Fried Cinnamon Bread

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup semolina flour
1 tsp. ground cinnamon
1/2 tsp. salt
1 Tbsp. unsalted butter, room temperature
1 Tbsp. plain yogurt
1/2 cup water
4 cups vegetable oil for fryer

Sift together flours, cinnamon, and salt in a large mixing bowl.  Cut in butter and yogurt until resembles coarse bread crumbs.  Add water a little at a time until a dough forms.
 
Turn dough out onto a lightly floured surface and knead dough together until elastic and smooth.  Place dough in a very lightly oiled bowl and cover with plastic wrap. Let proof in a warm spot for approximately 2 hours.

Cut dough into equal pieces and roll into a flat discs.

Heat oil in a proper frying pan or deep fryer to 400° F.

Fry each disc separately in the oil until puffed and golden brown.  Let oil drain off on a paper towel lined dish.  

Sprinkle with cinnamon sugar and serve immediately.

Cinnamon Honey Cream Cheese

8 oz. cream cheese, softened
3 Tbsp. honey (raw preferred)
2 tsp. cinnamon

Whip ingredients together in a mixer until well incorporated and creamy.  Adjust flavors to taste.  Serve with cinnamon bread.

Ingredients

2-3 cups watermelon chunks, no seeds, no rind … or
1 honeydew melon, cut into chunks, no seeds, no rind

6 cups very cold water

1/3 cup granulated sugar (or more to taste)

Instructions

In a large blender combine all ingredients. May need to make in batches. Strain out fruit pulp. Serve very cold.

Yields 24

Ingredients

1 cup whole milk
7 large egg yolks
1 1/3 cups granulated sugar
9 ounces semisweet chocolate, melted
1/4 cup Dutch processed cocoa powder
2 cups heavy cream

Instructions

In a non-reactive saucepan, heat milk to just under boiling.

Whisk together egg yolks and sugar in a separate bowl. Liaison the heated milk into the egg mixture and then marry the two together and place back onto the heat. Add cocoa powder and chocolate and stir to combine. Allow mixture to slowly heat and thicken. Do not allow to boil or eggs will curdle.

Allow chocolate mixture to cool or cool in a metal bowl on an ice bath. Do not allow water to get into chocolate mixture.

In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into chocolate mixture.

Divide mixture evenly between lined muffin cups. Freeze for at least 4 hours or until firm, preferably overnight.

To serve, peel away the paper liners and serve with strawberry sauce.

Strawberry Sauce
Makes 1½ cups

Ingredients

2 cup frozen or fresh unsweetened strawberries
1 cup granulated sugar
1 Tbsp. fresh lemon juice

Instructions

Blend all ingredients in a food processor until smooth.

Italian Rice Salad in Tomatoes

Serve 8

½ cup red onion, peeled and minced
2 cloves garlic, peeled and minced
2 sweet red or yellow peppers, cored and minced
2 carrots, peeled and minced
2 stalks celery, trimmed and minced
1/4 cup sliced green olives (or spring peas)
4 cups cold, cooked, Arborio rice¾ cup - 1 cup Italian Imported Tuna canned in olive oil, drained¾ cup - 1 cup real or Italian mayonnaise
1 Tablespoon balsamic vinegar¼ cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper8 Salad Tomatoes, core & seededfor garnish: Italian parsley

Sprinkle with salt and pepper the tomatoes and turn them upside down on a paper towels.

Place the onion, garlic, peppers, carrots, celery, olives or peas and the rice in a large bowl. Add mayonnaise, vinegar, and Parmesan cheese, and mix well.

 
Serve the rice salad stuffed in the prepared tomatoes with a sprinkle of parsley

Ingredients:

1 sheet frozen ready made puff pastry, thawed
¼ pound thinly sliced Black Forest Ham
¼ pound thinly sliced Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon fresh thyme, minced
Salt and pepper

Instructions:

Preheat oven to 350 degrees F.

Spread puff pastry sheet out flat. Evenly distribute cheese across the puff pastry. Spread mustard evenly over the cheese. Sprinkle thyme, salt and pepper. Evenly distribute ham over the mustard on top of the cheese.

Roll the puff pastry up, jelly roll style. Slice the “jelly roll” into ½ inch slices.

On a parchment lined baking sheet, place each slice down separately so you can see the swirl of ham and cheese.

Bake for 25-30 minutes until puff pastry is golden brown. Serve warm