These are super easy, but messy to make. You will not be disappointed in the results, though! They look and taste quite impressive! You could serve them for breakfast or at a party or shower. I used Williams-Sonoma's cherry pocket pies recipe as a jumping point for this one. (I like to give credit where it's due!)
2 cups fresh cherries, washed and pitted
1/2 c. sugar
1.5 Tbsp. cornstarch
1 tsp. almond extract
1 pinch salt
1 sheet puff pastry (I used Pepperidge Farms's puff pastry, which had no animal-derived ingredients. You have to thaw it 40 minutes before using.)
1 egg, beaten, mixed with 1 tsp. water (omit if preparing for vegan diners)
granulated sugar for sprinkling, optional
Whisk the sugar, cornstarch, and salt in a medium saucepan. Add cherries and almond extract, and cook over medium heat for 15 minutes. Although it starts off looking dry, it will quickly get gooey and gelatinous, and this is a good thing.
Preheat the oven to 400 degrees. Cover a cookie sheet with parchment paper.
Once the cherries are cooked, set them aside to cool slightly. Roll the puff pastry sheet to a 12x12 square, and cut into 9 4-inch squares. Put a spoonful of cherries in the center of each square. Brush the egg wash (or just water for vegan preparation) around the edges of the square. Fold over into a triangle and crimp the edges with fork tines to seal. Move the turnover to the parchment paper on the baking sheet. Brush the top of the turnover with the egg wash (or just water for vegan preparation) and sprinkle with granulated sugar, if using.
Bake 20 minutes or until the pastry is browned. (It will brown less without the egg wash and more golden with the egg wash.) Enjoy!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, July 13, 2009
Tuesday, June 17, 2008
Fruit Smoothie
Here's a light, easy breakfast for people on the run. I made this one up. It's easy to modify - substitute whatever fruit and juice you like best!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
Sunday, February 17, 2008
Overnight Caramel French Toast ala Indiana
This is what Beth served for breakfast Sunday morning -- fabulous!!
Overnight Caramel French Toast
1 cup packed brown sugar 1 tsp. ground cinnamon, divided
½ cup butter 6 eggs
2 T. Light corn syrup 1 ½ cups milk
12 slices bread 1 tsp. vanilla extract
¼ cup sugar
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13 x 9 inch baking dish. Top with six slices of bread. Combine sugar and ½ tsp. cinnamon, sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar. Set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees F for 30-35 minutes
Tuesday, January 22, 2008
Gruyere Omelete
Come on guys... PINK?! oh well...
The big trick with omelets is patience.
3 Eggs
2 tbs water
1tbs butter
1tbs olive oil
1 or 2 pinches salt
4 grinds from a pepper mill
1/2 c. Gruyere shredded
1/2 c. cleaned chopped button mushrooms
2 medium shallots (like garlic and onion all in one! mmm..)
1 splash of white wine
1/2 handful of chopped fresh dill
1/4 handful chopped parsley (for garnish)
1 cherry tomato (sliced thin for garnish)
2 slices of honey wheat bread (toast mmm)
2 dabs of orange marmalade (or whatever the hell you like)
OK - you'll need 2 pans for this. One omelet pan and another one to saute the mushrooms, shallots, etc...
In a bowl, crack the eggs, add in the water and 4 (or more) cracks of pepper and mix with a fork until the mixture looks homogeneous. It's important to do this by hand, don't want to murder the proteins. Then set it aside.
In the saute pan, get the olive oil in there and get it up to a good medium heat. Then add in the mushrooms. Saute 'em for a few minutes until they start to get soft. Flick 'em around the pan with a wooden spoon or whatever. Then add in the shallots. Flick them around a bit. Once the shallots start to soften, add a tbs of white wine. Then add half of the dill and then add a pinch of salt and turn off the heat. Continue to use the wooden spoon or whatever until the heat dissipates. Cover it, remove from the hot burner.
