This is my take on a baklava-inspired puff pastry sweet appetizer… I wanted to do something completely nutty in the filling, but taking advantage of the unsulfured dried fruits available when I travel to the US, I decided to look for a recipe using dried fruit.
I started out with Giada’s Apricot Walnut Phyllo cups, but to make it easy on me, I would do palmiers out of puff pastry. I usually do not use orange zest in my cooking because I find it too bitter for my taste, but the crowd seemed to like it a lot. It brought out the apricot taste even more.
APRICOT WALNUT PALMIERS
1 1/2 cups dried apricots, unsulfured preferably, chopped a bit
1/2 cup toasted walnuts, chopped
1/4 cup honey
1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional,
2 tablespoons fresh orange juice
2 sheets puff pastry, thawed
- In the bowl of a food processor mix together the dried apricots, walnuts, honey, orange juice and zest. Pulse a few times so it creates a choppy mixture.
- Open the puffed pastry (which comes folded in three). Place some flour onto a clean surface and flour the rolling pin too. Roll out the pastry so that it loses the creases where the folds were.
- Spread the apricot walnut mixture in an even layer leaving a border on one edge.
- Start rolling from the farthest edge from the border you left without filling. Roll the pastry onto itself until you create a log. If you prefer to make them in palmier form, roll them from two opposites sides until the 2 rolls meet somewhere in the middle.
- Repeat with the second pastry. Place logs in the fridge covered with a moist paper towel for about 10-15 minutes or until you’re ready to bake them. This is important for the pastry to harden a bit again. It’ll be easier to cut if the pastry is cold than if it is at room temp.
- Slice the logs into ½ inch pieces. Place onto a baking sheet. I put some organic sugar on top, but I did not love how those turned out, but I forgot to take a pic without it.
- Bake in a 425F oven for about 10-12 minutes, until the pastry is puffed and golden delicious.
I suggest that if you have leftovers, heat them back a bit in a toaster oven… This will soften the apricots in the filling, which tend to harden when they’re colder.
Next time… I promise to make the nut only mixture I envisioned originally. But these ones were a nice twist on my original idea…
I prefer to cure myself using home remedies than using a bunch of chemical medications…… I haven’t even taken a Tylenol to relieve a headache in over 15 years.
And I have mentioned you how I mix together honey, lime juice and aloe to create a syrup to help me relieve my cold symptoms.
So, if you develop a cough, just add a ¼ piece of small onion to the mix. The taste is more pungent, but juts drink it like you drink a medicine. According to some internet research I did recently, onions are effective against many bacteria and early American settlers used them to treat colds, coughs, and asthma. Also, the Chinese used them to treat coughs and breathing problems. Even the World Health Organization recognized onions for providing relief in the treatment of coughs and colds, asthma and bronchitis.
All those people together can’t be all wrong… so have your onion “jarabe” the next time you’re feeling under the weather.
COUGH HOME REMEDY
1/2 cup honey
the inside clear gel of an aloe vera leaf
the juice of 2 limes
¼ piece of a small onion
1. Mix all the ingredients in a blender.
2. Drink about a 2 tablespoon measure every hour or so… or as often as you want.
It tastes good, so I would not blame you if you want to drink it for the taste as much as your desire to feel better.
Here’s the fruit cup… redefined. Ever since I finished my July 4th retreat I’ve been on a fruit thing. I have always mentioned you how I need and want to eat more fruits, but I am sometimes lazy. I’m getting over the laziness now. I am trying to have 3-4 fresh fruits on hand to eat as breakfast or a a snack while watching TV. Costco helps because I need to buy fruit in bulk and makes me eat fruit every day, several times a day before they spoil on me…
My favorite fruit salads are made from acidic and sub-acidic fruits… citrus, berries, kiwis, pineapple, grapes, peaches, plums, etc. I have made two of these Acid Fruit Salads for you already… But I also sometimes enjoy a sweet fruit combination – Papaya and Mango.
Papaya and Mango are both very soothing fruits to your system. They’re perfect when you’re feeling under the weather stomach-wise. I like this combination when finishing my days of fasting.
PAPAYA AND MANGO FRUIT CUP
Papaya, cut into small pieces, about ¼ of a small papaya
Mango, cut into small pieces
Hanfdul of raisins
Drizzle of Honey or Agave Nectar
Sliced almonds, optional but highly recommended
You determine how much is enough for your appetite…is I never measure, as you already know. This is more assembling the components than a recipe, really.
- Mix all the fruits together in a bowl. Drizzle with a bit of honey to add a tad of sweetness.
- Sprinkle with sliced almonds. I didn’t have any the other day, but I wanted to share this with all of you…
What’s your favorite fruit salad combination? Please share yours…
My friend Rosani is a Honey Mustard fan… so when we decided to go away for the weekend last weekend, I wanted to bring with me my Honey Mustard Vinaigrette dressing.
That’s the thing about being vegetarian… that sometimes you need to travel with your kitchen kit to avoid being restricted by restaurant choices. We stayed at the Villa Montaña resort in Isabela. They have these cute, nice villas with a small, but well equipped kitchen. We stopped at the local market and bought enough goodies for the 3 days of our stay.
Rosani is on a diet where she has been eating mostly green fresh salads. So I wanted her to try my dressing to give some needed variety to her salad repertoire.
HONEY MUSTARD VINAIGRETTE
2 tbs egg-free mayonnaise – I like Vegenaise
1 ½ tbs Dijon mustard
1 ½ tbs Honey – agave nectar would also work
1 tsp Kosher salt
A few grinds of freshly cracked Black Pepper
2 tbs of Extra-Virgin Olive oil
- In a small bowl, add the mayo, mustard, honey, salt and pepper and whisk together.
- Whisk in the olive oil in a small drizzle.
Adjust the quantities depending on the amount of people eating…
Believe it or not… this is one of the recipes that started it all. I found this recipe in the November 2007 issue of Martha Stewart Living, did it and was sooooo easy and tasty that I shared it with my friend Kathleen. She made it, liked it and posted it on her blog Kathleen’s Vegetarian Kitchen. The rest… is blogosphere history.
So far, I have made this about 3 times at the Yoga Center I attend and I always get requests to make it again. I know my pictures are not yet to Martha’s standards, but with practice, I hope to get there one day… at least the flavors are already there.
Again, the times I have done this, I have done 5 lbs. of carrots at a time. So I will follow the original recipe’s quantities to adapt to the regular household amounts.
VANILLA MAPLE CARROTS
1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices
1 cup water
1 vanilla bean, halved lengthwise
3 tbsp pure maple syrup
1-2 tbsp honey
2 tbsp butter
Salt and Pepper to taste
Combine carrots and water in a large skillet or saucepan. Season the water with salt and scrape the insides of the vanilla pod and mix in with the water. Throw in the vanilla pod left as well.
Bring to a simmer and cook carrots until they’re tender, about 10-13 minutes. Martha’s recipe says the water evaporates, mine never does evaporate a lot. So….
Drain all the water from the carrots.
Add syrup, honey, pepper and toss to combine. Be careful not to break up any carrots.
This makes a great side dish on any night, but would also work particularly well for Thanksgiving or for any potluck dinner.