26 Young at Heart April 2021 Unified Newspaper Group
Flaky Parmesan Palmiers
Wisconsin-Style French Onion Soup
1 box (17.3 ounces) frozen puff pastry, thawed 1 large egg 1 tablespoon milk 5 ounces Sartori SarVecchio® Parmesan cheese, finely shredded and divided (13/4 cups) 3 teaspoons coarsely ground pepper, divided
5 tablespoons butter, cubed and divided 3 pounds medium onions, halved and thinly sliced Salt and pepper 1 teaspoon sugar 12 ounces lager beer 4 cups (1 quart) beef broth 8 ounces pretzel rolls, buns or bread, cubed 10 ounces Blaser’s Mild Wisconsin Brick cheese, shredded (21/2 cups)
Heat oven to 375°F. Unfold one sheet puff pastry on a lightly floured surface; roll out pastry to a 12 x 9-inch rectangle. Whisk egg and milk; brush over pastry. Sprinkle with 3/4 cup parmesan and 11/2 teaspoons pepper. Score a line lengthwise down center of pastry with a knife. Tightly roll up pastry to score mark, jelly-roll style, starting with a long side. Tightly roll up remaining long side until the rolls meet. Brush inside each pastry roll with egg wash, and press rolls together to seal. Wrap in plastic wrap. Freeze for 30 minutes. Repeat steps with the remaining puff pastry. Cover and refrigerate egg wash. Cut each pastry widthwise into 1/4-inch slices. Place slices cut side down 2 inches apart on parchment-lined baking sheets. Brush with egg wash. Sprinkle with remaining parmesan. Bake for 12 minutes. Flip pastries. Bake for 2-3 minutes longer or until golden brown. Cool on a wire rack.
Curried Chicken Salad Sliders 3/4 cup mayonnaise 1/4 cup mango chutney 1 tablespoon curry powder 3 cups shredded cooked chicken 6 ounces Renard’s Cherry Cheddar cheese, diced (11/2 cups) 1/2 cup chopped salted roasted cashews 1/2 cup diced red onion 1/2 cup diced fresh pineapple 12 small dinner or Hawaiian rolls, split Whisk the mayonnaise, mango chutney and curry powder in a large bowl. Stir in the chicken, cheddar, cashews, red onion and pineapple. Cover and refrigerate salad for at least 1 hour. Fill rolls with salad mixture.
Melt 4 tablespoons butter in a Dutch oven over low heat. Add onions; cook, covered, for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in sugar. Cook, uncovered, over medium heat for 35-40 minutes or until onions are deep brown, stirring frequently. Gradually stir in beer; allow soup to boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Stir in beef broth. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes longer or until broth is slightly reduced, stirring occasionally. Meanwhile, heat oven to 400°F. Melt remaining butter; toss butter with pretzel bread on a 15 x 10-inch baking pan. Season with salt and pepper. Bake for 5-7 minutes or until bread is toasted, turning once. Ladle soup in eight ovenproof serving bowls. Top each with bread cubes; sprinkle with brick. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.
Lemony Blueberry Quark Mini Parfaits 11/2 cups fresh or frozen blueberries 1/4 cup sugar 1/4 cup cold water 1 teaspoon cornstarch 1 container (8 ounces) Clock Shadow Creamery Quark cheese 1/4 cup honey 1 cup lemon curd Zest of half a medium lemon Combine the blueberries, sugar, water and cornstarch in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to low; simmer, uncovered, for 4-6 minutes or until the mixture is reduced by half and thickened, stirring occasionally. Remove from the heat. Cool completely. Combine quark and honey in a small bowl. Spoon or pipe a heaping teaspoon quark mixture in each 3-ounce glass. Layer each with 1 teaspoon lemon curd and 1 teaspoon blueberry mixture. Repeat layers, starting with the quark mixture, filling glasses until almost full. Top with quark mixture. Garnish with lemon zest. Refrigerate until serving.
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