Mini Provolone Popovers

Mini Provolone Popovers
Milwaukee Journal Sentinel Published 4:58 p.m. CT Jan. 21, 2017
22-popovers

These popovers are incredibly easy and quick to mix up. Good luck making it to the table with these tasty bites before several are snatched up right out of the oven.

This recipe was lightly adapted from one by Andrea Albin in Gourmet magazine.

Gatherings: Colorful fireside meal beats the winter blahs

Recipe tested by Amy DeWall Dadmun

Makes 24 popovers

1 cup whole milk
2 large eggs
1 cup flour
2 tablespoons unsalted butter, melted (divided)
½ teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated Parmesan
1 ½ tablespoons chopped chives
Preheat oven to 425 degrees.

In a bowl, whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Butter a 24-cup mini-muffin pan with the remaining tablespoon butter.

Gently stir batter, and then divide among muffin cups (they will be about three-quarters full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.

Note: Batter can be made 1 day ahead and kept chilled.

Garlic Knots

Garlic Knots
Make the freshest garlic knots and top them with Pecorino and parsley.

FRANK PINELLO
MAR 14 2016, 10:31AM


Ingredients

pizza dough
10 large cloves of garlic (about 3 tablespoons), grated on a microplane
1/4 cup olive oil
1/2 cup Pecorino cheese, grated on a microplane
1/4 cup roughly chopped parsley

Directions

1. Preheat your oven to 400 degrees F. Stretch out the dough to the size of a 1/2 sheet tray (18 by 13 inches).

2. Use a pizza cutter to cut the dough into 1-inch strips, then cut those strips in half width-wise one more time.

3. Roll each strip up into a knot (either by actually rolling the dough and tucking the "tail" in, or by tying into a knot - dealer's choice). Place the rolled knots on two baking sheets lined with parchment paper, cover lightly with plastic wrap, and let proof for 15 minutes at room temperature.

4. Bake your knots for 12-15 minutes or so, until lightly golden. While they bake, mix together your olive oil and garlic in a large bowl. When the knots are done and still hot, toss them in the olive oil and garlic, adding a little more olive oil if needed. Garnish with a sprinkle of grated Pecorino and chopped parsley. Serve warm.

Mini French Onion Monkey Breads

Found https://www.pillsbury.com/recipes/mini-french-onion-monkey-breads/083b8b93-c927-4bad-9176-f4416d867c08

Ingredients

2 tablespoons butter
2 cups thinly sliced onions
2 cloves garlic, finely chopped
1/4 cup beef flavored broth (from 32-oz carton)
1/4 teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1 cup shredded Gruyère cheese (4 oz)

Steps
1 Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

2 In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, garlic, broth and salt in butter 8 to 10 minutes, stirring occasionally, until onions are golden brown and most of the liquid is absorbed. Stir in thyme.

3 Meanwhile, separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place 4 pieces in each muffin cup, pointed ends up. Spoon 1 tablespoon onion mixture in center of each cup. Sprinkle each with 2 tablespoons cheese.

4 Bake 18 to 22 minutes or until golden brown and biscuits are no longer doughy in center.

Monkey Bread Minis

Monkey Bread Minis by Pillsbury™
Prep 20 MIN
Total 35 MIN

12 Servings

Now you can enjoy monkey bread in a cute, individual serving. Big flavor in a small size!

Ingredients

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
2 Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
3 Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.
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Easy version
Servings 8

Monkey around without all the fuss. These mini monkey breads are made from just one ingredient--Pillsbury™ cinnamon rolls!

Ingredients

1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

Steps
1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Set icing aside.
2 Separate dough into 8 rolls. Cut each roll into 6 pieces; place 6 pieces in each muffin cup.

3 Bake 10 minutes; cool in pan 2 minutes. Transfer to serving tray.
4 Meanwhile, transfer icing to small microwavable measuring cup. Microwave uncovered on High 6 to 8 seconds or until melted. Drizzle over monkey breads.

Orange Walnut Biscuits

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits
1/4 cup packed dark brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1 teaspoon pumpkin pie spice
1/4 cup sweet orange marmalade
1 cup walnut halves and pieces
4 oz cream cheese (half of 8-oz package), softened
1 cup powdered sugar
1 tablespoon sweet orange marmalade
2 to 3 tablespoons orange juice

Steps
1 Heat oven to 350°F. Spray 8 jumbo muffin cups with cooking spray. Split each biscuit in half horizontally to make 2 rounds. Slightly stretch bottom biscuit rounds to 4 inches in diameter; place 1 round in bottom and 1/2 inch side of each muffin cup.
2 In a medium bowl, mix brown sugar, syrup, honey, pumpkin pie spice, 1/4 cup marmalade and walnuts. Divide evenly among biscuits into muffin cups (about 2 tablespoons each).
3 Slightly stretch top biscuit rounds; cut each into quarters. Place 4 quarters in each cup, stretching and pressing lightly to seal outer edges to bottom rounds and leaving centers open (points of dough will face slightly upward and walnut mixture will not be covered).
4 Bake 15 to 19 minutes or until biscuits are golden brown. Meanwhile, in medium bowl, stir cream cheese, powdered sugar, 1 tablespoon marmalade and enough of the orange juice until icing is smooth and thin enough to drizzle. Place waxed paper under cooling rack. Remove filled biscuits from pan to cooling rack; immediately drizzle with icing. Cool 5 minutes before serving.

