Blueberry Turnovers with Lemon Glaze

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Blueberries… there’s really nothing that tastes more like summer!  We went to work in the kitchen this weekend and decided to cook up some yummy blueberry turnovers.

Making flaky turnovers is about as easy as it sounds, and it’s even more fun to do so with family Simply just lay out squares of puff pastry, spoons the blueberry filling into the centers, and fold over one corner to create a pudgy, tightly sealed, triangular pastries.  Brush the tops with egg wash to help them turn deliciously golden when baked, and drizzle with a lemony powdered sugar glaze to create just the right balance of sweet and tart.

These turnovers with summertime flavors are great for desserts or for a nice casual Saturday morning brunch. We hope you will  enjoy these delectable treats!

Serves 8

Ingredients:
Filling:
Vegetable cooking spray
1 cup fresh blueberries
2 teaspoons cornstarch
1 Tablespoon lemon zest
2 Tablespoons light brown sugar
1 Tablespoon granulated sugar
2 sheets puff pastry (*See Cook’s Notes)

Egg wash:
1 egg yolk + 1 Tablespoons of water
Granulated sugar, for sprinkling

Glaze:
2 cups confectioner’s sugar
3 Tablespoons fresh lemon juice
1/2 teaspoon honey

Directions:
Preheat the oven to 450º F.

Lin two baking sheets with parchment paper and lightly coat with vegetable spray. Set aside.

In a bowl mix blueberries, lemon zest, sugars, and cornstarch until the blueberries are well coated. Set aside.

Roll out the puff pastry on a flour coated cutting board and cut each sheet into 4 even squares. Spoon out 1 to tablespoons of the blueberry mixture into the center of each square and fold each over to create 4 triangles. Seal the edges of the pastry with a fork and prick 2 to 3 air vents in each.

Brush turnovers with egg wash and sprinkle with granulated sugar. Place turnovers on parchment paper lined baking sheets and bake for 22-25 minutes until golden brown. Remove and let cool for 5 minutes.

Meanwhile, in a separate bowl mix together confectioner’s sugar , lemon juice and honey to make the  glaze. When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.

*Cook’s Notes:
Making puff pastry from scratch is a time consuming process and many home cooks, like the option of using commercially prepared puff pastry sheets that are found in the frozen dessert section of the local supermarkets.

However, if you are adventurous and want to make you puff pastry from scratch, here is a quick and easy recipe from  Gemma Stafford,  a professional chef.  Her recipe is easy and fast to make without all the folding in making traditional puff pastry. The secret to this great recipe is the use of frozen grated butter. Follow the link  to Chef Stafford’s website, BiggerBolderBaking.com , for the recipe.

 

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Roasted Asian Glazed Chicken Thighs with Steamed Bok Choy

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A  simple chicken dish inspired by Asian flavors……………………

 

Serves 3 to 4

Ingredients:
For the Marinade:
1 teaspoon salt
1/2 Tablespoon light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon ground ginger

For the Chicken:
6 chicken thighs, bone in and skin on
⅓ cup Shaoxing rice wine or dry sherry
¼ cup soy sauce
3 Tablespoons honey
2 Tablespoons brown sugar, or coconut sugar
2 Tablespoons sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon crushed red pepper, or to taste
1/4 teaspoon  fresh orange zest, or taste
2 bunches of baby bok choy , quartered horizontally
sliced green onions, for garnish

 

Directions:
Preheat oven to  425°F.

Wash chicken thighs and pat dry with a paper towel.

Combine the marinade ingredients in a bowl and add the chicken. Stir to cover the chicken thoroughly with the marinade. Cover with plastic wrap and sit in the refrigerator for 20 to 25 minutes.

Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, crushed red pepper and zest together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.

Place chicken thighs into an cast iron skillet or baking dish and bake for 30 minutes. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Turn the chicken thighs and continue to bake until beginning to brown on the skin , for about another 15 minutes. At this point, start steaming  the bok choy .

Change oven settings to broil on medium heat and cook until the skin changes to deep golden in color, about 5 minutes.

Allow chicken to rest for 10 minutes. Garnish with green onion slices and remaining sauce. Serve with the steamed bok choy.

TODAY.com Parenting Team FC Contributor

Kentucky Bourbon Butter Cake

This is my version of the Kentucky Butter Cake. A cake that is moist, buttery and coated with a sweet buttery bourbon sauce that crusts the outside and soaks into the cake making it amazing for days. This sweet soft cake is just perfect on its own, but you can top it with fresh strawberries and whipped cream to get a perfect summer dessert.

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Ingredients:
For the Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

For the Bourbon Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 Tablespoons water
2 teaspoons Woodford Reserve Kentucky Bourbon

Confectioner’s sugar, for dusting

Directions:
Preheat the oven to 325°F.

Grease a 10-inch bundt pan with Crisco shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65 to 75 minutes until a toothpick entered into the center comes out clean and cake is golden.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Dust the cake with confectioner’s sugar and cut to serve.

Cook’s Notes:
You can substitute 2 teaspoons of vanilla for the bourbon, if desired.

You can make this cake a day in advance, as it will be more moist and flavorful when it rests overnight.