Savory Danishes

Great for brunch!

Ingredients
12 oz cream cheese, softened to room temperature
¼ C + 2 T ranch dressing
½ C shredded cheddar
1 egg
2 sheets (1 17.3 oz pkg) puff pastry, thawed but still chilled
½ bell pepper, julienned
14 oz (about) Italian dry salami, thin sliced rounds
½ C shredded Parmesan (or Italian blend) cheeses
1-2 T dill
1 tsp black pepper


Directions
Preheat oven to 375˚. In small bowl, whisk egg with 2 tsp water; set aside.

On lightly floured surface, roll each sheet of puff pastry to 12" square. Cut into 9 squares (approx 4" each), and place on parchment paper lined baking sheets.

Place salami slices, evenly divided, in a diagonal (corner to corner) across each puff pastry square.

Blend cream cheese and ranch dressing until smooth; stir in shredded cheddar until evenly distributed. Divide evenly among puff pastry squares, spreading gently over salami.

Top cream cheese mixture with julienned bell pepper strips.

Pull a corner of each puff pastry square over the filing; brush top of dough with egg wash. Fold opposite corner over egg washed pastry, pressing gently to seal. Repeat with all 18 squares. Brush dough all over with egg wash. 

Combine shredded Parmesan, dill and black pepper. Sprinkle over tops of danishes.

Bake danishes until golden brown and crisp (approx. 30 minutes). Remove from baking sheet promptly to avoid sticking. Best served warm.

Blackberry Danishes

Ingredients
12 oz cream cheese, softened to room temperature
6 T honey
3 T cornstarch
½ C sugar
1 egg
2 sheets (1 17.3 oz pkg) puff pastry, thawed but still chilled
3½ C blackberries
Optional: 2 T turbinado sugar

Directions
Preheat oven to 375˚. In small bowl, whisk egg with 2 tsp water; set aside.

On lightly floured surface, roll each sheet of puff pastry to 12" square. Cut into 9 squares (approx 4" each), and place on parchment paper lined baking sheet.

Blend cream cheese and honey until smooth. Divide evenly among puff pastry squares, spreading gently in a diagonal (corner to corner) across each square.

Combine cornstarch and sugar; gently stir in berries until sugar and cornstarch thickly coat berries. Divide berries evenly, spooning them over the cream cheese mixture on each puff pastry square.

Pull a corner of each puff pastry square over the filing; brush top of dough with egg wash. Fold opposite corner over egg washed pastry, pressing gently to seal. Repeat with all 18 squares. Brush dough all over with egg wash. Sprinkle lightly with turbinado sugar, if desired.

Bake danishes until golden brown and crisp (approx. 30 minutes). Remove from baking sheet promptly to avoid sticking. Serve warm or cold.

Mustard Vinaigrette

Ingredients:
½ C white wine vinegar*
2 T dijon mustard
1 tsp kosher salt
¼ tsp black pepper
1½ C olive oil

* I've seen plenty of recipes that use red wine vinegar as well; it will alter the color a bit, of course, but if it's all you've got (or you prefer its flavor) it'll work fine.

Directions:
Blend together vinegar, mustard, salt and pepper until smooth. Drizzle in olive oil, whisking constantly for a smooth, well blended dressing.

Caramel Sauce

Ingredients:
1 C heavy cream
2 T corn syrup
2 T butter
¼ tsp salt
1 C sugar
1 vanilla bean, split lengthwise, seeds scraped out*

Directions:
In saucepan, combine cream, corn syrup, butter and salt. Bring to simmer, whisking; remove from heat.

Spread sugar evenly in a large skillet. cook over medium heat, undisturbed, until sugar melts and starts to caramelize (about 5 minutes). Continue cooking, swirling the pan but not stirring, until sugar becomes dark amber (10-15 minutes).

Remove from heat. Add warm cream mixture. Return to medium heat and bring to a simmer; continue whisking until smooth (another 8+ minutes). Stir in vanilla seeds. Let cool slightly before serving.

