I'm planning "champagne and d'oeuvres" for my book signing party. I need ideas using puff pastry. Thank you.
hor d'oeuvres
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Welcome Audrey!!! Please tell us more about your book--that must be an exciting adventure.
There are soo many things that can be done with puff pastry and hor d'oeuvres--little sausage rolls, roasted vegetable rolls, patties with seafood in the center, salmon stuffed pastry with a champagne sauce---depends upon how elegant you want to go. How many people, etc. I just know that you will receive tons of responses from the chefs here that are used to doing these types of events--can't wait for the responses. Hope to see you again!!! Roxanne
"Never eat more than you can lift" Miss Piggy
Welcome to the forums, Audrey - I'll start out with an idea for you, and if you share more, I'll share more...
Spinach and Feta Mini-Calzones Serving Size : 16 1/2 (17.3-ounce) package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet) 1 tablespoon olive oil 1 small onion -- chopped (about 1/2 cup) 1 (10-ounce) package frozen chopped spinach -- thawed and squeezed dry 1/2 cup crumbled Feta cheese (plain or flavored, such as tomato-basil) 1/2 teaspoon salt 1/4 teaspoon ground black pepper Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF In a large skillet, heat oil until hot. Add onion; cook and stir about 5 minutes or until tender. Add spinach; cook about 4 minutes, until flavors are well blended. Spoon into a small bowl. Stir in Feta cheese, salt and pepper. Unfold pastry on a lightly floured surface. Roll to make a 12 × 12-inch square. Cut pastry into four 3-inch strips; cut each strip to make four 3-inch squares. Spoon 1 rounded tablespoon of spinach mixture into center of each square; brush edges lightly with water and fold over to form a triangle; press edges to seal. Place triangles on an ungreased baking sheet, about 2 inches apart. Bake about 15 minutes, until puffed and golden. Yield: "16 mini-calzones"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
YUMMMMMMMMM!!!!! That sounds wonderful, Jean---printed.
Sometimes we overlook the simple---here are a few SIMPLES but always winners 1. Cheese straws 2. Parmesan-paprika palmiers 3. Tomato-basil tartlets 4. Smoked salmon and chive mille feuille (basically a puff pastry "sandwich" with salmon and chives cream cheese filling. You could also do mini apple tartlets or cinnamon-sugar palmiers for a sweet touch.
"Never eat more than you can lift" Miss Piggy
Brie topped with chutney, wrapped in puff pastry and baked.
Welcome to C@H, Audrey!
Practice safe lunch. Use a condiment.
Some simple puff pastry twists sprinkled with sea salt and garlic or olive oil and shredded Parmegiano-Reggiano.
Welcome to the CAH forums Audrey
Don't wait too long to tell someone you love them.
Billy
huh, I guess the book is being kept under wraps...maybe puff pastry...???
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
I have a few more ideas.
Practice safe lunch. Use a condiment.
I can't contribute here...I've never used puff pastry before!
Loving every moment of my life!!
It's fun!! You can use it for sweet ot savoury. It makes fabulous apple tarts. I've made my own pastry a few times, but usually buy it frozen (lazy little toad that I am)
Practice safe lunch. Use a condiment.
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