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Pepperoni and Asiago Pinwheels

What you’ll need:

1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pasty, thawed
2 tablespoons honey-Dijon mustard
2 ounces packaged sliced pepperoni
1 large egg, beaten to blend

Mix first 4 ingredients in medium bowl.Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.

Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes.

sage-candied_walnuts_in_bowl

Sage-Candied Walnuts

What you’ll need:

2 tablespoons salted butter
1.5 tablespoons sage, finely chopped
5 cups walnuts
1 egg white, beaten until a little stiff
1 tablespoon maple syrup
1/4 cup light brown sugar
3/4 cups white sugar
a generous sprinkling of sea salt

In a medium pan, heat the butter over medium heat. Add the finely chopped sage, and cook for a few minutes, until fragrant.
In a large bowl, beat the egg white. Add the walnuts, and toss. Add the maple syrup and the butter, and incorporate. Add the sugars, and toss until the walnuts are evenly coated.
Preheat the oven to 300F. Spread the walnuts evenly on a parchment-paper lined baking sheet. Sprinkle with sea salt. Cook the walnuts for 30 minutes, breaking them up about every 10 minutes. Remove from the oven and allow to cool.

Side

White Bean Dip

What you’ll need:

2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon sea salt 
Black pepper
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley

In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.

 

 

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