. frozen green peas
2 garlic cloves
Salt
Sour cream
Fresh mint

Bring a pot of cold water to a boil, then add salt, green peas, and garlic and cook until the peas are tender. Drain the peas and put peas and garlic in a blender. Add 3-4 tbsp. of sour cream, several sprigs of mint and blend until pureed. Remove from blender and check for seasoning. Season further, as desired, and return to the pot. Cover to keep warm until serving.

Apple Turnovers
Adapted from Ina Garten

Ingredients:
1 sheet thawed puff pastry
3/4 lb. Granny Smith Apples
Juice of 1 lemon
3 tbsp. dried cranberries
2 tbsp. sugar, plus more for sprinkling
3/4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg + tbsp. water (for egg wash)

Preheat oven to 400 degrees F.

Peel and slice apples and place in a bowl; toss with lemon juice to prevent browning. Add in sugar, cranberries, flour, cinnamon and nutmeg and mix together to coat the apples. Beat together egg and water in a separate bowl.

On a lightly floured board, roll out the puff pastry to approx. 12x12 in. and cut into 4 squares. Fill the center of each square with 1/3 cup of apple mixture. Brush the edges of the pastry with the beaten egg wash and fold one end over diagonally and seal the edges. Brush the top of the pastries with egg wash and sprinkle with sugar. Insert two small slits on top to allow steam to escape.

Bake for 20 minutes or until golden brown. Serve and enjoy!

Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog. And if I had to be away, I'm glad to share that it's been a "good" busy spell. Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction. Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here. And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn. And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry. And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness. Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness. A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through. It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds. Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.) Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside. Lower oven temperature to 400 degrees F.

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border. Layer squash onto pastry and fold edges of pastry up to enclose the ingredients. Brush the pastry with egg wash and sprinkle with flaked sea salt.

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown. Remove from oven, slice and enjoy!

Mini Sausage Rolls

Puff pastry has been in my life a lot recently. You may recall these chocolate croissants that served up a bit of sweet goodness not too long ago. And now--just a little while later--I'm back again with a savory rendition of this most loved star ingredient. A small, elegant, scrumptious rendition that makes for the perfect appetizer, snack or cocktail bite--sausage in puff pastry, to be exact.

I started with my favorite Italian sausage and encased it in the flaky, buttery puff pastry dough, accented with a smear of dijon mustard (for extra kick) and a sprinkling of fresh herbs (for extra joie de vivre--and color!). Sealed and crowned with flaked sea salt and freshly ground pepper, they were baked off to golden, succulent perfection and soon devoured--I mean savored bite by bite. :)

Great things often come in simple and small packages, and these mini sausage rolls more than measure up.

Happy Eating!

Mini Sausage Rolls

Recipe courtesy of Lorraine Pascale

(Cook's Note: I "free-styled" a bit by using my sausage of choice, adding dijon, using herbs I had on hand, etc., and didn't stress too much about the exact measurements of the dough. It's an easy recipe that lends itself to your creativity, so have fun, and I'm sure the results will show!)

Chocolate Croissants

Making croissants from scratch is no small feat. I learned this first hand last year when I attended a baking class for that very purpose. It was a multiple hour endeavor filled with lots of learning, technique, precision and, finally, indulging! But my takeaway (besides the fruits of my labor) was: this is serious work. And while I'm not one to shy away from something I love because of the effort involved, I can certainly appreciate a well-suited shortcut to get me to my end goal. And in the case of making croissants in my own kitchen, thankfully, there was such a shortcut to be had.

Keeping my class recipe notes at bay, when I decided to bring the same flaky, buttery deliciousness I love in a ~~good~~ great croissant into being, I went for one of my favorite ingredients: store-bought puff pastry. I'm a big fan of how easy it is to create both sweet and savory delicacies with it, and I enjoy using it in everything from turnovers to sticky buns to tops for my homemade pot pies and more. It's an indispensable "star ingredient" when I need good pastry in a relative hurry.

So what could be better than the flaky, buttery goodness I was describing? The same with chocolate and sea salt tucked inside! (These days sea salt and chocolate are virtually inseparable in my kitchen.) With my ingredients at the ready, scrumptious chocolate croissants were waiting to be devoured in a matter of minutes. And breaking open a croissant to see the melted chocolate oozing on the flaky dough was the icing on top.

Whether you're talking breakfast, breakfast in bed, brunch, or breakfast for dinner, this recipe will have you off to the perfect sweet start--and finish. It deserves all the love you'll want to give it, and it will definitely love you back.

Happy Eating!

