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Category Archives: Pastry

French Lentil and Brie Tarts

French Lentil and Brie TartsThese little savory and slightly sweet tarts are at as much at home on an appetizer platter or along side a salad for a tasty lunch (especially if you use a larger tart shell).  Quick and easy to assemble if you use pre-made pastry shells and the filling can be made ahead of time if you like.  They are a great vegetarian alternative to offer your guests.

On to the recipe! Read the rest of this entry

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Chocolate Marmalade Sweet Rolls

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A couple of weeks ago I visited Lunenburg and while there, and en route to Risser’s Beach, stopped by LaHave Bakery.  You can buy their products elsewhere, but this place is really worth a visit.  We had great sandwiches there, and I also picked up some far too delicious potato rolls, honey horseradish mustard, and for the purpose of this recipe, some blood orange marmalade.   Read the rest of this entry

Tomato & Jalapeno Galette

ImageSeeing so many others post beautiful photos of tomato galettes, I decided to have a go at one myself.  In recent weeks my CSA had tomatoes, jalapeno peppers and cilantro, so I decided to go with those as ingredients.

I also decided to use Joy of Cooking’s recipe for Vienna pastry as the base for this galette, as I loved the way it turned out for my bakeapple hand pies.  Or really, a minimal adaptation of it, and that would be:  Read the rest of this entry

Bakeapple Hand Pies

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During my last trip to Newfoundland, I dropped by Bidgood’s so that I could pick up some Partridgeberries (lingonberries) and Bakeapples (cloudberries), as I wasn’t going to be home when the season arrived.  Bidgood’s “cove” is specifically where you can find these rarities, as well as all sorts of other traditional Newfoundland offerings.

Bakeapples in particular are very precious, and you can expect to pay $10 at the very least for just a jar full.  So I like to eke them out, as I did with these pastries.

The filling itself was quite simple, I added a half cup of white sugar to a saucepan with one full 500ml jar of bakeapples and cooked until reduced to a jam like consistency.  Because the large seeds in bakeapples are not everyone’s cup of tea, I then pressed the mixture through a fine sieve, resulting in a thick bakeapple coulis.  I used only about half of this mixture for the pies, so there is enough leftover to reserve for another use.

Wanting a little something different to compliment the bakeapples, I decided to go with the Vienna Pastry dough from Joy of Cooking. I typically don’t have a lot of luck with pastry doughs, but was pleased with this one, which rose into a flaky, light and slightly tangy pastry as it cooked.  This recipe yielded 12 small turnovers.

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup chilled butter, cut into small cube
  • 4 ounces cream cheese, cubed

Sift together the flour and salt, then using a pastry blender, cut in butter and cream cheese.  If needed, add a tablespoon or two of ice water.  When blended, wrap in foil and chill for 12 hours.  When ready to use, roll out onto a lightly floured surface and cut to desired size.

I used only about a teaspoon of filling in each of these, then brushed with an egg wash and sprinkle with coarse sugar.  Bake at 350 degrees for 20-25 minutes and voila, a little sweet treat!