* or 2 tsp vanilla extract

Cranberry Orange Cheesecake Cookies

Ingredients:

½ C butter

½ C shortening

¾ C brown sugar

¾ C sugar

8 oz cream cheese

2 eggs

1 tsp vanilla

2 T frozen orange juice concentrate, thawed

2¾ C flour

1 tsp baking soda

2 tsp cream of tartar

1 tsp salt

1½ C white chocolate chips

²/₃ C dried cranberries

½ C orange juice

Directions:

Preheat oven to 375°. Put dried cranberries to soak in a small bowl with orange juice; set aside.

Cream butter, shortening and sugars. Mix in cream cheese until blended. Add eggs, vanilla and orange juice concentrate and blend until smooth.

In a separate bowl, stir together flour, baking soda, cream of tartar and salt. Add to creamed mixture all at once; mix until just combined. Drain cranberries. Add cranberries and white chocolate chips, blending until evenly distributed.

Drop dough by heaping teaspoons onto ungreased baking sheet, 2” apart. Bake 10-12 minutes. Cool 1-2 minutes on baking sheet, then transfer to wire rack to cool completely.

Australian Jack (Oatmeal Bars)

Traditional Australian oatmeal 'cake'/cookie bar...

Ingredients
2 tsp water
1½ cups oatmeal
1 tsp ground ginger
½ C unsalted butter
1/3 C dark brown sugar
¼ tsp baking soda

Directions
Preheat oven to 300˚.

Cream butter and sugar until light and fluffy. Dissolve baking soda in water, combine thoroughly with creamed butter & sugar.

Stir in oatmeal and ginger. Mixture should be fairly firm; if necessary add a little additional oatmeal. Knead briefly on lightly floured surface; press in a greased 9x9 baking pan or similar (dough should be about ½" thick).

Bake 35 minutes or until browned on top. Cut into wedges while still hot.

Australian Damper

Traditional bread made by Australian drovers in the outback - traditionally cooked in the coals of a campfire. (The photo isn't mine...we baked ours in round cake pans in the oven.  ...though we did serve it with vegemite!)

Ingredients
2½ C flour
5 tsp baking powder
1 tsp salt
1 tsp butter
1 tsp sugar
1 C freshly mixed powdered milk - or use water
     (I used fresh milk, not powdered.)

Directions
Combine flour, baking powder, salt and sugar. Cut in butter. Stir in milk to form a dough; knead briefly. Shape into flattened ball.

To cook in campfire coals, wrap in a double layer of well greased foil and place in coals of a campfire - OR - place in a cast iron skillet and 'nestle' in the the coals of a campfire.

To cook in the oven...  Preheat to 350˚; place dough in a greased round cake pan and bake for 30 minutes.

Eat in thick slices while warm, with butter, jam or vegemite. :)

Fluffy Pancakes

It felt like a pancakes morning, and I remembered that just last month there were four different basic pancake recipes in Food Network magazine (fluffy, diner-style, thin and lacy, and multigrain). I made the "fluffy" pancake version. Flavor was nothing out of the ordinary (maybe I'd try buttermilk next time), but they were very thick, light and fluffy, a wonderfully tender texture.

Ingredients
1½ C flour
3 T confectioner's sugar
2 tsp baking powder
½ tsp kosher salt
1¼ C milk
1 egg yolk
3 egg whites
4 T unsalted butter, melted & cooled
½ tsp vanilla extract 

Directions
Whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, egg yolk, melted butter and vanilla. In another bowl, beat egg whites into stiff peaks.

Stir milk mixture into flour mixture until just combined (a few lumps are okay). Stir in a third of the egg whites; then gently fold in the rest until just combined - do not overmix.

Pour batter onto non-stick griddle lightly coated with butter. Cook until bubble form on top and the bottom i slightly browned (about 3 minutes). Flip and continue cooking until golden on the other side (about 1 minute more).

Chicken Satay

 For another version... Chicken Satay with Spicy Peanut Sauce.

