Palmiers | Midnight in Paris #FoodnFlix

It's that time of the month again; time to hop into the kitchen and create something inspired by a film...this month's film being Midnight in Paris, as chosen by our May Food 'n Flix host Debra from Eliot's Eats! So, much like Debra, I'm not a big fan of Woody Allen. That said, this is one film of his that I can tolerate, and maybe even slightly enjoy. I've seen it once before, and probably bits and pieces here and there on television, but this time I sat down to watch it with my eye on the food.

Except that there wasn't all that much food to be found. There were small mentions of it here and there—baguettes, James Joyce eating sauerkraut and sausage, and acknowledgement of a shared love of Indian food and pita bread. You can glimpse people eating in restaurants, parties, and even in hotel rooms (fruit and eggs?), but you really have to pause and stare hard to try and figure out exactly what it is they're eating most of those moments. I did glimpse a pretty white macaron sculpture with a dove perched atop, but it was far too sweaty here this week to attempt meringue.

Garlicky Duck Sausage Rolls

I often hear people dismiss British food as boring, but I've always been fascinated by it. Of course, I'm fascinated by the food of all cultures, so maybe that's not very surprising. But with names like Toad in the Hole, Bubble and Squeak, Spotted Dick, Cullen Skink, and Welsh Rarebit, how could one not be intrigued? And it's not just the names, I've tried all but spotted dick...and each is tasty.

One thing that I hadn't tried making myself until yesterday was a simple sausage roll. The name may not be exciting, but I don't know why I waited so long to actually try them. How could sausage baked inside a pastry crust be anything but delicious? And while it's anything but boring, I did shake things up a bit and use duck sausage in place of pork sausage.

Banketstaaf (Dutch Christmas Log)

You may or may not know that Almond Croissants are one of my absolute favorite things in the universe to eat.  I've mentioned.  You know, once or twice.  There's just something about that gooey, almond center encased in flaky pastry, covered in a smattering of thinly sliced almonds, and capped with a mad flurry of powdered sugar that drives me wild!

I feel almost the same way about Almond Coffeecake.  The long, rectangular variety that has that same irresistible line of almond paste down the center.  Not to mention the sliced almonds and powdered sugar.  The only difference is the moist, rich cake-ish casing.  It's dangerous for me to be alone with one.

Pastry Puffs {Ham & Cheddar or Prosciutto & Parmesan}

So a while ago, I mentioned being completely enamored by The Back in the Day Bakery Cookbook.  Well, nothing's changed since then.  I still am.

But I don't want to reveal too much about the book, because I think I'm going to do a review on it.  It deserves it.  It's one of those books that takes my mind to another place.  Me owning my own small bakery. ...Daily specials.  Busy people stopping in on their way to work or class and grabbing something warm and homemade to start their day.  Mom's with strollers rolling in with the second wave.  College kids with backpacks and laptops hanging out mid-day.  And then the few late-afternoon stragglers grabbing some goodies to take them through their evening.  Sigh...

Yes, I really do think like that.

These pastry puffs were one of the things I immediately stuck a sticky tab on the first time I flipped through the book.  I can't resist puff pastry.  And the description of the spice blend - "Griff's unique spice and herb blend tastes exotic, elevating this simple breakfast pastry above the ordinary, but many of the spices are probably already sitting in your spice rack.  The spices give the pastry a bit of a kick, which can be a boost for early risers" - was so enticing.  They were not to be resisted.

They make theirs with black forest ham and sharp white cheddar.  I made half of mine the same way and decided to try the combo of thinly sliced prosciutto and some shavings of parmesan, as well.  Both ways were utterly mouthwatering.  Scrumptious.  Mentally added to my pastry case...

Pastry Puffs (Ham & Cheese or Prosciutto & Parm)

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 12-14 minutes

Keywords: bake breakfast snack puff pastry prosciutto cheese spice

Ingredients (8 pastries)

for the spice blend:

• ½ tsp. onion powder
• 1 Tbs. chili powder
• 1 tsp. dried thyme
• 2 tsp. coarsely ground black pepper
• 1 tsp. ground allspice
• ½ tsp. ground cloves
• 1 tsp. ground cinnamon
• ¼ tsp. garlic powder
• fine sea salt, to taste

for the pastries:

• 1 (17.3 oz.) pkg. frozen puff pastry (2 sheets), defrosted
• ¼ lb. thinly sliced ham
• ¼ lb. thinly sliced prosciutto
• ¼ lb. sharp white cheddar, thinly sliced
• ¼ lb. parmesan, thinly sliced
• 1 egg, beaten w/ 1 Tbs. water, for egg wash
• 1 tsp. fine sea salt

Instructions

Position in a rack in the lower third of the oven and preheat the oven to 400° F. Line a baking sheet with parchment.

make spice blend:

Combine all the ingredients in a small bowl and mix well.

make the pastries:

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 squares.

