Strawberry Madeleines

A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.

Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.

Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.

Strawberry madeleines are simple and quick to make but special enough to stand out!

Print Recipe
Strawberry Madeleines
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Strawberry Puree
Servings
Ingredients
Strawberry Puree
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Strawberry Puree
  1. In a food processor, place strawberries & sugar. Process until smooth.
Madeleines
  1. Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
  2. In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
  3. Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
  4. Preheat oven to 375 F.
  5. Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.

Shrimp Dutch Baby Pancake

A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.

If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.

Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.

Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.

Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.

Being seafood lovers, this meal really works for us.

Print Recipe
Shrimp Dutch Baby Pancake
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
SERVINGS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dutch Baby Pancakes
  1. In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
Gouda Sauce
  1. In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
  1. Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
  2. Preheat oven to 425 F.
  3. Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
  4. The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
  5. In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
  6. When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.

Pork Rolls w/ Seafood Stuffing

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

The ‘old-fashioned’ idea of surf & turf seems to still retain an odd appeal. Having seafood and meat on the same plate lets you alternate bites and flavors from two realms, but there is a better way of mixing ‘sea & land’. Actually, combining seafood and pork so they cook together produces something quite amazing. Pork with its mild but rich taste complements the clean, delicate flavor of seafood.

This seafood stuffing uses a blend of rice and barley along with crab, shrimp and some veggies. The seasoning brings it all together into a real special meal.

Print Recipe
Pork Rolls w/ Seafood Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Seafood Stuffing
Servings
Ingredients
Seafood Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Seafood Stuffing
  1. In a saucepan, cook rice & barley in vegetable broth until tender; transfer to a large bowl. Sauté onion, celery & mushrooms in 2 Tbsp butter until tender-crisp.
  2. Combine sautéed vegetables with rice/barley mixture in large bowl. Stir in shrimp & crab meat; sprinkle with seasonings & toss to combine.
Pork Rolls
  1. Using a meat mallet, pound out the tenderloin strips very thinly, then divide stuffing between them. Roll tightly, encasing the filling inside. If necessary tie with kitchen twine.
  2. Roll the pork rolls in seasoned flour to coat lightly. Heat the butter & oil in a large skillet & brown the rolls well on each side. Remove rolls to a plate.
  3. Preheat oven to 350 F.
  4. Add veg (or seafood) broth to skillet, bring to a boil, reduce to a simmer making sure to stir in all browning bits from pork rolls; cook for 5 minutes. Season the broth with salt & pepper to taste, then pour into a casserole & place stuffed rolls on top.
  5. Bake for about 45 minutes. Serve.

Wheatberry & Turkey Stuffed Cabbage Cake

For many of us, stuffed cabbage rolls bring back memories of a true comfort food. Historically this iconic meal has roots in ancient Middle East and spread to Eastern Europe as trade routes developed and people migrated.

Many cultures claim to have invented stuffed cabbage …. Persian, Russian, Ukrainian and Polish. As with many dishes, there seem to be hundreds of recipes. This humble food probably originated as most comfort food has, from leftovers and the ubiquitous cabbage.

Fillings vary from beef, lamb or pork seasoned with garlic, onion and spices. Other additions to the fillings consist of rice, breadcrumbs, eggs, vegetables, legumes, etc. The sauces used vary widely by cuisine or personal taste.

Instead of making individual cabbage rolls today, I thought it would be something different to make it as a layered cabbage ‘cake’. For the filling I went with ground turkey. What is unique about this filling is that it uses a combination of wheatberries and bulgur, some fresh herbs, leeks, celery and apples.

Wheatberries add such a nice chewy and nutty flavor. We both really enjoyed this savory cake.

