Labor Day Cookout with Friends

Well tonight I had it so easy!  My darling friend and their wonderful family invited the clan over for a cookout.  We had some delicious burgers, beans, cheesy cauliflower, veggies, chips and a ton of other things that I can only assumed were cooked for the army that didn't show up.  I felt like a total slacker only showing up with a bottle of wine, chocolate cake and Prosciutto and fontina pinwheels.  (I forgot my husband's beer, but they kindly provided theirs:)  Since I bought the cake from the always wonderful Publix bakery (I am no baker) and since I did not bottle the wine, I can only provide the recipe to the pinwheels.  I wanted to make something for tonight, so I looked on the F & W website.  I found this recipe under the make ahead appetizers.  It was pretty tasty.  I think I need to perfect my technique.  They didn't puff, and I expected them too.  (they are made from PUFF pastry after all)  I like this recipe because it was super easy and I can see it working well with many fillings so long as they aren't too moist. Forgive me the crappy picture, I forgot all about taking a picture until there was one lonely one left.  I am excited about this recipe becasue I love make ahead, on hand party treats.

Prosciutto-Fontina Pinwheels
      1    Fourteen ounce package all-butter puff pastry,thawed if frozen    -but still cold
      3    ounces thinly sliced prosciutto
    3/4 c  shredded Fontina cheese
           Freshly ground pepper
      1    egg beaten with 1 1/2 teaspoons of water
1. On a floured work surface, roll out the puff pastry to a 10 1/2-
by-15- inch rectangle; halve lengthwise. Top the halves with the
prosciutto and Fontina, leaving a 1/2-inch border along the far edge of
each piece. Season with pepper. Starting at the near edge, tightly roll
the halves of pastry into logs. Brush the borders with the egg wash and
pinch to seal. Transfer the logs to a large baking sheet and freeze for
30 minutes until firm.
2. Line 2 large baking sheets with parchment paper. Working with 1 log
at a time, trim the uneven ends. Cut the log crosswise 1/4 inch thick.
Set the pinwheels 2 inches apart on the baking sheets. Freeze until
firm.  Preheat the oven to 375. Bake the pinwheels for 20 minutes,
until golden. Cut the remaining logs, then freeze and bake the
pinwheels; serve.
Make Ahead The frozen sliced pinwheels can be transferred to a
resealable plastic bag and frozen for up to 1 month.

Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for me so.... Pork Schnitzel
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That was ok, the girl wasn't
Read more

"Porcupine" Meatballs in Cream Sauce

Image
Yum, yum and yum!!  It took a little longer than I expected and it made enough meatballs to have the 4 of us eat 2-3 huge meals each but, I'm not complaining; they were great meatballs in an amazing sauce.  I will happily eat leftovers:). We served them over mashed red skinned potatoes. (Like the picture on the from the original blogger.) It was a perfect vehicle for the gravy/sauce. I know it's not healthy gravy, but the vast majority if the sauce was stock and veggies so I'm calling it quasi healthy and you can't convince me otherwise because I'm going to eat an obscene amount of it! Lol. I can't get over that sauce. As I sit here stuffed, I want to go get more now that I'm thinking about it. Porcupine Meatballs With Cream Sauce   Meatballs: ground beef ground pork rice onions egg water salt ground black pepper Cream Sauce: butter large carrots onions garlic cloves minced tomato paste flour chicken broth heavy cream salt and peppe
Read more