Serves 8-10

Ingredients

3 C coconut milk, divided

2 cloves garlic, minced

2 Tbls + 2 tsp curry powder, divided

½ C + 1 T brown sugar, divided

1 tsp salt

1 tsp black pepper

1½ lb boneless, skinless chicken breast tenders (breasts, cut into strips)

1 C peanut butter

1½ C chicken stock

¼ C lemon (or lime) juice

2 tsp soy sauce

20 (6 inch) wooden skewers

Directions

In a bowl, combine 1 C coconut milk, garlic, 2 tsp curry powder, brown sugar, salt and pepper, stir until sugar is dissolved. Toss chicken tenders/strips in mixture; cover, and marinate for 2 hours (refrigerated).

In saucepan, bring 2 C coconut milk, 2 T curry powder, peanut butter, chicken stock, and ½ C brown sugar to a simmer over medium-high heat. Simmer 5 minutes, stirring constantly, until smooth and thickened. Remove from heat; stir in lemon juice, and soy sauce. (Add extra soy to taste if needed.)

Preheat grill. Presoak skewers in water. Thread chicken onto skewers. Grill 4-5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Date & Raisin Chutney

(Khajoor & Kishmish Chutney)

Ingredients

2 C pitted dates

½ C raisins (dark or golden)

¼ C tamarind pulp

½ C brown sugar

½ inch fresh ginger, minced

1 tsp salt – adjust to taste

2 tsp ground cumin

½ tsp black pepper

½ tsp red chili powder – adjust to taste

2 black cardamom pods

1½ C (about) water

Directions

Soak raisins in water for about ½ hour. Chop dates into ½” pieces. Remove shell from cardamom pods; crush seeds.

In saucepan, combine water, tamarind, sugar, salt, black pepper, red chili powder, cumin and cardamom. Bring to boil; reduce heat and simmer for about 2 minutes.

Add dates, raisins, and ginger. Return to boil, then remove from heat. Let sit at least 1 hour before serving. Serve at room temperature.

Chutney can be refrigerated for up to a month.

I used this as a marinade and condiment over a pork loin I roasted recently. Delicious!

Indian Vegetable Curry

Serves 4-6

Ingredients

1½ lb choice of vegetables: cauliflower, carrot, okra, spinach, babycorn

1 C canned chickpeas, rinsed & drained

2 medium onions, thinly sliced

4 cloves garlic, minced

1 green chili, deseeded and minced

1-2 inches ginger, peeled and minced

1 tsp turmeric

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp salt

½ tsp mustard seed

½ tsp ground coriander

1 T curry paste

1 T tamarind purée and/or 1 T tomato paste

½ C coconut milk

oil for sautéing

Directions

Wash produce; trim and peel as needed. Medium dice all vegetables (except onions). In small bowl, combine curry paste, tomato purée and coconut milk; set aside.

Heat oil in large skillet over medium heat; sauté onion for 1-2 minutes; add garlic and chili, sauté another 2-3 minutes, stirring often. Add spices and ginger, stirring until well combined and fragrant.

Add diced vegetables, firmest first; cook, stirring often, until fork tender. Add chickpeas, cook until thoroughly warmed. Add coconut mixture, stirring gently to combine all ingredients. Cook until slightly thickened.

Serve over rice or with naan.

Roasted Root Vegetable and Farro Salad

Ingredients:
1½ cups farro
1 bay leaf
2 lbs assorted root vegetables: carrots, rutabagas, yams, turnips, parsnips, butternut squash, celery root, etc.
1 lg red oinion; peeled and diced
½ C olive oil
10 sprigs fresh thyme
sea salt
pepper
3 oranges, peeled and medium diced*
2-3 T sherry vinegar*

Directions:
Cook farro in 2 qts well salted water until tender (45 min - 1 hr); drain.

Preheat oven to 425˚. Peel root vegetables; medium dice (½"). Spread in single layer on baking sheet with onion, 2 T oil, and thyme. Roast until tender and slightly browned (20-30 min). Remove from oven. Toss cooked farrow with remaining oil and sherry vinegar. Combine with roasted vegetables and orange pieces. 

Salad can be served warm, cold or room temperature.

* When I first tasted this salad at an evening cooking class, I wasn't wild about the orange pieces. (Maybe they'd be okay if they were orange supremes? or the canned mandarin oranges) but the orange flavor was good. I didn't have either, but did have some orange juice. I also didn't have sherry vinegar; I do have a variety of flavored vinegars...worked/tasted fine. :)