Friday, June 3, 2016

CtBF ~ Fattoush (Middle Eastern Bread Salad)

CtBF's Fattoush Salad
This week for Cook the Book Fridays we have picked David's version of Fattoush. Fattoush is a bread salad popular in the Middle East, made with torn pieces of stale or toasted pita bread. Bread in a salad is something I grew up with. Fattoush was one of my favorites. It would be interchanged with Tabbouleh on my grandmother's table. It also fit my grandmother's mantra of never wasting food and was so wonderfully delicious that you never knew you were eating stale bread. 

Notice the sprinkling of the sour taste it adds.
Grandmothers have been doing it for generations. Some of our favorite foods come from grandmothers who didn't want to waste that stale bread. Think about it. The Italians have their own version of bread salad called Panzanella. I made a wonderful version with butternut squash that you can find here. We can also thank our ancestors for French Toast and Bread Pudding. Waste not, want not.
There is something about crisp pieces of bread soaking up all the juices in a salad that makes my mouth water. Combined with crisp greens, tomatoes, mint, green onions, parsley and a delectable lemon based dressing this salad is something to swoon over. Davids recipe is almost exactly like my grandmothers...sans the mustard in the dressing. That said, I loved the flavor the mustard added.  I didn't have to buy anything unusual for this salad since I always have sumac in my house. If you want to try this unusual middle eastern spice, which adds a delightful sourness to the salad, you can find it at 

This was a winner with my hubby. Although he added Parmesan cheese to his and told me the cheese made it! Happy Friday everyone!

An old favorite with a new twist
Since David's version has been shared many times I am sharing it here with all of you. Cook the Book Fridays is cooking through David Lebovitz's cookbook, "My Paris Kitchen". If you would like to cook along with our group or just check out what the other bloggers thought of this salad check it out here.

In my hubby's words, "A definite keeper."

Fattoush (David Lebovitz)                                     
Recipe adapted from David Lebovitz' "My Paris Kitchen," Ten Speed Press, 2014
Published in The Oregonian

  • 2 large or 4 small rounds of pita bread
  • 1/2 cup olive oil, plus extra for brushing the pita
  • 1/3 cup lemon juice
  • 1 teaspoon sea salt or kosher salt
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon Dijon mustard
  • 8 cups torn or wide-cut ribbons of romaine lettuce
  • 4 scallions, white and tender green parts, thinly sliced
  • 1 cucumber, peeled, seeded and cut into large dice
  • 20 cherry tomatoes, halved
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh mint
  • 1/2 bunch radishes, thinly sliced
  • 1 1/2 teaspoons ground sumac
  • Freshly ground black pepper
Heat the oven to 350 degrees. Put the pita bread on a baking sheet, brush them evenly with olive oil, then toast for 10 to 12 minutes, or until crisp. Remove from the oven and let cool completely.
In a large serving bowl, whisk together the lemon juice, salt, garlic, and mustard. Whisk in the 1/2 cup of olive oil.
Add the lettuce, scallions, cucumber, tomatoes, parsley, mint, and radishes. Toss the salad with 1 teaspoon of the sumac and a few generous grinds of pepper. Crumble the pita into irregular pieces that are slightly larger than bite-size and gently toss until the pieces of pita are coated with the dressing. Sprinkle the salad with the remaining 1/2 teaspoon of sumac and serve.

Friday, May 20, 2016

CtBF ~ Ham, Blue Cheese and Pear Quiche #FoodRevolutionDay

CtBF's Ham, Blue Cheese and Pear Quiche
For the past three years, I have been participating in Food Revolution Day. A day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation. It's a day to engage and inspire people of all ages to learn about the food they eat and how to prepare it. This is something that is very important to me. I believe people would be much healthier, and be able to eat cheaper if they learned to cook. So thank you, Mardi @Eat.Live.Travel.Write., for another year of sending out this message. Our goal is to get people to start cooking, learn the basics and join Jamie’s revolution

The theme is #FeedtheFuture, and our CooktheBookFridays group is joining the revolution. It's all about learning skills and techniques that will give you the confidence and knowledge to cook and serve healthy meals throughout your life. 

