*PARENTS MEET

The first year of dating is exciting. You’ve already established your commonalities, like breathing air… Now, everything you do together is noteworthy. Sonodoro and I were no different. He gave me a promise ring, he attended my baby sister’s wedding as my Plus One, we moved in together… you know, the usual. By anybody’s count, we were moving at lightning speed. But, that’s okay when you’re in love. Don’t question it. Just go with it and have faith that it will be wonderful.

And, it was.

Despite living (and sleeping) together, I still believed the right choice for me was no sex before marriage (as my fornicating college friend decreed was possible). We abstained as much as we could and when we couldn’t, Sonodoro always apologized.

What a caring guy.

Somewhere during this exciting first year of dating Sonodoro, my parents took a road trip to visit, stopping first in Salt Lake City to see my sister and her freshly-minted husband and then to see me and my wonderful new boyfriend.

It seemed as though Sonodoro and I were moving towards wedded bliss and there was a quorum that this would be the perfect opportunity for the families to meet.

The night of the family meeting, while Sonodro was out retrieving his mother, I stayed home to prepare a dinner that blended food traditions of both families.  I don’t remember what Mom&Dad and I talked about; I know I was just nervous as hell. Not only were we crossing the big step of having the families meet, I was cooking for his mom for the first time.

Would my cooking be good enough for Sonodoro’s Mom?

To cap it off, his mom spoke almost* no English and my dad had to repeat Spanish 3 times! (Mom took French, so what good does that do anyone?)

(*Almost meaning: “I love you” and a few choice swears.)

For the appetizer I made my mom’s famous (and fail-safe) “cream cheese mushroom things.”

Once Sonodoro came back with his mom, we introduced the parents. His mom exclaimed that my father is guapo (handsome) and threw a “que bonita” at my mom (how pretty). There was small talk. (Very small). Me mostly gorged on the appetizers.

Dinner conversation was difficult as Sonodoro had to translate between families.

Before dessert, Sonodoro and I turned on music, figuring it would bridge the language gap. His mom was quite eager and more than happy to teach my rhythmically challenged dad how to dance a cumbia. (I know the video is in Spanish, that is what the lesson was like, exempt without the fun graphics.)

This appetizer makes you look like a cooking genius. It is flavorful and satisfies the salty and savory camps. For a party, you never know what last minute hiccups may happen, so I prepare these in advance. I only bake them (in a pre-heated oven) as soon as a couple guests arrive.

INGREDIENTS:

4 tubes Pillsbury crescent rolls
1 60z jar Green Giant mushrooms
2 bricks Philadelphia Cream Cheese
1 Egg & ¼ milk (for egg wash)

STEP-BY STEP DIRECTIONS:
1. Pre-heat oven to 350*
2. Soften cream cheese over night (or on a low temperature in a microwave safe bowl)
3. Stir cream cheese so it no longer looks like a brick. (If need be add a splash of milk to help)… This step is necessary to help mixing when you add mushrooms.
4. Drain liquid out of mushrooms.
5. Add mushrooms to cream cheese.
6. Mix well.

IMG_2323

7. On a cookie sheet roll out two sheets of crescent rolls. (The images below are a half-batch)
8. Pinch together the perforated edges and the two sheets, so now you have one big dough base.

IMG_2324 IMG_2326

 

 

 

 

9. Evenly spread cream cheese mixture. Bring it just shy of the edges.
10. Then unroll the other two tins of crescent rolls and put them on top of the cream cheese. Pinch the perforated edges together here too (along with where the two sheets meet).

11. Firmly press top and sheet and bottom sheet together. (You don’t want the cream cheese melting out….)

IMG_2329

A twist and roll method to secure top and bottom sheets.

12. IN A SMALL BOWL COMBINE:

Egg
Milk

12A. Whisk together so the eggs aren’t stringy and the wash is thoroughly mixed.
13. Lightly brush egg wash on top of pastry.
14. Place appetizer in pre-heated oven.
15. Bake at 350 for 10-17 minutes.
16. Remove when golden brown.
17. Let stand for 5 minutes.
18. Cut into squares
19. Put on warm (but not hot) plate. Serve immediately.

 

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Be prepared to put out reinforcements almost immediately.

 

TIPS:

1. When I first started making this recipe, I would roll out the top piece on a separate surface and assemble it into one sheet before I transferred it to my baking sheet.

2. There are several methods to secure your cream cheese pocket, I like the press, twist and roll method the best. It adds a little extra flair while ensuring cream cheese won’t melt out… Mom says this makes the edges too crusty. She prefers the press and seal, so the edge pieces have more cream cheese.

 

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