How To make Christmas Jewels

Crazy Cheap New Teapot, Yummy Fruit Jewels/Recipe $ Teapot Collection Display

New Teapot,Fruit Jewels/Recipe,Teapot Collection Display

Tomato Jewels

Our Tomato Jewels are elegant and appetizing little gems! Visit holidaykitchen.tv for more delicious video recipes. Visit puffpastry.com or holidaykitchen.tv for more delicious video recipes.

Ingredients:

1/2 of a 17.3 oz package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
24 cherry tomatoes
4 oz softened goat cheese
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp grated parmesan cheese
1/2 tsp cracked black pepper
1/2 tsp freshly grated lemon zest
flour for rolling


Time-Saving: Save time by substituting about 3/4 cup garlic & herb spreadable cheese, softened, for the goat cheese, parsley and chives.


Thaw: 40 minutes
Prep: 40 minutes
Bake: 12 minutes
Makes: 24 pieces

Instructions:


1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one sheet from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer.

2. Preheat the oven to 400°F.

3. Prepare the filling for the cherry tomatoes by adding the goat cheese to a medium mixing bowl along with the parsley, chives and parmesan cheese.Season with the cracked black pepper and lemon zest. Mix all of the ingredients evenly and set the filling aside.

4. Lightly flour your surface and take one sheet, unfolding the pastry. Roll the pastry sheet into a 10-inch square. Using a sharp paring knife or pizza cutter, slice it into four strips, each about 2 1/2-inches wide. Then cut each strip into six triangles about 3x3x3-inches. Discard any remaining pastry.

5. Press the pastry triangles into the bottoms and up the sides of 24 -- one and a half inch, mini muffin-pan cups. Bake the puff pastry for 7 minutes.

6. Cut slits in the tops of the cherry tomatoes and scoop out the seeds. Spoon about 1 ½ teaspoons of the cheese filling into each tomato. Place the tomatoes in the center of the warm pastries and press down lightly.

7. Bake the stuffed tomatoes for about 5 minutes or until the pastries are golden brown.

Christmas Tree Decorations with Home Made Tree Jewels | Christmas Ornaments Ideas

Christmas Tree Decorations| Christmas Ornaments Ideas
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Jingle Bells by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

Source:

Artist:



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Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

Artist:

Jingle Jewels

Amaliya Justin
Caroline Mejo
Rachel Justin
Clerine Mejo

Homemade Demi-Glace

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This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:

Here's my Christmas dinner recipe that uses this stuff:

****RECIPE****

8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes

Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.

Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.

Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.

Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.

Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.

Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.

Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.

Christmas Jewels

For full blog post and recipe please visit - amandasatomic.com/post/fruit-cake-cookie