Rolled out pastry
Cook the Book Fridays is taking on the challenge with a French recipe that all cooks should know. We are making Quiche!  It's from David Lebovitz's cookbook, "My Paris Kitchen". Quiche has saved my entertaining life more than once. It was one of the first things I learned to prepare after I was married. Many moons ago! In the beginning, I really didn't do so well with making a pastry crust. Funny thing is, my mom was the best crust maker ever. She tried to teach me, but for some reason, I just couldn't master it. Flaky, buttery pie crusts were never going to happen for me. Don't judge me...but I used to buy pre-made Pillsbury. I know! Then one day, I decided I was not going to let the pie Gods win. And once I did it...that was it! 

Crust placed into springform pan and filling
Once you master pastry crust, the sky's the limit. Think of all the pies, quiches, and galettes you can bake. The pastry crust that David has included with this Quiche is easy and flavorful. It's a mixture of cornmeal and flour. The texture is lovely. We are crazy about Quiche in my house. It's a perfect meal for a hot summers day, served with a side salad. It's also wonderful for brunch because it can be made ahead of time. Quiche has always been part of my repertoire. For simple dinners and lunches, or for a special occasion celebration. It makes entertaining easy!

Just out of the oven
I served this gorgeous quiche a few weeks ago when my sister-in-law and brother-in-law were visiting. I made the crust the night before and rolled it out in the morning. The quiche was a little more involved, sautéing shallots, then mixing them with the chopped pear and ham.  Blend the cream cheese, cream, nutmeg, eggs and egg yolks until smooth. Stir in the blue cheese, and the pear and ham mixture. Fill the springform pan and bake. This recipe is seriously delicious! It was a big hit with my company and the one who didn’t like blue cheese, loved it! Happy Food Revolution Day! 

To see what the other bloggers in our group thought of this recipe, check it out here. This recipe can be found in David's new cookbook, "My Paris Kitchen".  If you'd like to join us in cooking along, pick up a copy and visit CooktheBookFridays.  David has shared this wonderful recipe with Tastebook. You can find it here, I have also shared it below. 

A perfect lunch....
Bon appétit

Ham, Blue Cheese, and Pear Quiche                                         

By David Lebovitz 

Ingredients for Crust

1 cup (140g) all-purpose flour
1/3 cup (55g) cornmeal
1/2 teaspoon sea salt or kosher salt
8 tablespoons (4 ounces/115g) unsalted butter, cubed and chilled
1 large egg

Ingredients for Filling

1 tablespoon olive oil
6 shallots, peeled and thinly sliced
Sea salt and freshly ground black pepper
1 large, firm, ripe pear, peeled and diced into 1/2-inch (1.5cm) cubes
1 cup (130g) diced cooked (boiled) ham
1 1/2 cups (375ml) heavy cream or half-and-half
8 ounces (225g) cream cheese
Freshly grated nutmeg
4 large eggs
2 egg yolks
1 1/2 cups (150g) crumbled blue cheese or Roquefort
2 tablespoons minced fresh flat-leaf parsley


  1. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)
  2. Roll out the chilled dough on a lightly floured surface until it’s 14 inches (35cm) across. Wrap aluminum foil around the outside of a 9- to 10-inch (23 to 25cm) springform pan to catch any leaks, and then transfer the dough to the pan. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking. Chill the dough in the pan while you make the filling.
  3. Preheat the oven to 375°F (190°C).
  4. To make the filling, heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced pear and ham.
  5. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. Stir in the blue cheese, the pear and ham mixture, and the parsley.
  6. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed. Bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. Let cool until firm enough to slice, then serve warm or at room temperature.

Directions for VARIATIONS

  1. For bacon-lovers, substitute 1 cup (125g) cooked diced bacon for the ham. For a vegetarian version, leave out the ham. You can also add to taste whatever fresh herbs appeal to you, such as chervil, thyme, tarragon, dill, or marjoram.

Monday, May 9, 2016

CtBF ~ Salted Caramel-Chocolate Mousse

CtBF ~ Salted Caramel Chocolate Mousse
This week for Cook the Book Fridays, we are making David’s luscious Salted Butter Caramel-Chocolate Mousse.  I was lucky enough to have eaten this in NYC last spring, when I and several Doristas went to see a David Liebovitz demonstration, promoting his new cookbook, “My Paris Kitchen”.
The meal was fit for royalty. However, by the time dessert was served we were all so full, we actually thought of skipping it. But then, I never skip dessert!! Especially when David Liebovitz and staff are preparing it. Believe me, it was totally worth the splurge!  I have been looking forward to making this exquisite mousse since that day.

