- heavy cream
- garlic
- prepared horseradish
- white wine vinegar
- ground white pepper
- salt
- Coarsely ground black pepper
These pretty little puffs are made from choux pastry, which is also used for cream puffs.
- water
- all-purpose flour
- salt
- shredded Gruyère cheese
- Tbs. fresh thyme leaves
- minced fresh rosemary leaves
Serve this dip with Quick Homemade Pita Chips (see related recipe), fresh pitas cut into wedges, or baguette slices. Also, try it spread in a sandwich wrap.
Makes about 2 cups
- walnuts
- fresh lemon juice from 1 large lemon
- extra-virgin olive oil
- mild molasses
- table salt
- ground cumin
- cayenne pepper
If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.
http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856
- For Dough
- sugar
- table salt
- ice water
- For Filling
- olive oil
- tomato paste
- ground cumin
- ground cloves
- cayenne pepper
- percent lean ground chuck
- low-sodium beef broth
- sugar
- Table salt and ground black pepper
- frozen puff pastry sheets
- Brie wheel
- large egg yolk
- milk