Chocolate Croissants

printable recipe

Ingredients:
1 sheet of puff pastry, thawed and chilled
1 chocolate bar, chopped in small squares, or chocolate chips
Sea Salt
Flour, for dusting the work surface
1 egg, beaten
Turbinado sugar, optional

Method:

Preheat oven to 400 F.

Roll out pastry dough onto a lightly floured surface. Cut the dough into large squares (6 to 8), then cut each square diagonally to form triangle pieces. Place the chocolate on the dough closer to the wider end and sprinkle with the salt. Roll the dough towards the narrow end to seal, being sure to tuck in the overhang. Round the sides inward to form the crescent/croissant shape. Brush the croissants with the egg wash and sprinkle with sugar, if using.

Bake for 15-20 minutes, or until golden brown. Serve warm and enjoy!

Holiday Eats: Sugar and Spice Straws with Orange and Walnuts

I can barely think 'holidays' without thinking sugar and spice and everything nice. So when I stumbled upon a sugar and spice rendition of classic cheese straws, you can guess my elation--and equal determination to bring them to life in my kitchen.

This past weekend, I made good on that promise and spent a sunlit Sunday afternoon baking these delicacies, while singing and bopping along to tunes from my Christmas playlists, while relishing the fragrant wafts that filled my kitchen. (And because you know how seriously I take self care, creating moments of happy and bliss, like this, are a priority. And even more so against the backdrop of 2020. So remember to take time to be good to you.)

Back to the recipe, it marries the warmth of five spice and cinnamon to bright citrus--and sugar, of course. :) As an added bonus, walnuts give great texture, along with nutty goodness, and flaky puff pastry brings it all together. So as you're warming your oven in the days ahead, add this easy recipe to your repertoire. The results are gorgeous, to boot, so no one has to know what a cinch they were to make. It'll be our little secret.

And if I haven't raved enough already, you can serve them any number of ways, from cocktail party bites, as a part of a cheese board, paired with bubbly, or as an anytime snack.

However you indulge, you're in for...Happy Eating!

Sugar and Spice Straws with Orange and Walnuts

Ingredients:

3/4 cup sugar

2 tablespoons five spice powder

1 teaspoon cinnamon

Zest of an orange

1/2 cup walnuts, finely chopped

2 sheets frozen puff pastry, thawed

Method:

Preheat oven to 400 degrees F

In a small bowl, combine sugar, five spice and cinnamon.

Roll out each pastry sheet to approximately 11in. square (no need to stress; just do your best, like I did!) Sprinkle half the sugar mixture evenly on one sheet. Follow with walnuts and orange zest.

Take the second sheet and lay directly on top of the first sheet. Sprinkle remaining sugar mixture on top. Use rolling pin and roll out further (you'll also be pressing the sugar into the pastry by doing this) in one direction to form a rectangle that's approximately 11in. x 13in.

Cut into 1/2 in. strips and transfer to a parchment lined baking sheet. (I used two to space them out.) Hold both ends and twist 3-4 times to form a spiral. Pinch ends tightly to avoid unraveling while in the oven. Bake for 15-20 minutes, rotating sheet pan(s) once, until deep golden brown.

Allow to cool on sheet pan. Serve and enjoy!

Recipe adapted from Peter Som

Chilled Red Pepper Soup

So there I was recently--in my kitchen and trying to decide what to cook for dinner. Oftentimes my taste for something will steer me right away, but on this occasion it wasn't happening. So I did what any card-carrying food lover would do next--I reached for my sources of inspiration, specifically my Ottolenghi cookbook. I hadn't cooked from it yet, so I decided that it was time that I finally break it in.

As soon as I could tear myself away from all the glorious dessert recipes (that's honestly what drew me in most when I considered buying this book), I stumbled upon a perfect, warm weather recipe--a chilled version of Red Pepper Soup.

I'm quite the fan of Red Pepper Soup and my usual preparation, until now, had been a warm, roasted red pepper version. But hey, it's Spring and the temperatures are rising, so a chilled fresh red pepper version sounded like the refreshing fare I especially crave this time of the year.

Peppers, herbs, aromatics, spices and seasonings combine for a beautiful puree accented with the texture of fresh vegetables stirred in at the end. Finished off with a garnish of more fresh herbs--and my special addition of a scrumptious, flaky puff pastry crouton--rounded out this simple, yet satisfying, soup.

Happy Eating!

