Poppy Seed Cheese Crepes With Apricot Sauce Recipes

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RICOTTA CHEESE CREPES WITH PERSIMMON APRICOT MARMALADE

Provided by Food Network

Categories     dessert

Number Of Ingredients 19



Ricotta Cheese Crepes with Persimmon Apricot Marmalade image

Steps:

  • Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick, thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes.
  • Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side.
  • Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use.
  • For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. Put a weight (or filled can) on top of the cheese and place over a colander to drain overnight.
  • Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15 minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade.
  • To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter the fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill.
  • TIP: Cut off a piece of the pointed tip of a hachiya persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor. Serve whole and let the guests scoop the pulp from the skin

4 ounces bread flour
4 ounces of cake flour (or 8 ounces of all purpose flour can be substituted for both flours)
1-ounce sugar
1/4-ounce salt
3 to 4 eggs
16 ounces milk
3 1/2 ounces oil or clarified butter
3/4 dry ricotta cheese
1 egg yolk, beaten
1/2 tablespoon melted butter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon sugar
1 pound rehydrated dried apricots
2 to 3 very ripe persimmons
1 cup sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon ground clove
Hachiya persimmons

POPPY-SEED CHEESE CREPES WITH APRICOT SAUCE

Yield Makes 12 filled crêpes, serving 4 to 6

Number Of Ingredients 16



Poppy-Seed Cheese Crepes with Apricot Sauce image

Steps:

  • In a large cheesecloth-lined sieve set over a bowl let the yogurt drain, covered and chilled, for 8 hours. Transfer the yogurt to a bowl, add the confectioners' sugar and the vanilla, and whisk the mixture until it is smooth.
  • In a small heavy saucepan combine the apricots, the brown sugar, and 2 1/2 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 20 minutes. In a food processor or blender purée the mixture and force it through a sieve into a bowl. The sauce may be made 3 days in advance and kept covered and chilled. Serve the sauce either warm or at room temperature.
  • Make 12 crêpes (procedure follows) with the poppy-seed crêpe batter. Mound 2 tablespoons of the filling in the center of each crêpe and fold the bottom third of the crêpe up over the filling. Fold in 1 inch of each side and fold down the top third of the crêpe to enclose the filling completely, forming a rectangle. Arrange the crêpe in one layer in a shallow baking dish, brush them with the butter, and bake them in the middle of a preheated 450°F. oven for 10 minutes. Serve the crêpes with the apricot sauce.
  • In a blender or food processor blend the flour, the sugar, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, the poppy seeds, the zest, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

two 1-pound containers of plain yogurt
1/4 cup confectioners' sugar
1/2 teaspoon vanilla
6 ounces (about 1 cup) dried apricots
1/4 cup firmly packed light brown sugar
melted butter for brushing the crêpes
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1 tablespoon poppy seeds
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
melted unsalted butter for brushing the pan
crêpe batter

BROCCOLI WITH POPPY SEED SAUCE

A delicious sauce that can be served directly on top of the cooked broccoli or cauliflower, or chilled and used as a vegetable dip. The only way my kids will eat broccoli or cauliflower!

Provided by SHANPARKS

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 8

Number Of Ingredients 11



Broccoli with Poppy Seed Sauce image

Steps:

  • Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
  • When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 8.7 g, Cholesterol 30.4 mg, Fat 16.6 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 222.3 mg, Sugar 2.7 g

3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 ½ cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 ½ teaspoons poppy seeds
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon cayenne pepper
¼ cup chopped pecans

POPPY SEED AND APRICOT BABKA

Ever since I tasted grey poppy seeds in Austria (a specialty from an area called Waldviertel) they are my favorite kind but but they are hard to find; black poppy seeds work just as well. Poppy seeds turn rancid very quickly so grind them just before using, unless you have a source for freshly ground poppy seeds. Use only high-quality, soft dried apricots. Blenheim apricots which are grown in California are hands-down the best.

