Showing posts with label Puff Pastry. Show all posts
Showing posts with label Puff Pastry. Show all posts
Wednesday, September 7, 2011
Monday, July 5, 2010
Old Glory In All It's, Well... Glory - Independence Day Berry Tart
I had decided, since the whole family was getting together for the 4th of July, that we were going to need a garmungous (which is bigger than humongous) dessert. That is, for the adults who weren't going to be into the whole "Deep Fried Ice Cream" thing. While I was pondering my pan sizes, something I had seen several years ago, on the net somewhere, started tickling the back of my consciousness. When the thought fully formed in my minds eye, I was quite pleased with the idea.
All I needed were some fresh Oregon berries (quite fitting), some Puff Pastry, some jelly, a lot of whipped cream and some form of cooked pudding cause I refuse to use that instant gelatin based stuff. Not because it's based on gelatin, but because it's all artificially flavored. LOL
That was when I decided on the Cardamom Pastry Creme, which is what we Americans refer to as "Pudding", not to be confused with Christmas Pudding or Yorkshire Pudding (Those will be later posts).
Pastry Creme was first, so it could chill overnight. And I wanted to assemble on the 4th so that the Puff Pastry didn't have time to become soggy.
1 recipe Pastry Creme
1 Pkg Puff Pastry
Flour (for rolling out the pastry)
1 "half sheet" jelly roll pan
1/2 cup Pomegranate Jelly
1/2 pint Fresh Blueberries
2 pints Fresh Raspberries
3 cups Heavy Whipping Cream
2 TB Confectioners' Sugar
1 tsp Vanilla
1 large piping bag fitted with a 17mm 52-7 tip (Kaiser)
1 small piping bag fitted with a #22 Star tip (Wilton)
A Lot of Patience
Be sure to make the Cardamom Pastry Creme the night before so it is well chilled.
Roll each of the sheets of Puff Pastry to about 10 x 14 on a lightly floured surface. (this will allow for about 2 inches of overlap in the center of the sheet pan)
Lay out the pastry in the sheet pan and dock it with a fork. (Be sure that it comes up the sides of the pan, cause it will shrink a little in the oven - Cause you rolled it out)
Bake for 15 minutes. (Like I said, it shrinks a little, but that is OK)
Warm 1/2 cup of Pomegranate jelly in the microwave for 40 seconds.
Brush the warm pastry with the liquid jelly. (This will create a barrier between the pastry and pastry creme, to prevent sogginess - and add some "zig")
Once the pastry has cooled completely, spread the pastry creme all over the crust.
Begin laying berries out in a flag design, remember 7 red stripes (the gaps will be white - there should be 6), the blueberries will be your "blue field of stars" (I made my blue field a little too small - it's bottom border should have been had the white stripe under it, not the red one)
In a medium bowl, whip the Heavy cream with the confectioners' sugar & vanilla.
Place 3/4 of the Heavy Cream in the large Piping bag and remainder in the small piping bag.
Using the large piping bag, pipe "white Stripes" into the gaps between the Raspberries.
With the small piping bag, pipe stars in the "Blue Field" - Remember, there are 50, from top to bottom with 5 rows of 6 and 4 rows of 5, alternating. Beginning and ending with 6. (This is when I figured out I had made the blue field too small)
Don't worry if you have some whipped cream left over... There is bound to be someone around who would be overjoyed to eat it.... LOL
Oh, say can you see, by the dawns early light!
Mangia!!
~~
All I needed were some fresh Oregon berries (quite fitting), some Puff Pastry, some jelly, a lot of whipped cream and some form of cooked pudding cause I refuse to use that instant gelatin based stuff. Not because it's based on gelatin, but because it's all artificially flavored. LOL
That was when I decided on the Cardamom Pastry Creme, which is what we Americans refer to as "Pudding", not to be confused with Christmas Pudding or Yorkshire Pudding (Those will be later posts).
Pastry Creme was first, so it could chill overnight. And I wanted to assemble on the 4th so that the Puff Pastry didn't have time to become soggy.
Old Glory
1 recipe Pastry Creme1 Pkg Puff Pastry
Flour (for rolling out the pastry)
1 "half sheet" jelly roll pan
1/2 cup Pomegranate Jelly
1/2 pint Fresh Blueberries
2 pints Fresh Raspberries
3 cups Heavy Whipping Cream
2 TB Confectioners' Sugar
1 tsp Vanilla
1 large piping bag fitted with a 17mm 52-7 tip (Kaiser)
1 small piping bag fitted with a #22 Star tip (Wilton)
A Lot of Patience
Be sure to make the Cardamom Pastry Creme the night before so it is well chilled.
