My Christmas tradition has always been to have homemade sausage rolls for breakfast as we opened gifts. Don has continued this for me and makes the best sausage meat to ever be put into puff pastry.
- 2 tsp. dried sage
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. dried marjoram
- 1 tbsp. brown sugar
- 1 pinch ground cloves
- 2 lbs. ground pork
In a small bowl put all the ingredients, EXCEPT the pork and mix really well.
In a large bowl place the pork and break it up with a fork. Add the spices and, with clean hands, mix it all together. When done, form into a two rolls the size of a looney.
Prepare the puff pastry as per the package instructions. Roll it out and place half of the pork on the first sheet, and roll to cover. Wet your finger with water to seal the seam edge. Repeat for the second sheet of puff pastry.
How you cut these depends on what the occasion is: a wine and cheese gathering with friends – small one bite portions. Family for breakfast or brunch – 4-5 inch pieces.
Place the sausage rolls on a parchment lined baking sheet and bake in a 350 degree oven for approximately 35-40 minutes. Test the pork to see that it has reached the 160F internal temperature but also making sure not to burn the pastry.
These are absolutely fabulous.
Cheese Straws
Again, this is for the times you are entertaining for a wine and cheese evening or a big dinner for family and friends, and wish to put up something that is a bit different but everyone will love. Goes really well when consuming a glass of wine.
- 1 frozen puff pastry (13-14 oz.), thawed in the refrigerator
- 1 1/2 cup grated Asiago cheese
- 2 tsp. paprika
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Roll out the pastry to a rectangle about 1/8 inch thick and sprinkle on the cheese and paprika.
With a pizza wheel, cut into strips that are 1/4 inch wide and about 6 inches long.
Place the strips on the baking sheet and you could, at this time, even twist them to give a spiral effect, and then bake for 20 minutes or until just lightly browned.
Remove from the oven and let cool just slightly and stack in a tall cylinder. Serve just warm.
Chocolate Caramel Pecan Tart
Our kids have informed us they are all coming out for our anniversary this summer and since several of the girls LOVE chocolate, this would have to be made. Also, I have a granddaughter with serious nut allergies and I would make one with and one without the nuts. (What a Grandby I am).
- 2 sheets of frozen all-butter puff pastry
- flour for dusting
- 2 large eggs, divided, each one lightly beaten
- coarse sanding sugar
- 2 cups sugar, divided
- 1 cup water divided
- 1 cup whipping cream, divided
- 4 tbsp. unsalted butter, divided
- 1 ounce dark chocolate, finely chopped
- 1 ounce milk chocolate, finely chopped
- 1/2 cup pecans, finely chopped and toasted
- flaky salt
- edible gold flakes
- chocolate sprinkles
- Whipped cream
This is for two ‘different’ tarts; hence the reason for everything being doubled, I will start with the first one.
Preheat oven to 425 degrees.
Unfold 1 sheet of the dough on a floured sheet of parchment paper. Roll out to a 10 x 15 inch rectangle. Transfer the sheet with the parchment paper to a baking sheet. Fold the edges to form a 1 inch border. Pierce bottom of pastry with a fork. Brush border with an egg wash and sprinkle with sanding sugar. Freeze until firm (about 15 minutes).
Repeat this procedure with the 2nd sheet of pastry and refrigerate the same way.
Bake the shells until puffed and golden. This could take 23-25 minutes. Press down the base of the shell with an offset spatula. Leave the border alone. Set of a wire rack to cool completely.
1. Dark Chocolate With Nuts
Combine the sugar and water in a small saucepan on medium heat, stirring occasionally until the sugar has dissolved. Have a pastry brush with water handy to brush down the sides so the sugar won’t set up crystals on the sides. Let the syrup come to a boil, without stirring. You want a dark amber colour (10-11 minutes). Remove from heat.
Slowly add the cream as it will spatter. Add the butter and chocolate, stirring until completely smooth. Pour this on the cooled shell and spread to cover the bottom. Sprinkle with pecans, salt flakes and refrigerate until this sets up.
2. Milk Chocolate With Chocolate Sprinkles and Edible Gold Flakes
Repeat the steps above up to pouring the chocolate on the shell and spreading to cover. Sprinkle with chocolate sprinkles and, this is an option, sprinkle with some edible gold flakes.
When ready to serve, whip some whipped cream with a touch of icing sugar to sweeten and set out in a bowl for everyone to help themselves.
Damn, they are going to love me now. I called it ‘cupboard love’ when my daughter wad growing up.
Individual Mini Beef Wellington
I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.
- 1 – 5 lbs. beef wellington, trimmed and halved crosswise
- coarse salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 clove of garlic, peeled
- 2 full pkgs. buttery puff pastry
- 8 oz. pate
- 2 large eggs
Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.
Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.
Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.