Provided by nch

Time 4h45m

Yield 12

Number Of Ingredients 21



Poppy Seed and Apricot Babka image

Steps:

  • Finely grind the poppy seeds for filling using a coffee grinder.
  • Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned, about 5 minutes. Let cool, about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.
  • Combine ground poppy seeds, ground almonds, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Slowly bring to a boil, stirring often. Cook until it starts to thicken, about 1 minute, stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool, then refrigerate until using.
  • Whisk cream cheese, 2 tablespoons sugar, heavy cream, and vanilla together in a bowl until smooth. Refrigerate until using.
  • Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm, 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy, about 5 minutes.
  • Combine flour and salt in the bowl of a stand mixer. Add egg, sugar, vanilla, and yeast mixture. Knead for 4 to 5 minutes on low speed, until the dough is elastic and detaches from the bowl.
  • Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.
  • Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat, and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.
  • Place the roll on a large cutting board and cut it in half lengthwise with a sharp, large knife, dipping it in warm water a few times so the filling won't stick.
  • Gently separate the roll into two strands. With the cut sides inwards, twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen, 60 to 75 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.
  • Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.
  • Bake on the center rack of the preheated oven until nicely browned, 40 to 50 minutes. If the top browns before the time is up, cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 37 g, Cholesterol 45.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 6.9 g, Sodium 144.1 mg, Sugar 18.1 g

⅓ cup poppy seeds
½ cup whole almonds with skins
½ cup milk
¼ cup white sugar
1 cup dried pitted apricots
3 pods cardamom, ground
4 ounces reduced-fat cream cheese, softened
2 tablespoons white sugar
1 tablespoon heavy cream
½ teaspoon vanilla extract
½ cup milk
5 tablespoons unsalted butter
1 teaspoon active dry yeast
2 cups all-purpose flour
½ teaspoon salt
1 large egg
3 tablespoons white sugar
½ teaspoon vanilla extract
2 medium dried pitted apricots
2 tablespoons heavy cream, or as needed
2 tablespoons poppy seeds, or to taste

LUSCIOUS CHEESE CREPES WITH APRICOT SAUCE

This sounds wonderful! Found this on I Can't Believe It's Not Butter website. Interesting! Then I changed it a bit.

Provided by Manami

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11



Luscious Cheese Crepes With Apricot Sauce image

Steps:

  • In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
  • Add flour and process until smooth.
  • In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
  • Cook over medium heat 1 minute or until cooked.
  • Loosen edges and turn onto plate; keep warm.
  • Repeat with remaining batter.
  • Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
  • In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
  • Reduce heat to low and add crepes.
  • Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
  • Sprinkle with toasted almonds.
  • Carefully slide crepes onto serving platter and serve immediately.

Nutrition Facts : Calories 430.7, Fat 16, SaturatedFat 9.3, Cholesterol 122.4, Sodium 161.7, Carbohydrate 69.4, Fiber 0.5, Sugar 36.5, Protein 7

1 cup milk
3 large eggs
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, melted
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
i can't believe it's not butter-flavored cooking spray
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1 (18 ounce) jar apricot preserves
2 tablespoons Amaretto or 1/8 teaspoon almond extract
toasted and chopped fine almonds

MELTING CHEESE WITH POPPY & APRICOT BREAD WREATH

Baked camembert just got a whole lot better - try home baking a decorative ring and tear off chunks to dunk like fondue

Provided by Good Food team

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 9



Melting cheese with poppy & apricot bread wreath image

Steps:

  • Tip the bread mix into a food processor, add the walnuts and whizz until fully incorporated. Transfer to a bowl and stir in the apricots and most of the poppy seeds. Warm the milk to hand temperature, then stir into the flour mix with a wooden spoon. Knead in the bowl until smooth. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr.
  • Find a heatproof dish the same size or a bit bigger than your cheese box. Sit it in the middle of a big baking tray.
  • Shape the risen dough into a long, thin log that will wrap around the dish on the sheet, like a wreath. Press the ends together, loosely cover with oiled cling film and leave to rise for 20-30 mins.
  • Heat oven to 180C/160C fan/gas 4. Brush the egg all over the loaf, then sprinkle with the remaining poppy seeds. Using kitchen scissors, randomly snip into the dough, to give a spiky finish. Bake for 35-40 mins until golden and crusty, and the bottom sounds hollow when you tap it. Remove the dish from the middle.
  • To serve, unwrap the cheese and put it back into the box. Stab a few times, add the wine and tie kitchen string around the box to secure it in case the glue comes undone. Sit the cheese in the middle of the bread, without its lid, and bake for 10-15 mins until molten. Serve straight away and, if you like, pop another cheese in the oven so you can finish off the bread when the first cheese box is wiped clean.

Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

500g pack white bread mix
100g walnut pieces
140g dried apricots , sliced
25g poppy seeds , toasted
400ml milk
a little oil , for greasing
1 egg , beaten
1-2 soft cheeses in boxes, like brie or camembert
splash of white wine

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