Stir Crazy, Posted: 7/11/07
Party on with puff pastry recipes
I have to apologize to all the readers who tell me they enjoy my column because I havenít been very faithful about it for the last several months. When you miss one, the next one is easy to skip, and pretty soon there are things that are taking up time and space, so you let it slide.
Since things seem to be back on track at The Argus, I plan on getting into the habit of a weekly recipe column, with perhaps a guest column here and there.
Thank you for your patience!
Last weekend we had a family gathering for my husbandís birthday. I had a lot of fun searching for new recipes. We had his two favorite cakes, CafÈ LattÈ Turtle Cake, which I made, and carrot cake, made by daughter Lynda. Both recipes have appeared in this column.
I enjoy making appetizers, and for this occasion I made a smoky baba gannouj, a Middle Eastern-style dip made with roasted eggplant, onion and garlic. I even made my own pita chips, but I accidentally picked up pita flat bread instead of pita pocket bread, so they were a challenge to make!
For making an impression without a lot of work, I use puff pastry. For Saturdayís party, I made a variation of the traditional Pigs In a Blanket called Chicks In Blankets. I used organic chicken-apple sausage which I located in the freezer case at the La Crosse Peopleís Food Co-op. In addition, I have included a recipe for Prosciutto Wagon Wheels, another appetizer that uses puff pastry. Itís almost as simple as opening a bag of chips!
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Chicks In Blankets
1 package (17.3-ounce) frozen puff pastry (2 sheets), thawed
3 tablespoons whole grain Dijon mustard
4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
1 large egg
2 teaspoons milk
Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. (Do ahead: Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400ƒ F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375ƒF and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.
Bon AppÈtit
October 2006
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Prosciutto Wagon Wheels
1 pkg. frozen puff pastry, thawed (two sheets)
2/3 cup Dijon mustard, divided
3/4 lb. prosciutto, thinly sliced
2 cups shredded provolone, divided
Preheat oven to 425. Grease large baking sheet. Working with one sheet of the puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to a 14-inch square. Brush with thin layer of mustard. Cover with half the prosciutto slices, overlapping slightly and leaving a 1/2-inch border.
Sprinkle with half the cheese. Roll pastry tightly from long side. Pinch seams to seal and tuck ends under. Repeat with remaining sheet. Slice each roll into 1/2 inch slices and place cut side up on prepared baking sheet.
Bake 10-15 minutes until golden brown. Serve warm.
Note: You can use mozzarella instead of provolone.
From the Colorado Collage Cookbook published by The Junior League of Denver.
Caledonia Argus
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