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Sweet Cheese Pastries with Apricot Glaze

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The sweet yeast dough in this recipe can be used for all kinds of different morning pastries, like these cheese-filled sweet rolls, reminiscent of the cheese Danishes from your local bakery. Make the dough the night before so that assembly is easy the next day.


Sweet Cheese Pastries with Apricot Glaze

For the sweet yeast dough:

1 cup (8 fl. oz./250 ml.) whole milk

1/2 cup (4 oz./125 g.) granulated sugar

5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted and cooled

3 large eggs

1 package (2 1/2 tsp.) quick-rise yeast

5 cups (25 oz./780 g.) unbleached all-purpose flour, as needed

1 1/4 tsp. fine sea salt

5 oz. (155 g.) cream cheese, at room temperature

2/3 cup (5 oz./155 g.) ricotta cheese

1 1/3 cups (6 1/2 oz./200 g.) confectioners’ sugar

1/2 tsp. pure vanilla extract

Finely grated zest of 1/2 lemon

Flour for rolling out the dough

1 large egg, beaten

1/3 cup (3 oz./90 g.) apricot preserves

In the bowl of a stand mixer, combine the milk, sugar, butter, eggs and yeast. Add 4 1/2 cups (22 1/2 oz./705 g.) of the flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much of the remaining flour as need to make a soft dough that does not stick to the bowl.

Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6-7 minutes. Shape the dough into a ball.

Butter a large bowl. Add the dough and turn to coat with the butter. Cover tightly with plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, 1 1/2-2 hours. (Or, punch down the dough, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 1 hour before using.)

In a bowl, using a handheld mixer on low speed, combine the cream cheese, ricotta, 1/3 cup (2 1/2 oz./75 g.) of the sugar, and the vanilla. Stir in the lemon zest. Set aside.

Cut the dough in half. On a floured work surface, roll out one of the dough halves into a 15-by-10-inch (38-by-25-cm.) rectangle. Cut into six 5-inch (13-cm.) squares. Set aside and cover with a kitchen towel. Repeat with the remaining dough.

Line two baking sheets with parchment paper. Place a dough square in front of you, with a point at the top. Place a generous tablespoon of the cheese mixture in the center of the square. Take the right corner of dough and stretch it over the cheese mixture; push the corner into the dough to secure it.

Pull and stretch the left corner to the right of the cheese to cover it, and press the corner into the dough to secure it. Repeat with the other two corners of dough, stretching the dough over the cheese to completely enclose it. Repeat with the remaining dough and cream cheese mixture.

Place the dough packets, spacing them 2 inches (5 cm.) apart, on the baking sheets. Loosely cover with plastic wrap and let rise in a warm place until they look puffy, 75-90 minutes.

Position a rack in the middle of the oven and another rack in the top third of the oven. Preheat to 350°F (180°C). Brush the tops of the pastries with some of the beaten egg. Place 1 sheet on each oven rack and bake, switching the sheets between the racks and rotating them 180 degrees halfway through baking, until golden brown, 25-30 minutes. Let cool on the baking sheets for 10 minutes.

In a small, heavy saucepan, combine the apricot preserves and 1 tablespoon water. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and cook until slightly reduced, about 1 minute. Strain through a wire sieve into small bowl. Sift the remaining 1 cup (4 oz./125 g.) sugar into another small bowl.

Stir in 1-2 tablespoons water to make a thick, but pourable, glaze. Brush the apricot glaze over the pastries. Drizzle with the sugar glaze. Let stand until the glaze sets, 15-20 minutes. Serve warm or at room temperature. Makes 12 pastries.

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Artichoke-Spinach Burgers with Tomato-Feta Topping

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The topping of roasted tomatoes and feta adds both sweetness and depth of flavor to these vegetarian burgers. They’re ready in almost no time, but in a pinch, you can just top the burgers with raw tomatoes, or use a few sun-dried tomatoes if fresh tomatoes aren’t in season. For the best results, use artichoke
bottoms instead of hearts, as they do a better job of binding the burgers together.