Divide the ham and cheddar and place in the centers of half of the pastry squares. Do the same thing with the prosciutto and parm. Sprinkle some of the spice blend (to taste) over each one.

Fold two opposite corners of each square over the filling to make a "pouch" and press the edges to seal. Set the pastries on the parchment-lined baking sheet.

Brush each pastry with egg wash and sprinkle with some more of the spice blend. Sprinkle the salt evenly over the pastries.

Bake for 12-14 minutes, until pastries are golden brown. Remove the pastries from baking sheet and cool on a wire rack for 10 minutes. Serve warm or at room temperature.

notes:

You won't use all of the spice blend for these. Seal it in an airtight container and use to add a kick to other dishes. Or make lots more of these.

You could do all one or the other of the meat & cheese combos by simply doubling the amounts.

slightly adapted from The Back in the Day Bakery Cookbook

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Scrumptious Sunday @ Addicted to Recipes

Mini Baked Brie w/ Tart Cherry Jam

Back when I was young(er)...say, early twenties...I discovered the glory that is brie.  We were young adults, discovering that our palates were more sophisticated than they were not so long ago.  Rich, thick, dark beer...bold, complex, red wine...chewy, crusty, lovingly baked loaves of bread...beautiful artisan cheeses than ran the gamut from young and creamy to aged and pungent...we explored it all.  And discovered the beauty of farmer's markets.  Oddly enough, I think it was this time period when I also tried my first mango.  I grew up in the Midwest, remember.  I reminisce with a smile on my face and a silent thanks that I had such good food and music loving, like-minded friends at this time in my life.

Some nights we'd all meet up at somebody's house, each with a different pizza topping in one hand and a "new" six-pack or bottle in the other.  Probably something green and natural hiding out in somebody's bag or pocket, as well.  Other times a local butcher-wrapped pack of beef jerky or even bacon.  I think it was around this time that I made my first Chicken with 40 {garlic} Cloves with friends hanging out waiting to tuck in. Or...my favorite...a loaf of crusty bread, a round of brie, some locally made jam or preserves, and a fat  head of garlic.

We would slice the top off that garlic and drizzle it with a bit of olive oil, dust it with some salt and pepper and get it roasting while we opened the first bottle of wine.  Once it properly scented the kitchen and turned all soft and roasty, we'd lay a couple rounds of brie on a baking sheet.  One round of brie would get topped with a couple big scoops of that local jam...and the other one?  Well, that one we'd slather with smooshed, roasted garlic cloves.  Then the whole tray would go into that hot oven until the brie was gloriously soft and oozing in spots.

Slide them both onto a cutting board.  Rip off hunks of crusty bread.  Alternate bites of bread squooshed together with jammy brie and garlicky brie.  Wash it down with wine.  Repeat.

To this day, this is still one of my favorite things to eat.  I can make a meal of it.

So you can probably guess that when I see a puff pastry encased round of brie...be it plain, with jam, with nuts and brown sugar...I'm on it.  Which means that when I see a box of brie made a mere 40 miles from my home and a jar of jam made with the best tart cherries in the world, the ones that I grew up with and make pies and cobblers from every year, I'm totally making little glorious "bites" that will make me wax nostalgic.  Totally.

Mini Baked Brie w/ Tart Cherry Jam

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake appetizer snack cheese jam puff pastry

6019998

Ingredients (serves 9)

• 1 (17.3 oz.) package puff pastry (contains 2 sheets)
• ~4 oz. brie
• ~¼ c. tart cherry jam
• 1 egg
• splash of milk

Instructions

Preheat oven to 375° F.

Roll both sheets of dough out to about 12"x12". Score one sheet of dough with a 3½" round cutter nine times (3 across by 3 down).

Whisk egg and milk together. Brush a layer of egg wash over dough. Slice brie into 9 equal pieces (leave the rind on...it's good) and set in center of each scored circle. Place a heaping teaspoon jam on top of cheese.

Carefully lay top sheet of pastry over the top and gently press into egg wash on bottom sheet (like making ravioli). Cut through both sheets of pastry with the same cutter, keeping filling centered. Crimp edges. Transfer to parchment lined sheet tray. Brush each with a thin film of the egg wash and poke a tiny hole in top.

Bake for ~25 minutes, until golden and puffed. And a bit oozy. Enjoy warm or at room temp.

inspired by/adapted from Joy the Baker

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Even kitty-cats will beg for these.  Serve them as appetizers or snacks.  People will thank you.  They will rave.  They may even get a wistful look in their eyes.  And have the urge to jam Rusted Root while sitting around the fire with a bottle of wine and bare feet.  Maybe.