RECIPE: HAM AND CHEESE IN PUFF PASTRY

Martie Duncan November 11, 2014

Ham Delights, one of my all-time favorite party appetizers just got a little easier and possibly even yummier! I cannot always find the party rolls that I use for that recipe and that happened to me tonight. I already had everything else in the cart so thought about what I could use instead of the party rolls... and it hit me. Puff pastry.

The new version turned out even more delicious!

Follow the instructions on the box for thawing the puff pastry. The best way is to let it thaw in the fridge overnight but if you are like me and did not plan that far in advance, you can thaw it on the counter- it doesn't take long and you don't want it to thaw completely or it will be difficult to handle.

Use deli ham and cheese or leftover ham to make this guest-worthy delight: ham and cheese made fancy! — Use deli ham and cheese or leftover ham to make this guest-worthy delight: ham and cheese made fancy!

HAM AND CHEESE IN PUFF PASTRY

INGREDIENTS

1 box puff pastry, thawed according to package directions

2 shallots, minced

1/2 cup Dijon mustard

2 tablespoons unsalted butter, room temperature

kosher salt and freshly ground black pepper to taste

6 slices deli ham, sliced thin (like you would for sandwiches)

6 slices Swiss cheese, shredded

a little all-purpose flour for rolling out the puff pastry

1 egg, beaten with a little water for egg wash

DIRECTIONS

Set the oven to 425. Line a half sheet pan or cookie sheet with parchment paper.

Make the spread: mix the shallots, mustard, salt, pepper, and butter together. Set aside.

Dust the counter with a little flour to keep the dough from sticking. Also lightly dust your rolling pin. Carefully roll over the puff pastry- just enough to smooth it out.- make just one pass over the dough. Move to the pan. Spread half of the Dijon mixture on the puff pastry- leave a one inch border all around the edge. Put a layer of ham over the mixture and repeat with the cheese. A thin layer will make it easier to slice. Spread the remaining mixture on the top. Brush the edge with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Line up the bottom and the top. Use a fork to lightly press the edges together. Brush the top with egg wash. Cut 3 slits in the top of the pastry.

Bake for 20-25 minutes or until puffy and golden brown. Slice into squares- larger if you want to serve with a fork and smaller if you want guests to just pick up and eat them. Let cool for at least 10 minutes before you cut it. Actually, it's better if you wait a little longer- if you can!

RECIPE: SPICY DIABOLO BAKED CHICKEN WINGS

Martie Duncan October 19, 2014

For Super Bowl Sunday, your menu will probably include chicken wings. Make my spicy baked chicken wings and you'll never order those fried take out wings again.

Prep Time: 15 minutes plus time to marinate, about 8 hours is best

Cook Time: 1 hour total

INGREDIENTS

½ cup blood orange juice (ok to substitute regular orange juice)

¼ cup olive oil

3 tablespoons Sriracha

3 pounds chicken wings, tips removed and drumettes

GLAZE:

1 large jar apricot preserves
4 tablespoons unsalted butter (½ stick)
½ teaspoon cayenne
¼ teaspoon black pepper
1 tablespoon pumpkin pie spice
½ teaspoon chili powder
1 tablespoon apple cider vinegar
1 teaspoon orange zest
¼ cup lemon juice
1-2 teaspoons Sriracha

DIRECTIONS:

Mix the orange juice, olive oil and 2 tablespoons of the Sriracha together in an extra large plastic zip top bag or a large glass bowl. Allow the chicken to marinate as long as possible, overnight is preferable.

Whisk all of the ingredients for the glaze except the butter together in a saucepan. Bring to a boil and cook for 1 minute. Reduce the heat and simmer for 15 minutes. Remove from heat. Add the butter; let sit for 15 minutes to cool and thicken.

Preheat oven to 400 degrees. Prep two large baking sheets with wire racks. Spray with non-stick cooking spray to prevent sticking.

Remove the chicken from the marinade and place on the racks. Bake for 40 minutes or until skin is crispy; this will depend on the size of your chicken pieces. Transfer hot wings from oven to a large heatproof bowl and pour enough sauce into the bowl to coat the wings. Toss to coat well. Transfer wings to a wire rack set over a baking sheet and brush with more sauce. Bake for 8-10 minutes until glaze is caramelized. (Internal temperature for chicken should be 165 degrees according to the USDA)

Yield: 3 dozen wings

RECIPES: HOW TO MAKE S'MORES, INDOORS!

Martie Duncan October 9, 2014

Do you love S'mores? Just writing about them makes me want one.

But why wait for a campfire to make up a batch of S'mores? I have perfected Indoor S'mores - and you can always get the perfectly toasted marshmallow with this recipe. Easy to make and serve for a party or even just a night in front of the TV; make some of these up for the best-ever comfort food treat. If you let them cool completely before packaging or wrapping them, they won't go soggy and will stay delicious for about a week.

INDOOR S'MORES

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread (you can find this at almost any grocery store- even Wal-Mart)

DIRECTIONS:

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.