RECIPE: REC: Savory Breakfast Srudel (CUISINE AT HOME magazine)==>

RECIPE:
Breakfast Strudel

Makes 2 strudels.

1 box (1.1 lb.) frozen puff pastry dough, thawed

2 Tbsp. unsalted butter

1 cup frozen cubed hash brown potatoes

1 cup red or green bell peppers, seeded & diced

1/2 cup onion, diced

1 cup smoked ham, diced

11 eggs

2 Tbsp. minced fresh chives

4 oz cream cheese, softened

2 Tbsp. orange juice

1 egg

1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

Preheat oven to 400 degrees F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.

Whisk eggs and chives together. Add them to the pan and scramble just until set. (They should be a bit soft.) Season with salt & pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off top corners and notching bottom corners to create end flaps. Fill with half the egg mixture by spooning it down the center of the pastry; cut pastry strips on both sides of the filling at a 45-degree angle right up to the edge of the filling. Fold up the flaps at both ends, then braid the strips across the filling, alternating one pastry strip over the one on the opposite side of the filling. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.

Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

 
REC: Savory Breakfast Srudel (CUISINE AT HOME magazine)==>

Breakfast Strudel
Makes 2 strudels.

1 box (1.1 lb.) frozen puff pastry dough, thawed
2 Tbsp. unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup red or green bell peppers, seeded & diced
1/2 cup onion, diced
1 cup smoked ham, diced
11 eggs
2 Tbsp. minced fresh chives
4 oz cream cheese, softened
2 Tbsp. orange juice
1 egg
1 Tbsp. water
2 Tbsp. Parmesan cheese, shredded

Preheat oven to 400 degrees F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.

Whisk eggs and chives together. Add them to the pan and scramble just until set. (They should be a bit soft.) Season with salt & pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.

Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12" x 10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off top corners and notching bottom corners to create end flaps. Fill with half the egg mixture by spooning it down the center of the pastry; cut pastry strips on both sides of the filling at a 45-degree angle right up to the edge of the filling. Fold up the flaps at both ends, then braid the strips across the filling, alternating one pastry strip over the one on the opposite side of the filling. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.

Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

 
REC: Miniature Pecan Sticky Buns (from Martha Stewart's ENTERTAINING)

Miniature Pecan Sticky Buns
Approximately 48 miniature rolls

1 ounce fresh cake yeast, or 2 packages dry yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup whole milk
1/2 cup sour cream
1 teaspoon lemon juice
Grated rind of 1 lemon
1/2 teaspoon vanilla extract
2 egg yolks
3 cups flour
1 cup (2 sticks) unsalted butter, room temperature

FILLING
1 teaspoon cinnamon
3/4 cup currants, plumped in 3 Tablespoons brandy
1/2 cup light brown sugar
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup honey
3/4 cup broken pecans

Cream the yeast, sugar, and salt until syrupy. (If you are using dry yeast, add 1 Tablespoon of the milk to cream ingredients.) Add the milk, sour cream, lemon juice and rind, and vanilla and mix until smooth. Add the egg yolks and half the flour, blending well. Beat the softened butter into the dough and add the remaining flour. Turn onto floured board and knead until smooth and elastic, about 10 minutes. Form into a ball, place in a butter bowl, and let rise, covered, in the refrigerator at least 4 hours.

Preheat oven to 350 degrees F.

To form sticky buns, turn the dough out onto a floured board and knead until smooth. Roll out into a long rectangle 4 inches wide and 1/8 inch thick. Spread cinnamon, currants, and 1/2 cup light brown sugar evenly over rectangle. (I roll out half the dough at a time. Roll each half into an 18"x4" rectangle; brush dough with some additional melted butter than what is called for in the recipe amount given; then sprinkle with cinnamon-currant-light brown sugar mixture.) Roll lengthwise into a tight cylinder and cut into 3/4-inch thick slices. (Each half will give you 24 rolls.)

Prepare miniature muffin tins by brushing each with melted butter. Combine brown sugar and honey and place a teaspoon of the mixture into each tin. Add a few nuts and cover with the cut slices of pastry. Brush tops with remaining melted butter and bake until puffed and golden brown, about 15 to 20 minutes.

Turn sticky buns onto cookie sheets immediately and cool completely before serving.