Chilled Red Pepper Soup
Recipe adapted from Ottolenghi The Cookbook

Ingredients:
1 large onion
3 tablespoons olive oil
8 sage leaves, finely chopped
4 large red peppers
2 bay leaves
2 teaspoons ground cumin
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable stock
Grated zest of 1/2 lemon
1 clove garlic, crushed
Fresh basil leaves, chopped
Fresh parsley, chopped
Puff pastry dough
1 egg

Method:
Peel the onion and chop it coarsely. Heat the oil in a large saucepan. Add the onion and sage and saute over medium heat for 5 minutes, until the onion is translucent.

While the onion is cooking, halve the peppers lengthwise. Take a pepper half, remove the seeds and white flesh, and cut it into 2/3-inch/1.5 cm dice. Set aside.

Remove the sees from the rest of the peppers, coarsely chop them, and stir into the saucepan with the onions. Add the salt, bay leaves, cumin, sugar and red pepper flakes. Saute for another 5 minutes. Add the stock and bring it to a gentle simmer. Cover the pot and cook over very low heat for 15 minutes.

Once the peppers are soft, remove the bay leaves from the soup. While still hot, use a regular blender or an immersion blender to puree the soup until it is totally smooth. Leave to cool down a little.

Once the soup is just warm, stir in the diced red pepper, lemon zest, and garlic. Leave until it becomes room temperature and then refrigerate for a few hours or overnight. Remove soup from the fridge half an hour before serving. Stir well, taste and adjust seasoning as needed. Sprinkle over a generous amount of chopped basil and parsley and top with a crouton. Serve and enjoy!

Flaky Croutons
Preheat oven to 400 degrees F.

Roll out, thawed (but chilled) dough on a lightly floured surface. Use a biscuit or cookie cutter for desired shape and cut dough into individual croutons.

Place dough on a parchment lined baking sheet and using a fork, prick holes into the dough. Brush with egg wash (1 egg beaten) and sprinkle with salt and pepper.

Bake in oven until golden brown on top, about 8-10 minutes. Remove from oven, serve and enjoy!

Curry Chicken Pot Pie + BHM Virtual Potluck

Food, family and memories have always gone hand-in-hand for me. From the earliest age, I can trace the family gatherings, sleepovers, holiday celebrations, and Sundays at my grandparents' home, in particular, to special meals and favorite dishes.

Chicken pot pie was one of those dishes that typically represented a quick weeknight meal (the frozen variety, to be clear) or, even more fun, a sleepover with my cousins at my grandparents, with my grandmother superbly strategizing on how to feed the lot. It was an easy 'go-to' to satiate our hungry little bellies, and we loved it--largely because it represented family and love and shared memories.

Those memories continue to linger all these years later and recently inspired me to make a Curry Chicken Pot Pie (equally as perfect for a weeknight or feeding a crowd) that brings back all the comfort and delight that the little frozen pies, in the mini aluminum pans, provided years before.

In a similar spirit of personal history and tradition, this post is a part of a Black History Month Virtual Potluck among 28 black food bloggers from around the world, celebrating the undeniable place that food has always held within our culture and contributions to American history at large. As Black History Month launches on February 1st, you can anticipate a new recipe from a participating blogger for each day of the month, culminating in a one-of-a-kind (and scrumptious) food journey! See the full list of fellow bloggers below to take in the amazing recipes.

So here's to family, childhood memories, tradition...and Happy Eating!

Curry Chicken Pot Pie
Ingredients:
1 lb. boneless, skinless chicken breast, cubed
4 carrots, peeled and chopped
1 large onion, chopped
1 cup frozen green peas
1 3/4 cup chicken broth
2/3 cup coconut milk
2 teaspoons mild curry
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 teaspoon kosher salt, plus more to taste as desired
1/2 teaspoon freshly ground black pepper, plus more for garnish
1 puff pastry sheet, thawed
1 egg, beaten
Flaked sea salt (optional)

Method:
Preheat oven to 425 degrees F.

Place chicken and carrots in a 2 quart saucepan and bring to a boil. Cook for 12-13 minutes. Add peas and cook for an additional 3 minutes. Remove from heat, drain and set aside.

Melt butter in a large saucepan and saute onion over a medium-high heat until soft and translucent. Stir in flour, kosher salt, 1/2 teaspoon pepper, curry, and cook to combine. Stir in broth and coconut milk and simmer (stirring throughout to avoid sticking) until thickened. Taste for seasoning and adjust, as needed.

Place chicken mixture in the bottom of a 2-quart round dish and pour curry mixture over the top.

Roll out pastry sheet and layer over the top of the baking dish. Brush with egg wash and sprinkle with flaked sea salt (if using) and more ground pepper. Make slits in the pastry to allow the steam to escape while baking.

Place baking dish in the oven and bake for 30-35 minutes until pastry is golden brown. Remove, serve hot and enjoy!