+- Cuisine at home Forums (https://www.forums.cuisineathome.com)
+-- Thread: hor d'oeuvres (/showthread.php?tid=23630)
hor d'oeuvres - Audrey - 10-18-2006
I'm planning "champagne and d'oeuvres" for my book signing party. I need ideas using puff pastry. Thank you.
Re: hor d'oeuvres - Roxanne 21 - 10-18-2006
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
Re: hor d'oeuvres - cjs - 10-18-2006
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"
Re: hor d'oeuvres - Roxanne 21 - 10-19-2006
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.
Re: hor d'oeuvres - Lorraine - 10-19-2006
Brie topped with chutney, wrapped in puff pastry and baked.
Welcome to C@H, Audrey!
Re: hor d'oeuvres - bjcotton - 10-19-2006
Some simple puff pastry twists sprinkled with sea salt and garlic or olive oil and shredded Parmegiano-Reggiano.
Welcome to the CAH forums Audrey
Re: hor d'oeuvres - cjs - 10-19-2006
huh, I guess the book is being kept under wraps...maybe puff pastry...???
Re: hor d'oeuvres - Lorraine - 10-19-2006
I have a few more ideas.
Re: hor d'oeuvres - Bizymomma - 10-19-2006
I can't contribute here...I've never used puff pastry before!
Re: hor d'oeuvres - Lorraine - 10-19-2006
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)
