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Posts Tagged ‘yolk’

What you need:

2 (8 oz.) cans crescent rolls
flour, for dusting
1/2 jar of prepared pizza sauce
10 oz / 284g  thinly sliced pepperoni
10 oz /284g  thinly sliced ham, chopped
10 oz /284g Italian sausage, cooked, crumbled, and drained
12 oz/ 340g mozzarella cheese, grated
1/2 cup  fine, freshly grated Parmesan cheese

Decoration:

Liquid food coloring of  your choice
4 egg yolks, divided
2 peppercorns
2 pimento-stuffed green olives
1 roasted red pepper

What you do:

Preheat the oven to 190C /375F / gas mark 5.

On a lightly floured surface, spread out your two batches of crescent dough (pilsbury) end-to-end lengthwise. Be careful not to let the sections separate.

Pinch all the seams together until you get one block of dough.

 With a flour-brushed rolling pin, roll your crescent dough into a large, long rectangle.( Don’t roll it too thin, or it will split.)

Spoon pizza sauce on top of dough, leaving an inch of bare dough on all four edges.

Sprinkle meats on top of sauce, followed by any other optional toppings.

Sprinkle with cheeses.

Fold one side of the dough lenghtwise over the topping, up to the half-point of the rectangle.

Fold the other side over to meet it. Pinch and press the dough together on all sides to seal.

With a pastry brush, brush the beaten yolk of one egg onto the top of the dough.

Fold your filled dough in half lengthwise. The egg yolk should help it stick. A seam should be created lengthwise along the dough. Pinch this seam together to fully seal and make a sort of cylinder. Be sure all seams are well closed. Any open seams will open further during baking.

Gently manipulate ends into a snake shape– one end should be tapered for a tail, and the other shaped for the head. Don’t curve it into a snake yet. You’ll do that right before baking.

Decorating Instructions:
Beat each of your remaining three egg yolks in a separate bowl.

Add the food coloring of your choice to each bowl to make three separate “paints.”

With a pastry brush or a food-safe paintbrush, decorate your snake as desired.

Transfer painted snake to a foiled-lined, greased baking sheet.

Gently shape as desired, into an “S” or other snakey shape.

Stick two peppercorns into the front of the snout for nostrils.

Slice your roasted red pepper into a forked tongue. Insert into front of head.

Bake your snake about 20 minutes, until golden and cooked through.

Remove from oven. Attach olive “eyes” to the top of the head using toothpicks. Pimento centers should face forward.

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What you need:

1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat of  your choice
Cream cheese, BBQ sauce, or cranberry sauce
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive

Lettuce leaves, spinach leaves or some thing similar for decoration.

What you do:

Buy a plastic skull from any child’s Halloween outlet.  Wash the skull with soap and water and allow to dry.

Spread a “base” over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.

Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they’re easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.

For eyes:

 place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.

Cover with plastic wrap and refrigerate until ready to eat.

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what you need:

4 large onions
10 sage leaves
125g/¼lb of breadcrumbs
40g/1½oz butter
salt and pepper to taste
1 egg

What you do:

Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.

Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.

It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
Place into and oven proof dish & cook for around 20 to 25 mins.
Serve hot.

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What you need:

3 oz / 75g fresh watercress ( finely chopped)
3 oz / 75g fresh spinach ( finely chopped)
3 tbsp creme fraiche
4 tsp tomato paste
4 eggs
small knob of butter.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a bowl , mix together the watercress, spinach , creme fraiche & tomato paste.
Divide the mixture between 4 ramekins (or something similar)
Crack an egg on top of the mixture in each pot ( in the middle) then dot with butter.
Place the dishes in a large oven proof dish then bake in the oven for between 7 – 10 mins or until the white is set & the yolk soft still.
Serve hot.

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What you need:

1 lb / 500 g of pumpkin pulp purée from a sugar pumpkin
12 oz /375 g  heavy cream or 1 12 oz. can of evaporated milk
4 oz / 115 g packed dark brown sugar
2 1/2 oz white sugar
1/2 tsp salt
2 eggs plus the yolk of a third egg
2 tsp of cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp of lemon zest
1 pastry case

what you do:

Preheat oven to 220C / 425F / gas mark 7

In a large bowl mix together the sugars, salt,  all the spices and lemon zest. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well combined.

Pour into pastry case and bake for 15 minutes.

After 15 minutes reduce the temperature to 180C / 350F / gas mark 4 and bake for another 40-50 minutes, or until a knife inserted near the centre comes out clean.

Cool on a wire rack for at least an  hour.

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You will need:
pastry
200g / plain flour
100g butter plus a little extra for greasing dish
50g icing sugar (sifted)
finely grated rind of 1 lemon
1 beaten egg yolk
3 tbsp of milk
Filling
175g castor sugar
2 eggs separated
3 tbsp cornflour
300ml cold water
juice & grated rind of 2 lemons

What to do:

Sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured work surface.
Preheat the oven to 180C /350F / gas mark 4. Grease an 8 inch ovenproof pie dish with butter. Roll the pastry to 1/4 inch thick and line the dish. prick with a fork, line with grease proof paper and fill with baking beans. Bake for 15 mins. Remove from the oven and lower oven temperature to 150C /300F/ gas mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a saucepan. Stir in the lemon juice, rind & cornflour paste. Bring to the boil whilst stirring. Simmer for 2 minutes. Leave to cool a little. Stir in 5tbsp of sugar & the egg yolks And pour into the pastry case.
In a separate bowl Whisk the egg whites until stiff. Slowly whisk in the remaining sugar and spread over the top of the filling.
Bake for 40 mins. Remove from dish.

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