Pear, Raspberry and Brie Turnovers
1 recipe cream cheese pastry dough, divided and refrigerated
Filling:
2 teaspoons all-purpose flour
2 teaspoons granulated sugar
4 teaspoons seedless raspberry preserves
1 large pear, peeled, cored and sliced
approximately 1/3 pound Brie cheese, sliced
3 to 4 tablespoons milk or cream
Make pastry dough; divide into 4 balls of equal size. Wrap in plastic wrap and refrigerate (at least one hour). Lightly grease one large baking sheet.
Mix flour and sugar together in a small bowl. Using a floured rolling pin, roll one ball of dough into an 8-inch circle on a sheet of wax paper or a pastry mat. Spread 1 teaspoon raspberry preserves in center of dough (leave at least a one-inch border); lightly sprinkle with flour-sugar mixture.
Arrange a single layer of pear slices, with edges overlapping, on half of the pastry circle, within 1 inch of the border. Sprinkle with a little more flour-sugar mixture. Cover pear slices with slices of Brie.
Moisten the edge of the pastry, then fold the empty half of the pastry over the filling. Pinch edges together, forming a rope-like edge. Place on prepared baking sheet. Refrigerate while making the remaining three turnovers, adding each to the sheet in the refrigerator as it is prepared.
Remove baking sheet from refrigerator and brush each pastry with milk or cream. Poke surface 2-3 times with fork to vent. (Optional -- sprinkle with coarse granulated sugar after brushing with milk). Place sheet on center rack in oven and bake 10 minutes at 400 degrees. Reduce oven heat to 375 degrees and bake an additional 25 minutes, or until golden brown. Rotate baking sheet two times during baking. Transfer turnovers to a wire rack to cool.
To serve as an appetizer, let cool 25 to 30 minutes and slice into strips. To serve as a dessert, dust with confectioners sugar and serve 15 to 20 minutes after removal from the oven.
NOTE: Turnovers may be prepared up to 24 hours in advance; store in the refrigerator until immediately prior to baking.
Apple Pie
1 single pie crust
5 cups very thinly sliced, peeled Granny Smith apples (two pounds)
3/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
crunch topping (recipe follows)
Preheat oven to 375 degrees.
Combine apples, sugar, flour, cinnamon and salt in a large bowl. Spoon into pastry-lined pie plate; spoon crunch topping over apple mixture. Cover pie edges with aluminum foil; bake for 40 minutes. Remove foil. Bake another 20 minutes, or until crust is golden brown, topping is golden and fruit is tender.
Cool on a wire rack. Serve or cover and chill within two hours. Serves eight.
NOTE: To keep apples from browning while slicing, toss sliced apples in a mixture of cold water and lemon juice. Drain well before using in pie.
Crunch Topping
3/4 cup sugar
3/4 cup flour
1/4 teaspoon salt
1/3 cup butter
In a medium bowl, stir together sugar, flour and salt. Using a pastry blender, cut in butter until mixture is crumbly.
All-Seasons Beef Bruschetta
10 to 12 ounces beef sirloin steak
salt and pepper
2 teaspoons canola oil
4 ounces crumbled feta cheese
4 tablespoons sour cream
1/2 cup roasted red bell pepper, chopped (fresh or canned)
3 to 4 tablespoons basil pesto
16 arugula (or spinach) leaves, to garnish
1 loaf French Baguette bread, cut into 1/2-inch slices and toasted (16 pieces total)
Season both sides of sirloin steak with salt and pepper. Heat oil in a skillet over medium heat; place the steak in the skillet and cook until medium-rare, turning steak once. Remove steak from skillet; cover with foil and allow steak to rest.
Place feta cheese and sour cream in a food processor; process until smooth. Slice steak very thinly, cutting against the grain. Spread cheese mixture evenly over bread slices.
Top each slice with basil pesto, arugula leaf, roasted red pepper and one or two slices of steak. Serve immediately.
Optional summer topping:
1/2 small yellow onion, chopped and sauteed until caramelized
1/2 cup chopped fresh tomato
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 garlic clove, minced
fresh basil leaves, to garnish
Combine caramelized onion, tomato, olive oil, balsamic vinegar and garlic in a medium bowl; toss to combine. Season with salt and pepper. Distribute evenly over top of beef slices on bruschetta. Substitute fresh basil for arugula.
