EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
EASY CHEESE DANISH
Provided by Ina Garten
Time 45m
Yield 8 Danish
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
PUFF PASTRY CHEESE AND PRESERVE DANISH
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.
- Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth.
- Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone.
- Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool before serving. Cut into strips to serve.
- Call yourself a super star!
DANISH BLUE CHEESE AND PORT SPREAD
Danish Blue Cheese and Port sound like a great combo. This would be great for a party and will keep in the fridge for up to two weeks. Recipe is from Barbara Kafka's "Party Food".
Provided by Mrs Goodall
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
- Refrigerate, covered, up to 2 weeks.
- Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
- (You may add the nuts right away if you're serving the spread within a few hours).
- Serve with bread, crackers or in pastry tartlets.
CHOCOLATE AND CHEESE DANISH
Provided by Giada De Laurentiis
Time 30m
Yield 8 pastries
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
- Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.
BLUE CHEESE BURGERS
Steps:
- Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
- Prepare a charcoal or a stove-top grill.
- Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
ORIGINAL BAR CHEESE SPREAD
This is as close as one can get to the famous restaurant 'bar scheez; spread my mother loved, Win Schuler's®. It became a staple in our house. The horseradish gives the spread that interesting bite. You'll have people begging you for the recipe and you won't be able to stop eating it! You can start with less horseradish and increase to your taste. Serve with crackers, pita or bagel chips, or pretzels. Even great with celery sticks! Store leftovers in refrigerator in airtight container.
Provided by Wick of Twizt
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 8h10m
Yield 15
Number Of Ingredients 5
Steps:
- Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
- Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 3.3 g, Cholesterol 21.3 mg, Fat 6 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 485.5 mg, Sugar 2.4 g
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
EASY CREAM CHEESE DANISH
This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.
Provided by Natalie
Categories Bread Yeast Bread Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g
CHEESE DANISH
Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams
DANISH BLUE CHEESE PIMENTO SPREAD
The Everything Nordic Cookbook included this wonderful sounding spread. I love blue cheese of any variety and intend to spread this on some dark rye bread!
Provided by Linky
Categories Spreads
Time 3h10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Using the whip attachment on a stand mixer, beat together the cheeses, mayonnaise and Worcestershire sauce until light and creamy.
- Add garlic, salt, pimentos, walnuts and chives. Fold together until well blended.
- Chill for a few hours before serving.
- (Cooking time is chilling time.).
Nutrition Facts : Calories 1088.2, Fat 98.2, SaturatedFat 46, Cholesterol 215.9, Sodium 3901.1, Carbohydrate 21.4, Fiber 3.1, Sugar 8.4, Protein 36.6
BRANDIED BLUE CHEESE SPREAD
Pour on the holiday spirit with a splash of brandy and three kinds of cheese. Pumpkin seeds, or pepitas, are a crunchy topping for the smooth spread. -T.B. England, San Antonio, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 9 ingredients until blended. Transfer to a serving dish; sprinkle with pumpkin seeds., Refrigerate, covered, 2 hours before serving. Serve with crackers.
Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
This is a flavorful and tasty presentation of a very tender cut of beef. We made it for a birthday dinner and it was memorable. From Allrecipes.
Provided by CaliforniaJan
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time and reheated.
- Preheat oven to 350°F Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the entire pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 233.8, Fat 14.1, SaturatedFat 7.1, Cholesterol 26.6, Sodium 599.2, Carbohydrate 12.3, Fiber 0.8, Sugar 3.7, Protein 7.3
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