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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chai Spiced Sugar

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I wanted to share this amazing Chai Spiced Sugar recipe.

A friend of mine, Keri Bassett, and fellow blogger has a wonderful website at http://www.shakentogetherlife.com. This recipe of hers is now a staple in my house. You can add this spice blend to just about anything. Cookies to your favorite drink, it really doesn’t matter, Keri’s, Chai Spiced Sugar will give you warm FUZZIES inside.

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Ingredients For Chai Spiced Sugar
1/2 cup granulated sugar
2 tablespoons of Chai Spice Mix

Ingredients For Chai Spice Mix:
1 teaspoon ground cardamom
1 teaspoon ground nutmeg (or allspice)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger

Directions:
Stir together sugar and chai spice mix until well combined. Place in an airtight container and store in a dark cool place.

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Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts

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This holiday I’m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it is a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins and frittata muffins.

Most of the time, people are always dropping by throughout the day.  I thought it would be really nice if there were food there that could be served at room temperature.

First, my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam and Walnuts.

Second, are my Stuffing Muffins, filled with my sweet Italian Sausage, golden raisins, celery, onions, and fresh sage.

Finally, are my Mini Italian Sausage, Asparagus, and Truffle Fontina Cheese Frittatas.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts. The other two recipes will follow soon.

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Puff Pastry Wrapped French Brie Cheese

 

 

 

 

Prep Time: 5 minutes
Cook Time: 15 minutes or until golden brown
Total Time: 20 minutes
Equipment: a rimmed baking sheet pan, pastry brush

Ingredients:
1 sheet of cold Puff pastry, thawed
1 (13-ounce) (5 inches in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
*egg wash
2 tablespoons of apricot jelly or jam
1 tablespoon of very hot water
5 inches of kitchen twine
Sanding sugar

Note: Remove the puff pastry, the night before, from the freezer, and transfer it to the refrigerator to thaw. The dough needs to be cold.

Directions:
Preheat oven to 400-degrees F.
On your board, lay out one sheet of puff pastry. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to the pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle-shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation. Trim the twine as close as possible so as not to see the string.

Brush the entire pastry package with *egg wash. Bake for 15 minutes or until golden brown.

In a small bowl, whisk together the apricot jelly and hot water together until there are no lumps. Once the pastry is out of the oven, brush the apricot glaze all over the outside of the pastry. Liberally sprinkle sanding sugar all over. Carefully cut the twine.

Needs to rest for 10 minutes before cutting into. Serve my Puff Pastry Wrapped French Brie Cheese with your favorite crackers.

*egg wash: A mixture of 1 beaten egg mixed with 1 tablespoon of water or milk.

Stuffing Muffins

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Lemon Ricotta Pancakes

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My grandmother made pancakes she always added ricotta cheese to the batter.  She didn’t necessarily always make them from scratch. She’d take help from the store when she could. Why measure all the ingredients you’ll need when there are great box mixes available for pancakes and all that work is done for you.

Don’t get me wrong, if you have the time to make the batter yourself that’s awesome. I take a little help from the grocery store whenever I can. Truth is adding a few extra ingredients to the box mix makes a huge difference. I’ll show you my tricks in making the fluffiest and tastiest pancakes ever with my Lemon Ricotta Pancakes.

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Prep Time: 5 minutes
Cook Time: approx. 5 to 6 minutes per pancake
Total Time: 25 minutes
Yields: 4 silver dollar pancakes (approx. 6-inches in diameter)
Equipment: 12-inch non-stick sautè pan, indoor griddle pan, rubber spatula, large mixing bowl, whisk, 1 rimmed baking sheet pan

Ingredients:
1 cup of pancake mix (box mix that only requires water)
3/4  cup of water
1/4 cup whole milk ricotta cheese, room temperature
zest of 1 lemon
1 tablespoon of pure vanilla extract
1 stick of unsalted butter

Directions:
Preheat oven to 200-degrees F.

The box mix calls for 1 cup of dry mix to 3/4 cup of water.

Starting with the wet ingredients, add the zest of one lemon, water, pure vanilla extract, and room temperature ricotta. Mix together really well until there are no lumps, and the water has a milky appearance.

Next, slowly add the dry ingredients to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.

Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of unsalted butter.

Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.

Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5 to 6 minutes or until lightly golden brown. Times may vary slightly.

NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.

Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.

Note: While making the remainder of the pancakes, place the pancakes on a rimmed baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.

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