Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

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Danish Pastry With Lemon and Cream Cheese

by Danica Waters

Danish Pastry With Lemon and Cream Cheese remains one of my family’s Christmas morning standards, just as it has been for the last ten years.  It is not only a recipe  that is deceptively easy to make, it also happens  to be one that is easy to make ahead of the big day, which is very, very mportant.

Indeed,  I have far better things to do with my time and energy on Christmas Eve  than worry about what I’m going to feed everybody the next morning.

Like figuring out where I put all the gifts I’d tucked out of sight (and mind) during the previous year.  And then gift wrapping them all.  Every last one.

Eeeeesh.

So here it is, folks.  The most dee-licious cheese-filled danish, with a crisp-tender, yeast-based crust and a yummy lemony-cream cheese center.

Make it now.  Freeze it for Christmas.  Love your inner procrastinator.

Enjoy!

Danish Pastry With Lemon and Cream Cheese

(Colorado Cache Cookbook)

1 package dry yeast

1/4 C lukewarm water

1 tsp sugar

1 egg, lightly beaten

2 C all-purpose flour, sifted

1/4 tsp salt

3/4 C butter

2 – 8 oz pkgs cream cheese, softened

1 C sugar

1 tsp fresh lemon juice + 1/2 tsp zest of lemon

Powdered sugar, to dust danishes

 

Mix yeast, water, and sugar.  Let stand for 10 minutes.  Add egg.  Cut butter into flour and salt and mix well.  Add yeast mixture.  Divide into two balls and roll each out into 8×10 inch rectangles.

Make filling by combining cream cheese, sugar, and lemon juice and zest.

Spread 1/2 of the filling on each rectangle in the center, and fold each long side in towards the middle, trying to make sure the sides overlap a little bit at first (they will spread).

Fold the short ends up about 1-1/2 inches.

Bake immediately at 375 degrees F for 25 minutes.

Cool danishes on racks and dust with powdered sugar.

To serve, cut lengthwise in half, then crosswise into wedges.

Serves 10-15

 

Posted November 30th, 2011.

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The Turkey Reuben

by Danica Waters

Some recipes are so deliciously decadent you should only bring them out once in a great, great while:

1) when the moon is blue;

2) when you have a special celebration-related request from someone you like a whole heck of a lot; or

3) when you happen to be in one of those feisty moods where you don’t give a bat’s butter-bean about your calorie intake for the day.

 

In all of those instances, this recipe is perfect.  So perfect, in fact, that when paired with The Queen’s Rings and an ice-cold beer (I recommend Newcastle for this one), you’ll find any future cravings satisfied for a long, long time to come…

…or at least until the next blue moon.

Enjoy!

 

The Turkey Reuben

(Oct. 09 issue of Food Network Magazine)

 

2-1/2 Tbsp unsalted butter, softened

3 scallions, white parts and 2 inches of green, chopped finely and divided

1- 8 oz can sauerkraut, drained and rinsed

1 small apple, peeled and grated

Kosher salt and freshly ground pepper

 

¼ C mayonnaise

2 – 3 Tbsp chili sauce (careful with that last spoonful – it gets spicy!)

2 tsp capers, chopped, plus 1 tsp liquid

8 slices dill pickle, plus 1 tsp pickling liquid

 

8 slices seeded rye bread

 

1/2 lb deli-sliced turkey

½ lb deli-sliced turkey pastrami

1-1/2 to 2 C grated Swiss cheese (approx. 6 oz)

 

Heat 1 Tbsp butter in a medium saucepan over medium high heat.  Add the scallion whites and cook until light brown, about 3 minutes.  Add the sauerkraut and apple and season with salt and pepper.  Cook until the sauerkraut is lightly browned and dry, about 10 minutes.  Add half of the scallion greens and gook for 1 minute.

 

Preheat the broiler.  Mix the mayo, chili sauce, remaining scallion greens, capers and their liquid, and the dill pickling liquid.

 

Spread about ½ tsp butter on one side of each bread slice.  Place 4 slices, buttered-side down, on a foil – lined baking sheet.  Spread each with some of the mayo mixture, then layer the turkey, dill pickle slices and sauerkraut mixture on top.  Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.

 

Spread more of the mayo mixture on the unbuttered sides of the other 4 bread slices;  place buttered-side up on the sandwiches.  Return to the broiler until golden, turning once, about 2 minutes.

 

 

NOTE:  Given that the Food Network Magazine disclosed the calorie count on these little whoppers, I would feel terribly guilty not to pass the information on.

 

Each serving packs a whopping 625 calories!  33 G of fat!  102 mg of cholesterol!  2,381 mg of sodium!  46 g of carbohydrate!  Only 6 g of fiber.  39 g of protein.

 

The good news is that I could only manage to eat half…  They are so perfect, rich, and filling, I saved the other half for the next day’s lunch…  And believe it or not, they were great cold!  (Nothing went soft or soggy).

 

Enjoy!

Posted July 21st, 2011.

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