Palmetto Recipes

PALMETTO

Steps:

• Fill a mixing glass with ice cubes.
• Add 1 part dark jamaican rum.
• Add 2 dashes orange bitters.
• Add 1 part sweet vermouth.
• Stir.
• Strain into a cocktail glass.
• Garnish with lemon zest.

PALMETTO

Steps:

• Combine all ingredients except the lemon peel in a mixing glass and stir well. Strain into a cocktail glass, drop in the peel.

SOUTHERN PIMENTO CHEESE

Steps:

• Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

PALMITO SALAD

Steps:

• In a large bowl; place hearts of palm, tomatoes, black olives, and jalapeno.
• In a little bowl; mix oil, honey, lime juice, rice vinegar, capers, and garlic.
• Pour caper mix and cheese into the hearts mix and toss to coat.
• Chill then enjoy!

PALMETTO CHICKEN

Steps:

• Combine paprika, salt, mustard, cayenne, garlic powder, cumin, black pepper and white pepper.
• Sprinkle 4 teaspoons of seasoning mixture evenly over chicken, and rub in well.
• In a heavy 4-quart pot (preferably nonstick), heat oil over high heat just until it begins to smoke, 3-4 minutes.
• Add chicken, skin side down, and cook until browned, about 4 minutes.
• Turn chicken over and brown on other side, about 4 minutes.
• Remove chicken from pot and set aside.
• Add onions, celery, bell peppers, and 5 teaspoons of seasoning mixture.
• Stir well and scrape bottom of pan to loosen all the browned bits. Add a little bit of stock if necessary.
• Add andouille and okra and cook, stirring frequently, for 4 minutes.
• Sprinkle flour evenly over mixture in pot, and stir until no white is visible, about 1 minute.
• Add stock and scrape pan well.
• Return chicken and juices to pot, and bring just to a boil.
• Reduce heat to medium, cover, and simmer until chicken is cooked, about 15-20 minutes.

PASTEL DE PALMITO

Steps:

• You can make the dough by hand or use a food processor. Place the flour in a large bowl or food processor with some salt. Add the vegetable shortening and mix well or pulse until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hr.
• Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm. Fry for another min and remove from heat.
• Halve the dough and using a floured surface, roll out the dough into a large square about 30cm X 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it's too soft, place it in the fridge, before adding the filling, to firm up again.
• Using a pastry brush lightly brush the edges of the square with water. Add 2 tbsp of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry. Place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using.
• Heat 7.5-10cm vegetable oil in a wok or small heavy saucepan. It's ready when a small piece of bread dropped in sizzles immediately. Fry the pastels in batches for about 2-3 mins or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm with napkins.

PALMIER COOKIES EASY DESSERT RECIPE BY TASTY

Steps:

• Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
• Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
• Enjoy!