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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Puff Bowls

Picture a little bit of summer in a winter setting. That is what comes to mind here in this "warm your heart and soul" dish. Creamy and crunchy, I love this recipe, and I don't need anything else to go along with it. Crab can be substituted for the salmon if desired.


For 4 people


  • 2 puff pastry bowls, directions below
  • 1/2 cup(s) apple jelly
  • 1/2 cup(s) heavy cream
  • salt and pepper to taste
  • 1 cup(s) fully cooked salmon chunks or 1 can (7-1/2 oz.) salmon, drained, bones and skin removed
  • 1 tablespoon(s) chopped chives or green onions

New England Puff Bowls Directions

  1. Thaw 1 sheet of puff pastry dough. (You can refreeze remainder of unused puff pastry dough if wrapped tightly). Preheat oven to 400-degrees F. Cut four 5-inch circles with a rim of a glass, tumbler or cookie cutter.
  2. With another circular cutter that is 1-inch smaller, cut 2 of the circles again to make 2 rings.
  3. Dipping your fingers in water or using a pastry brush, rub some water around the edge of two of the uncut circles. Lay the 2 dough rings on top of the water rubbed circles.
  4. Spray a baking sheet with nonstick cooking spray and lightly flour, shaking off excess. Place the 2 prepared puff pastry bowls on the cookie sheet and bake 15 minutes, or until well browned and risen. Remove from oven and let cool.
  5. Meanwhile, heat the jelly in a saucepan over medium heat, whisking, until completely melted. Add cream, whisking the jelly into cream thoroughly. Reduce heat to low and cook 5 minutes, or until slightly more thickened and creamy.
  6. Stir in salmon and heat through, salt and pepper to taste. Spoon into pastry shells, top with chopped chives or green onions and serve immediately. Yield: 2 servings.