Crushedgold Recipes

HEART OF GOLD

Steps:

• Preheat oven to 350 degrees F.
• Roll out the thawed puff pastry until it's about 1/4-inch thick. Using a small heart shaped cutter (about 3 inches at its widest point), cut out 4 heart shapes. Cut out another 4 hearts and using another heart shaped cutter, about 1/2-inch smaller, cut out the center of 4 hearts, leaving just the outsides of the hearts. Throw away the centers or reserve for another use.
• Brush all the solid heart pieces with beaten egg. Then place a cut-out heart on top of each solid heart and brush with beaten egg. Using a fork, lightly pierce the pastry, (this will help prevent the pastry from bubbling as it bakes).
• Transfer hearts to a sheet pan and place in the preheated oven. Bake until golden brown and fluffy. Usually around 10 minutes, depending on your oven.
• Remove from the oven and allow to cool.
• Peel, core and thinly slice the apples. In a large skillet over medium heat add the sugar and heat until sugar starts to turn a golden color, add the butter and apples and cook until apples are tender but not mushy, around 3 to 5 minutes depending on thickness of apples. Remove from heat.
• To finish, place the cooked pastry heart in the center of each plate and spoon the cooked apples with the sauce over the hearts.
• Top with a scoop of vanilla ice cream and gold leaf.

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

CRUSHED YUKON GOLD POTATOES

Steps:

• Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
• Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.

CRUSHED PRALINE

Steps:

• In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel. Add the almonds and swirl the skillet until they are coated with the caramel. Pour the mixture onto butter foil and let it cool completely. Transfer the praline to a cutting board and chop it coarse. In a blender or food processor crush the praline pieces in batches. The crushed praline keeps in airtight containers for 3 weeks.

CRUSHED GOLD

Steps:

• Keep orange in freezer for few hours before preparation.
• The pulp should be slightly crystalined.
• Now, peel the skin, deseed the oranges and directly transfer the orange to wide mouth galss (mid size).
• It should nearly occupy three fourth of the glass
• Now crush the orange inside the glass carefully till the contents in the glass appear one thick crushed mass.
• The volume now is about half of the glass.
• Add vodka and fill the glass with carbonated water.
• Crushed gold is ready - serve with a fork to pick crushed orange pieces while drinking.
• Cheers!