I made cranberry sauce for Thanksgiving yesterday and "stole" a quarter cup of it to make these little palmiers to greet son Matt who came in from San Francisco this morning on the red eye. Not too sweet and great with a cup of coffee.... I've included my simple cranberry sauce here, but use your favorite if you like. —inpatskitchen
My cranberry sauce
12 ounce bags of fresh cranberries, sorted and rinsed
fresh orange zest
Juice of one orange
medium apple peeled, cored and finely diced
For the palmiers
sheet puff pastry from a 17.3 ounce package
cream cheese, softened
of the cranberry sauce, large berries smashed up a little
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!