Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

Beef and Gruyere Pinwheels

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It’s hard not to love the convenience of pre-made puff pastry. It allows you to quickly create sweet or savoury pastries with ease. Today’s Beef and Gruyere Pinwheels are a riff on the classic roast beef and horseradish dinner. Fresh dill, horseradish and deli beef pack in the flavour. It’s all nestled in crisp puff pastry with Gruyere cheese for a crisp, cheesy bite that’s hard to resist. There’s no special occasion required to enjoy these tasty pinwheels because they come together so easily using sliced deli roast beef and pre-made puff pastry dough. Nevertheless, they do make an amazing party snack that can be prepped in advance. So you don’t have to spend unnecessary time in the kitchen away from your guests.

Let’s have a look at pre-made puff pastry.  It’s generally available in pre-rolled sheets, which is super convenient or in block.  The blocks require more rolling but the benefit is that you have full control over the thickness of the pastry. Regardless of which you use it is important to thaw the pastry in the refrigerator.  The cooler pastry will roll out more evenly and the butter will retain more of its structure and layers within the dough.  It’s also more manageable to move around and manipulate.  Be sure to choose a pastry that is made with butter for best flavour.

If you love pre-made puff pastry as much as I do, here are a few more recipes to keep you baking.

Mushroom Gruyere Tart

Strawberry Rhubarb Danish

Banana Tart Tatin

Author:  Compelled to Cook

 

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Beef & Gruyere Pinwheels

Servings 18 slices

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup creamed horseradish, well drained
  • 2` tbsp finely chopped fresh dill
  • as needed freshly cracked pepper
  • 1 large egg
  • 4 ounces Gruyere cheese, grated
  • 1 sheet pre-made puff pastry
  • 6 ounces thinly sliced roast beef

Instructions

  • Mix mayonnaise, horseradish, dill and pepper. Set aside.
  • Whisk one large egg and set aside.
  • Roll puff pastry sheet to a 12"x 12" square.
  • Spread the mayonnaise mixture evenly over the puff pastry, leaving an inch border at the back end.
  • Evenly layer the beef slices over the mayonnaise.
  • Sprinkle the grated cheese evenly over the beef slices.
  • Brush the back edge with egg wash.
  • Roll up evenly and tightly.
  • Wrap snuggly in plastic wrap and chill for a minimum of an hour but up to 24 hours in advance.
  • Preheat oven to 400°F and line a baking tray with parchment.
  • Remove the roll from the plastic wrap and trim the ends to clean up the edge.
  • Cut into approximate 1/2" slices and arrange them on your baking tray spacing an inch apart.
  • Brush the top and sides of each roll with the egg wash.
  • Bake in pre-heated oven for 20-22 minutes.
  • Remove from oven and allow to cool on the tray for a couple of minutes before moving to a serving plate. Serve warm.

Notes

-You can use 2 tsp of dried dill in place of fresh, however fresh is recommended.
-Be sure to drain the horseradish well.

Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

Garlic Parmesan Monkey Buns

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Today’s Garlic Parmesan Monkey Buns are so good served warm and fresh with flecks of garlic and Parmesan cheese. They’re a little crispy around the bottom and each bite is buttery and delicious. That is why this is a small-batch recipe. Simply put, they are best enjoyed the day they are made, warm and fresh from the oven, and you don’t always need a dozen of them for one meal.

They are easy to mix by hand with no special equipment required. Six is the perfect number for a small family enjoying a bowl of soup, stew or chili. I like to say they are meal-specific and made to tear apart and dunk into a luscious tomato sauce or hearty stew rather than sliced and piled with lunch meat.

These Garlic Parmesan Monkey Buns do take a few hours, so plan accordingly. I like to initially mix a wet dough and allow it to rest to hydrate most of the flour. This will help with the first stages of kneading because the moisture has been absorbed by the flour. From here, the flour you knead into the dough can be readily absorbed.

The final dough should be tacky but not sticking to your fingers. The exact amount of flour will depend on your environment and measuring of the ingredients. Once the initial cup of flour has been kneaded into the dough, add flour by the teaspoon if needed until the dough is soft and a little tacky to the touch.

Author:  Compelled to Cook

 

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Garlic Parmesan Monkey Buns

Total Time 3 hours
Servings 6 Buns

Ingredients

.

