Gail South
Hand Pies (Pierogies, Burikitas)
This recipe is wonderfully flexible. For the filling, in place of feta, you could swap in Gouda, Swiss, cheddar or any hard cheese you’d like. Feel free to replace some or all of the cream cheese and sour cream with ricotta or cottage cheese. Burikitas can be assembled ahead of time and frozen. You can also bake them and then freeze; to reheat, thaw on the counter, then heat in a 400-degree oven. Thaw Puff Pastry according to package directions
Prepare the filling: In a large bowl, mix cream cheese, feta, sour cream, flour and 1 egg. It can be chunky. If the filling feels dry, add a little bit of milk. In a small bowl, beat remaining egg. On a lightly floured surface, roll out dough to about 3 millimeters thick. Use a biscuit cutter or the rim of a glass to cut out circles 3-4 inches. Re-roll scraps and repeat. The dough may get sticky as it warms up. To prevent sticking, dust the work surface and rolling pin with flour. Pipe or spoon about 1 heaping teaspoon filling into center of each circle. Seal each circle by folding over to form a half-moon shape and pressing edges down lightly. Place burikitas on parchment-lined baking sheets. Brush each pastry with beaten egg and sprinkle with sesame seeds. Refrigerate burikitas 1 hour before baking. Preheat oven to 400 degrees. Bake burikitas until light golden, 18-20 minutes. Serve warm or at room temperature.
4½ ounces (125 grams) cream cheese, softened
8 ounces (225 grams) feta cheese, crumbled
4 ounces (100 grams) sour cream
¼ cup (30 grams) all-purpose flour
2 large eggs
Milk, as needed
Sesame seeds, for sprinkling
Hors d'oeuvres de Provence Serves4
Mix sour cream, mayo, soup mix, lemon juice and hot pepper sauce until smooth. Stir in asparagus and shrimp. Cover and refrigerate 2 hours. Just before serving, sprinkle w/ almonds. (Note: crab may be substituted for shrimp)
Sour Cream 16oz
Mayonnaise 0.33c
Sauce 1pkg (Knorr) Seafood Newburg or Lemon Herb
Lemon Juice, Fresh 2T
Asparagus 10 oz, frozen
Shrimp 6oz or use crab
Nuts, Almonds toasted, slivered
Hummus
In food processor blend together garlic paste, chick peas, tahini, lemon juice, oil and cumin, scraping down side, until smooth. Add remaining ingredients until just combined. May be made ahead and chilled covered, 2 days.
Garlic 2 large cloves minced and mashed
Chick Peas 1 16-19 oz can, rinsed and drained
Tahini 0.33c well-stirred
Lemon Juice, Fresh 2T
Olive Oil 2T
Cumin 1T ground
Water 3T
Parsley 3T fresh, minced
Kibbi
Preheat oven to 350. In medium skillet, brown .5 lb lamb, onion, nuts, salt and pepper. In large bowl, combine wheat germ and water. Mix in remaining lamb, and allspice. Press half the mix evenly on bottom of 9" x 9" baking pan. Spoon lamb-nut mix evenly over first layer. On wax paper, flatten remaining mix into a 9" square. Turn into pan on top of lamb-nut mix and smooth surface well. Cut into 1" diamonds and dot w butter. Bake 30 min or until done. Makes about 6 doz appetizers
Lamb 2lb ground
Onion 1c chopped
Nuts, Pine 0.5c
Salt/Pepper
Wheat Germ 1c (or bulgar)
Water 0.25c
Butter 2T
Allspice 0.25tsp
Melon Carpaccio Serves 6
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of melon wedge w a vegetable peeler (first slice may be irregular), stopping when you get close to the rind. Arrange slices, overlapping slightly, on one plate per wedge. Drizzle each serving w 1.4 tsp lime juice and 1/2 tsp olive oil, then scatter 10 tarragon leaves on top. Season w sea salt and pepper and serve w lime wedges.
Lime Juice 1.5 tsp fresh
Melon, Cantaloupe 1 3-lb, halved lengthwise and seeded
Olive Oil 1 T
Salt coarse sea salt
Tarragon 60 small, fresh leaves
Mediterranean Puffs
Heat oven to 400. In a small bowl, cover tomatoes w warm water and rehydrate for 10 min. Remove and pat dry with paper towels. Add to food processor w artichokes, olives, Parmesan and pepper. Pulse to combine until finely chopped. Gently roll out one pastry sheet on parchment paper. Spread half the mix evenly on top. Fold the short ends of the dough over about 2 inches. Fold each side again until the edges almost touch. Fold one more time, bringing one side on tip of the other and press lightly with the rolling pin. Repeat w second sheet. Cover both with plastic wrap and refrig 30 min. Beat 1 egg w 1 T water in a small bowl. Remove pastries from refrig and brush w egg mix. Slice each roll into 20pieces (thin is better) and divide among four parchment paper lined baking sheets, leaving a 2 inch space between each puff. Bake 12-15 min or until golden
Artichoke 10oz frozen, thawed
Cheese, Parmesan1c shredded
Olives1c pitted Kalamata
Puff Pastry 2sheets (17.3 oz box), thawed
Tomatoes, Sun-dried 3oz
Mini-Florentine Cups
Preheat oven to 300. Mix all ingredients except turkey until well blended. Place one slice of meat into each of 24 miniature muffin pan cups. Fill each w 1.5 tsp of the spinach mix. Bake 20 min or until heated through. Serve warm.
