Recipes

Indian Delight:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
2. Remove puff pastry sheets from freezer to thaw.
3. Chop carrots very fine and cook until soft on medium heat.
4. Cook peas in microwave for 1 minute.
5. Put peas into a large bowl, add ricotta and already cooked carrots. Mix.
6. Heat vegetable oil over medium heat. When warmed, add cumin seeds. Cook until fragrant. Add to pea, carrot and ricotta mixture.
7. Add grated ginger, coriander, garam masala, cumin, cardamom, turmeric, and salt  to pea mixture. Combine.
8. Cut each sheet of puff pastry into 18 pieces. Two pieces will be used to make one pastry. Add spoonful or two of mixture to one piece of puff pastry, then put another piece of puff pastry on top. Use fork to crimp the edges. Place onto parchment paper lined baking sheet.
9. In a small bowl, crack the egg and beat it.
10. Brush pastries with egg wash.
11. Bake for 15 minutes.
12. While pastries bake, prepare the Creamy Cilantro sauce. Chop cilantro, parsley, mint, and garlic into small pieces. Add to blender along with salt, lemon juice, heavy cream, and yogurt. Blend until smooth.
13. Take pastries out of oven and let cool for 3 minutes.

Serving Instructions: Serve with Creamy Cilantro sauce.

German Delight:

1. Preheat oven to 400F.
2. Line a cookie sheet with parchment paper.
3. Remove puff pastry sheets from freezer to thaw.
4. Preheat pan over medium heat. Add bacon & cook until crispy. Set aside to cool.
5. Shred cheese into medium size bowl.
6. Chop oregano, thyme, parsley & garlic. Add to bowl.
7. Once bacon has cooled, crumble or chop. Add to bowl. Mix to combine. 
8. Fill puff pastry with bacon and swiss mixture. Twist sides up to form a purse.  
9. Brush pastries with egg wash.
10. Bake for 10-15 minutes.
11. While the pastry is baking, whisk together mustard, cream cheese, and heavy cream in a small bowl.

Serving Instructions: Once pastries have been removed from oven & have cooled for 5 minutes, serve with Creamy Dijon sauce.

French Delight:

1. Preheat oven to 400F.
2. Line a cookie sheet with parchment paper.
3. Remove puff pastry from freezer and thaw. Once thawed, cut each sheet into 18 pieces.
4. Chop garlic and remove stems from spinach leaves. Set aside.
5. Warm olive oil in pan over low heat.  Add garlic and spinach to pan once oil has been warmed. Cook until the spinach starts to curl.
6. Add walnuts, along with the cooked garlic and spinach into a food processor. Pulse a few times. Walnuts should still have some larger pieces to ensure a crunch when cooked.
7. In a medium bowl, add the cooked spinach with the garlic and chopped walnuts, 1 cup blue cheese, 1 tsp yogurt, and the hickory smoked salt. Mix.
8. Cut each sheet of puff pastry into 18 pieces. Add spoonful or two of mixture to one piece of puff pastry, then put another piece of puff pastry on top. Use fork to crimp the edges. Place onto parchment paper lined baking sheet.
9. Cook for 13 minutes or until golden brown.
10. While pastry is baking: in a medium pot, prepare the fondue. Warm yogurt over medium heat. Slowly add in blue cheese and smoked paprika. If mixture appears too thick for a sauce, add milk to thin.
11. Remove pastries from oven & allow to cool for 5 minutes

Serving Instructions: Serve with fondue drizzled over puff pastry.