ARTICHOKE PUFFS

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Artichoke Puffs
Savory little puffs of artichokes and cheese that will have your guests asking for the recipe!
Course Appetizers
Cuisine American
Servings
Ingredients
Course Appetizers
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 400⁰. Spray mini muffin tins with cooking spray. Chop artichoke hearts into large pieces, add remaining ingredients and mix well. Using a 2 ½ inch round cookie cutter, cut each sheet of puff pastry into 15-20 circles.
  2. Press the circles into prepared mini muffin tins. Fill with artichoke filling. Bake for 20 minutes, or until golden brown.
Recipe Notes

These can be prepared ahead of time and frozen. Prepare as above then freeze in the mini muffin tins until hardened (about 20-30 minutes). Pop puffs out into a large plastic bag. You can place the frozen puffs into mini muffin pans and bake from frozen, adding 5 minutes to baking time. © Galley Chef All Rights Reserved

APPLE PIE WITH ROSEMARY AND THYME

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Apple Pie with Rosemary and Thyme
Apple Pie with fresh rosemary and thyme is a heavenly pie. Completely different from traditional apple pie, yet it still reminds me of being with the family at Thanks giving.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
People
Ingredients
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
People
Ingredients
For the filling
Instructions
For the pie crust
  1. Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape. .
  2. Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.
For the filling
  1. Combine apples, sugar, thyme, rosemary, salt, corn starch, lime juice and lime zest in a large bowl and set aside for 1-2 hours. © Galley Chef All Rights Reserved

“Naughty and Nice” Christmas Martini

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“Naughty and Nice” Christmas Martini
“Naughty and Nice” Christmas Martini
Prep Time 10 minutes
Passive Time 24 hours
Servings
people
Prep Time 10 minutes
Passive Time 24 hours
Servings
people
Instructions
  1. Fill a mason jar up with 6 ounces of your favorite gin and 2 sprigs of rosemary. Let this sit over night to flavor the alcohol. Meanwhile, freeze 2 martini glasses in the freezer for about an hour. Drizzle chocolate syrup around the inside of the martini glass and put it back in the freezer until ready to use. Remove the rosemary sprigs from the gin and set aside to use for your wreath. Add the gin and cherry juice to a shaker full of ice and shake for a full 60 seconds. Pour it into the chocolate drizzled martini glasses and garnish each martini with a cherry wreath.
To make the wreath
  1. Skewer 2 cherries with the end of the rosemary sprig. Put a toothpick through the other end of the cherries and wrap the loose end of the rosemary around to make a wreath shape.
Recipe Notes

Vodka can be substitute for the gin.

© Galley Chef All Rights Reserved