Sunday, May 13, 2007

Week 11 Recipes

Lemon Fusilli with Arugula
(Ina Garten, The Barefoot Contessa)
**instead of typing the whole recipe out, I'm giving you the link to the recipe! CLICK HERE

Lemon Cream Cupcakes
****instead of typing the whole recipe out, I'm giving you the link to the recipe! CLICK HERE

**note: These are delicious! For a "from scratch" cake it was light and not difficult to make. I would definitely not substitute another frosting - it needs the tasty lemon one it comes with!

Easy Cheese Danish
(Ina Garten, The Barefoot Contessa)

8 oz cream cheese, room temperature
1/2 cup sugar
2 extra-large egg yolks, at room temperature
2 Tbsp ricotta cheese
1 tsp vanilla
1/4 tsp salt
1 Tbsp grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 Tbsp water (for egg wash)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer (with paddle attachment) and cream them together on low speed until smooth. With mixer still on low, add the egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. Don't whip!!

Unfold one sheet of puff pastry onto a lightly floured surface and roll it slightly with a floured rolling pin until it's a 10x10 inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place them onto the prepared pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

**note: I made a half-batch and added some strawberry jam on top as they cooled. Very tasty, slightly rich!

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