- If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for up to 2 weeks. *
Preheat oven to 425 degrees.
Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.
These would be absolutely delicious with sautéed mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms. Also, garlic mashed potatoes. YUM! Oh, before I forget, make sure you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.
OR
Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.
Christmas Morning Sausage Rolls
Ever since I can remember, my mom made THE best sausage rolls ever as the pastry she made no one has ever come close to matching. Now, Don has taken up the challenge and he makes THE best. We always got up, and as we opened our gifts, we had sausage rolls. This is a tradition I hope never goes away.
- 2 tsp. dried sage
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. dried marjoram
- 1 tsp. dark brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs. finely ground pork
- Puff Pastry
- 1 egg, well beaten with a bit of water added
In a small bowl, combine the sage, salt, pepper, marjoram, brown sugar, pepper flakes and cloves, mixing really well.
Place the pork in a small bowl and add the mixed spices to it. Mix with your hands and form logs (best way is to roll up in saran wrap).
Roll out the puff pastry, and lay the sausage meat (removing the saran first, of course) and roll in the pastry. Cut into either bite-sized pieces to offer guests with their wine or larger pieces for the breakfast run.
Brush an egg wash over the surface of the pastry and bake in an oven for 38 minutes at 375 degrees.
Christmas morning, simply place in the oven to warm up, and get the ketchup ready.
Asiago Prosciutto Puff Sticks
With Easter around the corner, it usually means entertaining with family and friends. The next couple of days I will be showcasing tidbits to serve when everyone arrives.
Use frozen puff pastry (butter flavoured) and make sure to thaw in the refrigerator overnight.
- 1 pkg. frozen butter puff pastry, thawed as above
- 1 tbsp. mustard
- 12 thin slices of prosciutto
- 2 tbsp. grated Asiago cheese
Preheat oven to 425 degrees.
Unroll one sheet of the pastry and place the remainder in the refrigerator. Brush pastry with half of the mustard.
Cut 1 slice of prosciutto lengthwise into 2 strips
Cut pastry in 12 x inch strips.
Place half of the prosciutto on one of the pastry strips. Fold the uncovered half of the pastry over the meat to cover. Twist the strip slightly and place on a parchment lined baking sheet. Repeat with all the remaining pastry strips and prosciutto. Sprinkle with half of the cheese. Bake on the center rack for about 15 minutes, until golden in colour and crisp. Cool slightly.
Remove from the baking sheet. Now remove the pastry from the refrigerator and repeat the steps above. It should make 24 sticks.
Brie Canapes With Cranberry Sauce
Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Summer Fruit Tart
I told you yesterday what we were doing this weekend and this is the recipe for one of the desserts. It will make your mouth water just reading this.
This will make 8 servings or, 4 really large ones…..again, your choice!
- half of a 450g pkg of puff pastry
- 1/3 cup peach jam (from our peach tree)
- 1 red skinned pear, sliced thin
- 2 peaches, skin removed, sliced in thin wedges
- 2 purple plums, sliced in thin wedges
- 3/4 cup blueberries
- 1 egg
On a parchment lined baking sheet, roll out the pastry to a 10 inch square.
Leave 1 inch around th edge and spread the peach jam , except 1 tbsp, over the pastry. Now arrange the fruit all over the jam surface.
Mix the remaining jam with a 2 tsp of water and smooth over the fruit to make a glaze.
Beat the egg with 1 tsp. of water and brush over the surface edge of the pastry. Now, try to fold the border up to form a lip and brush the surface with the egg wash.
Bake in a 400 degree oven for about 20-25 minutes. Pastry should be crisp and golden. Let cool down and serve with, what else, whipped cream.
Oh, damn, I did it again!
Fruit-Dulce de Leche Napoleons
What an easy dessert to make…part of it can be made the day ahead and then you are off the hook, time-wise. Use any combination of fruit – ones you like best…could be strawberries and chocolate, bananas and the dulce de leche sauce, peaches with raspberries sauce…on and on.
- 1 sheet frozen puff pastry, thawed and cut in 6 rectangles
- 3/4 cup heavy whipping cream
- 1 tbsp. icing sugar
- 2 bananas (your choice of fruit), cut on the diagonal
- 1/2 cup dulce de leche (your choice as above)
- 1/2 cup sweetened coconut, toasted OR finely chopped pecans
Preheat oven to 400 degrees. Place the pastry on a parchment lined baking sheet and bake until golden and puffed. This should take 13-15 minutes. Remove from oven and cool on a wire rack.
Beat the whipping cream and icing sugar until stiff peaks form. With a serrated knife, cut the pastry lengthwise in half. Reserve 4 tops.
Divide the bananas on 4 pastry bottoms, drizzle the caramel sauce over them. Use 2 tops and 2 bottoms and make the middle layer. Top this layer with whipped cream and coconut and top with the remaining pastry tops.
