Braised Bear Paws Recipes

PUFF PASTRY BEAR CLAWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
• Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.
• Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
• Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

CHOCOLATE-DIPPED BEAR PAWS

Steps:

• In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
• Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
• Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.

HOMEMADE FROSTY PAWS

Steps:

• Freeze bananas for 3-4 hours or overnight.
• Place frozen bananas in blender and blend until creamy. If your mixture turns flakey (don't panic) simply add the water and blend until the desired texture is achieved. Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• Pour the mixture into 3 oz. paper cups and freeze. About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• About a half hour into the freezing add a bully stick or treat into the center of the frosty paw cup to act as a popsicle stick (optional).
• Note: We are not using yogurt in this recipe because most dogs get sick to their stomach if they have lactose which is in yogurt.

BRAISED RABBIT PAWS WITH RADIATORE

Steps:

• Preheat the oven to 350°F.
• Heat the olive oil in a Dutch oven or other large, heavy ovenproof pot over high heat. Season the rabbit legs with the salt and pepper and place in the Dutch oven. Brown well on both sides, 3 to 4 minutes each side, and then transfer to a plate. Pour off any excess oil but leave any fond, or the browned bits, stuck to the bottom.
• Put the carrots, onion, and garlic in the same pot and sauté over high heat, scraping the bottom. Cook the vegetables until they soften and get a little color, 2 to 3 minutes. Return the rabbit legs to the pot, along with any accumulated liquid from the plate. Add the wine and stock. The liquid should come about three-quarters of the way up the sides of the legs. Add the bay leaves and thyme and bring to a boil. Cover the Dutch oven with a tight-fitting lid or foil and place in the oven. Braise for 1 1/2 to 2 hours, or until the rabbit pieces are tender.
• Transfer the rabbit pieces to a plate to cool and remove and discard the herbs. Put the liquid and vegetables through a food mill fitted with the medium disk. Put this sauce in a large saucepan and keep warm over low heat.
• When cool enough to handle, remove the meat from the bones. Discard the bones and chop the meat finely with a chef's knife. Add the meat to the sauce and stir to combine. Heat on medium-low to blend the flavors and add body.
• Just before serving, bring a pot of salted water to a boil. Add the radiatore and cook according to the package directions until al dente. While the pasta cooks, slice the sage leaves into thin strips. Drain the pasta and add to the sauce in the saucepan, along with the sage. Stir to combine.
• Divide the pasta among 4 bowls, drizzling each with a little extra-virgin olive oil. Pass the cheese at the table.

BRAISED BEAR PAWS

Steps:

• In dutch oven brown meat in butter. Mix wine, water, salt, pepper, clove & sage together, add onions & simmer 1 hour longer. If additional liquid is needed, add more wine & water.