    Buns

    • 1/2 cup 2% milk
    • 1 tsp granulated sugar
    • 1 1/2 tsp active dry yeast
    • 1 cup bread flour
    • 1/2 tsp kosher salt
    • 1/4 tsp garlic powder
    • 2 tbsp unsalted butter, melted

    Garlic Butter

    • 2 cloves garlic
    • 2 tbsp fresh parsley
    • 1/4 tsp kosher salt
    • 1/3 cup freshly grated Parmesan Cheese
    • 1/4 cup unsalted butter, melted

    Instructions

    • Warm the milk to 90 – 110°F.  Stir in the sugar and yeast and allow to bloom for 10 minutes.
    • To the milk add ¾ cup of the bread flour, melted butter,  salt, and garlic powder.  Stir to combine into a wet dough.  Cover and allow to hydrate for 15-20 minutes.
    • Spread the remaining ¼ cup of flour onto your work surface.  Scoop the dough onto the flour and sprinkle the top with flour as you start to knead.  Knead the dough, absorbing the flour gradually as you go until all the flour has been absorbed.  Knead for a total of 8-10 minutes until the dough is smooth and tacky to the touch.  If you require more flour, add it to your work surface a teaspoon at a time.
    • Place the dough in a lightly oiled bowl and turn to coat.  Cover and allow to proof until doubled in size, about 45-60 minutes depending on your environment.
    • Meanwhile, chop two cloves of garlic.  Add the parsley leaves to the garlic and finely mince together.  Set aside in a large bowl.
    • Once the dough has risen, scoop it out onto your work surface and knead gently two or three times to remove the air.  Divide dough evenly into six portions.
    • To the garlic and parsley add ¼ cup of butter that has been melted along with the Parmesan cheese. Stir to combine.
    • Cut each dough portion into 6 equal pieces and add to the butter.  Toss gently to combine.
    • Using a non-stick muffin tin, place 6 dough pieces into each tin cup, nestling them gently as you go.  Top each with any remaining butter mixture.
    • Cover lightly with plastic wrap and allow to rise until puffy, about 30-40 minutes.
       
    • Bake in a pre-heated 350°F oven for 20 minutes until golden.
    • Remove from the oven and allow to cool in the pan for 5 minutes. Remove to a serving dish or cooling rack.

    Beef & Snow Pea Stir Fry

    Beef & Snow Pea Stir Fry

    Beef & Snow Pea Stir Fry

    Beef & Snow Pea Stir Fry

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    Hello everyone!!  It’s been awhile since my last blog post. At times life calls for focus elsewhere, and far away to elsewhere I went. There was a time when I would have exhausted myself to do it all, but to what end I had to ask myself. As I get older, I realize that I am a priority as much as anything and doing something for the sake of just getting it done is not the same as doing it for the joy it brings me.  Sooo, now that I have moved, dealt with the death of my mother, moved again, cleaned up a hoarder’s home, renovated my own home and assisted my father with a broken femur, I am ready to get back to me. And by me, I mean food of course LOL!

    I’ve truly missed being part of the foodie community and participating in my passion.  This creative outlet and meaningful pursuit bring me a lot of joy. I’m also very excited to share that I’ve finally stepped into the world of video. It’s been great to learn and challenge myself, and I’m sure that my “being on camera” nerves will calm as it becomes my norm. You can find me on YouTube @compelledtocook and as time goes I will include videos here on the blog for some of my existing posts. My channel is very new and I still have plenty to learn and improve upon, but I hope you’ll join me in my endeavour.  Be sure to subscribe so you never miss a great recipe video. If you’ve been hanging around wondering if I’d ever post again, I thank you for your patience, and if you’re new to my blog, I welcome you.

    Beef & Snow Pea Stir Fry is quick, simple and flavourful.  Thinly sliced beef gets fried quickly over high heat to keep it tender, while crisp and healthy snow peas balance the umami “ish” sauce. Let’s talk about the beef for a moment. There are several cuts that work well, and I have a couple of tricks to create tender, silky beef. My cuts of choice are tenderloin, strip loin or flank steak. Regardless of the cut you choose it is imperative that you cut it thinly across the natural grain of the meat to ensure a chewable bite.

    The second trick is to add a small amount of baking soda (mixed with soy sauce) to the slices and allow to marinate. The baking soda helps to break down the meat fibres and create a silky texture. If using tenderloin, the need to marinate is less because it’s already a very tender cut of meat, however, I still do. Just marinate it for a shorter length of time, about 30-60 minutes. If using other cuts I recommend marinating for 1-2 hours. Please know that more soda does NOT mean more tender. It only adds a sharp taste to the meat, so resist the urge to do so.  Beef and Snow Pea Stir Fry is wonderful served over rice or your favourite noodle.  Enjoy!

