Good old Irish Creme. Delicious in a cup of coffee and a perfect holiday gift.
Creamy and delicious.......the perfect home-made Christmas gift!
Instructions
Blend all ingredients in a blender.
Recipe Notes
Purchase decorative glass decanters to put the Irish Crème in for a festive Christmas gift. Great in a cup of jo! © Galley Chef All Rights Reserved
Puff pastry seems to be a relative of the Middle Eastern phyllo dough. References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany. Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery. The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.
Print Recipe
Italian sausage and onions in puff pastry
Italian sausage in puff pastry is a fun way to have all the flavors you enjoy in an italian sausage hoagie wrapped up in a little mini-package.
Instructions
Preheat oven to 375 degrees. While puff pastry dough is thawing, saute onions in oil and cook sausage links thoroughly. Cut the sausage links into 1/2 inch slices and set aside.
Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares.
Place a tablespoon of carmelized onions and one slice of sausage in the center of each square. Brush edges with water.
Bring edges together to form a pouch, pinching the edges to seal. Brush with butter. Sprinkle with sea salt. Bake for 20 minutes until golden. Remove from oven. Serve with marinara sauce for dipping.
Recipe Notes
Recipe Notes Any type of sausage can be substituted for the Italian sausage and sautéed green peppers can be added for the authentic Italian sausage sub flavor. © Galley Chef All Rights Reserved
How can you go wrong with a crunchy chocolate cookie crust, a layer of dark chocolate and a bright and tart lime filling? This Key Lime Chocolate Pie is everything you would want in a dessert. It’s like having a chocolate cream filled cookie together with a lime mousse!
Print Recipe
Key Lime Chocolate Pie
This pie has a crunchy chocolate cookie crust, a layer of dark chocolate over the crust and a bright, tart lime filling.
Instructions
For the crust
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. place chocolate wafers in a food processor and process to crumbs Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan. Bake the crust until set, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling
Meanwhile, in a double boiler, melt the chocolate. Pour it over the cooled pie crust. In a food processor, beat the egg yolks and lime zest until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. For the topping:
For the whipped cream
Whip the cream and the confectioners' sugar together. Put the whipped cream into a pastry bag with a decorative tip and decorate the pie with it.
Recipe Notes
© Galley Chef All Rights Reserved
Don’t let the word “Kringle” full you into thinking that this is going to be a difficult recipe to prepare. It is easier then making donuts and much more delicious. This recipe is chock full of walnuts and brown sugar but you can also use a variety of other ingredients such as cream cheese and jam or pecans and cinnamon.
Instructions
For the crust
In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes
© Galley Chef All Rights Reserved
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Most people don’t realize that lamb is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, in contrast to older meat which is pinkish-red. My preference is, grass-fed from Colorado.
Print Recipe
Leg of lamb stuffed with feta cheese, pine nuts, apricots and mint
The rich umami flavor of roasted lamb and mint with creamy, tangy feta cheese and the crunch of pine nuts. Delicious!
Instructions
Preheat oven to 375 degrees F. Cut six 2-foot lengths of butcher's twine. In a small skillet sauté apricots and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with feta cheese, pine nuts and mint; season to taste with salt and pepper.
To butterfly the lamb. Arrange the lamb on work surface, inside facing up. Cut through to the bone. Then around the bone on each side to open it up.
Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb with salt and pepper.
Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends.
Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a roasting pan set over 2 burners, heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack and set down in the roasting pan. Roast until brown and tender and an instant read thermometer reads 140 degrees F for medium rare, about 1 hour to 1 hour and 15 minutes, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 12 pieces and serve
Recipe Notes
© Galley Chef All Rights Reserved
Light and lemony with no butter fat. Super light and super moist.
Print Recipe
Lemony Yogurt Cake
Light and lemony with no butter fat.
Instructions
Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes
© Galley Chef All Rights Reserved
