Savory Palmiers

Recipe Adapted From Barefoot Contessa

Serves:

6– 8

Total Time:

1 hour & 15 minutes

To Prepare

Ingredients:

  • 1 package frozen Pepperidge Farm puff pastry, defrosted

  • 1/4 cup store bought pesto

  • 1/2 cup crumbled goat cheese

  • 1/4 cup finely chopped sundried tomatoes in oil, drained

  • 1/4 cup toasted pine nuts

  • Kosher salt

Directions:

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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Serves:

1 – 2

Total Time:

10 minutes

To Prepare

Ingredients:

  • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
  • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
  • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
  • 1-2 tbs raw honey
  • 1 pinch cayenne pepper (optional or cracked black pepper)
  • 3 cups filtered water

Directions:

To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

Reheat on the stovetop until just warm.

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