Pork Fajitas with Apple-Avocado Salsa
1 tablespoon chili powder
1 tablespoon Adobo seasoning
1 teaspoon ground red pepper
1/4 cup water
3 tablespoons fresh lime juice
1 (one pound) pork tenderloin
8 flour tortillas (seven-inch)
2 cups Apple-Avocado Salsa (recipe follows)
Combine chili powder, red pepper and Adobo seasoning; rub mixture evenly over both sides of pork loin. Place pork loin in a 9-by-13 baking dish.
Pour water and lime juice into baking dish (do not pour over top of pork loin). Let stand 15-20 minutes at room temperature or 1-2 hours in the refrigerator.
Turn pork loin before placing baking dish in the oven. Bake at 425 for 25-30 minutes, or until meat thermometer reads 160 degrees in thickest part of loin, turning once during cooking. Let stand 10 minutes before slicing. While pork loin cooks, make apple-avocado salsa.
Warm tortillas according to directions on package. Cut pork loin diagonally across the grain. Arrange 1/8 of pork slices and 2 tablespoons apple-avocado salsa on top of each tortilla. Fold tortilla over filling. Top with additional 2 tablespoons apple-avocado salsa. Serve immediately.
Makes four servings.
Apple-Avocado Salsa
1 cup diced Granny Smith apple (cored but unpeeled)
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/2 teaspoon grated lime rind
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 garlic clove, minced (or 1 teaspoon minced garlic)
1/8 teaspoon black pepper
1 tablespoon chopped fresh cilantro (optional)
1 1/2 teaspoons minced jalapeno (optional)
1/2 cup diced peeled avocado
Combine all ingredients except avocado in a medium bowl. Gently stir in avocado.
(Salsa is best when made the same day it is served.)
Chocolate Mocha Sweethearts
4 ounces or 4 squares unsweetened chocolate (such as Baker's)
3/4 cup butter
2 cups sugar
4 eggs (room temperature)
1 teaspoon vanilla
1 cup flour
1/4 cup instant coffee granules
6 squares semi-sweet chocolate, melted, or six ounces
Preheat oven to 350 degrees (325 if using a glass baking dish). Line 9-by-13 pan with foil; grease foil.
Melt unsweetened chocolate and butter together in double boiler (or microwave about 2 minutes on medium power in a large bowl; stir until chocolate is completely melted). Stir in sugar. Add eggs and vanilla; mix well. Add coffee and flour; stir until well blended.
Spread mixture into prepared pan. Bake 30-35 minutes or until toothpick comes out with fudgy crumbs. Do not overbake. Cool in pan.
Remove foil and brownies from pan. Cut into heart shapes using a cookie cutter. Melt semi-sweet chocolate; dip top of each heart into melted chocolate. Hearts may be refrigerated until the chocolate glaze has set.
Strawberry Panzanella
1 dense, hearty loaf of bread (16 ounces), cut into one-inch cubes (An unsliced multigrain loaf works well)
3/4 cup unsalted butter
3/4 cup brown sugar
1/4 tsp. salt
1 quart strawberries, washed, hulled and quartered
1/4 cup sugar
blueberries, raspberries, and/or fresh cherries (pitted and stemmed), to taste
fresh whipped cream, to taste
Leave bread out, uncovered, overnight. Cut into 1-inch cubes. In a saucepan, melt butter. Add brown sugar and salt to butter and cook over low heat, stirring occasionally, until sugar dissolves. Remove from heat. Add bread cubes; toss to coat. Pour coated bread cubes onto a rimmed, lightly greased baking sheet; bake at 350 degrees for 15-20 minutes, stirring halfway through, until pieces become golden brown and crispy.
Mash half of the strawberries with a potato masher (or use a food processor) to make a sauce. Add sugar. When bread cubes cool, toss bread with strawberry sauce, sliced strawberries, blueberries, raspberries, and/or cherries. Allow mixture to stand for 5 minutes. Top with fresh whipped cream immediately prior to serving.
