Law, Leaves and Baklava

Every semester I promise myself that this is the semester I’m going to take it easy and every semester I don’t do that even a little. This semester, for example, I was supposed to accomodate 35 work hours a week by taking easy classes, but that was before I showed up to day 1 of the most amazing and demanding classes I’ve ever taken in my life. The unexpected final addition to the schedule was a positively life changing class on Shari’a, Islamic law. I decided to indulge my inner nerd, and last night I ended up making baklava at 1:30 in the morning.

 

 

Walnut-Honey Baklava | The Road Home

 

 

While it might be ever so totally true that this wasn’t even kind of a class assignment, we WERE assigned a mock divorce court last week (complete with costumes and props) as an in-class exercise and – what do you know? –the mock plaintiff just so happened to own a baklava company! Unfortunately we were representing her mock husband and bringing in baklava for the other side was too time consuming to be justified. But I didn’t have homework last night and so for class tomorrow I will be setting the mood in style.

 

 

Walnut-Honey Baklava | The Road Home

 

 

Besides, baklava is secretly a perfect fall food. With walnuts, honey, cinnamon and thin sheets of phyllo that could easily represent falling leaves, you could not possibly get more seasonally appropriate. I can’t lie, phyllo is a pain in everyone’s butt to work with, but I can promise the results will be well worth it. I may or may have nibbled on a store bought substitute while I waited for this to be ready and I can assure you, there’s truly nothing like homemade.

 

 

Walnut-Honey Baklava | The Road Home

 

 

Do you have any unexpected fall recipes? Or stories of classwork-turned-recipe? Let me know in the comments below!

Countdown to Thanksgiving 6

Before Thanksgiving, we were all so geared for that first taste of the turkey, gravy, stuffing and mashed potatoes. The second and third bites were pretty fabulous too and I for one was really looking forward to The Sandwich the next day. But by day three leftover turkey is a challenge and most of us just want to see it disappear. When my producer asked me to come up with a leftover cooking demo for the last day of the Thanksgiving TV extravaganza, I thought turkey puff pastry turnovers. It took a lot of trial and error  (do you add stuffing or not, I wondered) to come up with the perfect combination. These turnovers are both beautiful, easy, and practical because you can also freeze them and pop them in the oven when whenever you want. And they include bacon too so how could you go wrong? They were a huge hit with Mark and the girls, and the staff at WTIC went crazy over them too. We hope you like them as well!

 

Question of the Day: What did you do with your leftovers from Thanksgiving?

 

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Turkey Cranberry Puff Pastry Turnovers

From: Heide Lang

Ingredients:

  • 1 sheet puff pastry sheets defrosted
  • All purpose flour for rolling out the dough
  • 1 egg, whisked
  • 1 pound or more leftover turkey cut into 2 inch pieces
  • 8 or more tablespoons leftover gravy
  • 8 tablespoons homemade or canned whole berry cranberry sauce
  • 6 strips cooked crispy bacon, crumbled
  • 2 teaspoons finely chopped sage or rosemary (optional)
  • 1/3 cup or more crispy shallots* (see our recipe for butternut squash soup for recipe)

Directions:

  1. Roll out one sheet of puff pastry out on a floured surface to 14X14 inches. Square off the edges of the dough using a pizza cutter or sharp knife.
  2. Cut both the length and width of the dough in half so there are 4 equal parts. You will have four 7 X 7 squares.
  3. Whisk 1 teaspoon water and 1 whole egg in a small bowl or ramekin and set aside.
  4. Line a cookie sheet with parchment paper.
  5. Carefully move the puff pastry squares on to a separate piece of parchment paper.
  6. Place two to three ounces of turkey and two tablespoons each of both gravy and cranberry sauce on each diagonal half of the square. Sprinkle evenly with bacon, shallots and ¼ teaspoon of herbs (optional) on each half of diagonal halves as well, leaving a 1/2 inch border around the square.
  7. Brush the entire border of each square with egg wash and fold over
  8. Use a fork to seal the edges and to assure the filling won’t leak out while the turnovers bake.
  9. Cut the parchment paper around each turnover leaving a 2-inch border. Carefully pick up each by the edges of the parchment paper and place them on the cookie sheet (they will be very fragile, and tend to lose their shape if you lift them with your hands on to the cookie sheet.)
  10. Carefully brush each turnover with egg wash.
  11. Bake at 375 degrees for 20-25 minutes, or until golden brown.
  12. Serve immediately with a green salad and roasted vegetables.