Decadent velvety deliciousness
I found it easier than I expected. An important key to its success was having a mise en place.  All ingredients ready to go, because once you start, it moves quickly.  The most complicated part of this mousse is making the caramel. However, that too is pretty easy once you've learned the procedure. Most importantly, being careful not to burn the sugar, as you caramelize. Personally, it's a trick every baker should know. 
This recipe makes six very rich, velvety cups of mousse.  We loved it! It will definitely be added to my dessert repertoire. 

Since I made these the day before we left for Georgia to visit my grandsons and family. I decided to make them in Weck jars and take them along for everyone to try. That turned out to be a good grandsons were very happy with the results.  But then who wouldn't be happy with a cup of silky, smooth salted caramel chocolate mousse.  Happy Friday, everyone!

Post Script...It is now Monday and I have spent the weekend going to baseball games and enjoying my grandchildren. Sorry, I didn't get this up on time. 

This post participates with Cook the Book Fridays . To see what the other bloggers thought of this mousse, check out their links here.  This recipe has been shared with Epicurious by David and is posted here. If you're interested in cooking along, we would love to have you join us. Pick up a copy of David's cookbook, "My Paris Kitchen" and join the fun.

Whisking cream into the caramel
Relatively easy and quite impressive

Wednesday, April 27, 2016

TWD ~ BCM ~ Cocoa Crunch Meringue Cookies

Tuesdays with Dorie~BCM~Cocoa Crunch Meringue Cookies
For me, this week is about Wednesdays with Dorie! I'm trying to get myself back into the game, and it seems to be a little slower than I would like, but hey, I'm here! We had a choice to make either a Jammer Galette or Cocoa Crunch Meringue Cookies. It was a no-brainer!! Anything chocolate is always a winner! These were seriously delicious! I only wish the recipe made more than eight.

Seriously amazing
Meringues and I go way back. They have always been a favorite of my kids while they were growing up. I've been making them for years...however these were amazing due to the ground almonds, that were folded into the meringue batter. They gave the meringues a lovely crunch. The other thing that made them totally delectable was the addition of chocolate ganache. Two crunchy meringues sandwiched together with a velvety chocolate ganache. What could be better?

Only eight...oh no!!
I used a 2 inch round to draw circle guides on my parchment paper and piped the meringue onto each circle. I was able to get the sixteen that the recipe called for. The cookies take awhile to bake, so make sure you plan for the time. Ninty minutes in a 250º oven...turn off the heat and leave them in for another hour. Definitely worth the time.

This recipe participates with Tuesdays with Dorie. A blogger group, baking our way through Dorie Greenspan's cookbook, "Baking Chez Moi". To see what the other bloggers did this week, check it out here.  This recipe has been shared with BH&G by Dorie in the February 2013 issue. It is also on their website, where you will find it here. Or better yet, get yourself a copy of Dorie's cookbook. Happy Wednesday everyone!

Cocoa Crunch Meringue Sandwich
From Dorie Greenspan's BCM, published by BH&G

cup powdered sugar
tablespoons unsweetened cocoa powder
cup walnuts or blanched almonds, toasted
egg whites, at room temperature
tablespoons granulated sugar

pinch salt

cup whipping cream
tablespoon unsalted butter
ounces semisweet or bittersweet chocolate, finely chopped

For cookies, position oven racks to divide the oven into thirds; preheat to 250 degrees F. Using a pencil, draw twenty 1 1/2-inch-diameter circles on each of two sheets of parchment paper. Flip over the sheets of parchment and use them to line two baking sheets.
In a small bowl sift together the powdered sugar and cocoa powder. Add chopped nuts; toss to coat.
In a large bowl beat together the egg whites and salt on medium speed until the whites just begin to turn opaque. Increase the speed and add sugar little by little, beating until the meringue holds stiff peaks.
Using a flexible spatula, gently fold half of the powdered sugar mixture into the egg white mixture. Mix until just combined. Fold in remaining powdered sugar mixture.
Using the penciled-in-circles as a guide, spoon the meringue into 1 1/2-inch rounds on the prepared baking sheets. Use the back of the spoon to spread the meringue evenly. (Or, using a pastry bag fitted with a large round tip, pipe the meringues into rounds on the baking sheets.)
Bake 1 1/2 hours. Turn oven off. Keeping the door closed, allow the cookies to remain in the oven for 1 hour more. Remove baking sheets from oven; cool to room temperature.
For filling, in a small saucepan bring cream and butter to boiling. In a heatproof bowl place the chopped chocolate. Pour hot cream mixture over the chocolate; let stand 5 minutes. Using a small spatula or whisk and starting in the center of the bowl, stir together the cream mixture and chocolate in gradually increasing concentric circles. Stir gently until filling is smooth and glossy. Let stand at room temperature about 1 hour, stirring occasionally. (The filling has to thicken before can use it to sandwich the cookies.)
To assemble, using a small offset spatula or a spoon, top half of the cookies with 2 tsp. filling. Spread the filling almost to the edges of the cookies; top with remaining cookies. Chill at least 3 minutes (or up to 1 day). Serve chilled.
From the Test Kitchen
To speed the thickening process, place the bowl in a larger bowl filled with ice water. Keep stirring and do not walk away. The filling firms very quickly.
Unfilled cookies will keep in an airtight container in the refrigerator up to 3 days or in the freezer up to 3 months. Fill just before serving.

