Buttermilk Duo (Biscuits and Honey Bread) and Pot Roast Leftovers

I was tempted by a liter of half price buttermilk (even if the best before date was a few days later) and made a couple of new recipes I had found on FB and the internet.

Buttermilk Biscuits – tasty enough but a bit too much butter for my taste and a fussy technique with results that didn’t make me want to repeat the recipe.

Buttermilk Honey Bread – a 2 loaf bread recipe found on the Spruce web site. No eggs were used in the bread itself, but I used one for a glaze. Instead of using all the dough to make two loaves, I reduced the amount so that I only used 500 gms of dough for each loaf and divided the rest (~640 gms) among four hoagies

Grilled cheese sandwich

Pot roast hoagie with mushroom gravy and Brie cheese – a Philly cheese steak inspired sandwich using leftovers from my Christmas dinner. All it was missing was some french fries and a pint of cold beer. Prior planning would have helped.

As you can tell … I LIKE Brie … a lot.

Wrapped in foil and baked in a hot (400 deg F) oven for about 10-15 minutes until the pot roast has warmed through and the cheese is melted. Messy as the mushroom gravy seeps out, but SO delicious.

Rough Puff Pastry and Cranberry Brie Appetizers

Have you ever seen those dramatic rounds of brie cheese, topped with cranberry sauce or pepper jelly, wrapped in puff pastry, and baked? The gooey cheese is spooned out with crispy crackers or wedges of fruit like tart apples or sweet crunchy pears.

For a single person that’s a LOT of cheese though, so I bought a small round of double creme brie and used my home made cranberry sauce to make appetizer-sized bites with the same ingredients. And, since I didn’t have any puff pastry, I went on line and found a recipe for something called a “rough” puff pastry. I made a few changes.

I didn’t want to cut open a lemon or lime for the half a teaspoon of juice the recipe called for … and, it was optional. So I left it out. Salted butter, bought by mistake, replaced the sweet butter and salt called for.

Half of the puff pastry was rolled out, cut into 2 1/2 inch squares, and used to line mini muffin tins. The rest was wrapped and frozen away for another day.

Playing with Rough Puff Pastry

  

NOTE: I had enough puff pastry from half the batch to make a dozen appetizers, but I decided to play with the rest of the dough and made some mini puff pastry ‘croissants’ and a single pastry horn from a strip of pastry wrapped around a cannoli tube. I should have put some jam or a chunk of chocolate into the croissant before rolling.

 

 

Cranberry Brie Bites

Cranberry Brie Bites – makes 8 appetizers

~ 250 gm puff pastry
small round of double creme Brie cheese
cranberry sauce (purchased or homemade)

Preheat oven to 400 deg F.

Roll out the puff pastry about 1/8-1/4 inch thick and cut into 2 1/2 inch squares. Line a tray of mini muffins with the pastry squares, pressing the pastry gently down into the tins.

Cube the cheese into 1/2 inch cubes. (NOTE TO SELF: Cut the chunks of cheese bigger next time. And trim off the rind for presentation.)

Place a small dollop (1/2 tsp) of cranberry sauce in the center of each puff pastry square. Top with a cube of the brie.

 

Bake about 18-20 minutes or until puff pastry corners are toasted lightly brown.

Let cool 5 minutes before serving.