Thursdays Kitchen Cupboard

It’s been a very busy week over here in the Pickles house hold. Lots of things going on and a lot of bad news. However, I am not going to bore you with that! Let see what has been going on in my Kitchen

As I mention earlier in the week I made prosciutto, gruyere and honey mustard Palmiers and thought I would give you the recipe today.

Ham, gruyere and honey mustard palmiers (from The Best of Fine cooking Appetizers addition 2007)

1 sheet (8oz) frozen puff pastry, thawed

2 tbsp honey Dijon mustard

3oz of shredded gruyere

¼ cup finely grated parmigiano- reggiano

4oz of very thinly sliced baked ham (I use prosciutto)

Heat over to 425F. On a lightly floured surface, roll the pastry to a 10X14 inch rectangle. Using the back of a spoon spread the pastry evenly with the mustard. Sprinkle the cheese on in an even layer

Arrange the ham in a single, even layer tearing or cutting pieces to fit. 

Lay a piece of parchment paper on top and gently roll and press with the rolling pin to compress the layers. Gently peel off the paper without disturbing the ham.

Cut the rectangle in half width wise to make two 10X7 inch bands. Gently roll one long edge of the bad into the centre and then roll the opposite edge in so the two meet in the middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band.

With a very sharp knife slice each band into about 22 pieces just under 1/2inch each. Arrange palmiers on two parchment lined baking sheets and bake until golden brown. About 10-12mins. Let cool and serve within the hour. (I Cool mine and then freeze them)

Here is Zada watching me make them

And here once again in the finished product. You are suppose to be able to get 44 pieces, but 28 is about all I can ever get!

A few other things that were made in the kitchen this week were:

Sugar cookies (fully decorated, but in the freezer with out a picture)

Cheese Fondue

Saucy Chicken Wings

Balsamic pork chops

Chicken pasta with spinach, mushrooms and Gruyere

Make sure you stop by our Kitchen Hostesses blog The Gardener of Eden and check out whats going on in everyone's kitchens!