If you want to take it one step further, dust with icing sugar and serve immediately. These look like they came from the Bakery not your kitchen.
Hurray for you, you did it again!
Easy Summer Tarts
With the warmer weather coming (in our case – HOT), I look for light and easy to prepare desserts. Okay….sometimes I do. This is too easy and your children could whip this one up.
- 1 box of puff pastry, thawed
- 1 large egg, lightly beaten
- Sanding sugar for sprinkling
- 3 cups of fruit – here you can use a mixture OR use three different types so you can try one of each. i.e. raspberries, strawberries, mango, peaches etc. Cut berries in half and the stone fruits in thin slices.
- 3 tbsp. honey
- 3 tsp. fig balsamic vinegar
- 3 cups whipped cream, sweetened
Preheat oven to 400 degrees. Unfold puff pastry onto parchment lined baking sheets and cut each sheet into 4 squares. With a paring knife, CAREFULLY and lightly score a border 1/2 inch from edges. Brush the border with the egg wash and sprinkle the sanding sugar on the edges. Freeze for 10 minutes. Bake for 15 minutes until puffed up and golden in colour.
Let these cool and gently push down the centers to flatten. Combine the fruits separately and add the sugar and vinegar, scant pinch of salt. Let stand for 15 minutes. Fill the centers of the pastry with the cream and then add the fruit on top. Beautiful to look at, wonderful to taste.
Oh yeah….take a bow.
Pizza-Spanakopita Style
If you love Greek food you will love this pizza. It can be served as an Appetizer for your party or just nibblies during hockey night viewing.
- 1 bag of fresh baby spinach, stems removed
- 1 tsp. olive oil
- 1/2 sweet onion, finely chopped
- 1 garlic clove, minced
- 1 cup, extra smooth ricotta
- 1/2 cup chopped fresh dill
- 1 cup crumbled Feta
- 1/8 tsp. freshly grated nutmeg
- 1 450g pkg of all butter, puff pastry (2 rolls), thawed
- 1 egg
Preheat oven to 400 degrees. Remove middle rack, making sure one rack is in the top third of the oven and one in the bottom third. Line 2 cookie sheets with parchment paper.
Boil a large pot of water and add the spinach, cooking until wilted (60 seconds). Drain and rinse under cold water. Place in a tea towel and wring out excess liquid. Chop the spinach.
Heat a frypan and add the onion and garlic, cooking until the onion is lightly brown. Add the spinach and ricotta and reduce the heat. Cook until all liquid has evaporated. Remove from the heat, add the dill, 1/2 cup Feta and nutmeg. Set aside.
Unroll the pastry onto the cookie sheets. Use a sharp knife to score a 1/2 inch border around each pastry sheet. Then dock the pastry all over with a fork. Beat the egg in a small bowl and brush evenly over the pastry.
Bake in the oven, switching the pans around halfway through baking time (about 14-15 minutes) until lightly golden in colour and puffy.
Remove from the oven, divide the spinach mixture between the two pans and spread out to the scored edges. Sprinkle the remaining feta over the tops and continue baking until the pastry and feta are golden in colour, again switching the pans around halfway through the 12-13 minute baking time. Slice and serve.
OMG! Yummy….
Salmon and Arugula Tart
These make a lovely appetizer to serve company no matter the occasion. The salmon is used as a garnish and with the use of store bought puff pastry, it is a snap to prepare.
- 1/2 lb. puff pastry, thawed
- 2 tbsp. butter
- 1 leek, white part only, finely sliced
- 3 cups baby arugula leaves
- 1/2 lime, juice only
- pinch of salt
- 1/4 – 1/2 cup homemade creme fraiche
- 8 oz. cold smoked salmon, sliced thin
In a skillet on medium heat, melt the butter and add the leeks until softened. Add the arugula and cook for 3-4 minutes until just wilted and bright green in colour. Remove from the heat and let cool.
Combine the leek mixture with the creme fraiche, lime juice and season with the salt.
Roll out the puff pastry and cut into 4 squares and with a sharp knife, score (do not cut through) a line 1/4 inch into each square. With a fork, now poke the middle of the pastry and place on a parchment lined baking sheet. Bake for 16-18 minutes until puffed and golden. Remove from the oven and let cool a few minutes. Lay slices of the salmon on top and add a small dollop of creme fraiche on top.
Obviously the amounts used vary on the number of persons being served. Just judge accordingly. Remember, it is only an appetizer, not the whole meal. Serve with a lovely Chardonnay of your choice.
To make your own creme fraiche (far, far better than store bought) use 1/2 cup whipping cream – 1/2 cup buttermilk. Mix together and put in a sealable container and let sit on the counter for 2 days. Then place in the fridge until ready to serve. Will keep for a week.
Yummy.