Ready to bake...
 Three hours later...Enjoy!


Friday, April 15, 2016

CtBF ~ Croque-Monsieur

CtBF ~ Croque-Monsieur

This week for CooktheBookFridays we are making a Croque-Monsieur. Literally a fried ham and cheese sandwich. But what a sandwich!

There is a very quaint restaurant about twenty minutes from my house called Hotel Fauchere. It's located in Milford, Pa. My husband takes me there every year for my birthday, and Mother's Day. The food is fabulous. They have a lovely little atrium, that overlooks their garden, where brunch is served. My favorite meal of the day. It was first established in 1852 and was added to the National Register of Historic Places in 1980. Why am I telling you this? Because this is the first place where I enjoyed a Croque-Madame. A Croque-Monsieur with an egg on top!

This room is bright and sunny...and overlooks the garden.

Start by making a béchamel sauce. Butter melted in a saucepan, then flour is added. Once it starts to bubble, cook for a minute, then add milk and whisk in until smooth. Once the béchamel is made, put it aside to cool and thicken. Then start your sandwich by using a nice rustic bread. Spread each slice of bread with the béchamel sauce. Then layer on the ham and cheese. I used Prosciutto and Gruyère. I used my panini maker to grill these, and then put them under the broiler to melt the additional grated cheese that gets sprinkled on top. This was a marvelous lunch. I served them with some cornichons, French gherkin pickles. This has just become my hubby's new favorite! Happy Friday everyone!

This post participates with CooktheBookFridays. We are a group of bloggers cooking through David Lebovitz's cookbook, "My Paris Kitchen". We don't post recipes from the book unless they have been previously posted. Here is a very similar version that was found on-line.

Spread the bread with Béchamel sauce, layer with ham and cheese then place on grill 
Once grilled sprinkle with additional cheese and place under the broiler

A terrific sandwich....
And a fantastic lunch

Friday, April 1, 2016

CtBF ~ Artichoke Tapenade with Rosemary Oil

CtBF ~ Artichoke Tapenade with Rosemary Oil

A new month, a new season and a wonderful new appetizer. It's time for CooktheBookFridays! I wish I checked this recipe out before Easter. It would have been a great new addition to our appetizer table.  I have been away for the past three weeks and although it was great to be away, it was also great to get home. The best part of being on Long Island was visiting with my children and grandkids. We saw school plays and concerts. We decorated Easter eggs. We had dinners together every night, and I received many hugs! Life is truly good!
Back home and getting things back to some sort of normal. The first thing to greet us was a leak from my master bathroom...bleeding through my living room ceiling. Yesterday was spent getting some of the plumbing fixed...and today they will be cutting through my ceiling to fix another part of the problem. Oh well!!

 My Tapenade was a bit chunky...just the way I like it!

On to the recipe. This week's pick was for Artichoke Tapenade with Rosemary Oil. To make the oil, I blanched parsley and rosemary. Dried them with a paper towel, and added them to olive oil that I had already heated. Puree and pour through a fine mesh strainer.  That's it! I adored the rosemary oil! It was easy to make and absolutely delectable! I'm very pleased to have some leftover. I'm thinking of how good it would be over some fresh tomatoes, or maybe drizzled over my eggs in the morning.  The Tapenade was also a hit for me. I used a combination of green and brown olives, that were in my fridge. I picked them up, from the Lebanese market, for Easter. There was still a bowlful. I followed the recipe using canned artichoke hearts, my green and brown olives, olive oil, capers, freshly squeezed lemon juice, chopped garlic and some cayenne pepper. I pureed all the ingredients in my food processor.  However, I did not puree this mixture into oblivion. I actually like my tapenade a bit chunky. This was definitely something I will make again. I think it would make a great starter for a barbecue. Can't wait until barbecue season!! Happy Friday everyone!!  