Spinach 10 oz chopped, frozen, thawed and well drained
Cheese 4 oz shredded
Cream Cheese 0.33 c light spread
Cheese, Parmesan 1 T
Onion 1 T finely chopped
Garlic Powder 0.25 tsp
Turkey 24 slices Oscar Mayer Deli style, thinly sliced (or use ham
Mushroom-Nut Pate
Heat butter & oil in large pan. In small bowl, soak dried mushroom in 1/3 c water until soft, 20-30 min. When soft, squeeze until dry, catching liquid in small bowl. Strain liquid through coffee filter and set aside. Coarsely chop mushrooms. In food processor, combine half fresh mushrooms with shallots, garlic and half the soaked mushroom. Pulse to chop very fine.—do not over process. In large skillet, heat butter and oil and sauté mix over med-high heat. In food processor, chop remaining mushrooms and add to pan. Cook until mushrooms look wet, 8-10 minutes, stirring often. Add thyme, soy sauce and reserved mushroom liquid. Continue cooking until mushrooms are golden and cling together, 8 min. Set aside. Add nuts and vinegar to food processor and then cooked mushrooms. Pulse until mix is nubbly—do not puree. Turn into serving bowl and season ws&p. Or season cover tightly and refrigerate for up to 5 days. Garnish w parsley. Place toasted almonds in food processor w walnut oil (or use olive oil) and process until smooth. Serve w light rye bread, crackers, grapes, pears and Brie.
Garlic 2 cloves, chopped
Mushrooms ¼ c dried porcini
Mushrooms 8 oz crimini, stemmed and quartered
Mushrooms 8 oz white, stemmed and quartered
Soy sauce 2 tsp
Thyme 1 T dried
Nuts, Almonds or walnuts 1c, toasted
Walnut Oil 2T
Vinegar 0.25C, Balsamic
Pepper 0.2tsp
Butter 3T unsalted
Shallot 1finely chopped (1/2 c)
Salt 1tsp
Mushrooms, Pecan Stuffed
Put oven rack in middle position and preheat oven to 400. Trim ends of mushroom stems and separate stems from caps, reserving both. Arrange caps, stem side up, in a buttered 13- by 9-inch shallow baking dish. Finely chop stems, then cook w garlic and oregano in butter in 10-inch heavy skillet over medium heat, stirring frequently until lightly browned, about 5 min. Stir in pecans, S&P, and cook, stirring frequently, 1 minute. Stir in 1/3 c cream and bring to simmer, then remove from heat. Sprinkle insides of caps w S&P, then divide filling among caps. Drizzle w remaining 2/3 c cream and bake until filling is browned and caps are tender, 30 min. Serve drizzled w pan juices.
Butter 2 T unsalted
Garlic 1 lg clove, minced
Heavy Cream 1 c
Mushrooms 24 cremini or baby bella, w stems
Nuts, Pecans 1 c finely chopped
Oregano 1.5 tsp fresh, minced
Mushrooms Sauté w Melted Stilton
Preheat oven to 425. Trim mushrooms & dice. Force garlic through press. In heavy 9" skillet, heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring so they don't burn, until liquid is evaporated, about 15 min. Stir in garlic and cream and gently boil until slightly thickened, about 10 minutes. Season w s&p and spread in shallow 1-qt gratin dish. May be made 1 day ahead and chilled overnight. Top w Stilton and on a baking sheet bake in the middle of oven until cheese is melted and bubbling, 5-10 min.
Mushrooms 1.5lb (baby portabellas if possible)
Cheese 1 lb Stilton, crumbled (w blueberries, if possible)
Garlic 4 large cloves
Butter 2T unsalted
Heavy Cream 1c
Mussel Beach
Mix all ingredients except butter and mussels in small food processor and chop. Add butter and blend thoroughly. Steam mussels 40-60 seconds till opened. Steam additional minute if unopened, then discard any that remain closed. Do not overcook. Allow mussels to cool and remove top shell. Set mussels on baking sheet and spoon 1/4 tsp mix over each. Place pan under broiler close to element. Broil 2.5 min or until butter is melted and mussels just begin to brown.
Basil 6leaves
Thyme 2T fresh
Tarragon 2T fresh
Garlic 3cloves, minced
Shallot 1minced
Lemon 1 zested, .5 juiced, 1.5 wedged for garnish
Parsley 0.25c fresh Italian
Celery Salt 0.5tsp
Pepper 0.25tsp
Butter 3T, at room temp
Mussels 1 lb, cultured, rinsed & de-bearded
Nuts, Slow-roasted with Sage Leaves
Heat oven to 275. Line a rimmed baking sheet with parchment. Mix together nuts and sage leaves. Add oil and salt and toss gently. Spread nuts out on baking sheet and bake 20 min. Stir and return to oven for 10 min more.Break a few nuts open. If they are golden brown, they are done.