    Author:  Compelled to Cook

     

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    Beef & Snow Pea Stir Fry

    Prep Time 20 minutes
    Cook Time 10 minutes
    Marinating time 1 hour
    Total Time 1 hour 30 minutes
    Servings 4

    Ingredients

    Beef

    • 10 ounces beef, thinly sliced across the grain, see notes
    • 1 tbsp low sodium soy sauce
    • 1 tbsp freshly grated ginger
    • 1 clove garlic, minced
    • 1/2 tsp baking soda

    Stir Fry

    • 10-12 ounces snow peas
    • 1/4 cup water
    • 1/3 cup beef broth, cold
    • 2 tbsp oyster sauce
    • 1 tsp cornstarch
    • 3/4 tsp sugar
    • 1/4-1/2 tsp red chili flakes
    • as needed canola oil
    • as needed scallions, thinly sliced
    • as needed sesame seeds

    Instructions

    Beef

    • Toss beef with ginger and minced garlic.
    • In a small bowl stir together soy sauce and baking soda. Pour over beef and mix well to evenly coat the beef slices (I use my hands to ensure it's mixed well). Set in the fridge to marinate for 30-120 minutes depending on cut used. (see notes)
    • While the beef is marinating whisk together beef broth and cornstarch (see notes). Stir in oyster sauce, sugar and chili flakes.

    Stir Fry

    • Prep snow peas by trimming the ends and removing the side string.
    • Heat a wok or large skillet over medium-high heat and add a generous splash of oil. When the oil is hot add the beef, separating the slices with your hands as you add it. Sauté for 2-3 minutes until just cooked through and starting to brown. Remove to a clean bowl and cover.
    • Add the 1/4 cup of water and snow peas to the wok and cook uncovered for 4-5 minutes, stirring occasionally until most of the water has cooked off and the peas are starting to soften but are still slightly crisp (they will continue to cook in the sauce).
    • Add the sauce to the snow peas and cook for about a minute, stirring until the sauce fully thickens. Add the beef and stir to combine and warm.
    • Serve over rice or desired noodles and garnish with scallions and sesame seeds.

    Notes

    -Several cuts of beef will work.  I enjoy tenderloin or strip loin, however, flank steak will work well too. Be sure to cut the beef into thin strips across the grain.
    -If using tenderloin, marinating for 30-60 minutes is enough, it's already a tender cut.  If using strip loin or flank 1-2 hours is best.
    -Cornstarch dissolves better in cool liquids, so if your broth is hot, allow it to cool first.  It will also dissolve better in the broth as opposed to the thick oyster sauce.

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    Apple Pecan Muffins

    Apple Pecan Muffins

    Apple Pecan Muffins set in a row on a wooden serving dish with a background of green apples.

    Apple Pecan Muffins

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    There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.

    Apple Pecan Muffins scooped in tins and ready for baking.

    It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.

    A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.

    You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!

    Want more muffins?

    Whole Wheat Peach Streusel Muffins

    Pumpkin Seed and Nut Muffins

    Chocolate Chip Banana Muffins

     

    Author:  Compelled to Cook

     

    A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.
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    Apple Pecan Muffins

    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 12 muffins

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp salt
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 4 ounces unsalted butter
    • 3/4 cup granulated sugar
    • 1/4 cup packed brown sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 3/4 cup milk
    • 2 medium granny smith apples, peeled and grated about 2 cups
    • 1/2 cup chopped pecans Optional

    Instructions

    • Preheat oven to 400°F and set oven rack to the middle position.
    • Generously butter 12 non-stick muffin tins or line with paper liners.
    • In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
    • Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
    • Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
    • Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
    • Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
    • Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.

    Notes

    -muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.
    -the chopped pecans are optional.

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    I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
    Spiced Honey Butter

    Spiced Honey Butter

    Spiced Honey Butter

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    My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

    Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

    So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Spiced Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

    Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.
    Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

    Author:  Compelled to Cook

     

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    Spiced Honey Butter

    Prep Time 15 minutes
    Total Time 15 minutes

    Ingredients

    • 1/2 cup unsalted butter, softened
    • 1/4 cup honey
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1/8 tsp allspice
    • 1/8 tsp ground clove
    • 1/8 tsp salt

    Instructions

    • Add all ingredients to a medium bowl and mix until smooth.

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    Affiliate Disclosure

    I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com