Ham and Cheese Palmiers

Palmiers (palm tree) or Elephant Ears are usually sweet. But, as you may have noticed, I don’t really have much of a sweet tooth.  AND If I am being completely honest, I attempted to make a sweet version involving Nutella. Usually, my recipes can be adjusted, repaired and perfected. Those just went into the trash.

So, I started completely over and made these savory Ham and Cheese Palmiers. We had them for breakfast, but they would be an excellent appetizer for your New Year’s Celebration. Beautiful and delicious, the palmiers seem complicated but are actually simple to make. Everyone will believe you worked forever. Let them.

Servings:  About 12 roll-ups

Total time: 1 hour 30 minutes

Active time 20 minutes

Hardware:  Measuring spoons, a mixer and mixing bowl, a silicone spatula, a clean flat surface, a rolling pin, a large plate, a sharp knife, a small bowl, a pastry brush, parchment paper or silicone baking mat, and a cookie sheet

Ham and Cheese Palmiers

Ingredients:

• 1 frozen puff pastry sheet
• ½ pound thinly shaved ham
• 4 ounces softened cream cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon dried chives
• 6 ounces shredded Gruyere cheese (the best you can afford)
• Flour for dusting

1. Cover the baking sheet in parchment paper (or a silicone mat) and set aside.
2. Allow the pastry to thaw for about 30 minutes .
3. Pre-heat the oven to 400°.
4. Mix the cream cheese, mustard and chives together.
5. Unfold the pastry sheet onto the lightly floured work surface. Roll the sheet until it is about 12 inches by 12 inches square.
6. Spread the cream cheese mixture evenly out onto the pastry. Get the cheese as close to the edges as possible. Top the cream cheese with the shredded Gruyere cheese. Cover the cheese with the ham.
7. Starting with one edge, roll the pastry TIGHTLY around the filling stopping at the middle. Do the same to the other side. Use a little water to stick the two rolls together. Refrigerate the roll for about 15 minutes.
8. Cut the roll into about ½ inch slices. Put the palmiers, cut-side down, onto the baking sheets. You may need to re-shape them a little so that they are shaped properly.

   

   proper shape

9. Beat the egg and a tablespoon of water in the small bowl. Brush the wheels with the egg wash. Use the egg wash to glue the palmiers into shape.
10. Bake for 15-20 minutes or until the wheels are golden brown. Rest the wheels for about 10 minutes.  Serve warm.

Salt Roasted Prime Rib

Prime Rib is perfect for Christmas. The best way to prepare prime rib is by salt roasting it. Salt roasting happens when you encase a piece of meat in a thick layer of salt and bake it. As the meat cooks, the salt forms a seal around the meat, trapping the juices and flavors. The meat is both roasted and steamed. This is simple and so good.

Servings: 8-10

Time:  Prep: 20 minutes; Cook: 2 -3 hours

Hardware:  Cups and measuring spoons, roasting pan, meat thermometer, large mixing bowl, a plate, tinfoil, cutting board, knives

Salt Encrusted Prime Rib     

 Usually, you would remove the fat before serving, but I like the fat

      Ingredients

• 4 lb Prime Rib Roast
• ½ cup olive oil
• 2 tablespoons minced rosemary
• 1 tablespoon fresh thyme
• 3 cloves garlic
• Pepper
• Box of kosher salt
• Large bowl
• Water

1. Preheat oven to 225˚. 
2. Mince the rosemary, thyme and garlic. Mix the herbs with the oil.
3. Rub the herbs and oil all over the roast. Sprinkle the roast with pepper.
4. Put about 3 cups of kosher salt into the large bowl. Add about ½ cup of water. Keep adding until the salt can be mounded up and hold its shape.
5. Cover the bottom of the roasting pan with a layer of salt. Place the roast, bone side down, onto the salt. Pack the roast in salt. You may need to add more water or more salt. It is important that the roast be encased in salt.
6. Roast for 30 minutes per pound or until the thermometer reads 135˚ when inserted into the middle of the roast.
7. Place on a large plate, loosely tent in foil and allow to rest for at least 30 minutes. Remove all the salt from the roast before carving.
8. To carve, place the roast on a cutting board, fat side up. Remove the meat from the bones by slicing horizontally. Then cut slices vertically from the fat side down.

Baked Haddock

Baked Haddock

I am trying to expand my fish library. I don’t enjoy oily fish or fish that can be mushy. I asked our butcher for a mild and firm fish and he suggested haddock. I trust him, so here we are.

I looked up the best way to serve haddock and every site said that it was great for baking and frying. I knew that I didn’t want to fry it and I had made this same topping for a cheese ball and loved it.  This was soooo good. Usually, I cannot finish an entire piece of fish. I finished this and wanted more.

Servings: 4-6

Time:  Prep: 10 minutes; Cook: 15 Minutes

Hardware:  measuring spoons and cups, a food processor or chopper, a large cast iron skillet (or any skillet you can place in the oven), a spatula and a pot holder

Ingredients:

• 1 pound haddock
• 3 tablespoons + 3 tablespoons melted butter
• Salt & pepper
• ½ cup panko bread crumbs
• ¼ cup slivered almonds
• ¼ cup cornflake crumbs
• 1 tablespoon onion flakes
• 1 teaspoon dried chives

Flaky, crunchy Baked Haddock

1. Preheat the oven to 350°.
2. Place 3 tablespoons of the butter into the pan and place it in the oven.
3. Rinse the fish in clean water and pat dry.  Cut into serving sizes. Generously salt and pepper both sides of the fish.
4. Add the remaining ingredients into the food processor and pulsate until everything is the size of aquarium gravel.
5. Carefully remove the pan from the oven. Place the haddock into the pan, skin side down. Heap the topping onto the fish.
6. Bake for 15 minutes or until the fish is opaque all the way through.