-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Chowhound Closes After 25 Years of Food Obsession
 DD> Chowhound was founded in 1997 by Jim Leff

 JW> The end of an era. When Leff started it, before it went commercial,
 JW> it was awesome. The gold standard that other bloggers and web forum
 JW> hosts could only aspire to.

 JW> I promoted it here back in the day and I know some of us have been
 JW> there: me, you, Dave S and M Loo for sure.

When they went all corp-rat I switched to Simply Recipes (Elise Bauer's
blog). Never regretted the move.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Walnut Gorgonzola Turnovers
 Categories: Fruits, Nuts, Pastry, Desserts, Snacks
      Yield: 24 Servings
 
  1 1/2 c  Apples; peeled, cored,
           - chopped (Jonagold, Pippin,
           - Granny Smith, Jonathan,
           - Golden Delicious,
           - or MacIntosh)
    1/2 c  Chopped walnuts
    1/4 c  Shredded Gorgonzola cheese
      2 ts Chopped fresh thyme leaves
           +=OR=+
    1/2 ts Dried thyme; crumbled
      2 tb Honey
      2    (7 oz) prepared puff pastry
           - sheets (total 14 oz)
      1 lg Egg; beaten
 
  If using prepared frozen puff pastry sheets, they need
  to be defrosted in the refrigerator at least 3 hours
  before using.
  
  Place chopped apples in a bowl, microwave on high heat
  for 5 minutes until apples are cooked through. Remove
  from heat and let cool. Drain excess moisture. Once
  cooled, chop further so that pieces are between 1/4"
  and 1/2" square. (Note you can skip this step if you
  want; the main purpose is to get the apples to release
  some of their moisture before cooking into the pastry.)
  
  Combine apples, walnuts, Gorgonzola, thyme and honey in
  a small bowl.
  
  Set oven @ 400ºF/205ºC.
  
  Working with one puff pastry sheet at a time (leave the
  second one in the refrigerator until using it) roll out
  the pastry to a size of 9" by 12". Cut in 12 3" x 3"
  squares (a pizza slicer works great for this). Paint
  1/2-inch of border around each square with beaten egg
  (this will help the pastry seal). Place a heaping
  teaspoon of the apple walnut mixture in the center of
  the squares. Fold over the squares into a triangle shape,
  stretching the dough if necessary to cover the filling.
  Use the tines of a fork to crimp the edges.
  
  Place triangles on a silpat or parchment paper lined
  baking sheet, with space between the triangles. Chill
  for 5 minutes in the refrigerator before baking, or
  chill while you prepare the second puff pastry sheet.
  
  Whisk in a half teaspoon of water into the remaining
  beaten egg. Use a pastry brush to paint on the tops of
  the pastry triangles for a nice glaze. Place in oven
  and cook for 15-20 minutes until nicely puffed up and
  lightly browned.
  
  Allow to cool for at least 20 minutes before serving.
  
  Makes 24 turnovers. Serve either warm or at room temp.
  
  Can be made several hours in advance.
  
  FROM: Simply Recipes (http://simplyrecipes.com)
  
  MM format by Dave Drum - 11 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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