Sweetened Condensed Milk Caramel part 2

Regina inspired me.  Yesterday we baked with  Sweetened Condensed Milk Caramel. We made chocolate thumbprint cookies and filled them with the caramel and chopped up M&M's.  They were easy, look festive and taste great. 

Great entertaining recipes

I originally posted this recipe on November 2, 2008, on my sister blog, Virtual Dinner Group (which is my sister-blog, as in it is written by my sisters, and sister-in-law, and honorary sisters, and myself). This recipe stands the test of time, it is still a great way to get a special dinner on the table with a minimum of effort.

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This is a really versatile idea. You can make it with beef tenderloin, chicken breast, or salmon or other firm-fleshed fish. Basically, you pair the protein with cheese and something else sweet or savory, and wrap it in puff pastry. They can be made ahead and frozen, then just baked off when you need them. Perfect for a dinner party or house guests.

Last week or the week before, Rachael Ray did chicken breasts with fontina cheese and fig preserves, seasoned with rosemary. I used to have a client that loved chicken breasts with goat cheese, spinach, toasted pine nuts, and sundried tomatoes, seasoned with basil and garlic.

The very first meal I ever cooked for my husband was chicken cordon bleu (with gruyérè and black forest ham). I’ve changed it up over the years to make it with fontina and prosciutto or imported provolone and prosciutto for an Italian flavor or manchego and parma for a Spanish flair. These little rolls are also great en croute (enclosed in puff pastry).

You can also do individual beef wellingtons this way. Use individual servings of beef tenderloin and top with sautéed mushrooms or pate (or both, if you prefer).

Necessity is the mother of invention. Use whatever you have on hand or want to use up. Or make it seasonal: Cranberries or apple butter and blue cheese in the fall, spinach and goat cheese in the spring. Keep some of the staples for your favorites in the pantry and freezer and you’ve always got a company-ready meal on hand. You can make it as fancy or as mundane as you like.

I roll the flattened chicken breast around the fillings, Rachael Ray layers them on the pastry; I might try her way next time, it seems easier. Rachael Ray browns the chicken breasts before layering and wrapping, I don’t; who needs an extra step?

Chicken (or beef or salmon) en croute

4 boneless, skinless chicken breasts (if you’re having a large dinner party/buffet, cut the breasts in half, people don’t eat as large servings at a larger party)
Salt and freshly ground black pepper, to taste
spice
1 sheet puff pastry (11 by 17-inch)
8 slices cheese
something sweet or savory
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 475°. Season the chicken with salt and pepper and spice. Line baking sheet with parchment paper. Cut pastry into 4 pieces (8 for dinner-party-sized pieces). Place a piece of cheese on each pastry square and top with spoonfuls of sweet or savory and chicken breast. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. You can roll the puff pastry scraps and use cookie cutters to decorate the bundles with seasonal shapes or simple decorations. (Bundles can be frozen at this point: Freeze on baking sheet without wrapping to set the egg wash and puff pastry. Wrap bundles individually in foil and store in a zipper freezer bag until you’re ready to use them. May be frozen up to three months.)

(If frozen, defrost in refrigerator the day before you plan to eat. Preheat oven to 475°. Unwrap the thawed bundles and place on parchment-lined baking sheet.) Put the pastries in oven and immediately reduce the temperature to 400°. Bake for 30-35 minutes or until golden brown and the juices run clear.

Chicken with fontina and fig preserves variation: Season chicken with ½ t rosemary along with salt and pepper. Use 8 slices of fontina and ½ c fig preserves.

Chicken cordon bleu variation: Season chicken with ½ thyme along with salt and pepper. Use 8 slices of gruyérè and 8 slices black forest ham. Serve with mornay sauce.

Chicken marsala variation: Season chicken with ½ t sage along with salt and pepper. Use 4 oz sautéed mushrooms, 8 slices of provolone, and 8 slices of prosciutto.

Chicken fontina variation: Season chicken with ½ t Italian seasoning along with salt and pepper. Use 8 slices of fontina and 8 slices of prosciutto.

Chicken manchego variation: Season chicken with ½ oregano along with salt and pepper. Use 8 slices manchego and 8 slices of parma ham.

Chicken with goat cheese and spinach variation: Season chicken with ½ t basil along with salt and pepper. Use 4 oz goat cheese and 10 oz frozen spinach (thawed and squeezed), mixed with 2 T toasted pine nuts, 2 T chopped sun-dried tomatoes, and ¼ t minced garlic.

Chicken with blue cheese and caramelized onion variation: Season chicken with ½ t thyme along with salt and pepper. Use 4 oz blue cheese and ½ c caramelized onions.