Roll each of the sheets of Puff Pastry to about 10 x 14 on a lightly floured surface. (this will allow for about 2 inches of overlap in the center of the sheet pan)
Lay out the pastry in the sheet pan and dock it with a fork. (Be sure that it comes up the sides of the pan, cause it will shrink a little in the oven - Cause you rolled it out)
Bake for 15 minutes. (Like I said, it shrinks a little, but that is OK)
Warm 1/2 cup of Pomegranate jelly in the microwave for 40 seconds.
Brush the warm pastry with the liquid jelly. (This will create a barrier between the pastry and pastry creme, to prevent sogginess - and add some "zig")
Once the pastry has cooled completely, spread the pastry creme all over the crust.
Begin laying berries out in a flag design, remember 7 red stripes (the gaps will be white - there should be 6), the blueberries will be your "blue field of stars" (I made my blue field a little too small - it's bottom border should have been had the white stripe under it, not the red one)
In a medium bowl, whip the Heavy cream with the confectioners' sugar & vanilla.
Place 3/4 of the Heavy Cream in the large Piping bag and remainder in the small piping bag.
Using the large piping bag, pipe "white Stripes" into the gaps between the Raspberries.
With the small piping bag, pipe stars in the "Blue Field" - Remember, there are 50, from top to bottom with 5 rows of 6 and 4 rows of 5, alternating. Beginning and ending with 6. (This is when I figured out I had made the blue field too small)
Don't worry if you have some whipped cream left over... There is bound to be someone around who would be overjoyed to eat it.... LOL
Oh, say can you see, by the dawns early light!
Mangia!!~~
Thursday, April 23, 2009
Swaddling Swine - Würstchen im Schlafrock
(Gr. "Sausage in a Dressing gown")
Whether you call them Porcine in Pashmina, Hogs in House Coats, Farrows in Frocks, Boar in a Bedspread or, like here in the States, Pigs-in-blankets, they are a multicultural phenomenon. In Isreal they are referred to as "Moses in the ark". In Russia, "COCNCKA B TESTE" <-- The 'N' should be reversed (Sosiska v teste, "sausage in the dough").
Why all this info regarding a sausage wrapped in dough? Friday April 24th is National Pigs-in-a-Blanket day. So swaddle your swine as you see fit, be it breakfast sausage in pancakes, Vienna sausage in croissants or Hot dogs in Bagel dough. Wrap it up, baby!!!
Normally I use Hot Italian Sausage and Puff pastry, but tonight I decided to get in touch with my German roots and grabbed some Bratwurst.
1 lb box of Puff Pastry
8 Bratwurst
8 thin slices of Swiss cheese (Emmenthal is best)
Brown Mustard
1 egg lightly Beaten
(optional) Finishing Salts
Mangia!!
~~
Whether you call them Porcine in Pashmina, Hogs in House Coats, Farrows in Frocks, Boar in a Bedspread or, like here in the States, Pigs-in-blankets, they are a multicultural phenomenon. In Isreal they are referred to as "Moses in the ark". In Russia, "COCNCKA B TESTE" <-- The 'N' should be reversed (Sosiska v teste, "sausage in the dough").
Why all this info regarding a sausage wrapped in dough? Friday April 24th is National Pigs-in-a-Blanket day. So swaddle your swine as you see fit, be it breakfast sausage in pancakes, Vienna sausage in croissants or Hot dogs in Bagel dough. Wrap it up, baby!!!
Normally I use Hot Italian Sausage and Puff pastry, but tonight I decided to get in touch with my German roots and grabbed some Bratwurst.
1 lb box of Puff Pastry
8 Bratwurst
8 thin slices of Swiss cheese (Emmenthal is best)
Brown Mustard
1 egg lightly Beaten
(optional) Finishing Salts
Thaw the Puff Pastry according to directions.
I use Trader Joe's Brand, I think the quality is better than Pepperridge Farm for 1 simple reason.
Pepperridge Farm is made with Hydrogenated oil, Trader Joe's Brand is made with Butter, as Puff Pastry should be. There is also a bonus... Trader Joe's brand is $1.50 cheaper!!
Unfold a sheet of Pastry and cut into 4 equal pieces.
Spread a little mustard, leaving the edges clean.
Add a piece of Swiss,
then bratwurst.
Roll up and seal with egg wash.
Place them on a parchment lines baking sheet and brush all over with egg wash then sprinkle with finishing salts if desired.
Bake for 20-25 minutes or until Pastry is Golden Brown.
Which Salts did I use...??
Murray Ridge from Australia
Salish Alder Smoked from the Pacific NW
Alaea Salt from Hawaii
Black Lava Salt from Hawaii
Sel Gris from France
Mangia!!~~
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