You put away a lot of food yesterday. And into the fridge too. So what to do with all those Tupperware bowls filled with extras? We turned to Jesse Cruz, the chef at Formaggio Grill in Kailua for two special recipes just for Lei Chic readers.
Savory Stuffing Empanadas with Spicy Honey Glaze
Makes 12 pieces
• 1 cup homemade stuffing
• 12 pc frozen puff pastry dough cut into 5-inch rounds, and kept cold in refrigerator
• 2 eggs lightly beaten Sauce
• ½ cup honey
• 1 tsp chili flakes
• 1 tbl butter
Preheat the oven to 350 degrees F. Lay out the chilled cut dough on a cutting board. Spoon a tablespoon of the stuffing into the center of the dough. Brush edges of dough with egg. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. Lightly brush top of empanadas with egg. Bake for 15 minutes or until dough appears crispy.
For the sauce, heat the honey over medium high in a saucepan, then fold in the butter and add the chili flakes to taste.
Sweet Potato Pancakes with Walnut-Maple Syrup and Cranberry Jam
Makes 12 cakes
• 1 cup mashed sweet potato
• 1 qt of your favorite pancake mix
• 1 cup water
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ½ tsp vanilla extract
• 1 cup melted butter for cooking
• 1 cup maple syrup
• ¼ cup walnuts
• 1 cup yesterday’s homemade cranberry sauce
• ½ tbl vanilla extract
• ½ tbl red wine vinegar
• 1 tbl sugar
In a large bowl, mix together the sweet potato, pancake mix, water and spices. Add more water if needed to make batter thick-soup consistency. Melt the butter in a large cast iron skillet or griddle over medium heat. Keeping the skillet at medium heat, ladle about ¼ cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. For jam, heat all jam ingredients in a saucepan. Serve pancakes topped with jam, syrup and walnuts.
Posted on Friday, November 28, 2008 in Permalink