Individual beef wellington variation: Substitute 4 6-oz beef tenderloins for the chicken breasts. Season with ½ t rosemary along with salt and pepper. Use 8 oz sautéed mushrooms (or 4 oz mushrooms and 4 oz paté of your choice). Sear the tenderloins before you layer and wrap them.

Individual beef wellington with spinach and blue cheese variation: Substitute 4 6-oz beef tenderloins for the chicken breasts. Season with ½ t rosemary along with salt and pepper. Use 4 oz blue cheese and 10 oz frozen spinach (thawed and squeezed). Sear the tenderloins before you layer and wrap them.

Salmon en croute variation: Substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with 1 T dill weed along with salt and pepper. Use 4 oz neufchatel cheese (light cream cheese) combined with 2 T dijon mustard and & 4 oz sautéed mushrooms.

Salmon with lemon-spinach variation: Substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with lemon pepper and salt. Use 10 oz frozen spinach (thawed and squeezed).

Chicken or salmon and asparagus variation: Use chicken breasts or substitute 4 6-oz salmon fillets (skin removed) for the chicken breasts. Season with garlic salt and pepper. Use 4 oz havarti and 8 asparagus stalks.

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What combinations can you come up with? Post comments for us to try!
 

Shrimp ceviche bites

Inspired by my sister, Regina’s recent post about shrimp bruschetta and this Weight Watchers recipe for shrimp ceviche cocktail I just had to make this version of shrimp ceviche + gazpacho + margarita, in a bite-size version, for a party we’re attending tonight.

Shrimp ceviche bites

¼ c red onion, finely chopped
4 small limes, squeezed
1 orange, squeezed
2 t olive oil (I used blood orange olive oil that my sister brought me from The Tubby Olive
1 lb small shrimp, raw, peeled, and deveined
1 avocado, diced into small chunks
1 tomato, finely chopped
1 cucumber, peeled, seeded, and finely chopped
½ serrano pepper, seeds removed and minced
2 T cilantro, finely chopped, plus more for garnish
⅛ c tequila
salt and fresh black pepper to taste
2 heads endive, for serving

Combine all ingredients except endive in a non-metal bowl and toss to mix well, but gently, so as not to mash the tomato and avocado. Refrigerate for 6 hours, the citrus will “cook” the shrimp. When ready to serve, place one shrimp and a teaspoon of vegetables on each endive leaf. Garnish each with chopped cilantro or one whole cilantro leaf, if desired.
 

Sweetened Condensed Milk Caramel

I am in love with caramel made from sweetened condensed milk. My sister Eileen told me about this last spring, but I never quite found the time to try it out. Finally, this fall I made the time! Yes, the few minutes it took to peel the paper off a can of sweetened condensed milk and submerge in a crockpot full of water and leave it on low for 8 hours. Yup, that's it! 

Caramel & Chocolate Ganache Bites

I finally did this and discovered it worked. My next concern, what to do with it? Sure, you can dip apples in it, or even marshmallows or any other tasty treats (Eileen placed it alongside her chocolate fountain, I believe, at her daughter's First Communion celebration). Since discovering it actually worked and how easy it was, I have been on a quest to find new uses. Below, take a look at what we have done with this little bit of caramel yummy-ness.

First, for Thanksgiving we made Milky Way Tarts. We used the store-bought graham cracker crumb crusts in the small sizes. Filled them with: a spoonful of caramel, topped with chocolate mousse and then drizzled with melted chocolate and more caramel. They were a huge hit. So huge, that I didn't get my own, just tastes of my daughters'.:)

Next, we were going to a party and I wanted more bite-sized, so we got the phyllo shells and baked them for a few minutes, layered a little caramel and some chocolate ganache, then drizzled with a little more caramel.

In the midst of all of this, we also discovered that it is delicious on fudge topped with a little sea salt. 

Next up: I will be looking for chocolate cups (or breaking down and making my own) and filling with some combination of the above. Thinking a little caramel, a little mousse, and a little ganache. After that, maybe on some shortbread, with some chocolate of course! Oh, the possibilities are endless!

Update, February 2015: We just recently used this delicious caramel as the filling for a cake for my mother's 80th birthday. My mother loves chocolate and caramel. We made a wonderful chocolate cake, filled two layers with this delicious caramel and topped it with the best chocolate frosting. It was wonderful!

Shrimp Appetizers - Two Ways

I love, love, love shrimp in most ways. It is truly one of my favorite things to have and I love how many things you can do with it. I thought I'd share with you two great shrimp appetizers that we have discovered this fall. They are both, homey and cozy and delicious, as well as elegant and beautiful. The perfect appetizer!

