Blueberry Ricotta Turnovers + 5 Turnover Links!

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We were such a nice surprise, you said,  and a reminder that things could still keep popping up.” – Dear Mr. You, Mary-Louise Parker

I stare down at my long list of weekly groceries: bread, yogurt, milk, cream cheese, blueberry jam, ricotta (fresh)… I’ll stop there, it goes on until is reaches about $300. (Hard gulp as I swipe my card once at Stop N’ Shop, and again at Whole Foods.)  

“Hey, Kelly.”  I look up and there he is, my grocery store buddy, with a big, bright smile on his face, no kids in tow. I think: lucky, as I wrestle the belt around my chubby two year old’s waist, pleading with him to sit.  Please. Just. Sit!  We chat briefly about running while I reach for the cream cheese. (Generic or Philadelphia?  Does it matter?  Focus for a second on the conversation you are having with another human.  Actually, Mr. Smiles I’d like to run right out of here.  Will you take my toddler for a few hours?)  We part ways, but I carry a little bit of that smile with me, as I grab a few boxes of whole grain pasta and make my way down the fluorescent lit aisles.

I stand in the check out line, methodically loading my groceries on the 10 inches of belt in front of me, hoping the bagger will keep the cold with the cold, while also stuffing a Kashi strawberry cereal bar in my toddler’s mouth.   What is the hold up?!  I feel stressed.  I need to get out of here before N melts.  Almost done Buddy!  Deep breath.  

Finally, the line moves.  K., a pretty, middle-aged brunette, checks us out quickly.  I see K. every week because I choose her, no matter how many people deep the check out line.  I like her. She has kind eyes and a whole face smile, and I’m guessing a good story I could listen to for hours.  She coos at N and offers him a high-five, asks about my weekend plans, though I am more interested in her plans.  She has 2 boys, both grown.  The weekend belongs to her; how liberating and I’m sure a little strange to be in that place again.

“See you next week,” she says with a laugh.  She knows I don’t waiver much from my weekly routine.  I smile back.  Wave.  On to the next store.

Blueberry Ricotta Turnovers

makes 6 large or 12 small

pastry dough recipe from Gourmet 2004

Filling inspired by Food 52 Baking Cookbook

Ingredients:

2 sheets of an all butter pastry dough like Dufour or 1 recipe of rough puff pastry dough

6 ounces of whole milk ricotta drained and at room temperature

2  eggs

zest of 1 lemon

2 tablespoons confectioners’ sugar or to taste

1/4 teaspoon cardamom

pinch of ground ginger

pinch of kosher salt

1/2 cup wild blueberry jam ( I used Bonne Maman.)

1/4 cup raw sugar for coating

Directions:

Pre-heat your oven to 375F.  Line 2 baking sheets with parchment paper.  Set aside.

Using a medium bowl, combine the ricotta, 1 egg, lemon zest, confectioners’ sugar, cardamom, ginger and salt.  Whisk until completely incorporated and smooth.  Set aside.

Flour a clean work surface and roll out one sheet of puff pastry (or the dough you made) to about an 1/8 of an inch.  Cut into 6 rectangles.

If making small turnovers, spread a spoonful of the ricotta on the pastry, followed by a spoonful of the jam, leaving a small border around the edges, about 1/4 inch.  Fold the pastry over to enclose the filling and press the edges firmly together with a fork.  This will seal the turnover.

If making large turnovers, spread 2 spoonfuls of the ricotta on the pastry, followed by 2 scant spoonfuls of the jam, leaving a small border around the edges, about 1/4 inch.  Roll out second sheet of puff pastry, cut into 6 rectangles of same size.  Top the first pastry with the second, making a pastry sandwich.  Press edges firmly together with a fork.

Carefully place turnovers on prepared baking sheets.  Beat remaining egg with a splash of water just slightly to make an egg wash.  Brush the egg wash over the pastries and sprinkle generously with raw sugar.

Bake until golden brown and puffy, about 25-30 minutes.  Transfer to a wire rack to cool.  Enjoy immediately because they taste best just out of the oven.

5 Turnover Links You Must Check Out!

Looking for a quick and easy sweet treat for your sweetheart this Valentine’s Day? Head to Averie Cooks for her cherry and cream cheese turnovers with vanilla cream cheese glaze.  Wow!