Artichoke-Spinach Burgers with Tomato-Feta Topping

For the burgers:

3 cups (3 oz./90 g) loosely packed baby spinach

1 can (14 oz./440 g) artichoke bottoms, rinsed and drained

1/2 cup (3 1⁄2 oz./105 g) canned butter beans

1 garlic clove

1 Tbs. plus 2 tsp. olive oil

1 tsp. ground cumin

1 tsp. grated lemon zest

Kosher salt and freshly ground pepper

Lemon juice for tossing

4 poppy seed or sesame buns, split

For the tomato-feta topping:

2 cups (12 oz./375 g) cherry tomatoes, halved

1 Tbs. olive oil

Kosher salt and freshly ground pepper

1/2 cup (2 1/2 oz./75 g) crumbled feta cheese

Bring a saucepan of water to a boil over high heat. Add 2 cups (2 oz./60 g) of the spinach and let cook just until wilted, about 30 seconds. Drain the spinach and lay flat on paper towels to cool completely. Set aside.

Combine half of the artichoke bottoms, the butter beans and garlic in a food processor or blender. Process to a smooth puree and transfer to a bowl. Finely dice the remaining artichoke bottoms and add to the bowl. When the cooked spinach is cool, wrap it in a few dry paper towels and wring out the excess moisture, then chop it and add it to the bowl along with 1 Tbs. of the olive oil, the cumin and lemon zest. Season with salt and pepper and stir to combine. Form into 4 patties and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

To make the topping, position a rack in the upper third of an oven and preheat to 450°F (230°C).

Line a baking sheet with parchment paper and pile the tomatoes on top. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the tomatoes in a single layer and roast until they just start to release their juice, about 8 minutes. Remove from the oven and set the broiler to high. Top the tomatoes with the feta and broil until the feta begins to melt and turns slightly golden brown, about 3 minutes.

In a nonstick frying pan over medium-high heat, warm the remaining 2 tsp. olive oil. Add the burgers and cook, turning once with a spatula, until golden brown and warmed through, 5 to 6 minutes per side.

Toss the remaining spinach with some lemon juice and divide among the bottom buns. Set the burgers on the buns and top generously with the tomato-feta topping. Cover with the tops of the buns and serve
immediately. Serves 4.

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Recipe Roundup: Summer Grilling

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Summer is here and it’s time to break out the grill and some of our all-time favorite grilling recipes. From an over-the-top burger and tender grilled potatoes to marinated chicken with grilled salsa and plenty of fresh grilled vegetables, we have something for everyone. You just bring the grill and some cold beers!

 


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Grilled Pizza with Cherry Tomatoes & Gorgonzola
Sweet cherry tomatoes get a slightly smoky flavor from cooking on the grill atop one of our favorite summer pizzas. Accented with fresh herbs and cheese, you don’t even need sauce. In place of cherry tomatoes, you can use 2 thinly sliced tomatoes.

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Burgers Stuffed with Pimento Cheese
These juicy beef burgers are stuffed with a Southern favorite—pimento cheese—and then grilled to perfection. Tuck the burgers inside toasted buns and top with fresh lettuce, ripe tomato slices, pickles, and red onion.

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Orange Mojo Pork Tenderloin
This recipe is easy enough for a midweek dinner (if you marinate the pork the night before) and showy enough for company. A brightly flavored Latin spice rub and a marinade of orange juice, fresh herbs, a dozen garlic cloves and some jalapeños deliver enough flavor to satisfy the fussiest palates.
Grilled Vegetable Antipasto with Red Onion VinaigretteGrilled Vegetable Antipasto with Red Onion Vinaigrette
Grill your favorite vegetables, drizzle with good olive oil and sprinkle with sea salt for a no-fuss, no-fail appetizer.

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Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
Cumin, smoked paprika and other bold spices in the rub come together with a chunky salsa of tomatillos, chili, lime and cilantro to deliver an explosion of flavors that complement tender chicken thighs.

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Mexican Grilled Corn
Grilled corn, spread with mayonnaise and sprinkled with cotija cheese, cilantro, and chile powder, is a much-loved street food in Mexico. If you can’t find cotija, substitute feta cheese, which is similarly salty. Either way, you are in for a treat.

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Grilled Summer Squash with Mint Vinaigrette
If you have ever planted zucchini or summer squash, you know that at some point you are going to end up with more squashes than you know what to do with. That’s the time to pull out this recipe. Grilled summer squashes are splendid on their own, of course. But top them with this simple mint vinaigrette and you won’t mind that garden surplus..
Grilled Fingerling PotatoesGrilled Fingerling Potatoes
Parboil potatoes ahead of time, then throw them on the grill during the tailgate — they take on a nice char and slightly smoky flavor.