Cheese and Apple Puffs
|Raisins||1⁄2 Cup (8 tbs)|
|For crepe batter|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Eggs||3 , beaten|
|Whole milk||18 Tablespoon (2 Cups Plublespoons 2 T)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Freshly grated nutmeg||1 Pinch|
|For apple and cheddar turnovers|
|Monterey jack||1 Pound, shredded (Dietz And Watson)|
|Orange zest||2 Tablespoon|
|Freshly ground cinnamon||1 Pinch|
|Powdered sugar||2 Tablespoon (or As Needed)|
|Kirschwasser||2 Tablespoon (Cherry Eau De Vie)|
|Grand marnier||2 Tablespoon|
|For blueberry, hazelnut & bergenost phyllo purses (overnight preparation required blueberries)|
|Dried blueberries||1 Cup (16 tbs)|
|For phyllo purses|
|Finely chopped hazelnuts||1⁄2 Cup (8 tbs)|
|Triple cream||2 Cup (32 tbs), shredded (Dietz And Watson)|
|Phyllo dough||22 Ounce (2 Packages)|
|Clarified butter||1 Cup (16 tbs)|
|Vanilla beans||3 , sliced lengthwise into 4 strips each|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|White wine||3 Tablespoon|
Prepare the Raisins:
Place the raisins in a small glass bowl and sprinkle with the Grand Marnier. Allow to soak overnight.
Prepare the Crêpe Batter:
Combine all of the ingredients in a large bowl, mixing until smooth. Heat a large nonstick sauté pan over medium heat. Pour in just enough batter to thinly and evenly coat the pan (about 1/3 to 1/2 cup). Cook for about 30 seconds, flip the crêpe with a spatula, and cook on the second side for another 30 seconds. Turn the crêpe out onto a plate, cover loosely with a towel to keep warm, and continue with the remaining batter.
Prepare the Filling:
In a medium mixing bowl using a fork, mash together the soaked raisins and cheese to make the filling. Spread a portion out over each crêpe, fold in the sides and roll up. To serve, place two crepes on each plate and dust with the powdered sugar. Combine the kirschwasser and Grand Marnier in a small saucepan and heat (very carefully) over low heat. Once warm, flame with a match and pour over the crepes while flaming.
Apple & Cheddar Turnovers
Preheat the oven to 350°F and line a baking sheet with parchment paper. Melt the butter in a medium skillet over medium heat. Add the apples, 1/2 cup of the sugar, cinnamon and nutmeg and sauté just until the apples are slightly soft. Remove from the heat and allow to cool. Once cool, transfer to a large mixing bowl and add the cheddar, mixing until well combined. Lightly dust a work surface with flour and roll the puff pastry to a 1/4-inch thick 12 x 18-inch rectangle, trimming the edges as necessary. Cut the pastry first in half lengthwise and then cut each half into thirds. Place 2-3 tablespoons of the apple filling in the center of each puff pastry square. Lightly brush the edges of the pastry squares with egg wash, fold into triangles, and press the edges with the tines of a fork to seal. Arrange the turnovers on the prepared baking pan and make three 1/2-inch slits on the top of each turnover. Brush the turnovers with the egg wash, and chill in the refrigerator for 30 minutes.Brush the chilled turnovers again with egg wash, and sprinkle with the sugar. Bake the turnovers until golden brown, about 20 minutes, and serve hot with a scoop of vanilla ice cream.
Place the blueberries in a small glass bowl and sprinkle with the Frangelico. Allow to soak overnight.
Preheat the oven to 375°F and line a baking sheet with parchment paper sprayed with non-stick cooking spray. In a large mixing bowl, mix together the soaked blueberries, hazelnuts and Bergenost until well combined. On a work surface, lay out the phyllo dough and cut into 5-inch squares. Brush generously with the clarified butter to keep moist. Place a tablespoon of the filling into the center of each square, then gather up the sides to make a purse. Tie the tops with a vanilla bean strip and place on the baking sheet. Place in the oven and bake until golden brown, about 5-8 minutes. Remove and allow to cool slightly.
Prepare a double boiler, making sure the water doesn’t touch the top portion, and maintain at a simmer. Whisk together the egg yolks, sugar, wine and Frangelico in the top portion and continue to whisk vigorously until thickened and foamy, about 5 minutes. (To prevent the eggs from scrambling, constantly whisk the sabayon and remove the top portion of the double boiler once or twice if it appears to be cooking too quickly.) To serve, ladle a bit of the Sabayon into the center of a place or deep bowl and arrange three of the purses in the pool of Sabayon.