Recipe(tried): Roasted Garlic and Spinach Pizza, Greek Salad with Creamy Balsamic Dressing, and Rugelach

Hey Y'All!

Once again, the weather has turned for us here in Central Florida, nice and brisk cool winds are prevailing and you certainly need a sweater or jacket to go outdoors. It is definitely hot chocolate time!

When I went grocery shopping yesterday, I noticed a nice magazine, Southern Lady's Taste of the South. It is full of enticingly delicious recipes. Tonight's dinner is inspired by 2 of the recipes in the magazine. I will be subscribing to this wonderful magazine which comes out 4 times a year. It contains some very interesting articles; the history of White Lily flour, a story and recipes from the Loveless Cafe, and over 60 recipes. Even Paula Deen has a section in there named From Paula's Kitchen featuring her favorite soup, Chef Jack's Corn Chowder. I already subscribe to Southern Lady and that's a very nice magazine with many yummy recipes and pictures in it! I highly recommend them both to cooks out there.

Here are the recipes to the Roasted Garlic and Spinach Pizza and Greek Salad with Creamy Balsamic Dressing. I am posting the recipe to the pizza crust but I make it easy on myself and buy the pizza dough already made from my local pizzeria. It can also be found in the bakery section of your local grocer, such as Publix. Now, some of you might just be thinking, "Eh, why go through all that trouble, I can get a pie from the local pizzeria". Believe me, this is so easy to make and the aroma, incredible!! The roasted garlic spread on the dough lends soooo much flavor and your family will thank you. Besides, you won't be able to get this particular pizza from the pizzeria. Make it yourself using store-bought dough and your family will praise your culinary skills!

Mangia!!

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ROASTED GARLIC AND SPINACH PIZZA
Source: Taste of the South Winter 2006
Makes 1 (15-inch) pizza

1 head of garlic unpeeled
3 Tbsp. olive oil divided
1 recipe Honey-Wheat Pizza crust, unbaked (recipe follows)
1 cup shredded mozzarella cheese
1 1/2 cups fresh baby spinach , stems removed
1 cup sliced fresh mushrooms
1 cup shredded Italian 5-cheese blend

Preheat oven to 425 degrees.

Place garlic on a piece of aluminum foil. Drizzle it with 2 t. olive oil. Fold the foil edges together to seal.

Bake for 30 minutes and cool.

Preheat oven to 450 degrees.

Cut off garlic head and squeeze garlic into a small bowl. Add remaining olive oil and stir well.

Brush prepared pizza crust with oil and garlic mixture. Top evenly with mozzarella cheese. Top evenly with spinach and mushrooms. Sprinkle with cheese blend.

Bake for 15-20 minutes or until crust is lightly browned.

HONEY WHEAT PIZZA CRUST
Makes 1 (15 inch) pizza crust

1 envelope active dry yeast
1 Tbsp. honey
1 1/4 cups warm water (105-115 degrees)
2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp. salt
cornmeal

Combine yeast, honey and water in a 2-cup liquid measuring cup; let stand for 5 minutes.

In the workbowl of a food processor, combine flours and salt. Pulse several times to combine. With processor running,, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball.

On a lightly floured surface, turn f=dough out and knead 5 minutes. Place in a bowl coating with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.

Preheat oven to 450 degrees.

Punch dough down; knead lightly 4-5 times. Roll dough out into an 18 inch circle.

Spray a 15 inch pizza stone lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork.

Top with desired sauce and toppings. Bake for 15-20 minutes or until lightly browned.

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GREEK SALAD WITH CREAMY BALSAMIC DRESSING
Source: Taste of the South Winter 2006
Servings: 6

1 large head romaine lettuce, torn
3/4 cup kalamata olives, pitted
3/4 cp fresh sliced mushrooms
1 small green bell pepper, cut into rings
1 small purple onion, sliced very thin
1/2 cup crumbled feta cheese

In a large bowl, combine all ingredients except dressing. Gradually add enough dressing to coat leaves, tossing gently. Serve with remaining dressing on the side.

CREAMY BALSAMIC DRESSING
Source: Taste of the South Winter 2006
Make approximately 1 3/4 cups

1 cup mayonnaise
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
1 1/2 tsp. chopped dry oregano
1 tsp. chopped dry basil
1/2 tsp. black pepper
1/4 tsp. salt

In a small bowl, combine all ingredients, stirring with a wire whisk. Cover and chill.

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These are the delicious Rugelach cookies I make for the Holiday Season. There are a lot of variations of rugelach and I have tasted many, but these are the best! The recipe is from Ina Garten's Barefoot Contessa Parties! book. They are perfect for a Jewish holiday dinner but we make them all year long. You can make the entire recipe and freeze them unbaked. Then you can have fresh baked cookies anytime you want or when company comes over unexpectedly. I like to make them to enjoy with coffee as I gift-wrap presents.

Rugelach is also delicious made with raspberry jam or just plain with raisin and nut filling. These cookies freeze beautifully; defrost them completely before baking. They are fun to make...just pop in a holiday CD and listen along as you bake these yummy cookies! I have also included pictures of how they are prepared, it is fast and easy! You will truly enjoy these cookies!

Here is the recipe:

RUGELACH
Source: Barefoot Contessa Parties! by Ina Garten
Makes 4 dozen

8 oz. cream cheese at room temp.
1/2 lb. unsalted butter at room temp.
1/4 cup sugar plus 9 T.
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 t. ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in food processor
1 egg beaten with 1 Tbsp. milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup sugar, salt and vanilla.

With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

TO MAKE THE FILLING:
Combine 6 Tbsp. of sugar, the brown sugar, 1/2 tsp. cinnamon, the raisins and the walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 Tbsp. of apricot preserves and sprinkle with half cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges - cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each edge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 Tbsp. of sugar with 1 tsp. cinnamon and sprinkle on the cookies.

Bake for 15-20 minutes, until lightly browned. Remove to a wire rack and let cool.