Florentine Chicken Ring - Any Advice?

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Discussion Overview

This thread centers around the preparation of the Florentine Chicken Ring recipe, with participants sharing their experiences and tips related to using spinach, particularly frozen spinach, in the dish. The conversation includes inquiries about draining spinach effectively and suggestions for tools that can assist in the process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses the importance of the recipe for an upcoming brunch with potential clients and seeks advice on preparation.
  • Another participant shares their experience of draining spinach overnight and suggests using paper towels to remove excess moisture before mixing.
  • Several users inquire about the best methods for draining spinach, including whether to refrigerate it during the process.
  • One participant mentions using a colander for draining and suggests placing a weight on top to help with the process.
  • Another participant shares their desire to try recipes using frozen spinach but feels uncertain about how to prepare it properly.
  • One participant mentions a technique seen on a cooking show, using a tea towel or cheese cloth to wring out spinach.
  • Several users highlight the Salad & Berry Spinner as an effective tool for draining spinach, noting its potential as a demonstration item.

Areas of Agreement / Disagreement

Views differ on the best method for draining spinach, with no clear consensus emerging on a single approach. Participants share various techniques and tools they have used.

Contextual Notes

The discussion reflects personal experiences with preparing spinach for recipes, particularly in the context of a cooking demonstration aimed at potential clients.

Who May Find This Useful

Consultants looking for tips on preparing spinach for recipes or those interested in demonstrating kitchen tools during cooking presentations may find this thread helpful.

sklay723
sklay723
Gold Member
Messages
855
I'm making this recipe tomorrow morning for a very important group of ladies (all doctors' wives from the hospital I used to work at in my "pre-kids" life ). This could lead me to some additional bookings, and more than a couple of long-term customers, so I don't want to mess it up. :angel: Has anyone made this recipe before? Is there any advice you can offer, or quick tips you like to sprinkle in when you are explaining it during the demo? It's a morning meeting, and they requested something for "brunch."
Any and all advice would be greatly appreciated!!!
 
Start draining the spinach now.

This is a good recipe and I've made it many times (thought it has been awhile). Let your spinach drain overnight and then be prepared to take a few paper towels to it before you mix everything together.
 
  • Thread starter
  • #3
draining spinachWhat do you set it in to drain overnight? Do you leave it in the fridge while it drains to keep it from spoiling? I have almost never used spinach in any recipe, and I'm clueless...sorry for all the questions! :)
 
sklay723 said:
What do you set it in to drain overnight? Do you leave it in the fridge while it drains to keep it from spoiling? I have almost never used spinach in any recipe, and I'm clueless...sorry for all the questions! :)
Click to expand...

You can put it in a colander. Do you have our Colander and Bowl set? It will fit in the small one. Then you almost need to set something on top of the spinach (plate with a can on top?) to push it down.

I don't think you have to worry about it spoiling, but you could do this in the fridge, just set it all in a bigger bowl.
 
I am glad you posted this because I have wanted to try several recipes that call for the frozen spinach but have not because I am not sure how to go about ringing it out.
 
I may watch too much Rachel Ray, but... I always see her putting spinach in a tea towel or cheese cloth and wringing out.
 
You can drain frozen spinach in our Salad & Berry Spinner!!! A great way to show another tool...and a high ticket item at that!
 
dannyzmom said:
You can drain frozen spinach in our Salad & Berry Spinner!!! A great way to show another tool...and a high ticket item at that!
Click to expand...

You are so smart! I have not made this recipe since we came out with the Spinner. I'll have to try this idea.

Mostly I just squished and used paper towels (instead of tea towels).
 

Frequently Asked Questions

What ingredients do I need for the Florentine Chicken Ring?

To make the Florentine Chicken Ring, you will need cooked chicken, cream cheese, spinach, garlic, onion, crescent roll dough, and seasonings like salt and pepper. You can also add cheese for extra flavor.

How do I prepare the chicken for the Florentine Chicken Ring?

Cook the chicken thoroughly, then shred or chop it into small pieces. You can season it with your choice of spices to enhance the flavor before mixing it with the other filling ingredients.

Can I use a different type of dough instead of crescent roll dough?

Yes, you can use puff pastry or biscuit dough as an alternative to crescent roll dough. Just keep in mind that the texture and flavor may vary slightly, but both options will work well for this recipe.

How do I ensure the Florentine Chicken Ring is cooked evenly?

To ensure even cooking, preheat your oven properly and place the chicken ring in the center of the oven. Bake according to the recipe instructions, and check for doneness by ensuring the dough is golden brown and the filling is heated through.

Can I make the Florentine Chicken Ring ahead of time?

Yes, you can prepare the filling and assemble the ring ahead of time. Cover it and refrigerate until you're ready to bake. Just be aware that the dough may become slightly softer, so it’s best to bake it the same day if possible for optimal texture.

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