Bavarian Charcuterie and Cheese Party Plank


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Up the stakes! This beautiful walnut plank sets the stage for your next gathering! Bavarian creamy cheeses, sausages, meats and mustards, homemade pretzels and apple beer, make this entertaining station irresistible!~Amy

 

For more ideas, here is the link to my televised segment featuring the:

Bavarian Charcuterie and Cheese Party Plank!

 

http://studio5.ksl.com/index.php?nid=126&sid=43366939#ffA2iwRT6OcF6iVM.03

 

Menu:

Assorted Cheeses: Cambazola, Jarslburg, Bavarian soft cheese

Assorted meats: Black Forest ham, Summer Sausage, Corned Beef

Homemade Soft Pretzels, recipe @
http://www.greattadtebuds.wordpress.com
Rye, and pumpernickel breads

Mustards: coarse brown, spicy, honey
Baby Gherkins
Roasted Hazelnuts
Nuts and Fruit mixture

Bottled Apple Beer
Bottled Ginger Beer

Sliced Apples and Red Pears

Sugared Apple Twists, recipe @ http://www.greattastebuds.wordpress.com

Entertaining Dining Boards:
MacBeath Hardwood

1576 300 W, Salt Lake City, UT 84115
(801) 484-7616

Sugared Apple Twists


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Sweet and simple! Cinnamon, apples and a little bit of pastry, my tasty little twists are sure to make you smile!~Amy

Sugared Apple Twists

1 sheet puff pastry, thawed
1/4 cup apple sauce
Melted butter
Cinnamon and sugar
1 egg + 1 tbsp water
Crystal sugar, optional

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half brush with butter, spread a thin layer of applesauce over the top and sprinkle generously with cinnamon and sugar mixture. Place the remaining of dough on top Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 16 strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for about 12-15 minutes or until golden brown.

Makes 16 servings

Recipe by Amy Richardson

Mini Apple Pot Pies with Cinnamon Whipped Cream


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Make your kids table the place to be! These sweet little apple pot pies, made especially for the tiny tots, are sure to please!~Amy

Mini Apple Pot Pies with Cinnamon Whipped Cream

5-6 apples, peeled cored and sliced
3/4-1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Dash of salt
2 tbsp butter

1 sheet puff pastry, thawed
1 egg + 1 tbsp water, beaten together

Heat oven to 400 degrees

Place 9 small baking ramekins on a parchment lined baking sheet. Set aside.

In a large saucepan , whisk together sugar, cornstarch, cinnamon, salt. Add apples and toss well to coat. Cook over medium heat until apples are softened and mixture is thick and bubbly. Remove from heat and stir in butter. Divide evenly into ramekins.

Lightly roll dough to even it out, cut into 9 squares. Place on top of filled ramekins and press lightly to seal. Brush with egg wash and sprinkle with additional sugar.

Bake for 15-20 minutes or until golden brown. Remove from oven and cool to touch. Serve with whipped cream.

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Recipes by Amy Richardson

Brown Sugar Frosted Apple Hand Pies


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Warm apples, flaky pastry, with a sweet brown sugar frosting, make these tiny pies a delicious early autumn treat! Perfect for after school or really, anytime!~Amy

Brown Sugar Frosted Apple Hand Pies

Pies:
1 recipe double pie crust
1 cup chunky applesauce*
3 Tbsp sugar
1/2 tsp cornstarch
1/8 tsp cinnamon

Heat oven to 400 degrees

In a small bowl, whisk together sugar cornstarch and cinnamon. Add applesauce and set aside.

Roll out pastry and using a round cutter or ring from a mason jar cut out an equal amount of circles.

Place circles on parchment lined baking sheets. Place a small amount of Apple mixture on top. Brush edges lightly with water. Cover with an additional circle and press around edges to seal. Cut vents, and brush tops lightly with water or milk, and sprinkle with granulated sugar if desired. Bake 18-20 minutes or until golden brown and bubbly.

