chicken salad with quinoa and baby spinach on almond crescent rolls

chicken salad

 

Tonight, dinner needed to be about comfort ~ what smells (no mistake, smells, not spells) comfort better than baking bread?  Even better, almond-flour crescent rolls!                                           

 

 

 

Croissant Dough

  • 1 Tbsp active dry yeast
  • 7 Tbsp whole milk, warmed to 68°F
  • 1 cups unbleached wheat flour (better for bread), plus more for dusting
  • 1 cup ground almond flour, plus more for kneading and dusting
  • 1 Tbsp kosher salt
  • 6 Tbsp granulated sugar
  • 2 1/4 Tbsp very soft unsalted butter
  • 1 Tbsp whole dry milk powder
  • 2/3 cup water, warmed to 68°F
  • 3 sticks unsalted cold butter

Dissolve the yeast in the warm milk. Sift the flours, then incorporate the kosher salt, sugar, very soft butter, dry milk powder, two-thirds of the warm water, and the yeast dissolved in milk. Knead the mixture briefly. Add more of the remaining water if the dough appears to be too firm. Transfer the dough to a bowl, cover it with plastic wrap, and keep it at room temperature (ideally at 72°F) for between 1 and 1 1/2 hours, or until the dough has doubled in volume.

Punch down the dough to its initial volume and cover it with plastic wrap again. Refrigerate for 1 hour. Punch it down again and place in the freezer for 30 minutes.

Remove the dough from the freezer. Pound half the cold butter with a rolling pin to soften, then knead butter with hands forming a rectangle. Sprinkle a work surface with flour and roll out a long rectangle of dough; it should be three times longer than it is wide. Place the butter against the lower edge of the dough. With the palm of your hand, pull the butter over the dough until it covers two-thirds of it. Wrap the remaining third of the dough over the two-thirds covered in butter. Fold the lowest third of the buttered part over the other third, then wrap the upper third over it. Place the dough in the freezer for 30 minutes, then refrigerate for 1 hour.

Roll out the dough as before and proceed in the same way with the other half of the butter. Place the dough in the freezer again for 30 minutes, then refrigerate for 1 hour.

Sprinkle a work surface with flour, and roll out the dough to a thickness of 1/8 inch. Using a sharp knife or pizza cutter, cut out triangles 8 inches high and with a base measuring 4 1/2  inches. Place each triangle on the work surface with the base pointing toward you. Roll it up on itself, then curve the ends into a crescent, or croissant, shape. Line two baking sheets with parchment paper. As you finish shaping the croissants, place them on the lined sheets, spacing them 2 inches apart. Set them aside at room temperature to proof for about 1 to 1 1/2 hours, or until doubled in size.  

Preheat oven to 350 degrees.  Make glaze by whipping one egg plus one egg yolk; brush over tops of crescents.  Place in preheated oven; bake for 18-25 minutes (depending on your oven).  Move to cooling rack immediately. Enjoy ~ V

*NOTE:  For extra goodness, you can roll one square of Hershey’s Special Dark, or other yummy chocolate (Green & Blacks ~ my fav) into the center of dough before rolling into crescent; after brushing egg glaze over tops, then sprinkle with Raw Sugar!

Chicken Salad

  • 2 cups meat from roasted chicken, shredded  
  • 1 red onion, finely diced
  • 1 Granny Smith apple, cored and finely diced
  • 1 cup Mayo
  • 4 T sweet relish
  • 3 T stone ground or dijon mustard
  • kosher salt and fresh ground pepper to taste

Mix all together, cover and refrigerate to allow flavors to meet up ~

Quinoa

  • 1 cup water
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1/2 tsp brown sugar
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • dash of crushed red pepper
  • 1 tsp lemon zest
  • juice from 1/2 lime wedge

Bring water to a boil; add quinoa and salt, continue to boil for 8-10 minutes; remove from heat and stir in remaining ingredients excluding lime juice and lemon zest. Place lid on pot, allow to stand covered for 10 minutes.  Just before serving or using as a stuffing, add juice and zest; toss well.  Check for seasonings ~

To assemble sandwiches:

slice cooled crescent rolls in half; place baby spinach on bottom half of roll, place a spoon of quinoa over spinach, then 2 spoonfuls of chicken salad mixture.  Top with crescent top ~ enjoy!

crescent roll sandwiches and home made pickles

 


Personal note ~ the crescent (croissant) did not get as flakey with almond flour as when I use straight unbleached bread flour.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s