Print Recipe
Wheatberry & Turkey Stuffed Cabbage Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
SERVINGS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Stuffing
  1. Place wheat berries in a saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat, stirring once or twice. Cover, reduce heat to medium low & simmer until tender, about an hour. Drain & transfer to a large bowl.
  2. Meanwhile, put bulgur in another saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat. Cover, reduce heat to medium low & simmer until tender, about 10-12 minutes. Drain & transfer to same bowl as wheat berries.
  3. Heat 1 tsp of oil in a skillet. Add turkey & cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 2-3 minutes. Stir in 1 Tbsp of sage, 2 tsp of thyme, 1/2 tsp salt & 1/8 tsp pepper. Cook, stirring, until turkey is coated with herb mixture, about 1 minute; transfer to bowl with wheat berries & bulgur.
  4. Heat remaining teaspoon of oil in same skillet. Add leek & celery; sauté until vegetables are almost tender, about 6 minutes. Stir in apple & sauté until apple is light golden, about 4 minutes. Stir in broth; bring to a simmer until apples & vegetables are tender, about 2-3 minutes. Stir in remaining herbs & spices. Add to the bowl of wheat berries & bulgur mixture; combine. Set aside
Parmesan Sauce
  1. In a saucepan, combine flour & broth until smooth; gradually stir in the milk, salt & pepper. Bring to a boil over medium heat; cook & stir for 2 minutes or until thickened. Add 1/2 of the grated cheese, stirring to combine. Add to wheatberry/bulgur filling mixture.
Cabbage
  1. Core & separate leaves from the head of cabbage. Place in a steam basket over boiling water & cook until tender. Drain, pat dry.
Assemble & Bake
  1. Preheat oven to 350 F.
  2. Grease bottom & sides of a deep casserole dish & arrange the largest cabbage leaf on the bottom. Place another leaf on top of that & up the sides of the dish all around. Place about a 1/2 an inch of filling on top the cabbage leaves on the bottom of casserole. Place a layer of cabbage leaves on top & repeat until you run out of filling.
  3. Finish with cabbage on top making sure to tuck it in the dish all around. Drizzle the top with oil & a sprinkling of salt & pepper. Bake for about 40-50 minutes. Let it rest for 5-10 minutes.
  4. Place a serving dish over casserole; flip over to release cabbage cake. Top with zesty red pasta sauce & sprinkle with remaining cheese. Cut into slices & serve.

Leek, Turkey & Mushroom Quiche w/ Rye Crust

At one time, the typical North American pantry included a single cannister of flour. Today, supermarkets stock a host of milled options, reflecting increased consumer demand for diversity in the baking aisle. Whether you are exploring health trends, culinary interests or ethnic cuisines, when it comes to flour, there are more choices than ever.

I chose a mixture of rye and all purpose for my crust today because I think rye pairs well with these quiche ingredients. Rye flour is almost malty and sweet in flavor with hints of molasses. Rye also has the benefit of being lower in gluten than wheat flour, which means the dough can be handled longer before becoming tough as compared to traditional pastry. Rye pastry, besides being flavorsome and flaky, is great paired with both sweet and savory fillings.

One of the things I find most fascinating about working with food, is that even if you’ve been doing it for a long time, there’s always something new to try, or a new way to try something you’ve already perfected. Food is amazing!

Print Recipe
Leek & Mushroom quiche w/ Rye Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Rye Pastry
Servings
Ingredients
Rye Pastry
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rye Pastry
  1. In a small bowl, whisk together flours & salt. Using your fingertips, rub in butter until coarse meal forms & small lumps remain. Slowly sprinkle dough with cold water, 1 Tbsp at a time, quickly stirring with a fork or your fingers until the dough becomes sticky & begins to clump together.
  2. Form dough into a disk & wrap in plastic wrap; refrigerate for at least one hour. Once chilled, roll out dough on a lightly floured surface. Carefully transfer the dough to a quiche pan & neaten edges.
  3. To avoid a soggy quiche crust, prebake the crust on 400 F. Using a fork, lightly prick the bottom of the crust. Take a sheet of aluminum foil & layer it on top of the pie crust, gently nudging it down so its snug on the bottom & the sides. Fill the foil covered crust with pie weights to hold it in place. Bake 10-15 minutes. Remove from oven & remove pie weights & foil.
Filling
  1. Cook rice; set aside. In a skillet, brown ground turkey. Transfer to a plate & set aside.
  2. Wash & trim leeks well. Dry with paper towel & slice thinly. In the skillet, heat oil & butter combo. Add the leeks & a pinch of salt. Cook, stirring, until they begin to soften, about 5 minutes. Add garlic & mushrooms & saute until browned.
  3. Preheat oven to 350 F. In a bowl, whisk together eggs, milk & seasonings. Grate cheese.
  4. Place cooked ground turkey on bottom of crust. Top with cooked rice & a small bit of the cheese. Next add the leek/mushroom mixture. Sprinkle the remaining cheese on top. Carefully pour egg/milk mixture over the entire quiche.
  5. Bake for 30 minutes or until set & just beginning to brown on top. Remove from oven & allow to sit for at least 15 minutes before serving.
Recipe Notes
  • I divided my pastry & made 2 individual quiches instead of one 9-inch size. Just a matter of personal preference.

Pistachio Limoncello Cookies

Its hard to say if its the bright color of the fruit or the crisp flavor …. lemons just remind me of spring. I think, when you incorporate some limoncello liqueur into dessert recipes it takes them to a whole new level. Its tangy, refreshing and balances the sugary sweetness of cookies, cakes and many other confections.

