Herbed Havarti In Pastry Recipes

Steps:

• In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat. , On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet. , Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.

Steps:

• Preheat oven to 400.
• Lay the puff pastry on the counter or any flat surface at room temperature to thaw for about 30 minutes, or put it in the fridge overnight so it will be thaw when you are ready.
• Carefully unfold the sheet and smooth the creases. Make sure there are no holes in the dough.
• Place the whole block of cheese in the middle and very gently fold the pastry around it like a present, making sure to seal it well. Wet your fingers and run them across the seams to make the dough adhere to itself and to ensure no cheese leaks out.
• Flip it over on a greased baking sheet seam side down. Whisk together the egg and water and brush lightly over the surface. Sprinkle with paprika to make it pretty.
• Bake for 20-25 minutes or until top is golden brown.
• Serve on your favorite cracker, I prefer Ritz.
• *If desired, spread the mustard on the pastry sheet before placing the cheese on it and folding for a little extra flavor.*.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
• Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
• Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.

Steps:

• Lightly grease a mini loaf pan (5 3/4 by 3 1/4 by 2 inches) with oil; set aside.
• Add the oil, almond milk, chickpea flour, vinegar, nutritional yeast, Italian seasoning, salt and red pepper flakes to a small saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick and pulls away from the bottom of the saucepan, about 5 minutes. Transfer the mixture to the prepared loaf pan and smooth the top to flatten it (work quickly because the mixture will firm up and become difficult to spread as soon as it starts to cool). Let sit at room temperature for 20 minutes, then cover and refrigerate until firm, at least 2 hours and up to overnight. Invert onto a serving plate.

Steps:

• Place cheese in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Bake at 375° until edges of cheese just begin to melt, 5-7 minutes. , Meanwhile, in a small skillet, saute pecans in butter until toasted. Drizzle caramel over cheese; sprinkle with pecans. Serve with apple wedges.

Steps:

• In the work bowl of a food processor, combine flour and salt. Add butter, and process for about 10 seconds, or until mixture resembles coarse meal. Add thyme and shallots; process a few seconds more.
• With the machine running, add water little by little, until dough just holds together. Form dough into a flat disk, and wrap in plastic. Chill until firm, at least 30 minutes.

Steps:

• Clean and remove the stems from the mushrooms.
• Chop fine and saute in the margarine.
• Take the puff pastry out of the freezer and set to thaw for about 30 minutes.
• Soon as the mushrooms are slightly soft, add the chicken breasts and saute until browned on either side.
• Remove the chicken and set on a plate. Add the marsala to the mushrooms in the saute pan and reduce until most of the wine is gone.
• Pour the wine and mushrooms over the chicken and refrigerate for at least 15 minutes to cool down. Note: You can store these for about 24 hours in the fridge also.
• Open the puff pastry and take one sheet and on a floured board roll the dough to a 14" x 14" square. Cut evenly into four pieces.
• Place 2 tablespoons of the cream cheese on each of the squares. Sprinkle with about 1 tablespoon of the parsley and put a chicken breast on top of each prepared square.
• Brush the edges of each square with the soy creamer and fold the pastry over the chicken to form a packet. Seal the edges well. Place seam side down on a parchment lined pan and brush with the soy creamer.
• Bake 25 minutes or until the top is golden.
• Serve with your favourite veggies or salad.
• Bon Appetit!

Steps:

• Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
• Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
• Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.