Wrapping Up!

This past week has been full! That is not a complaint :) A garage sale, lots of meals with friends, hiking, visit from mom, checking things off the C'ville bucket list...



View from Old Rag in the Blue Ridge Mountains



I've actually had time to try several new recipes! Some were just ok (probably based on my taste, not quality of the recipe...) Two stood out.

The first was Almond Icebox Rounds from Better Homes and Gardens magazine. I was in a hurry and didn't take pictures. Shocking. They were a simple shortbread cookie, but you rolled them into a log, wrapped them in saran wrap, and put them in the fridge until you needed them. Then they were just like slice 'n bake cookies! The recipe makes 2 rolls so you could definitely wrap and freeze one, or they freeze well after baking too!

These, though, were the real winners. I took these to our rained out picnic. I ate them as soon as they came out of the oven, they smelled that good! I will definitely be making these again. I know puff pastry is on the pricey side, but its well worth it in this recipe and a little goes a long way!

Spinach Feta Puffs courtesy of Bon Appetit magazine

- 1 (10 oz) pkg frozen chopped spinach, thawed

- 1/2 C crumbled feta

- 1/4 C minced onion

- 1 Tbs olive oil

- 1 tsp chopped dill

- 1 tsp minced garlic

- salt and pepper

- 2 large eggs

- 1 sheet frozen puff pastry, thawed, rolled out to 12 inch sq., keep chilled

1. Using your hands, squeeze spinach until dry, forcing out as much water as possible. It should be about 2/3 C well-drained spinach.

2. Mix spinach and next 5 ingredients and next 5 ingredients in a medium bowl. Season to taste with salt and pepper.

3. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

4. Cut puff pastry into 3 equal strips. (I forgot to roll it out, I just stretched it a little and had plenty!) Grease a muffin tin and place a square into each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up.

5. Divide the filling among the cups. (I had enough filling for 12 big muffin tins and 12 little ones) Fold pastry over filling, pressing the corners together to meet in center.

This recipe can be prepared up until this point, covered and chilled for up to 3 hours before baking.

6. Beat remaining egg in a small bowl. Brush pastry with egg wash.

7. Bake at 400* until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

 

Scenes from our rained out picnic!