Meanwhile, get that other pan and get it going to medium heat with the butter. Once the butter is melted (but before it burns! yuck...) pour in the eggs and cover. And wait! Don't peak! Unless you have a clear lid, of course.
After 2 minutes, take a peak. If the eggs still look a little runny, it's OK. It just needs maybe another minute. Once the eggs look like they're mostly congealed, put half of the Gruyere cheese in the kinda left-ish middle of the pan, then add half of the saute mixture, use a normal spoon and put it right on top of the cheese. Cover! 30 seconds! Now is a good time to burn some toast.
Open the lid and add in the remainder of the cheese, saute and fresh dill left over from earlier. Slide your spatula under the right side of the pan and gently flip it over the stuffing. Use 2 spatulas if you want. Sometimes I just use my other hand. Burns a little though.
Once, it looks like an omelet in the pan turn off the heat, wait 30 more seconds with the lid on. Get your plate out. Slide that yummy omelet onto the plate. Fan out the 4 or 5 slices of the little tomato on top of the omelet. Sprinkle the parsley everywhere. Plate your triangle-cut marmalade toast (whatever) on the same plate.
Hey, if you made a little bacon or sausage while I wasn't lookin', toss it on. Pour a little french-press coffee (2 splendas w/ 2 moo moos, please) and a little glass of OJ. Turn on some Led Zeppelin and enjoy your morning, Billy-style. Oh yeah, get me some of that cayenne pepper sauce! Crystal, yup!
Omelets are cool because you can pretty much put anything you want in them. Just as long as the filling ingredients marry well. I try not to create omelets with too much going on. You can get one of those at IHOP, barf... Remember, less can be more if you think about the flavors. Try new things that you wouldn't normally try. Carrots and raisins, with eggs!?!? What?! Yup, throw in a little curry and brie and you've got a mouthful of Pakistan. Minus the dirt...
*Other omelet filling combos:
The big trick with omelets is patience.
3 Eggs
2 tbs water
1tbs butter
1tbs olive oil
1 or 2 pinches salt
4 grinds from a pepper mill
1/2 c. Gruyere shredded
1/2 c. cleaned chopped button mushrooms
2 medium shallots (like garlic and onion all in one! mmm..)
1 splash of white wine
1/2 handful of chopped fresh dill
1/4 handful chopped parsley (for garnish)
1 cherry tomato (sliced thin for garnish)
2 slices of honey wheat bread (toast mmm)
2 dabs of orange marmalade (or whatever the hell you like)
OK - you'll need 2 pans for this. One omelet pan and another one to saute the mushrooms, shallots, etc...
In a bowl, crack the eggs, add in the water and 4 (or more) cracks of pepper and mix with a fork until the mixture looks homogeneous. It's important to do this by hand, don't want to murder the proteins. Then set it aside.
In the saute pan, get the olive oil in there and get it up to a good medium heat. Then add in the mushrooms. Saute 'em for a few minutes until they start to get soft. Flick 'em around the pan with a wooden spoon or whatever. Then add in the shallots. Flick them around a bit. Once the shallots start to soften, add a tbs of white wine. Then add half of the dill and then add a pinch of salt and turn off the heat. Continue to use the wooden spoon or whatever until the heat dissipates. Cover it, remove from the hot burner.
Meanwhile, get that other pan and get it going to medium heat with the butter. Once the butter is melted (but before it burns! yuck...) pour in the eggs and cover. And wait! Don't peak! Unless you have a clear lid, of course.
After 2 minutes, take a peak. If the eggs still look a little runny, it's OK. It just needs maybe another minute. Once the eggs look like they're mostly congealed, put half of the Gruyere cheese in the kinda left-ish middle of the pan, then add half of the saute mixture, use a normal spoon and put it right on top of the cheese. Cover! 30 seconds! Now is a good time to burn some toast.
