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Let's Dish With Linda Lou

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

Puff Pastry Wrapped With French Brie Cheese, Strawberry Honey Jam, And Walnuts- A Thanksgiving Day Brunch

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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 MiniItalianSausage, Asparagus, and Truffle Fontina Cheese Frittatas.

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

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.

Equipment: baking sheet, pastry brush
Prep Time: 5 minutes
Oven Temperature: 400 degrees F.
Cook Time: 15 minutes or until golden brown

Ingredients:
1 sheet of cold thawed puff pastry
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- 1 beaten egg + 1 tablespoon of water
2 tablespoons of Apricot jelly
1 tablespoon of very hot  water
5 inches of kitchen twine
Sanding sugar

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

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 at 400 degrees F. 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. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers.

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Hardwood Smoked Grilled Turkey Sausage And Asparagus Frittata

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My Hardwood Grilled Turkey Sausage And Asparagus Frittata is a great way to serve breakfast. A frittata is basically a quiche without the crust so you can really have it for brunch, lunch, or even dinner. Steve loves his smoked sausage so I wanted to make a frittata using it and I love asparagus. I know I’m going to need the mild flavor of onion so chives have to be included and for sweetness, a red bell pepper. Oh yeah, cheese, lots of cheese too! Let’s get started.

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Yields 6-8 servings
Equipment: oven-safe 12-inch non-stick sautépan, indoor grill pan, 3-quart saucepot, large mixing bowl

Ingredients:
1 package (14-ounces) Jennie-O Hardwood Smoked Turkey Sausage, grilled and sliced on the bias
1 tablespoon olive oil
1 red bell pepper, diced
1 pound of asparagus, blanched, cut on the bias around 1 1/2-inches in length
1 1/2 cups of  Kraft Parmesan cheese, finely shredded, reserve 1/2 cup for the top
12 large eggs, cage-free, room temperature
1 cup half-and-half
2 tablespoons of chives
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
Start with a saucepot of boiling salted water (2 tablespoons per 6 cups of water). Snap off, the bottom third “woody/fibrous ends” of each spear, before cooking, they are inedible. Add the asparagus to the boiling water, boil for 3-4 minutes. Using a pair of tongs, immediately transfer the asparagus using an ice bath as seen above. This will shock the asparagus and stops the cooking process, also sets the color to a vibrant green. Next, slice on the bias the spears up into pieces 1 1/2-inches in length. Transfer the pieces to a bowl and set aside.

While the asparagus is blanching, dice the red pepper, mince the chives and set aside.

Note: Turn on the vent fan.
Preheat an indoor grill pan on medium heat, using a rubber brush and Canola oil, pre-oil the grill pan so the sausage doesn’t stick. The smoked sausage is fully cooked you just want to achieve those beautiful grill marks on the outside. Grill for 3-4 minutes per side, times may vary slightly.

Remove and transfer the sausage to a cutting board. Slice on the bias 1 1/2-inches in width. Place into a bowl and set aside. In a preheated sautépan on medium heat add the olive oil and diced red peppers. Season with Kosher salt and fresh ground black pepper to taste. Sauté for 2-3 minutes until soft. Next, add the sliced smoked turkey sausage stir and continue cooking.

Preheat the oven to 350-degrees F.

In a large mixing bowl whisk the eggs, half-and-half, Kosher salt, and black pepper. Add the asparagus, chives, and Parmesan cheese, stir to combine.

Pan still on medium heat, pour the egg mixture over the the the smoked sausage and peppers. Tilt the pan to make sure the eggs settle evenly over all the ingredients. Cook for 1 to 2 minutes or until you see the eggs at the edges begin to set.

Transfer the pan to the oven and bake until the eggs are set about 25-30 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata out of the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Let cool in the pan for about 10 minutes, then take your spatula run it around the edges to make sure the Frittata has loosened from the sides, it should slide right out.

Slice into wedges and serve.

If you choose to serve a frittata for lunch or dinner, a great way it to serve this dish with a simple arugula salad dressed with a lemon vinaigrette. I posted a link to my favorite vinaigrettes at the bottom of this post. You can put anything you like inside your Frittata. Try making a frittata with your favorite ingredients.

FYI: For every six eggs, use 1/4 cup of half-and-half, 1 cup of cheese, 2 cups total of vegetables and/or meat.

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

 

 

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