 
Large Crudite Platter with vegetable dip==>

I blanched and dried the following veggies:

brussel sprouts
pea pods
asparagus
baby carrots
broccoli florets
cauliflower florets
green beans

In addition to the above I also added:

radishes
cherry or grape tomatoes
red, yellow, orange and green bell pepper strips
zucchini, sliced on bias
yellow summer squash, sliced
English cucumber, sliced
white whole button mushrooms

I lined a large tray with kale and made a spoke pattern of groupings of the above vegetables, arranged with contrasting colors. In the center I placed a hollowed out acorn squash which I put a vegetable dip in. I will have to add the vegetable dip recipe later!

 
REC: Strawberry Cheesecake Trifle (from COUNTRY WOMAN magazine, 1988 May/June issue)==>

Strwaberry Cheesecake Trifle

2 packages (8 oz each) cream cheese
2 cups confectioners' sugar, sifted
1 cup dairy sour cream
1/4 tsp powdered vanilla -OR- 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 pint heavy whipping cream
1/2 tsp powdered vanilla -OR- 1 tsp vanilla extract
1 Tablespoon sugar
1 angel food cake, torn into bite-size pieces (I make a homemade angel food cake for this, but any will do.)
2 quarts fresh strawberries, thinly sliced (I go by 1.5 pounds = 1 dry quart of strawberries.)
3 Tbsp sugar
3 Tbsp almond-flavored liqueur -OR- almond extract to taste (I use 1/4 cup Amaretto liqueur.)

In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extracts. Set aside. In a small deep metal chilled bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces and fold in gently; set aside.

Combine strawberries, sugar and almond liqueur or extract. Layer together in large glass trifle pedestal bowl (or any large clear bowl), starting with strawberries on bottom, then adding a layer of the cake mixture. Continue layering; finish with strawberries on top. (You'll end up with 4 layers of strawberries and 3 layers of the cake mixture.)

Cover with plastic wrap; chill well. Yield: 24 servings.

 
REC: Salmon-And-Dill Quiche (Southern Living magazine, March 2003)==>

Salmon-And-Dill Quiche

1/2 (15 oz) package refrigerated pie crusts
1 (3-oz) package cream cheese, softened
1 cup half-and-half
3 large eggs
1/4 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
1/8 teaspoon ground red pepper
1 (4-oz) package smoked salmon, chopped
2 Tbsp minced red onion
1 Tbsp chopped fresh dill -or- 1 tsp dried dillweed
1 Tbsp capers, chopped

Unfold piecrust, and place on a lightly floured surface. Roll out to 1/8-inch thickness. Carefully place in a 9-inch pie plate. Fold edges under and crimp. Bake on lowest oven rack at 400 degrees F for 8 minutes. Cool.

Whisk together cream cheese and half-and-half until smooth. Add eggs and next 3 ingredients, whisking until smooth. Stir in salmon and next 3 ingredients. Pour into prepared crust.

Bake on lowest oven rack at 400 degrees for 35 to 40 minutes or until set. Let stand 10 minutes before cutting and serving.

 
An additional comment on the Cappuccino Brownies==>

The original recipe said to "Cut into 24 bars", but these things are rich so for larger gatherings, I slice them into 40 squares. Wigs

 
W

wigs

Well-known member
REC: Curly Endive-Spinach-Mandarin Salad (from ITALIAN FAMILY COOKING COOKBOOK)==>

Curly Endive-Spinach-Mandarin Salad

1 large head curly endive or chicory (1.25 pounds)
1 pound fresh leaf spinach
1 cup thinly sliced celery, strings removed
1/2 cup thinly sliced scallions
1 can (11 oz) mandarin oranges, well drained
1/2 cup slivered almonds, toasted (for garnish)

1) Discard tough outer leaves from curly endive. Break off tough bottom ends of greens and discard. Wash greens several times in cold water. Drain well and blot dry with paper towel or spin dry in a salad spinner. Tear greens into bite-size pieces and set aside.

2) Wash spinach clusters several times in cold water until there is not a grain of sand left. Remove stems and discard. Blot leaves dry with paper towels or spin dry in salad spinner. If spinach leaves are very large, tear into bite-size pieces. Set aside.

