Poppy Seed Sticks Recipes

POPPY-SEED STICKS

Steps:

• Heat the oven to 425 degrees . Line two baking sheets with parchment paper. Dust a clean work surface with flour, and roll each piece of puff pastry into a 10-by-14-inch rectangle, less than 1/8 inch thick. Transfer the rolled-out dough to baking sheets; refrigerate for 15 minutes.
• Remove dough from refrigerator, and generously brush one puff-pastry sheet with egg yolk. Sprinkle the salt and pepper over the sheet, then cover with poppy seeds. Brush the second pastry sheet with egg yolk, and place on top of first, yolk sides together. Gently press the two sheets together so the poppy seeds stick between them. Return the pastry to refrigerator, and chill another 15 minutes.
• Remove the pastry from the refrigerator, and brush the top generously with the remaining egg yolk. Using a pizza wheel or a long sharp knife, cut the dough into 10-inch-long strips that are 1/4 inch wide. Hold a piece of dough in the middle, and start twisting in the direction of each end; twist until entire piece of dough is tightly coiled. Transfer twist to a baking pan; press the ends to metal. Repeat with the remaining dough.
• Bake until the sticks are golden brown, about 8 minutes. Transfer to a wire rack to cool completely, and store in an airtight container up to 1 week.

LEMON-POPPY SEED COMPOUND BUTTER

Steps:

• Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl.
• Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal.
• Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.

POPPY SEED CHICKEN

Steps:

• Boil chicken breasts with salt and a 1/4 stick of butter. Simmer for an hour. Shred chicken into small pieces and lay in a rectangular dish.
• Add 2 cans of cream of chicken soup and sour cream mixed together.
• Melt 1 1/2 sticks of butter in a microwave oven. Add 3 packets of crumbled Ritz crackers and poppy seeds to it. Mix together and spread over chicken mixture.
• Bake at 375 degrees for 30 minutes.

LEMON POPPY SEED CRISPS

Steps:

• Preheat your oven to 350.
• Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
• Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
• Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
• Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
• Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
• Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.