Pistachio Croissants

Pistachio Croissants Recipe from the Tasting Table Test Kitchen http://www.tastingtable.com/entry_detail/chefs_recipes/8782 Yield: 4 croissants

 INGREDIENTS
 ¼ cup water
 ½ cup granulated sugar, divided
 ¾ cup shelled, unsalted pistachios
 ½ teaspoon kosher salt
 3 tablespoons unsalted butter at room temperature
 1 large egg, lightly beaten
 1 teaspoon vanilla extract
 4 day-old croissants, split in half lengthwise
 Confectioners’ sugar 

DIRECTIONS
1. Preheat the oven to 350°. In a small saucepan set over medium-high heat, add the water and ⅓ cup of the sugar. Cook until the sugar dissolves, about 2 minutes. Turn off the heat and set aside.

 2. In a food processor, combine ½ cup plus 2 tablespoons of pistachios, the salt and remaining sugar and pulse until the nuts are finely ground. Add the butter and process until combined. Add the egg and vanilla and pulse just until combined, stopping the food processor to scrape down the sides and bottom of the bowl as necessary.

 3. Brush the cut side of each croissant half with some of the simple syrup mixture. Spread 2 tablespoons of the pistachio mixture on the bottom half of the croissant and cover with a top croissant half, pressing down to slightly flatten the croissants. Arrange the croissants on a parchment-paper-lined rimmed baking sheet.

 4. On a cutting board, finely chop the remaining 2 tablespoons of pistachios. Brush the croissants with more simple syrup and sprinkle the chopped pistachios on top.

 5. Bake the croissants until they are golden and the pistachio filling fuses the top and bottom halves together, about 25 minutes. Remove from the oven and cool 20 minutes before sprinkling with confectioners’ sugar.

Got-a-Hunch Brunch Rolls - Goldy Schulz

Got-a-Hunch Brunch Rolls
From "Double Shot" by Diane Mott Davidson

1 teaspoon sugar
1/4 cup warm water
1 package active dry yeast
1/4 pound (1 stick) unsalted butter, softened to room temperature
1/2 cup honey
1 tablespoon grated lemon zest, finely minced
1 tablespoon grated orange zest, finely minced
2 teaspoons orange extract
1/2 teaspoon salt
1 tablespoon lemon juice
6 large eggs (3 whole eggs and 3 eggs separated)
1/2 cup milk, warmed to 110°
1 tablespoon vital wheat gluten
5 to 6 cups bread flour
1/2 cup plus 2 tablespoons best-quality bittersweet
orange marmalade

In a large bowl, stir together the sugar, water, and yeast.
Allow to proof for ten minutes.

In another large bowl, beat the butter until creamy, about
5 minutes.
Blend in the honey and beat until thoroughly combined.
Add the zests, extract, salt, and juice.
Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to
bake the rolls.

Add the egg yolks and whole eggs one at a time to the butter
mixture, and beat in thoroughly.

Add the yeast mixture and the milk and beat on low speed
until thoroughly combined. Set aside.

Mix the gluten into the flour. Add the flour mixture one cup
at a time, beating thoroughly after each addition. Switch to a
wooden spoon or dough hook when the dough becomes too
stiff to beat.

When the dough is pliable and only slightly sticky, turn it out
onto a floured surface and knead vigorously for 10 minutes.
(Or knead using the dough hook for 10 min)

Place the dough into a large, oiled bowl, cover with a clean
dish towel, and set it in a warm, draft-free place to rise until
doubled in bulk, 1 to 1 1/2 hours. Punch the dough down,
turn it out onto a board, and allow it to rest for 10 minutes.
Divide it into 24 equal-size pieces. Butter two 12-cup muffin
tins. Keep the rolls you are not working with covered with a
dish towel.

Take each piece of dough, flatten it into a 4-inch circle, and
spread with 1 teaspoon marmalade in the center, leaving
1/2 inch of space around the edge. Carefully roll the dough
into a cylinder, pinch the ends, and pull the ends under to
make a round roll. Carefully place each roll into a muffin cup.

When you have filled all the rolls, cover them with a dish
towel and allow to rise until doubled, about one hour.

Preheat the oven to 350°. Remove the egg whites from the
refrigerator and whisk them until frothy. Using a pastry
brush, paint the top of each roll. You will have egg white left
over. Bake a dozen at a time, until they are puffed and golden
brown, and sound hollow when tapped, about 15 minutes.
Cool on racks.

MAKES 2 DOZEN