Open the lid and add in the remainder of the cheese, saute and fresh dill left over from earlier. Slide your spatula under the right side of the pan and gently flip it over the stuffing. Use 2 spatulas if you want. Sometimes I just use my other hand. Burns a little though.Once, it looks like an omelet in the pan turn off the heat, wait 30 more seconds with the lid on. Get your plate out. Slide that yummy omelet onto the plate. Fan out the 4 or 5 slices of the little tomato on top of the omelet. Sprinkle the parsley everywhere. Plate your triangle-cut marmalade toast (whatever) on the same plate.
Hey, if you made a little bacon or sausage while I wasn't lookin', toss it on. Pour a little french-press coffee (2 splendas w/ 2 moo moos, please) and a little glass of OJ. Turn on some Led Zeppelin and enjoy your morning, Billy-style. Oh yeah, get me some of that cayenne pepper sauce! Crystal, yup!
Omelets are cool because you can pretty much put anything you want in them. Just as long as the filling ingredients marry well. I try not to create omelets with too much going on. You can get one of those at IHOP, barf... Remember, less can be more if you think about the flavors. Try new things that you wouldn't normally try. Carrots and raisins, with eggs!?!? What?! Yup, throw in a little curry and brie and you've got a mouthful of Pakistan. Minus the dirt...
*Other omelet filling combos:
- Goat cheese, chive or dill, tomato
- Feta, spinach, scallion
- Cheddar, vidalia, diced ham
- Muenster, fresh basil, bourbon-ham (black forest is good, too)
- Swiss, steak, Shitake, shrooms, yellow onion, horseradish
- Monterrey Jack, Serrano Peppers (or Jalapeno), white onion
Sunday, January 20, 2008
Mary Evelyn's Bacon Bread
Bacon Bread
From the collection of Mary Evelyn
2 Cans Biscuits (10 count)
2 Sticks Margarine
½ lb. Bacon, cooked and crumbled
½ C. Chopped Bell Pepper (both red and green together are especially delish!)
½ C. Chopped Onion
½ C. Parmesan Cheese
Sauté bell peppers, onion in butter. Cut uncooked biscuits into fourths. Put all ingredients together in bowl and mix well. Pour into ungreased bundt pan*. Bake at 350° for about 30 minutes or until brown.
*Bake in a bundt pan because it may not get completely done in the middle in a regular pan.
From the collection of Mary Evelyn
2 Cans Biscuits (10 count)
2 Sticks Margarine
½ lb. Bacon, cooked and crumbled
½ C. Chopped Bell Pepper (both red and green together are especially delish!)
½ C. Chopped Onion
½ C. Parmesan Cheese
Sauté bell peppers, onion in butter. Cut uncooked biscuits into fourths. Put all ingredients together in bowl and mix well. Pour into ungreased bundt pan*. Bake at 350° for about 30 minutes or until brown.
*Bake in a bundt pan because it may not get completely done in the middle in a regular pan.
Sunday, January 6, 2008
Wade's Chocolate Gravy
Y'all, if you've never heard of Chocolate Gravy, you are probably not from the South. I had never heard of it until I moved to Tennessee, and I was born and raised in the South, albeit in Florida. Wade made this for me once for breakfast, and I haven't been the same since. ;)
Chocolate Gravy
1 cup of sugar
2-3 tbsp self rising flour
1 tbsp of cocoa powder (more if you like a darker chocolate)
1 teaspoon of vanilla
Milk to desired amount of gravy (at least 2 cups)
In a medium saucepan over medium heat, mix ingredients and cook until thickened, stirring constantly. Serve over warm buttermilk biscuits and butter.
Chocolate Gravy
1 cup of sugar
2-3 tbsp self rising flour
1 tbsp of cocoa powder (more if you like a darker chocolate)
1 teaspoon of vanilla
Milk to desired amount of gravy (at least 2 cups)
In a medium saucepan over medium heat, mix ingredients and cook until thickened, stirring constantly. Serve over warm buttermilk biscuits and butter.
Subscribe to:
Posts (Atom)
Posts
