Sacristains Recipes

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

SMOKED SALMON PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
• Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

SACRISTAINS

Steps:

• Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
• Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into a 12-inch square. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
• In a small bowl, beat together egg and salt; brush over dough. In a medium bowl, mix together almonds, sugar, and cinnamon; sprinkle evenly over half of the dough. Fold dough in half over almond mixture to cover; press to adhere. Transfer to a parchment-paper-lined baking sheet and refrigerate until firm, about 15 minutes.
• Preheat oven to 375 degrees with racks set in the upper and lower thirds of the oven. Line baking sheets with parchment paper; set aside.
• Roll chilled dough out into a 12-inch square. Using a sharp pizza wheel, cut into 24 1/2-inch-wide strips. Twist strips into corkscrew shapes by holding at each end pressing in opposite directions at the same time. Place on prepared baking sheets, pressing into pan to prevent them from unraveling while baking.
• Transfer to oven and bake until deep golden, about 15 minutes, switching pans from top to bottom and vice versa, and rotating from front to back, halfway through baking.
• Immediately transfer sacristains to a cutting board. Trim ends and cut in half crosswise, working quickly, as sacristains will become crisp as they cool. Let cool on a wire rack. Sacristains are best eaten the day they are made, but can be stored in an airtight container between sheets of wax paper.

PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM

Steps:

• Preheat oven to 350F; butter and flour a 9-inch cake pan.
• In a large bowl, whisk together the maple syrup, canola oil, eggs, and ginger.
• In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt.
• Gradually stir the dry ingredients into wet, then fold in parsnips.
• Pour into the prepared cake pan and bake about 38 minutes, until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• In a double boiler, whisk together the egg whites and maple syrup. Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently, about 3 to 5 minutes.
• Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture is thick and glossy, about 5 to 7 minutes.
• Add the vanilla bean paste, salt, and cinnamon, then beat in the powdered sugar.
• Add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.
• Once the cake is cooled, frost it with the buttercream and decorate the top with sliced almonds if desired.

SMOKED SALMON TERRINE

Steps:

• Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
• Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
• Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
• Chill in the refrigerator, at least 2 hours.
• Invert the pan onto a serving dish; peel off the plastic wrap.