In the Kitchen with Sherry Swanson

Chef and Cooking Instructor, Sherry Swanson, shares her secrets for stress-free holiday entertaining…  Make-ahead, puff-pastry appetizers!

Savory Palmiers

1 pkg frozen puff pastry, defrosted

¼ cup grainy mustard

½ cup grated parmesan cheese

¼ lb. thinly sliced prosciutto

Lightly flour a board and carefully unfold one sheet of puff pastry.  Roll the pastry lightly with a rolling pin until it’s 9 ½ by 11 ½ inches.  Spread the sheet of puff pastry with half the mustard, then sprinkle with half the parmesan cheese and layout half of the prosciutto.

Working from the short ends, fold each end half-way to the center.  Then fold each side again towards the center until the folded edges almost touch.  Fold one side over the other and press lightly.  Place on a baking sheet lined with parchment paper.  Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.  Cover with plastic wrap and chill for at least 45 minutes.

Preheat oven to 450 degrees.  Cut the prepared rolls of puff pastry into ¼ inch slices and place them face up 2 inches apart on baking sheets lined with parchment paper.  Bake for 14 minutes, until golden brown. Serve warm.

Spinach, Pear & Blue Cheese Tartletts

1 pkg. frozen puff pastry, defrosted

1 lb. baby spinach

3 cloves garlic, sliced thin

6 oz. crumbled blue cheese

3 pears, cored and diced fine

2 Tbsp butter

3-4 Tbsp Hot pepper jelly

In a sauté pan, heat a little olive oil over low heat with the garlic until fragrant, about 5 minutes.  Add the spinach and toss until wilted.  Remove from pan and set aside.  Wipe the pan clean and add the butter.  Melt the butter and add the pears and sauté until softened and slightly browned.  Add the pepper jelly to taste.  Roll out the puff pastry and cut into small squares.  Put the squares in a mini muffin tin so that the corners turn up.  Add the wilted spinach, sautéed pears and blue cheese.  Cook in a 375 degree oven until golden brown (or follow puff pastry package directions, cooking temps vary from brand to brand).

Butternut Squash, Sage and Caramelized Onion Galette

1 pkg. frozen puff pastry, defrosted

2 cups butternut squash, diced and roasted

1 cup caramelized onions (sauté in olive oil over medium-low heat until translucent and then browned – about 45 minutes)

3 Tbsp Fresh Sage

1 ½ cups grated fontina cheese

Roll out puff pastry.  Dock the puff pastry and cook 10 minutes until starting to brown.  Sprinkle the cheese over the cooked pastry leaving a 1 ½ inch border around the edges.  Top with caramelized onions, and butternut squash and then the sage.  Cook until the pastry is cooked to a golden brown.