Summer Berry Tart - Red, White, & Blue

A tart made with fresh, in season, summer berries from A Bitchin' Kitchen - perfect for the 4th of July! 

Ingredients:

Flour for your work surface

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

1/2 teaspoon grated lemon zest 

3 tablespoons powdered sugar, divided

A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.

Directions:

Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.

Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes. 

While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet. 

Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.

Red, White, & Blue Jelly-Filled Donuts

The Declaration of Independence was signed by 56 men representing the 13 colonies. The moment marked the beginning of all-out war against the British. The American Revolutionary War is said to have started in 1775, however. The Declaration was signed more than two years after Boston officials refused to return three shiploads of taxed tea to Britain, fueling colonists to dump the tea into the harbor in what became the infamous Boston Tea Party.  You know what goes good with tea? Donuts.  These donuts courtesy of The Family Kitchen Blog are a beautiful combination of the red, white, & blue. Wonderful table appeal for Independence Day parties!

Ingredients:

oil for frying

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup sour cream

3/4 cup heavy cream

Glaze:

3/4 cup powdered sugar

1-2 tablespoons water

blue sprinkles

Filling:

1/2 cup raspberry or strawberry jam

Directions:

Heat 4-5″ oil in a medium-sized saucepan to 350 degrees F. Sift flour, baking powder, salt and sugar into a large bowl. Mix in sour cream and then fold in heavy cream to make a soft dough. If the dough seems a bit dry, add in a bit more cream, one tablespoon at a time.

Turn the dough out onto a floured surface and roll out until it is 3/4-1″ high. Using a small round cookie or biscuit cutter, cut out donut “holes.”

Fry for 60-90 seconds in 350-degree oil or until golden brown, and then flip and fry an additional 60 seconds. Drain on a wire rack with a brown paper bag.

While the donuts are still warm, mix together powdered sugar with 1-2 tablespoons of water, just enough to make a thick glaze, about the consistency of white glue, except must better tasting. Dip one end of the donut into the glaze and immediately dust with blue sprinkles.

Using a pastry bag fitted with a medium-sized round tip, insert the tip into one side of the donut just under the glaze and pipe about 1 teaspoon of jam into the center of the donut. Place on wire rack for glaze to set. Eat whenever you please.

Buffalo Chicken Stromboli

Ellie & I made these delicious buffalo chicken filled pastries tonight for dinner.  She chose them last week and we finally got around to making them.  No hot sauce in Ellie's.  I'm a spicy food fanatic, so I added extra to my own.  These are also great for on the go, sorta like a hot pocket, only better!

Recipe & Photo from AllRecipes

Ingredients

   2 cups cubed or shredded cooked chicken

   ¼ cup crumbled blue cheese

   3 tablespoons Frank's® RedHot® Sauce

   ½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

 

Directions

1.      Heat the oven to 400° F. Stir the chicken, cheese and hot sauce in a medium bowl.

2.      Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

3.      With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

4.      Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.