Do you know what I love? Easy desserts. Easy anything, really, let’s face it. For the past 5 years or so, I have come to absolutely fall head over heels with puff pastry. It is a fabulous ingredient to use for a quick and easy dish.
My husband is coming to the end of a work project and when this happens he is go-go-go. He comes home tired and HUNGRY. We had some apples getting to the end of their good time and I had just re-upped our berry supply from Costco, so I thought, why not? This is actually a fairly healthy dish, too!
- Puff Pastry, thawed
- 3 apples, thinly sliced
- 1/2c sliced strawberries
- 1/4c blueberries
- egg wash (1 egg, 1tbs water, pinch of salt)
- 2 tbs maple syrup (the real kind, ya’ll!)
- 1 tbs arrowroot powder or flour
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 2 TBS butter or coconut oil
What to do:
- Preheat the oven to 400 degrees.
- Lay out a cookie sheet with parchment paper.
- In a saucepan on medium heat, melt the butter. Add the apples, cinnamon, vanilla,and syrup. Once the apples are cooked down to soft, add the berries.
- Add the arrowroot to help thicken the mixture. This will keep your dessert from being too runny. Mix gently. Set aside.
- Take your puff pastry and lay the two sheets side by side on the parchment paper. Using the egg wash, brush onto one of the sheet’s edge. Add the other sheet to overlap just a tiny bit, to create a seam. Press with a fork to help seal.
- Pour your apple/berry mixture into the center of the pastry sheets. Now, this is a time for you to choose how you want to decorate. Because I had some extra puff pastry, I chose to take the corners and create hearts with a small cookie cutter. You will have to eyeball how much extra pastry dough you have because you will need to fold over the edges to create a shallow “bowl”. Below is the example.
- Gently fold over your edges to help hold the filling. Use your egg wash to help create folds that will stick. Not too much, or it will be soggy. Finish off with a light egg wash on all exposed dough. You can optionally sprinkle with sugar, I refrained.
- Place in the oven at 400 degrees for about 20-25 minutes. You want the dough to be golden brown and baked through.
Take a bite,
About a week ago, I discovered KFC. I was helping a friend work a booth pouring drinks at the Bite of Seattle and she introduced me to this incredible goodness. I immediately knew I had to give this a try in my own kitchen, with a few tweaks to add my own touch. Now, for my PSA: This is rather labor intensive work. It is so messy. It is SO WORTH IT.
I had my husband fry the chicken outside on the side burner of his grill. It is hot here in the PNW and the thought of a greasy smelly kitchen didn’t sound appealing. I am so glad we did this outside.
For the Sauce:
- 1/3c Korean Gojuchang red pepper sauce
- 4 tbs soy sauce
- 4 tbs seasoned rice vinegar
- 3 tbs brown sugar
- 3 tbs honey
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- zest of one lime
For the Chicken and garnish:
- 2 lbs chicken cut into small 1 inch pieces
- 1 c corn startch
- 1 c flour
- 3 eggs well scrambled
- salt and pepper
- 3 green onions, chopped
- toasted sesame seeds
- 6 cups vegetable oil for frying
WHAT TO DO:
- Mix together the ingredients for the sauce in a large bowl. Taste as you go, add more sweet or hot to your liking.
- Mis en place: Set up a station to flour your chicken, a place to move the pieces a few at a time to the egg bath, then the corn starch. I added salt and pepper to every station. Lay out a large cookie sheet with parchment paper. You don’t want the chicken pieces, once battered, to touch each other.
- Coat your chicken in flour, then the egg, let the egg drip off as needed, then into the corn starch. Set your pieces onto your parchment paper. You will see it turn into a film as you work and that is ok. That is just the batter setting on your meat.
- Heat up a heavy pan with oil to 350 degrees. Set up a spot with a paper towel to drain your chicken. I made layers with a paper towel in between so things didn’t get soggy.
- Begin frying your batches of chicken until golden brown. Remember to not crowd your pan.
- They should look like this:
- Toss the chicken in the sauce. Garnish with green onion and sesame seeds. Devour.
We held some chicken back from the sauce to give to our kids. They loved it dipped in ketchup and ranch. After dinner I was inspired by this chicken. Here’s an idea if you would like to give it a go before I do:
Instead of small pieces of chicken, try taking chicken tenders or a breast that is pounded out, battered and fried the same way. Coat it in the sauce. Place the chicken on a toasted bun with lemon aoli, and a coleslaw… regular or an asian sesame? Add some crispy jalapenos? Oh my head is filled with ideas and my stomach is growling….
Take a bite,