Sometimes amoment of doing nothing, idly opening a blog, reading about a challenge, goingover and checking it out on another blog is just that. Another moment. Butthere comes a time when that same chain of events leads to an innovated recipethat blows your hat off. This is that recipe. And it left me hatless and with acrooked bow.
Thechallenge was to innovate on a danish braid recipe, as explained by Julie of Willow Bird Baking. This is a cream cheese dough, laminated and then braidedwith a savory filling that just happened unannounced, like it does when you have the ideain your mind to do something salty and cheesy, and then pick up a spanish porkchorizo in the supermarket because it will go well with the mozzarella andparmesan, and then add some cherry tomatoes to the chorizo that is slowlycooking and rendering a bit of fat because you thought it needed somethingfresh. All this while the dough that has been folded in three a total of threetimes, similar to puff pastry, is having it´s final rest in the fridge beforeit becomes braided and baked to a golden color.
I could´veeaten the chorizo and tomatoes for dinner right then and there, and leave thebraid to it´s own resources. But there was no stopping the image in my mind ofa warm slice of this danish, cheese oozing out with bits of red and green fromthe chives.
This creamcheese dough is easy to work with as long as you don´t overwork it. I followedthe recipe to a T but then went on and treated it as for puff pastry or croissants.And then it went for an overnight nap in my fridge. This step is essential,since it relaxes the dough and makes the layered puffiness happen.
I thinkbacon might work just as well as chorizo. The greasiness is essential. This isnot the time to skimp on calories; from where I stand you either plunge rightinto this buttery, greasy, cheesy and just plain unbelievably tasteful braid,or you make yourself a nice little green salad.
Isn´t itgreat when a recipe works exactly as imagined and you bake and post it on time? Check out Willow Bird´s Challenge and join in the fun if you want.
The recipefor the dough is found here, and the way to make the three folds is found in mydanish braid post.
I made thedough as directed but after I made a shabby round, I put it in a plastic bagand refrigerated for 4 hours. It can be left like that for a day before youmake the turns.
Aftermaking the three turns, I like to refrigerate it overnight. Then continue withthe rolling and shaping as explained by our host in her base recipe.
For the filling:
I used a cup of chopped chorizo without thecasings. Cook them in a clean skillet over low heat for about ten minutes. Theyshould not brown much, but should render a lot of it´s fat. Add half a cup of cherry tomatoes cut inhalf and cook for a few minutes, until they start to soften.
Transferthis to a bowl or plate with a slotted spoon and leave the extra fat thatcollected in the bottom of the skillet behind. Let cool.
To assemblethe braid, put about 6 oz (170g) diced mozzarella cheese first.Add about half of the chorizo mixture on top. Sprinkle with 1/3 to ½ cup grated parmesan cheese and2 Tbs chopped chives.