Thursday, March 13, 2008

When I was younger, I could remember anything, whether it had happened or not. Mark Twain

If you have been blessed with children, you no doubt understand the supreme joy of waking up on a Saturday morning when they have stayed Friday night somewhere else. It may be the first time in weeks that coffee can be treated with calm affection, rather then gulped as a vital drug to your bloodstream. We found ourselves on just such a Saturday last weekend, leisurely reading the paper, and listening to our bird, Simon, sing his zebra finch good morning, when I offered to cook us something wonderful. Food, at least good food, is, of course, the purest expression of love. I smiled to myself as I walked into the kitchen, thinking of the romantic triumph that my breakfast would be. It was only when I opened the refrigerator that I realized that I had forgotten to get eggs. Now. . . list your top five breakfast foods and tell me how many of them can be made without eggs. . .not many. Even if it is not the obvious, omelets, quiche', scrambled eggs etc. You usually need at least one egg to make pancakes, potato pancakes, french toast and so forth. As my morning pastoral scene faded before my eyes, I went into the mode that motherhood has taught me: don't panic, fix a drink and figure it out. So mimosa in hand, I took stock of what I had, a still quiet morning, a partner relaxed and hungry, and puff pastry. I realize that I have blogged quite a few recipes containing puff pastry, and the more kitchen intuitive of you have probably figured out that it is my go to back up plan that must always be in my freezer. So with a bit of scavenging and a bit more mimosa, I came up with our new favorite breakfast pocket pastry. By the way. . . I passed it off as the plan all along. So if you could not tell my partner that would be great.

Breakfast in a Pinch Pastry

Serves 3 or 2 if your really hungry or maybe 1 after a bad breakup.

  • One sheet puff pastry

  • 2 oz cream cheese cut into 12 small pieces

  • three strips locally produced bacon(see Mill City Farmers Market link to find a producer)

  • two green onions sliced

  • one tbs. Italian parsley

  • two cloves smoked garlic sliced(see below on how to have this wonderful ingredient in your freezer at all times)

  • four tbs. Lucille's Kitchen Garden Blueberry Pepper Jam

  • Preheat oven according to puff pastry directions

  • Fry bacon to your preference, remove from heat and pat excess oil off, allow to cool and dice into small pieces.

  • Cut puff pastry into 6 equal pieces

  • Place 1/3 of each of the ingredients on three of the squares( If it looks like you have more then you need save the leftovers to toss on your salad for lunch)

  • Spread 1 tbs of blueberry pepper jelly on the center of the other three puff pastries and use them to make pockets by pinching a blueberry square to the sides of the ingredients square. Make sure to pinch them tightly so that you have a good seal.

  • Place on a greased baking sheet and bake according to puff pastry instructions. Serve with fresh fruit, MN cheese and more Mimosa.

**HINT: To have the wonderful flavor of smoked garlic at your finger tips, try placing a whole garlic bulb (or two) on the coolest part of your grill next time you cook out. This works especially well if you are using a charcoal grill, as you can leave the garlic on for quit some time while your grill cools. Check to make sure that your aren't burning it IE. the skins should turn a lovely brown, not black. You will be able to feel the garlic soften and when this happens your garlic is also sweetening and gaining a smoky, buttery taste. When it feels soft you can remove it from your grill and if you can manage not to eat it all on bread, toss it in a freezer bag and pop it in the freezer. You will be amazed how often you use it when you always have the option!