Our first introduction to the taste of some authentic limoncello was in the town of Sorrento on the Amalfi Coast of Italy. In 2013, Brion & I had a wonderful holiday travelling throughout Italy. The Amalfi coast is known for its production of limoncello liqueur. It is only here, thanks to the Mediterranean climate, lemons grow with a thick skin that is rich with essential oils, fragrant and with a strong aroma. The lemon skin is the most important ingredient when it comes to making limoncello.

Stunning Amalfi , with its electric blue sea, terra cotta rooftops, bright white sand beaches, emerald hillsides and lemon tree lined streets, will be forever etched in our memories.

The hint of limoncello in the icing gives these simple little shortbread cookies such a nice flavor.

Print Recipe
Pistachio Limoncello Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Limoncello Shortbread
Limoncello Icing
Servings
Ingredients
Limoncello Shortbread
Limoncello Icing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Shortbread
  1. Preheat oven to 325 F. Line 2 baking sheets with parchment.
  2. In a bowl, whisk together flour, cornstarch & salt.
  3. In a large bowl, beat butter & sugar with an electric mixer until fluffy & aerated, 4-5 minutes. Add milk & limoncello liqueur; beat for 1 minute.
  4. Sift in half the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
  5. Pipe batter into 1 1/2-inch wide rosettes, 1 inch apart on a prepared sheets.
  6. Bake shortbread ONLY until edges are lightly browned, 15-16 minutes. Let cool for 3 minutes, then transfer to a rack to cool.
Limoncello Icing
  1. While shortbread cookies are baking, combine powdered sugar & limoncello. Drizzle over warm cookies. While icing is still wet, sprinkle the chopped pistachios over the tops. Allow to set before serving.
Recipe Notes
  • Trace 1 1/2 inch circles onto parchment paper. Flip the paper over & use circles as a guide when piping rosettes.

Cardamom Lime Easter ‘Bunnies’

Although we may change the way we celebrate Easter this year, we can still enjoy some great food. One of the special things about any holiday is the brunch that seems to come with it and Easter is no different. The word itself sounds like coziness.

The practice of creating special breads to celebrate holidays, harvests, religious rites and other occasions worldwide, dates back thousands of years. In some cases, breads aren’t symbolic as much as traditional, baked as a reminder of family, togetherness and celebration. They often contain warm spices like cinnamon or cardamom. Some have a touch of liqueur added to them while others are created in special shapes or have little surprises baked in them.

Cardamom may not get the acclaim of cinnamon, nor does it pop up in recipes as often as ginger, but its flavor pairing capabilities are extensive. This is a flavor that you may love or hate, but for me it is very addictive. Warm, subtly spicy, exotically aromatic, a flavor that transforms both sweet and savory recipes into heavenly dishes.

With some simple snipping and shaping, this cardamom sweet dough turns into adorable bunnies for Easter brunch. Edible table décor!

Print Recipe
Cardamom Lime Easter 'Bunnies'
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sweet Dough
  1. In a small bowl, whisk together yeast , 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Set aside in a draft free place until dough doubles in size, about an 1 hour.
Filling
  1. In a small bowl, combine brown sugar, lime zest, cardamom & butter. Mix well. Set aside.
Glaze
  1. In a small bowl, beat together cream cheese, butter & lime juice. Add powdered sugar & mix until glaze consistency. Set aside until buns are baked.
Assemble & Bake
  1. Turn dough onto a lightly floured work surface. Divide in half; roll each half into a rectangle about 12x10-inches. Sprinkle filling evenly over one of the rectangles. Place the second sheet of pastry on top. Lay a piece of plastic wrap over the pastry & lightly roll with a rolling pin.
  2. With a pizza cutter cut 14 strips. You will use 12 of the strips for 'bunnies' & 2 strips for their tails. To form bunnies, overlap one end of strip over the other to form a loop; bring the end that's underneath up over the top end, letting one end extend on each side to make ears.
  3. Place the shaped 'bunnies' on a parchment lined baking sheet, leaving about 2-3-inches between them as they will expand a bit. Cut each of the remaining strips into 6 equal pieces. Roll each into a ball & place it in the loop to form the tail. Loosely cover the 'bunnies' & let them rise for about 15 minutes.
  4. Preheat oven to 350 F. Brush bunnies with egg wash & bake for about 15 minutes until golden brown. Remove from oven & allow to cool slightly on a cooling rack.
  5. While still slightly warm, brush bunnies with glaze. Sprinkle with lime zest & top tails with whites candies.
Recipe Notes
  • If you prefer your bunnies to be a bit more plump, instead of making 12, just make 8 or 10.