The first, Shrimp & Chorizo Tapas, a friend brought to a dinner party. George and I loved it so much, she brought it to a party we were having. It is to-die-for. (Thanks, Alicja!)

In a large skillet, heat 1 Tbsp of olive oil and saucte 1 lb sliced chorizo until it begins to brown around the edges, about 7-8 minutes. Add 1 1/2 c thinly sliced onion and cook, stirring occasionally, about 4-6 minutes. Add 1 Tbsp minced garlic, cook, stirring for another minute. Add 1/4 c of sherry, cook 1 more minute. Add 1 1/2 lb. peeled and deveined raw medium shrimp, 1 Tbsp Spanish paprika, 1 tsp salt, 1/2 tsp pepper and cook, stirring occasionally until shrimp are pink and cooked through, about 4-5 minutes. Add remaining 1/4 c of sherry and 1/4 c olive oil, 3 Tbsp lemon juice, 2 Tbsp minced parsley, remaining tsp salt and 1/2 tsp pepper; stir to combine and remove from heat. Serve immediately on small plates with accumulated cooking juices spooned over top and pass some nice crusty bread to accompany it, or in a large dish surrounded by crusty bread. Serve with more bread than you think necessary or people will be licking the dish clean! It is THAT good! 

The second, Shrimp Bruschetta, was a recipe my daughter and I saw Giada DeLaurentis make and my daughter requested for her confirmation party. It was soooooo good. It will certainly become a go-to appetizer for us, I think. (We enjoyed the leftovers the next day just as much!)

Toasts: Put an oven rack in the center of the oven and preheat oven to 400 degrees. Slice a 1 lb. ciabatta loaf into 14 1/2 inch-thick slices and arrange in a single layer on a baking dish. Drizzle with olive oil and bake until light golden, about 10 minutes. Cool for 2 minutes, rub with the cute side of a garlic clove and set aside.

Topping: In a medium skillet, heat 3 Tbsp of olive oil over med-high heat. Add 1-2 sliced shallots and 1 chopped clove of garlic and cook, stirring frequently, until soft, about 2 minutes. Season shrimp with salt and pepper and add to skillet. Cook about 2-4 minutes, remove the shrimp and chop into 1/2-inch pieces. Set aside.

In the same skillet, add 6 chopped Roma tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add 1/4 cup of white wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes.Stir in 1/4 c chicken (or veg) stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add 3 Tbsp chopped tarragon, 1 c packed chopped arugala, 1/2 c marscapone cheese and cooked shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts and serving plates and drizzle with the sauce.

I hope you will enjoy these great recipes!

We don't have to eat everything we cook ...

It’s fun to have new ornaments. It’s even more fun to involve the kids in making them. These two recipes make fun ornaments for the tree. They’re also fun to write on with a Sharpie and use as gift tags. The cinnamon ones smell great! The bread dough ones, when coated with polyurethane spray, last more than one season. 

(When I was growing up, my mom used to make bread baskets with the bread dough. I’ve never had success at that, I don’t think I’m patient enough, basically, you use the same ornament bread dough recipe, and cut it into strips with a pastry or pizza cutter, then you “weave” the dough over an upturned oven-safe bowl or casserole dish. Bake according to ornament recipe directions, cool, remove from bowl or dish, and spray well with polyurethane.)

Cinnamon ornaments

¾ c applesauce
1 c plus 2 t ground cinnamon

Preheat oven to 200°. Mix applesauce and cinnamon into a smooth ball of dough. (You may need use your hands to incorporate all of the cinnamon.) Using about ¼ of the dough at a time, roll dough to ¼" to 1/3". 

Cut dough into desired shapes with cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on parchment-lined baking sheet. 

Bake 2½ hours. Cool ornaments on wire rack.

Insert ribbon through holes and tie to hang. DO NOT EAT.

Bread dough ornaments

1 c flour
½ c salt
½ c warm water
food coloring, optional

Preheat oven to 200°. Combine the flour and salt and slowly add in enough water to form the dough. Mix in food color, if using. Knead the dough for 10 minutes and then let rest for another 40 minutes.

Using about ½ the dough at a time, roll dough to ¼". Cut dough into desired shapes using cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place the ornaments on a parchment-lined baking sheet. 

Bake for 4-6 hours (or until hard). Cool ornaments on wire rack. DO NOT EAT.

If desired, decorate ornaments with paints, glue, glitter, ribbon — you name it! Let the paint and glue dry.

If desired, spray with polyurethane to seal them. Let dry.

Insert ribbon through holes and tie to hang.