Monday, September 16, 2013

Morning Buns

ha! right?

This recipe (their title, not mine) was in the Sun back in July and it sounded perfect for a special occasion breakfast. K & T made these this weekend, though it wasn't even a special occasion. I just had the puff pastry dough burning a hole in my freezer and I thought about these every Sunday morning that went by for weeks. We marveled at the gooeyness. We exclaimed over the cinnamon nutty-toastiness. We were then an hour late to an actual special occasion (kid birthday party) and felt like we had a secret. I'm not even going to pretend this is a healthy recipe.

Butter or cooking spray for (pans)
1/2 C chopped pecans or walnuts, toasted and cooled [We used 1 C walnuts, toasted in the toaster oven]
1/2 C sugar
1 1/2 t ground cinnamon
1 t finely grated orange zest [lemon worked great]
1/4 t salt
1 package all-butter puff pastry, defrosted

Preheat oven to 375 degrees.

Prep: Butter or spray a 12 cup muffin tin.

Mix: In a small bowl toss together nuts, sugar, cinnamon, zest and salt.

Fill: On a lightly floured work surface, unfold puff pastry to a rectangle. Scatter on nut mix, pressing gently.

Roll: Starting at one long edge, roll up pastry into a log. Slice crosswise into 12 pucks, each about 1-inch thick. Set pucks into muffin tin, twirl side up.

Bake: Slide into a 375-degree oven and bake until fully puffed and golden, about 30 minutes. Turn out. Eat while warm.


Green condiment of delight. Like hari chutney or Afghani chatney or most any herb pesto, chimichurri makes many foods taste like a very special treat. It's great on a steak (traditional in South American cuisine) and I like it on fish, potatoes, sandwiches, mixed into hummus, etc. I make a batch, use a portion of it right away and freeze the rest into cubes and add it to various soups and stews or even guac. Say it: "chimichurri." Nice. Now go make it.

1 bunch cilantro (about a C) - mostly just the leaves but you'll blend it, so don't be too perfect about it
1 bunch parsley (about a C) - ditto
1 clove garlic, minced
2 T olive oil
1-2 chiles/jalepenos (seeds removed)
1 t salt
2 T lime juice
a little water to get the blender going

Put all ingredients into a blender or food processor. Pulse to blend everything into a smooth, gorgeous, Elphaba-green sauce.