Rum & Raisin Hot Cross Buns

The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.

Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.

Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.

While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.

Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!

Print Recipe
Rum & Raisin Hot Cross Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rum & Raisin Filling
  1. In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
Bun Dough
  1. In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
  2. In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
  3. Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
  1. In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
  2. Preheat oven to 350 F.
  3. In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
  1. In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
  2. In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Finishing Touches
  1. Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
Recipe Notes
  • If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!

Fig Bread

Today, March 28th, marks the date of my mothers birth. Although she left this earth 43 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed to make. Baking was a ‘job’ she really seemed to enjoy and our family certainly reaped the benefits of that.

Since Easter is only a week away, I thought a fig bread would be nice. Fruit appears in myths from around the world with figs being regarded as a sacred symbol by many.

Velvety soft on the outside with sweet crimson flesh within, the fig is a captivating food. Widespread and abundant throughout the Mediterranean region, figs have been eaten fresh and dried for storage for thousands of years. The fig found its way to America with Spanish missionaries who brought the fruit to Southern California (USA), in the 1700’s. The variety became known as ‘Mission’ figs.

Easter and Good Friday inspire a particularly rich array of decorative breads and buns that make some of the nicest edible centerpieces.

Print Recipe
Fig Bread Wreath
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & warm milk. Set aside for about 5 minutes until frothy
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Allow to rise until doubled in size, about 1 1/2 hours.
Fig Filling
  1. Coarsely chop figs. In a bowl, cream together butter, sugar, cinnamon & cardamom; add figs. Stir to combine & set aside.
Assemble & Bake
  1. Fit a piece of parchment paper to cover bottom & sides of a 10-inch round springform baking pan. Deflate dough & divide into 6 parts. One small part of the dough will be used to for the middle. Roll out in a round circle & place a scoop of filling in the center. Pull sides up around filling & pinch together. Place the 'bun' in the middle of the pan, seam down. Roll out another small piece of the dough into a circle. Cut it into parallel strips then place strips over bun in a weave pattern.
  2. Next roll each of the remaining 4 strips into long rectangles (about 6" x 16" each). Divide filling between 2 of the strips, placing a row down the center of each one. Bring sides together over filling & pinch to seal.
  3. Lay one filled strip over each of the 2 remaining rectangles of pastry (seam side down). Cut angled strips on either side of filled pastry. Using these strips, form a braid over top.
  4. Preheat oven to 350 F. Transfer braids to baking pan forming 2 circles around the center ball. Beat egg wash together & brush over surface of bread wreath. Allow to rise for about 15 minutes in a draft-free place.
  5. Bake until golden brown about 30 minutes. Remove from oven & place on a wire rack to cool.
Cream Cheese Glaze
  1. In a small bowl, whisk together cream cheese, butter, vanilla & powdered sugar until smooth. Drizzle or pipe over fig bread. Decorate with fresh figs if desired.

Pork Chops Cordon Bleu

Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, sixteen years ago. As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

If you follow my blog, you’ve probably noticed I love ‘all things stuffed’. I have always been under the impression that ‘cordon bleu’ was a French invention. It seems it actually originated in Switzerland as a schnitzel filled with ham and cheese. The first reference to it in a cookbook came in 1949.

Thrift is often the best catalyst for for culinary invention and as the story goes, this meal originated in a restaurant in Brigg, Switzerland, when two large bookings turned up and the cook did not have enough portions to serve everyone.

The resourceful lady came up with the idea of making schnitzels and filling them with ham and cheese, ensuring there was enough to accommodate both groups. The restaurant owner was delighted with the cook’s creation and offered her ‘Le Cordon Bleu’ (the blue ribbon) used in France to recognize an excellent cook.

Being extremely modest, the cook said she did not need a blue ribbon, but suggested instead that it would be the ideal name for her invention.

Stuffing pork chops elevates them from ordinary to a special meal. It would have been a meal my Dad would just have loved.

SPECIAL MEMORIES OF OUR WONDERFUL FATHER TODAY

Print Recipe
Pork Chops Cordon Bleu
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Slice pork chops horizontally throughout the middle. Insert a slice each of cheese & bacon. Seal edges with a toothpick.
  3. On a plate, whisk together egg & milk. On a separate plate, combine Panko, salt & pepper.
  4. Season pork chops with extra salt & pepper, then lightly dust in flour. Dip in egg mixture. Immediately dip into Panko, pressing into pork chops.
  5. In a skillet, heat oil & brown pork chops on both sides until golden. Transfer to a baking pan with a rack & continue baking until cooked, approximately 30-40 minutes.
  6. Nice to serve with a steamed green vegetable, French fries, mashed potatoes or rice.