Poppy Seed Caramelized Shards Food

STRAWBERRY SPINACH SALAD

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or add to a mason jar, cover and shake. Adjust to taste if desired - adding additional sugar for sweeter or vinegar for tangier 1 teaspoon at a time. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad.
• Prepare caramelized nuts according to recipe directions.
• When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN

Steps:

• Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
• Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
• Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
• Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
• Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.

FROZEN POPPYSEED PARFAIT

Steps:

• Line a 1 1/2 quart terrine mold by buttering it and fitting it with plastic wrap (the one I use has a removable bottom, pins to join the sides, straight walls and is about 2 1/2 by 2 1/2 by 12 inches). In a metal mixing bowl whisk together the yolks, sugar, milk, orange juice and split vanilla bean. Place over simmering water and continue to whisk until light, fluffy and hot. Remove from the heat and place in an ice bath to cool. Once it's cool, fold in 2 cups of whipped cream and the poppy seeds. Pour mixture into the terrine mold and freeze overnight.
• To make the plum sauce remove the stones from the plums and place in a saucepan with the water and sugar. Bring to a boil and simmer until the plum skins split. Puree with a hand blender and strain. Chill.
• Serve terrine in slices with drizzles of plum sauce and remaining 1/2 cup whipped cream.

POPPY SEED CARAMELIZED SHARDS

Steps:

• Line a baking sheet with parchment paper. Set aside. Combine the sugar and water in a small, heavy saucepan over moderate heat. Bring the mixture to a boil, stirring frequently with a wooden spoon to dissolve the sugar. Add the poppy seeds and blend well. Continue boiling, without stirring, for 6 to 7 minutes or until the mixture turns amber or pale golden in color, swirling the pan occasionally. Remove the saucepan from the heat. Slowly pour the caramel mixture in a free-form pattern onto the prepared baking sheet. Allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. The poppy seed caramelized shards can be stored in an airtight container for up to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

POPPY SEED CARAMELIZED SHARDS

Steps:

• Line a baking sheet with parchment paper. Set aside. Combine the sugar and water in a small, heavy saucepan over moderate heat. Bring the mixture to a boil, stirring frequently with a wooden spoon to dissolve the sugar. Add the poppy seeds and blend well. Continue boiling, without stirring, for 6 to 7 minutes or until the mixture turns amber or pale golden in color, swirling the pan occasionally. Remove the saucepan from the heat. Slowly pour the caramel mixture in a free-form pattern onto the prepared baking sheet. Allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. The poppy seed caramelized shards can be stored in an airtight container for up to three days.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.