Still have a bag of frozen cranberries left over from the holidays?  Head to Fork Knife Swoon for Laura’s cranberry pear turnover recipe.

If you prefer a savory turnover check out Handmade Charlotte’s easy ham and cheese turnovers.  This would be a great addition to any brunch!

Savory and sweet? Ok, Savory Simple has a recipe for apple, sweet potato and bacon turnovers that sounds divine!

One of my favorite blogs, Local Milk, has a recipe for lavender blueberry ricotta turnovers that is now on my must try list.

 

Vanilla Bean Popovers + 5 Scrumptious Popover Links

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He sat up in bed, hair tousled, fuzzy, sleep still in his eyes and said: “I had a dream about…popovers.”

“What? Popovers?” My voice raspy, on auto-pilot, not fully connected to the day ahead.  I turned over, pulled the sheets up over my head and thought about the last time I ate a popover.

Jordan Pond House.  Acadia National Park, blue sky, a few clouds, 70 degrees.  Riding a tandem bike with my son and getting lost on trail that should have dropped us at the parking lot where we started.  

“Mama, why is this taking so long?  I’m hungry.” 

Um, ya me too buddy.  My thighs are burning, I feel old.  I guess 30 plus miles of running a week is different than biking for two on a rocky trail with a slight incline.  Damn it.  I can’t wait for a cold beer. 

“Almost there!” I say, lying.  We backtrack, yet are still lost.  I stop a family that looks like they know this space, a space, a place that is so foreign to me.  We turn down the trail the nice, athletic family gestured towards.  There is an opening, a light at the end of the trail and finally I see Jordan Pond House. 

We reunite with Bubba, my oldest and my newest inside the restaurant.  We cheers with bottles of Maine Lunch IPA and blueberry soda.  Giant popovers, still warm sit in front of us with plenty of salted butter and strawberry jam on the side.    

“It’s after 7,” he says and gives me a quick kiss.  His cheek is smooth, morning stubble washed down the drain.  He smells like Dove soap.  I wish I could carry his smell with me all day and take a hit of it when I need more of him.

I pull on a fleece and head downstairs.  The kids sit at the island arguing about ??? and sort of eating a healthy breakfast.  Another gray January morning here.  I pour a cup of coffee, stare out the kitchen window and think of blue sky, mountains and popovers.

Vanilla Bean Popovers

recipe adapted from Martha Stewart

makes 6 large popovers

Ingredients:

3 large eggs, at room temperature

1 + 1/2 cups whole milk, at room temperature

1+1/2 cups unbleached all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1 vanilla bean, scraped

2 tablespoons unsalted butter, melted

1/4 cup raw sugar for dusting

cooking spray for pan

Directions:

Allow eggs and milk to come to room temperature.  (If you forget to set them out, place eggs in a bowl with warm water for 10 minutes and gently heat the milk until just warm to the touch.)

Pre-heat the oven to 450F.  Place popover pan or muffin pan in the oven on the lowest rack.  Measure out your dry ingredients and set aside.

When the eggs and milk are ready, whisk them together in a large bowl until well combined.  Add the vanilla and continue to whisk until frothy.

Next add the dry ingredients and whisk until all the ingredients are incorporated and the texture of the batter is like heavy cream.

Take your popover pan out of the oven and coat with cooking spray.  Fill cups about three-quarters of the way full.  Bake for 20 minutes.  Reduce oven temperature to 350F and bake until the popovers are golden brown and dry, about an additional 20 minutes.

Turn the popovers out on a wire rack.  Grab a paring knife and make a slight hole on the side of each popover so the steam can escape.

Brush melted butter over the tops of the popovers and sprinkle with raw sugar.  Serve immediately.  Popovers are best the day they are made.  Enjoy!

5 Popover Links You Need To Check Out!

This popover found only at Jordan Pond House in Acadia National Park started my popover obsession.

Looking for a savory popover that requires no mixer? Head to Damn Delicious for Chungah’s easy garlic Parmesan popovers.

If you have a sweet tooth head to Joy the Baker for her cinnamon sugar popovers or try Martha’s tried and true dark chocolate popovers.

Hate to fail? King Arthur has a recipe for never-fail popovers that promises to…never fail. 🙂