A keeper for sure!

This recipe participates with CooktheBookFridays. Check it out to see what my fellow bloggers thought of this recipe. Maybe you'd like to participate? Pick up a copy of David's book "My Paris Kitchen" and join us. This recipe for Artichoke Tapenade with Rosemary Oil has been published with Davids permission. Check it out.

Infuse the oil with the herbs.  
The very delicious Rosemary Oil
These were soooo good. A hit in my house.

Friday, March 18, 2016

CtBF~Belgian Beef Stew with Beer and Spice Bread

CtBF~Belgian Beef Stew with Beer and Spice Bread
There is nothing quite as good as a potted meal on a cold winters day. Although spring is in the air here in the North East, it is still pretty cool. In fact, they’re predicting snow for Sunday. OH NO!! Our pick this week for CtBF's was David’s Belgian Beef Stew with Beer and Spice Bread. It called for making a beef stew with beer. Wow, I could definitely get behind this! Despite that, when I read that you added four slices of spice bread, spread with mustard, to the stew while it cooked, I was skeptical to say the least. Although, I have learned that following a recipe the first time you make it, is very important. I’m so glad I trusted David on this one!

Pain D'Épices
I made the bread the day before making the stew. It’s a simple batter bread, but the taste is anything but simple. This bread reminded me of the spice bread that we were served all over Holland, usually  with breakfast or a cup of coffee. It’s dense and full of spicy flavor. You can find the recipe for David's spice bread (Pain D’Épices) on Lottie and Doof, where it has been shared with permission...David’s Honey Spice Bread.

The stew is a basic stew made with beer, instead of the red wine I usually use. First, tossing the beef with seasoned flour, and searing in batches. When the beef is browned, remove from pan, and add onions and bacon. Once the onions are translucent, remove to bowl holding the beef. Add water to pan to scrape up any browned bits, and then add the beer. Return everything to the pot, along with some thyme, rosemary, bay leaves and whole cloves. Here’s where I became a bit of a rebel…I need veggies in my stew.  I added carrots and mushrooms to the mix. Now cover and let simmer on low heat for about an hour.  Spread the bread with Dijon mustard, and place on top of the stew. Cover and cook for another 1½ to 2 hours. Leave the lid ajar and stir occasionally.  I served mine with egg noodles, and a salad. This was a phenomenal stew, and my taste tester dubbed it a keeper! Another delicious week down!! 

As a side note, I will be attending my granddaughter’s play tonight. Being a grandma is such fun!
Happy Friday everyone!

This recipe participates with CooktheBookFridays, where we are cooking through David Leibovitz’s new cookbook “My Paris Kitchen”.  If you’d like to see what the rest of the group in CtBF thought of this recipe, visit our LYL post here. 

Amazing aromas were permeating my kitchen from this delicious stew
Bon Appétit

Wednesday, March 16, 2016

St. Paddy’s Day~Irish Cream Crepes

A perfect treat for St. Patrick’s Day

Here’s a special treat for all your St. Paddy’s Day leprechauns. While I was browsing the Internet recently, I saw a few recipes that reminded me that our favorite Irish holiday was just around the corner. I have been known to turn certain foods green in honor of St. Patrick’s Day. Keeping that in mind, I decided to take my favorite crepe recipe, and change it up for the day. I also made a luscious Whipped Cream flavored with Irish Cream, or if you’d prefer, Dulce de Leche whipped cream works very well, too. The choice is yours! 
I served mine smeared with some Chestnut Spread. Something yummy I picked up in Italy last year. Once they were folded in quarters, I finished them with a dollop of whipped cream.   You can find Chestnut Spread in many specialty stores, or on Amazon. These babies were delectable! Hope you’ll give them a try! Happy St. Patrick’s Day everyone! 

For the next few weeks I will be on Long Island soaking up my grandkids. Getting lots of hugs from my grandsons and granddaughter makes everyday better. It has been such a great visit so far. Over the weekend, we attended a SCMEA Concert that my granddaughter was chosen to be part of. Such a great event, with wonderfully talented kids! Last night we were at a Board of Ed. meeting, where my granddaughter read her winning essay! Next weekend, we will be attending her school play. For grandparents, these are the best of times! 

