Caraway Bloody Marys With Mini Reubens Recipes

Steps:

• Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring, until light brown, about 3 minutes. Add the sauerkraut and apple and season with salt and pepper. Cook, stirring occasionally, until the sauerkraut is lightly browned and dry, about 10 minutes. Add half of the scallion greens and cook, stirring occasionally, for 1 minute.
• Preheat the broiler. Mix the mayonnaise, chili sauce, the remaining scallion greens, the capers and their liquid, and the dill pickling liquid in a small bowl.
• Spread about 1/2 teaspoon butter on one side of each bread slice. Place 4 slices, buttered-side down, on a foil-lined baking sheet. Spread each with some of the mayonnaise mixture, then layer the turkey, dill pickles and sauerkraut mixture on top. Sprinkle with the cheese and broil until the cheese melts, about 2 minutes.
• Spread more of the mayonnaise mixture on the unbuttered sides of the other 4 bread slices; place buttered-side up on the sandwiches. Return to the broiler until golden, turning once, about 2 minutes.

Steps:

• For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
• In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
• In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
• Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
• Let the cake cool fully in the pan (the cake can be made in advance and frozen).
• For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
• Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
• Freeze the cakes for 1 hour while you prepare the marzipan.
• For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
• Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
• Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
• In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
• water until thoroughly combined. Set aside.
• Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
• To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
• To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
• To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
• Serve immediately or refrigerate for up to a day or two until serving. Enjoy!

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.