Puffpancakewithpeachesandsausage Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Cook the sausage in a medium nonstick skillet over medium-high heat, stirring, until browned, 4 to 6 minutes; set aside to cool.
• Unfold the puff pastry on the prepared baking sheet; spread the mustard on top, leaving a 1-inch border all around. Spread the sausage on one half of the pastry and top with the cheese curds. Fold the other half of the pastry over the cheese to cover; crimp the edges with a fork to seal. Freeze until firm, about 45 minutes.
• Brush the pastry all over with the beaten egg and sprinkle with flaky salt. Cut 4 slits in the top to let steam escape. Bake until the pastry is golden brown and puffed all over, about 30 minutes. Let cool at least 20 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature with more mustard on the side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Steps:

• Preheat oven to 400°. In a small bowl, whisk 6 eggs, milk, salt and 1/4 teaspoon pepper until blended., In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., In a small bowl, whisk remaining egg with water. On a lightly floured surface, unfold one sheet of puff pastry and roll to a 10-in. square. Transfer to a parchment-lined baking sheet. Arrange ham over pastry to within 1 in. of edges; top with scrambled eggs. Sprinkle with cheese., Brush beaten egg mixture over edges of pastry. Roll remaining puff pastry to a 10-in. square; place over filling. Press edges with a fork to seal; cut slits in top. Brush top with additional egg mixture; sprinkle with remaining pepper. Bake until golden brown, 20-25 minutes., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, wiping skillet clean if necessary., In same pan, prepare gravy mix according to package directions. Stir in sausage. Serve with pastry.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Steps:

• Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk, vanilla and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture. Bake until puffed and browned, 18-22 minutes. , Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir until tender, for 3-4 minutes. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon. , Remove pancake from oven. Serve immediately with warm peach sauce.

Steps:

• To make the pancake, heat oven to 400 degrees.
• Place butter in a 9 inch pie pan and heat in oven until melted.
• Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
• Bake 13 to 15 minutes or until golden brown.
• Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

Steps:

• For the Puff Pastry: Preheat the oven to 360 degrees. Place the puff pastry on a lightly floured work surface. Lightly dust the top of the puff pastry with flour. Use a rolling pin to roll the puff pastry into a rectangle 1/4-inch. Use a 4-inch fluted cutter to cut 8 circles from the puff pastry. Remove the scraps and space the circles 2 inches apart on a parchment paper-covered baking sheet. Combine the corn syrup and water in a small mixing bowl and mix well. Use a pastry brush to coat the top of each circle a nice, shiny glaze; it will also enhance the flavor of the baked puff pastry. Place the puff pastry circles in the oven until well risen and evenly browned 20 to 25 minutes. To keep the circles from rising unevenly, I place six 3-inch-high timbale molds (one in each corner and two in the center) on the baking sheet with the circles. Then, I place a wire rack on top of the molds. As the puff pastry rises, the rack will keep it level. You can also place another sheet of parchment paper directly on top of the puff pastry circles and bake. The slight weight of the parchment paper will keep the puff pastry even as it bakes and rises. Remove the baked puff pastry circles from the oven and place on a wire rack to cool.;

Steps:

• Heat oven to 425.
• Place a 12" ovenproof skillet with 4 tablespoons butter in the oven (you can also use a 10" skillet, but bake pancake for 20 to 22 minutes).
• In a blender, combine eggs, flour, salt, and milk until a thin batter forms (about 30 seconds).
• Remove pan with butter from oven and pour in batter.
• Return to oven and bake until pancake is puffy, golden and set (18 to 20 minutes).
• Serve from skillet or transfer pancake to a plate.
• Drizzle with more melted butter, if desired, and lemon juice.
• Dust with sugar.
• Serve immediately with fruit.

Steps:

• Heat oven to 375°.
• Spray 2 1/2 quart casserole or 9x13 baking dish, with cooking spray.
• Melt butter in baking dish in oven.
• Beat eggs slightly in large bowl with wire whisk.
• Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
• Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
• Pour batter over peaches.
• Bake about 20 minutes or until puffed and golden.
• Serve with warmed Peach preserves, if desired or Maple syrup.
• Note:.
• You may substitute 1 bag (16 oz) frozen sliced peaches, thawed and drained or canned sliced peaches.

Steps:

• Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
• Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
• Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
• Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
• In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
• Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.