Monday, January 24, 2011

Ham and Swiss and a Little Creativity

I find it incredibly difficult not to go out and spend my entire paycheck on food and ingredients. After daydreaming about buying cream, butter, special flours, decoratifs and chocolates, I realize that I probably have a bunch of stuff in my kitchen that I can use.

First...I need to take a look around. A lot of the things I make for dinner, parties, or OriginalCinn are from things I already have in my kitchen. For example, I wanted to make something savory for a cookie baking party I was having with my cousin and a dear friend. I didn't really have time or money to go to the store and buy something to make so I just took a look around my kitchen.

In the freezer, I had puff pastry. "OK..OK.." the wheels began turning, "What can I make with this puff pastry?" I looked in the fridge and found some prosciutto and some emmentaler swiss cheese I got on sale. Everything I need for some ham and swiss turnovers are already in my kitchen!

And there I went, making these savory turnovers in no time at all. And while they were baking, I made some honey mustard pecan dressing for dipping. A little dijon, a little honey and a bunch of other pantry staples made the sauce perfectly sweet and mustardy to go with my ham and cheese!

I had just enough ingredients to fill the turnovers. So this recipe is based on just that. You can add or subtract or completely change anything on the indredients list to fit what you have in your fridge. I spent $0 on this meal. I had everything I needed in my kitchen and I didn't even know it until I started looking.

Prosciutto and Emmentaler Swiss Turnovers- Makes 8

1 pkg. Puff Pastry-Trader Joe's Brand
4 oz. Prosciutto di Parma
6 oz. Emmentaler Swss Cheese, Shredded
1 ea. Egg, beaten with 1 Tbsp. of water
Preheat oven to 400°

1. Cut thawed, but cold puff pastry into eight squares and place them onto 2 baking sheets.
2. Brush the beaten egg wash over the top and right side of the square.
3. Place prosciutto and cheese in the center of the square and spread the mixture on the diagonal.
4. Bring up the corner of the square and seal the edges with a fork.
5. Brush the tops of the turnovers with egg wash and sprinkle with sea salt if desired.
6. Cut a vent in the top about in inch long- I use a pair of kitchen scissors.
7. Bake 14-17 minutes or until the pastry has puffed and is a dark golden brown.

Honey Mustard Sauce

1/3 cup Dijon Mustard
2 Tbsp. Honey
1 Tbsp. Brown Sugar
1 Tbsp. Worcestershire Sauce
¼ tsp Garlic Powder
½ tsp. Ground Mustard
1 tsp. Salt
Fresh cracked pepper

1. Mix all ingredients and adjust to taste.
2. Toss over baby spinach or salad greens or serve along side turnovers.

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