1 batch prepared Puff Pastry see recipe here
500g Ground meat of your choice
1 tsp. Sage
1 tsp. Thyme
1 tsp. Parsley
1/2 tsp. Red pepper flakes, crushed
1 cup Apples, minced
2 tbsp. Honey
Salt & Pepper to your tastes
1-2 Egg yolk(s)
Using a fork gently combine all ingredients but egg yolk(s). Form into 1 inch (2-3 cm) wide cylinders. Set aside and refrigerate.
Preheat oven to 350 F (175 C).
Remove the prepared puff pastry from the fridge after the fourth turn. Roll out in to a rectangle until 1/2 inch (1-1.5 cm) thick. Cut into 3 inch wide strips. Lay the sausage 1/2 inch (1 cm) away from the edge, all along the length of the strips. You should half a little over one half of the dough strip's width uncovered with sausage. Fold over uncovered dough to cover sausage and using a fork pinch the edge shut. Cut length to desired size and place on a cookie sheet to bake. Brush with egg yolk(s). Bake for 20 minutes or until golden brown and sausage is cooked through.
Today has been a busy week leading up to a busier week. I've got two tests, two group presentations, and three oral presentations to work on as well as helping move to family business. But praise God I'm not doing it all on my own He's the best group partner to have!
This week I tried the best homemade oatmeal cookies I've tasted yet. I received the recipe from a friend at school, who thought they were equally as good. Interested in know how to make this recipe GF? Just ask!
God bless your whole faces,
Making homemade pastry, be it puff, flaky, choux, etc., is a definite skill that is only perfected with practice. Pastry of any kind is possibly the hardest item to make gluten free, I dare say "much harder than bread." Also, likely for this reason, one of the more rare prepackages GF items to find in a store. This can cause server withdrawal for this who loved to go their local bakery and buy a danish, sausage rolls, or crescents rolls prior to staring a GF lifestyle. Well this recipe, like all pastries takes some dedication to prefect, but trust me it will be worth it in the end.
From my experience there are three keys to pastry:
READ CAREFULLY BEFORE PROCEEDING
First combine into a container, with a tight fitting lid:
MAKING THE DOUGH
Sift into a food processor:
THE BUTTER PACKET
Cut into 1/2-inch cubes and freeze for 5 minutes:
ROLLING THE PASTRY
Remove the dough square from the refrigerator (leaving the butter packet in the refrigerator) and place on a sheet of lightly floured parchment paper (or wax paper or plastic wrap). Flour the top of the dough square and place another sheet of parchment paper on top of the dough. Roll out dough into a 13x8-inch rectangle, with the 8-inch side facing you. Brush off excess flour. Remove butter packet from the refrigerator, unwrap it, center it on one half the dough. Fold the over the butter, completely covering it (remove the top sheet of parchment paper and try lifting the bottom sheet half way the loosen dough). Turn the dough so that the folded edge is on the left, with one of the sealed sides (where the dough was pressed together) on the right, to change the direction for the next roll.
Flour as needed from here on. Place the top sheet of parchment paper back on. Roll the dough package into a 17x7 1/2-inch rectangle, keeping a short facing you. Slide a metal dough scraper or spatula or a large knife under the bottom of third of the third of the dough and fold it up over the center of the dough. Slide the knife under to third of the dough and fold it down on the top of the first third, as though you were folding a business letter. This rolling and folding is called a single turn.
Rotate the dough so that the folded edge is on the left, and roll the dough out once more into a 17x7 1/2-inch rectangle. This time fold the bottom end up and the top end down to meet the center (do not overlap), then fold the dough in half, to make 4 layers of dough. This double fold is the second turn. Mark your dough with two finger imprints to remind you that you have given the dough two turns. Wrap up the dough and refrigerate for 45 minutes.
With the folded edge on the left, roll the dough out again to 17x7 1/2-inches. Make another double fold, for the third turn. Mark your dough with three finger imprints, wrap the dough, and refrigerate for 45 minutes.
Roll the dough out and make another double fold for the fourth turn. Mark the dough with 4 finger imprints, wrap, and refrigerate for at least an hour before using.
Journal Entry - January 6th 2016
A new chapter of my life has begun, not independent of the those chapters leading up to it but built up their very foundation, this new one is not the pinnacle or summit but a stair case perhaps layered on the foundation. This new chapter, we'll call chapter 19 “Starting Culinary School.”
As some of you may know, I've dreamed of opening my own restaurant since I was five without falter. So naturally I've been lead to take Culinary Management for college. I feel this is all quiet fitting for this Life After Gluten blog as the furthering of my culinary education will transpire in the quality of recipes I am able to create and post on this blog and in my, Lord willing, cook book to follow.
My first day at college, was orientation not January 6th but the 5th and let me say I was nervous but curious and hopeful too. My main source of “nervousness” stems from the fact that I'm the youngest of four children so, though I treasure time alone, there is always one of my siblings or parents around. I've never appeared an insecure person... when one of my family members is around or soon to be, however, when they are not well I'm not familiar with this feeling and it will take me a little while yet to fully get my “sea legs” back so to speak.** But I thank God that I don't think this will take too long as already by the second day (my first day of real classes) I felt sure and in God hands.
So my classes, of the two I had that day I was and am excited, still with a few butterflies***. The lab course will be high demand but I think God's put it in me to do and also I think he wants to help me develop emotional muscle and great place for that is in a high demand, hot, busy kitchen! :) The second class is called Communications for Business yet despite the sounds of it I think it's going to me a very active, hands on, and fun course.
I hope you are able to enjoy the benefits of my culinary growth on your kitchen tables as you continue to check out my recipe posts every 2 weeks!
What about you?
Are you starting, in, or graduated from college? Please tell me about your first day.
** I am to say get comfortable and confident again.
*** Butterflies in my stomach AKA nervousness
Christmas isn't over yet! Not all countries celebrate Christmas on December 25th, according to timeanddate.com 147 countries celebrated Christmas on Friday, December 25th. That means that 49 countries do not celebrate Christmas on the 25th!
The fact that approximately one quarter of the countries did not celebrate on the same day as that other three quarters is not at all astounding, after all, no one knows on what day Jesus was truly born (though some may have educated guesses).
I take this knowledge that not everyone on earth is finished celebrating the incarnate birth of my Lord and Saviour Jesus Christ yet as a reassurance. It reminds me that no matter what some where someone is still or waiting to celebrate this blessed day, and that even after the one day passes I should still praise Him the remaining 364 days.
In countries where Orthodox Christianity is the prevalent religion they celebrate come January 7th (for another reason this is a very special day to me). Two such countries are Serbia and the Ukraine.
So, for two reasons I'm still posting back logs of Christmas recipes:
1) Christmas is never truly over (after all Jesus is still being born, in the hearts of individuals all across the globe).
2) Internet is so not time sensitive. I am aware that the recipes I find online are rarely just posted but still suit me just the same.
So here's my family's non-alcoholic eggnog recipe!
Makes approx. 12 cups
Merry Christmas to you and yours!