DRESSING
1.5 teaspoons honey, preferably orange blossom (I use 3 tsp or 1 Tbsp honey)
1/3 cup fresh lemon juice (I use 1/4 cup)
1 tsp salt
1 tsp freshly milled black pepper
2/3 cup olive oil

1) Place honey, lemon juice and salt in a large salad bowl and stir until salt is dissolved (this is best done with your index finger so that you can feel when the salt is dissolved). Add pepper and olive oil; beat with fork or wire whisk to incorporate.

2) Add the salad ingredients except almonds and toss well. Sprinkle top of salad with toasted almonds and serve immediately.

 
REC: Overnight Danish Braids (from Dec 1986 FARM WOMAN magazine)

Overnight Danish Braids

1 cup butter, room temperature
5 cups all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 package active dry yeast
1/4 cup warm water
3/4 cup warm water
1/2 cup sugar

FILLING:
1 cup butter, softened
1 cup brown sugar
1 Tbsp cinnamon
1 cup chopped pecans

GLAZE:

1-1/2 cups confectioners' sugar
1 to 2 Tbsp hot milk
3 tsp melted butter
1/2 tsp vanilla extract

Cut butter into flour and salt in a large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast dissolved in 1/4 cup warm water, 3/4 cup warm water and sugar. Mix by hand until dough is well mixed (batter may be sticky). Refrigerate, covered, for 5-6 hours or overnight. Bring dough to room temperature, about 1 hour. Divide dough into four equal parts. Roll each part into a 12- x 9-inch rectangle (like thin cinnamon roll) on floured surface. Prepare filling by combining ingredients until well-mixed. Using 1/2 cup filling per braid, spread in a 3-inch-wide strip down the center of each rectangle. With kitchen shears, cut sides toward center in strips 3 inches long and 1 inch wide. Fold strips over filling, altermating from side to side. Place on greased cookie sheet; cover and let rise until double. Bake at 350 degrees F. for 20-25 minutes. Carefully remove to wire rack. Cool slightly. Top with glaze made by mixing ingredients until smooth. Yield: 4. (Braids freeze beautifully.)

Note: (I also stud with drained and halved maraschino cherries. The red and green ones look nice for Christmas, and the pretty braid is said to resemble the swaddled Christ child.)

 
REC: Here's the veggie dip; it's called Basic Herb Dip==>

Basic Herb Dip
(from THE COMPLETE CATERER by Elizabeth Lawrence)

This is a versatile dip that can be used for vegetables and chips, and as a stuffing for vegetables, choux puffs, or tea sandwiches. Makes about 2-1/2 cups.

6 ounces cream cheese, softened (I throw in the whole 8-oz package!)
1 cup mayonnaise, preferably homemade (I use Helmann's.)
1/4 cup dry white wine
1/4 cup finely chopped fresh dill, basil, coriander, or parsley
2 Tablespoons Dijon mustard
Salt & freshly ground pepper to taste

Beat the cream cheese until quite soft. Beat in the mayonnaise, white wine, herbs, mustard, and salt & pepper to taste.

Variations:
--To make a cheese dip, stir 1/2 cup finely grated Parmesan or sharp cheddar into the dip.
--To make a cucumber dip, peel and finely chop the flesh of 1 cucumber and stir into the dip.

 
Almost forgot! REC: Viejo Turkey and Churney Sandwiches==>

Viejo Turkey and Chutney Sandwiches
(from COLORADO COLORE--A PALATE OF TASTES by The Junior League of Denver)

8 slices cranberry walnut bread (I used small dinner rolls that I buttered.)
8 leaves butterhead lettuce
6 ounces smoked Gouda cheese, sliced
12 ounces roasted turkey breast, sliced
2 pears, thinly sliced
Salt & pepper to taste
4 to 6 tablespoons mango chutney (I used a cranberry chutney.)

Arrange 1 bread slice on a work surface. Layer with 2 of the lettuce leaves, 2 or 3 slices of the cheese, 3 ounces of the turkey and 4 or 5 of the pear slices. Sprinkle with salt & pepper. Spread another slice of the bread with 1 to 1.5 tablespoons of the chutney and place, chutney side down, over the prepared layers. Cut into halves. Repeat the process with the remaining bread, lettuce, cheese, turkey, pears, salt, pepper & chutney. Serve immediately. You may substitute 4 sliced croissants for the cranberry walnut bread, leftover turkey for the turkey breast and cranberry sauce for the chutney.

 
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