Cherry Cheese Danish

343.  Sunday afternoon calls for fresh ground coffee and cheesy, fruity sweet danish.  

All you need is Puff Pastry sheets, cream cheese and some type of fruit jam, any fruit flavor.

Place one sheet of puff pastry on a lightly floured surface and cut into 9 equal squares.  Cut each square as pictured above.  Brush with egg white/water wash.  Mix 4 oz. cream cheese with 1/4 cup powder sugar and 2 tsp of agave.  Dollop cream cheese into the center of each square.  If using fruit jam, dollop on top of cream cheese.

To create the crossover effect watch this video:

The cross over happens by lifting the clean cut corner up and over the filling to the opposite side. Gently press to seal the dough.  Repeat with the other side.

Brush with egg wash and sprinkle sugar crystals over the dough.

Bake at 400 degrees for 13-15 minutes.

 Cool the danish.  Make a drizzle of 1 cup powdered sugar and a drop of vanilla extract and a few tablespoons of milk, a bit at a time, till a thick drippy consistency results.  Drizzle over the danish.  Let drizzle set then move to a serving platter.  The danish will be crispy on the bottom and sides and soft and cheesy/fruity in the center with an additional crunch from the sugar crystals.

This is perfect for a Sunday afternoon treat.  You know you need this!!

"It often runs in families, " she remarked: "just as a love for pastry does."
~ Lewis Carroll

Chicken Potpie

142. Now what could be better than a hot potpie on a snowy evening? My honey found a recipe in my current "Country Living" magazine, March 2010 issue on page 112, and suggested Chicken Potpie for dinner. While he cut up the veggies and prepared them, I made the crust and put it together. This was a very delicious recipe and one to make time and time again!

The filling was simple and I made my own pie crust recipe. You can find my recipe for pie crust on this post. I baked it in a 9"x13" glass dish and measured the top crust with the bottom of the pan. The recipe calls for a 12 inch cast-iron skillet.

Chicken Potpie

Country Living Magazine March 2010

page 112

Makes 8 servings

Working time: 25 minutes Total Time: 1 hour

2 Tablespoons unsalted butter

1 medium onion, chopped

4 medium carrots, sliced into coins

2 ribs celery, sliced

2 garlic cloves, finely chopped

1/2 tsp salt

1/2 tsp pepper

2 Tablespoons flour

3 Tablespoons heavy cream

2 cups chicken broth

4 cups shredded cooked chicken

1 cup frozen peas

1 1/2 Tablespoons chopped fresh dill

1 9inch pie crust

1 egg beaten

Preheat oven to 400 degrees. Heat butter in a 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.

Reduce heat to medium-low and stir in flour. Cook for 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.

Gently roll out pie crust until it reaches 12 inches in diameter. Place dough atop chicken

mixture and brush with egg; cut vents in pastry.

Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes. Serve immediately.

" There is nothing better on a cold wintry day than a properly made pot pie. "

~Craig Claiborne

(I couldn't agree more)