My coveted de Buyer crepe pan…best pan ever
Wonderfully delicious Irish Cream Crepes
Join me?
Happy St. Paddy’s Day

Irish Cream Crepes
  • 4 eggs, lightly beaten 
  • 1 1/3 cups milk 
  • 4 tablespoons butter, melted 
  • 1 cup all-purpose flour 
  • 3 tablespoons white sugar 
  • ¼ teaspoon salt 
  • 2 tablespoons Irish Cream
  • 1/8 teaspoon of green food coloring, optional
Whisk together, in large bowl, the eggs, milk, melted butter, flour, sugar, salt, Irish Cream and green food coloring until smooth. You could do this in a blender.
Heat a medium-sized skillet or crepe pan over medium heat. Add a small amount of butter or oil to the pan. Using a small ladle, spoon about 2-3 tablespoons crepe batter into the hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, until golden brown, about 1-2 minutes…flip over and cook till lightly browned. Serve immediately.

Dulce De Leche, or Irish Cream Whipped Cream
  •  2 cups heavy cream
  •  1 Tablespoon brown sugar (or powdered sugar)
  •  2 ½ Tablespoons of Dulce de Leche (or 2 Tablespoons Irish Cream)
Combine all ingredients. Then whip until peaks form. Enjoy!
Stores well in refrigerator for up to 3 days.


Wednesday, March 9, 2016

Blogger C.L.U.E. Sweet Almond Pastry

Sweet Almond Pastry
Welcome to Blogger C.L.U.E. for March! After a long winter, spring is in the air. You can sense nature’s rebirth.  Our theme for this month is ‘Easter’.  I was assigned to meet and browse through Kate's very lovely blog, A Spoonful of Thyme.  As I browsed her blog, I learned that Kate and I share some similarities.  Sunday dinners at our grandmother’s house, while growing up, dinnertime rituals with our own families, and belonging to a gourmet dinner group a very long time. I have been cooking with mine for about 29 years, Kate for more than 30.  
Easy and delicious…What else could you ask for?

As I searched for something that I could serve for Easter, I came upon some truly lovely recipes. I thought about her Bar Eggs. In our house, we always serve pickled eggs at Easter, a Hungarian tradition. Our pickled eggs are made with beets. They are bright red, and have a slightly sweet taste. Hers were hot and spicy!  Did I dare switch a family tradition? I don't think so...but I will be making them for my son and grandsons, who love spicy, hot. I actually saw quite a few dishes, I would love to go back, and revisit.  The Rose Tea sounds perfect for a hot summers day. Her Cherry Crumb Cheesecake was to die for. However, when I saw her Sweet Almond Pastry, I immediately knew I wanted to serve it Easter morning for breakfast. 

This was quite easy, wonderfully delicious, and looks utterly impressive! A definite winner with my family!

Happy Easter!

Sweet Almond Pastry
adapted from Pepperidge Farm
2 eggs
1 Tbsp water
6 oz almond paste
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1 sheet of puff pastry (Pepperidge Farm Puff Pastry Sheets), thawed per package directions
1/4 cup sliced almonds
Confectioner's sugar

Heat the oven to 400° F.  Line a baking sheet with parchment paper.  Using a fork, stir one egg and the water together.

Place the almond paste, granulated sugar, one egg and vanilla in a food processor.  Cover and process until the mixture is smooth.

Unfold the sheet of pastry on a lightly floured work surface.  Roll the pastry into a 12 X 10 rectangle.  Withe the short side facing you, spoon the almond mixture on the bottom half of the pastry to within one inch of the edges.  Cut several 2-3 inch long slits, about 1 inch apart,  on the plain side of the pastry.  Fold this side of the pastry over the filling and seal the edges with a fork.

Brush the pastry with the egg mixture.  Sprinkle with the almonds and place the filled pastry on the prepared baking sheet.

Bake for 12 minutes.  Reduce the temperature to 375° F.  Bake for 20 minutes or until the pastry is golden brown.  Cool on a wire rack for 15 minutes to serve warm or let cool completely.  Sprinkle with confectioner's sugar, if desired. 

And please check out what the other bloggers from Blogger C.L.U.E. have cooked up this month: