Memorial Weekend M-m-m-madness [Recipe: Goat Cheese Pop-Tarts]

Yes, another belated post…  shut it…  Since February, I’ve been to Austin, Jacksonville, Atlanta (FOUR times), New Orleans, Burnaby, Denver, Portland, Kansas City, Calgary, Toronto (three times), and San Francisco. (Blogs to come on those adventures!) I can’t complain though, cause I like traveling, I like my job, and I like the people I work with. Sickening, right?

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My house is missing a table and chairs, so we dine traditional Japanese-style

What can I say? It’s been travel and work madness this year! But I finally had Memorial Day holiday weekend to be IN my house, IN my bed, IN my chair. At the end of the day, this really means:

holiday weekend when I am home = time to celebrate
time to celebrate = girls weekend
girls weekend = pjs, lounging, eating, drinking, dancing, singing, movies, and girl talk

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Single people go to the grocery store in suburbia too

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Kitchen counter during prep work

Unfortunately the weather was balls all weekend, so Lia (who else would my #1 for a girls weekend) and I pretty much just veg’d out all weekend long. It was awesome. Remember those people in my circle? Yeah, those are the people I can stare at a wall with for hours… or have a blast going to pick up more flour for sticky buns…

Homemade boozy horchata

Homemade boozy horchata

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Warm chickpea and cherry salad, recreated from Leon’s Full Service in Georgia!

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Beer Beer Beer

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Gruyere, Rosemary, and Honey for a sweet and savory Monkey Bread

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Grapefruit Mimosa…  the extra grapefruit juice needed SOMEWHERE to go.

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Vegan Smoky Bean Sliders

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Ashley Mules with Rachel’s Ginger Beer… A staple at my house

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Vegan Chocolate Tart with coconut whip cream… a cardboard-tasting fail…

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Roasted Carrot and Avocado Salad

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Beers from my travels to Boulevard Brewing in Kansas City

Now, even though I had said it was going to be a chill weekend, I think the final food count was 5 homemade mixed drinks, 4 naan-zas, 2 desserts, 3 salads, 4 mains, a full vegan brunch, and a gross amount of beer and wine. That is my definition of chill. ah-maze-balls.

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522 Pinckney Cocktails for ladies brunch

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Orange Olive Oil Vegan Sticky Buns

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Vegan Biscuits and Gravy with Field Roast sausage. A SERIOUS win!

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Crispy Curried Potatoes

My relaxing weekend at home also ended up with my serving a vegan brunch in my house on Sunday.  My version of relaxing is proving to be not so relaxing.  I’m convinced that all my travel has put me into a cooking withdrawal, thus making me a cooking nutcase when I have the time.

I also took this extended holiday weekend as an opportunity to catch up on very important life events, like The Voice, So You Think You Can Dance, Les Miserables, Fast and the Furious…  As people should know, these are all very important to my well-being.

There's always money in the banana stand

“There’s always money in the banana stand”

Ooooh, and not to forget that Memorial Day weekend was the anticipated return of Arrested Development!  However, I was not impressed.  One episode in and I have given up and instead have plans to preserve my hours for things like Fast and the Furious 6… and 7, which I hear comes out in 2014.

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Goat Cheese Pop-Tarts

Goat Cheese Pop-Tarts
(As seen on Saveur.com)

2½ cups all-purpose flour
1 tsp kosher salt
1 tsp sugar
16 tbsp unsalted butter, cubed and chilled
6 oz goat cheese, softened
⅓ cup jam or preserves (I used Big Spoon Jam‘s Raspberry Rose Jam)
1 egg, lightly beaten
2 cups confectioners’ sugar
¼ cup finely chopped strawberries

Pulse flour, salt, and sugar in a food processor. Add butter and continue to pulse until the mixture resembles coarse sand. With the motor running, add 6 tbsp. cold water and process until dough comes together, 30 seconds to 1 minute. Divide dough in half and form into disks; wrap disks separately in plastic wrap and refrigerate for 1 hour.

Heat oven to 425°. On a lightly floured surface, roll 1 disk of dough into a 9″ square. Cut into six 3″ x 4½” rectangles; transfer to a parchment-lined baking sheet. Spread each rectangle with about 1 tbsp. goat cheese and top with 1 tbsp. jam, leaving a ½” border; set aside. Repeat rolling and cutting with remaining disk of dough and lightly prick dough with a fork. Brush edges of dough around cheese and jam with beaten egg and top with pricked dough rectangles. Using the tines of a fork, press edges to seal. Bake until puffed and golden, about 15 minutes. Transfer tarts to a baking sheet with a wire rack; let cool completely.

Whisk confectioners’ sugar, strawberries, and 2 tbsp. water until smooth. Drizzle over tops of poptarts and let sit until glaze is completely set.

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