CHEDDAR-CHIVE TURNOVERS
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.
CREAM CHEESE AND JAM TURNOVERS
Categories Cheese Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 turnovers
Number Of Ingredients 5
Steps:
- On a lightly floured surface roll out each sheet of pastry into a 12-inch square and cut each square into four 6-inch squares. Put 1 1/2 tablespoons of the cream cheese in the center of each square, top it with 1 1/2 tablespoons of jam, and brush the edges of each square with water. Fold the squares in half diagonally to form triangles, pressing the edges together firmly, and press the edges with the tines of a fork to seal them well. Arrange the turnovers on a dampened baking sheet, brush them with the egg wash, and with a sharp knife cut several slits (for steam vents) in the top of each turnover. Sprinkle the turnovers with the sugar, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are puffed and golden, and serve them warm.
CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
ORANGE TURNOVERS
This is made with the ever ready Blend I posted earlier...I have made this for a get together and my daughter hid the cookies and saved them for herself ..LOL ... She fell in love with them....I made another batch with the "ever ready Blend " mix and was done in about 1/2 hour and I had more orange Turnovers...
Provided by Elise Van Jaarsveld
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Measure Ever Ready Blend into bowl
- 2. Add Milk and stir until a soft dough is formed
- 3. Turn onto a lightly floured board and knead 30 seconds
- 4. Mix together remaining ingredients
- 5. Roll dough 1/8 to 1/4 inch thick and cut int o 2 inch rounds or squares
- 6. Place 1 TBSP of brown sugar mixture on each round or square,moisten edges and fold over
- 7. Place on baking sheet (covered with parchment paper) and press edges with fork to seal
- 8. Brush with milk and bake in a hot oven (425 degrees) for 10 minutes
- 9. Makes about 2 dozen Enjoy :-)
CHOCOLATE ORANGE TURNOVERS
Categories Chocolate Breakfast Brunch Dessert Bake Quick & Easy Orange Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 turnovers, serving 2 for breakfast or dessert
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F and lightly butter a baking sheet.
- Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
- Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.
More about "marmalade turnovers recipes"
13 EASY TURNOVER RECIPES (SWEET AND SAVORY) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 15, 2022Category Recipe Roundup
- Homemade Berry Turnover. There’s nothing quite like a homemade berry turnover straight out of the oven. The flaky pastry crust, the sweet filling, and the tart berries come together to create a perfect bite.
- Chicken Pot Pie Turnovers. Chicken pot pie is classic comfort food that’s perfect for a relaxed evening. But why should you have to choose between a warm pie and a flaky turnover?
- Spinach Turnovers. Spinach turnovers are a unique way to show your guests that you’re a sophisticated host with excellent taste. But don’t be fooled – despite their gourmet appearance, these bad boys are actually relatively easy to make.
- Caramel Apple Pecan Cheesecake Turnovers. In need of a simple yet scrumptious fall treat? Then you need to try this recipe! These little bites of heaven are made with a flaky pastry crust and stuffed with a creamy caramel apple and pecan cheesecake filling.
- Sausage and Cheese Turnovers. Whether you’re hosting a party or just need a quick and easy meal, this recipe won’t disappoint. The savory sausage and cheesy filling is wrapped in tender pastry dough, making for a delicious and satisfying treat.
MINI FRUIT AND CHEESE TURNOVERS - JUST A TASTE
From justataste.com
10 BEST PUFF PASTRY TURNOVERS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE MARMALADE - THE PIONEER WOMAN
From thepioneerwoman.com
JAM-FILLED CHEESE TURNOVERS RECIPE ON FOOD52
From food52.com
APPLE & BLACKBERRY TURNOVERS - THE MARMALADE TEAPOT
From themarmaladeteapot.com
ORANGE MARMALADE | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE MARMALADE - STEP-BY-STEP GUIDE - THE SPRUCE EATS
From thespruceeats.com
ALLRECIPES
MARMALADE TURNOVERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
12 EASY MARMALADE RECIPES THAT GO BEYOND ORANGE
From snappyliving.com
TURNOVER RECIPES | TASTE OF HOME
ORANGE-CLOVE MARMALADE RECIPE - COUNTRY LIVING
From countryliving.com
[RECIPE] EMPANADAS DULCES (SWEET EMPANADITAS WITH FRUIT JAM)
From dominicancooking.com
FLAKY PUFF PASTRY TURNOVERS | SARAH KIEFFER - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
You'll also love