Walnuts 1 c
Almonds 1 c
Pecans 1 c
Sage Leaves 1 1/2 c chopped
Olive Oil 3 T EV
Salt 1 tsp
Nuts, Sweet & Savory Spiced
Preheat oven to 350 with rack in middle. Lightly oil a 4-sided sheet pan. Whisk together sugar, spices and 3/4 tsp. salt in small bowl. Whisk egg white in medium bowl until frothy, then stir in nuts. Add spice mix and toss to coat. Spread in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 min. Loosen nuts from pan, then cool completely (can be kept in an airtight container 1 week)
Sugar 3 T
Paprika 1 tsp
Cinnamon 1 tsp ground
Cumin 0.5 tsp
Cloves 1 pinch ground
Egg White 1 large
Nuts, Walnuts 2 c
Nuts, Pecans 2 c.
Olives, Baked Chianti
Arrange olives in a single layer in shallow baking dish; top w garlic, fennel seeds and rosemary. Drizzle w olive oil. Bake at 350 for 30 min, stirring once. Serve warm or at room temp.
Olives 1 lb imported ripe
Garlic 3 cloves, sliced thin
Fennel 2 tsp seeds
Rosemary 4f resh sprigs
Olive Oil 0.75c extra virgin
Olives, Fried
Soak olives in cold water for 15 min. Drain and pat dry. Stuff w blue cheese. Put flour, egg and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate while you heat 2 c olive oil in saucepan over medium heat until hot, but not smoking. Working in batches, fry until golden, about 1 min. Transfer to paper towel and serve warm.
Bread crumbs 0.5c
Blue Cheese 2oz
Egg 1
Flour 3T
Olive Oil 2c
Olives 2doz green pitted
Olives, Hot-Cheese
Preheat oven to 350. Beat the butter until creamy in a large mixing bow, add cheese and mix well. Stir in flour, salt, cayenne and Worcestershire until smooth. Beat egg w 2 T cold water. Add tot he dough and mix just until incorporated. Refrig 30 min. Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat w the remaining dough and olives. Bake until dough sets, about 15 min. Serve hot.
Butter 8T softened
Cheese, Cheddar 8oz (2 c) extra-sharp grated
Flour 1.5c
Salt pinch
Cayenne Pepper 0.25 tsp
Worcestershire Sauce dash
Egg 1large
Olives 50 small pimento-stuffed
Olives, Marinated & Feta
Peel zest from lemon. Break up herbs. Mix everything together. Marinate, covered and chilled, at least 2 hours and up to one month. Serve w grilled pita bread and cucumber spears.
Lemon 1
Garlic 1 clove thinly sliced
Rosemary 1 6" sprig
Thyme 2 3" sprigs
Bay Leaves 2
Pepper 0.25 tsp
Olive Oil 0.33 c
Olives 1c
Cheese 1 lb feta pieces
Olives, Marinated (yet another)
Mix and chill at least 3 days. Serve at room temp.
Olives 2 c
Coriander 1T toasted seeds, crushed
Lemon 1 thinly sliced
Thyme 4 3" sprigs, bruised
Rosemary 2 6" sprigs
Bay Leaves 2
Pepper 6 corns, crushed
Olive Oil 1.5c
Olives, Marinated Green
Combine all ingredients and allow to sit at room temp for at least 5 days.
Olives 2c brine-cured green, seed in
Coriander 1T seeds, smashed
Garlic 1 clove smashed
Pepper 6 black peppercorns
Lemon Zest from 1/4 lemon, in 1/4" slices
Olive Oil 0.25c
Onion Dip, Caramelized
In large skillet, over high heat, put butter and 1 T oil, add brown sugar and salt; stir to blend. Add onions and cook 5 min. Reduce heat to medium and cook, stirring frequently, constantly at end, 40 min until dark brown. Sprinkle w black pepper, stir n thyme, and remove from heat. When cool, fold into yogurt and stir in lemon juice. Transfer to serving bowl. Can be refrigerated up to 2 days. In clean skillet, over med-high heat, add remaining 4 T oil. A few seconds later, add the leeks, turn the heat up to high and sprinkle w s&p. Use a spatula to turn leeks as they cook. Be careful; they will go from not-browned to burnt pretty quickly, and you want to catch them in between, when they're browned and crisp. Drain on paper towels and use to garnish onion dip.
Onion 2 lb sweet, chopped
Olive Oil 5 T
Butter 1 T
Brown Sugar 1tsp
Salt 0.5 tsp
Yogurt 1.5c whole milk
Lemon Juice, Fresh 1T
Leeks 1 trimmed and julienned into EVEN pieces
Onion Tartlets, Caramelized
Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 mi. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes. Fill tartlet shells and bake at 350 for 5-7 minutes. Top with a dollop of double cream or crème fraiche and chopped chives
Onion 2.5 c sweet, sliced very thin
Butter 2 T unsalted
Water 3 T
Tartlet 1 pkg, frozen, mini puff pastry
Crème Fraiche 0.25 c or double cream, room temp
Chives