Cool slightly and frost with brown sugar buttercream.

Brown Sugar Buttercream:

1 tbsp butter
2 tbsp brown sugar

4 cups confectioners sugar
1/2 cup butter at room temperature
1/4 cup milk
1 tsp vanilla

In a small saucepan melt 1 tbsp butter, stir in brown sugar and cook until mixture comes together and is bubbly. Set aside and cool to room temperature.

With an electric mixer, beat butter until smooth. Add 4 cups of the confectioners sugar and milk. Beat until smooth. Add vanilla and cooled brown sugar mixture. Beat until well blended. Add remaining sugar and beat until fluffy.

Recipe by Amy Richardson

*Trader Joe’s Chunky Applesauce
Or Homemade

Lemon Iced Fresh Blueberry Turnovers


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Oregon blueberries, and sweet lemon, surrounded by flaky pastry and a sugary crunch, makes this delicious treat irresistible! ~Amy

Lemon Iced Fresh Blueberry Turnovers

Blackberry filling:

2 cups fresh or frozen blueberries, rinsed
1/3-1/2 cup sugar
2 tsp cornstarch
1/2 tsp coarse salt
1 tsp fresh lemon juice
Zest of 1/2 lemon, divided

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Add blueberries, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Lemon Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Lemon Zest

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of blueberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing and sprinkle with lemon zest.

Recipe by Amy Richardson

Roasted Chicken and Sage Black Pepper Puff Pastry with a Cranberry Walnut Pesto


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Nothing says November like the wonderful flavors of chicken, sage, and cranberries! So to warm yourself up on a chilly day, try my new twist on a comfort food classic! Let me know how yours turn out!

-Amy

Roasted Chicken and Sage Black Pepper Puff Pastry with a Cranberry Walnut Pesto

Filling:
1 Roasted chicken cut into large pieces
4 tbsp. Butter
1 onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/3 cup flour
2 cups chicken broth
1 1/4 cups milk
1/4 cup sour cream
2 carrots, peeled, diced, and blanched
1 cup petite peas
2 tbsp. minced fresh parsley

In a large saucepan, melt butter over medium heat. Add onions and cook, covered, for about 7-8 minutes, stirring occasionally. Stir in flour and cook for about a minute. Add milk, broth. Cook, stirring until mixture is bubbly and thick. Stir in sour cream, blend. Add chicken, carrots, peas, and parsley. Set aside.

Crust:
1 sheet puff pastry, slightly thawed
Fresh sage, finely snipped
Black Pepper
Sea Salt

Egg Wash:

1 egg
1 tbsp. water
lightly beaten together

On a lightly floured board, roll pastry into an even square. Sprinkle lightly with sage and black pepper. Fold pastry in half, and then fold in half again to make a square. Roll to a large square, adding as little flour as possible. Dust with additional sage and pepper, pressing herbs mixture into the dough, by additional rolling over the top.
Cut into 4 even squares, or leave it as one piece if making a large pot pie.

Pour chicken mixture evenly into four ramekins or into a large baking dish. Brush top edge of baking dish with egg wash. Place pastry over chicken mixture pressing down to seal, or turn crust under and press. Brush tops with remaining egg wash. Cut three vents, and lightly sprinkle with sea salt. Place on a baking sheet.

Bake at 375 For 30-40 minutes or until crust is golden brown and filling is bubbling. Remove from oven to cool. Wait 10 minutes to serve. Garnish with fresh Sage and Cranberry Walnut Pesto.*

Makes 4-6 servings

Cranberry Walnut Pesto

1 cup dried cranberries
3 tbsp. walnuts
3 tbsp. olive oil
3 tbsp. orange juice
2 tbsp. lemon juice
Orange zest to taste

Place all ingredients into a small food processor, and pulse until it forms desired consistency.

Recipe by Amy Richardson