Blackberry Pâte Feuilletée (Blackberry Puff Pastry)
Puff pastry sheet
Blackberry jelly
Brie
Fresh blackberries
Heat oven to 350 degrees. Spray muffin tin.
Roll out puff pastry sheet and cut into squares. (About 1/4" thick & 2" squares for a mini-muffin tin)
Place a small cube of brie and a little jelly in each square.
Wrap the pastry up around the brie & jelly & pinch closed at the top.
Place in a muffin tin & bake, check at 10 minutes. Take out when pastry is lightly browned.
Top with a fresh blackberry & serve warm.
Cucumber Petit
Cucumber slices
Brie
Chives
Fresh ground pepper
Croque Monsieur
Adapted from: http://www.
Ingredients for Bechamel Sauce:
2.5 tbsps butter
3 tbsps all purpose flour
2 cups milk
1 tsp salt
1/2 tsp freshly ground nutmeg
1/2 tsp pepper *optional
Directions:
In a medium saucepan, heat the butter over medium low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light golden sandy color, about 6-7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly. Remove from heat, season with salt, pepper (if using), and nutmeg. Set aside until ready to use. Mixture should be kind of thick. You are going to spread it on bread so if you need to thicken it add flour and whisk but only little bits at a time.
Ingredients for Sandwiches:
1 loaf good quality, bakery, white bread
1 lb good quality ham
Round of brie cheese
Butter for spreading
Directions:
Preheat oven to 400 degrees. Line a cookie sheet with slices of bread. Assemble the sandwiches by spreading Bechamel sauce on the bread then placing ham down on one slice and thin brie wedges on the other. Put halves together and repeat process until you have a full sheet of sandwiches.
Bake the sandwiches for about 5 minutes on each side, making sure not to overcook or burn. You want each side to be golden brown and the cheese to be melted and gooey. Bake longer if necessary just don't burn it!
This should make about 6 full sized sandwiches and about 24 minis possibly more depending on how big your bread is. Spoon a bit of the sauce over top of it after plating.
FRENCH ONION SOUP DUMPLINGS
2.5 tbsps butter
3 tbsps all purpose flour
2 cups milk
1 tsp salt
1/2 tsp freshly ground nutmeg
1/2 tsp pepper *optional
Directions:
In a medium saucepan, heat the butter over medium low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light golden sandy color, about 6-7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly. Remove from heat, season with salt, pepper (if using), and nutmeg. Set aside until ready to use. Mixture should be kind of thick. You are going to spread it on bread so if you need to thicken it add flour and whisk but only little bits at a time.
Ingredients for Sandwiches:
1 loaf good quality, bakery, white bread
1 lb good quality ham
Round of brie cheese
Butter for spreading
Directions:
Preheat oven to 400 degrees. Line a cookie sheet with slices of bread. Assemble the sandwiches by spreading Bechamel sauce on the bread then placing ham down on one slice and thin brie wedges on the other. Put halves together and repeat process until you have a full sheet of sandwiches.
Bake the sandwiches for about 5 minutes on each side, making sure not to overcook or burn. You want each side to be golden brown and the cheese to be melted and gooey. Bake longer if necessary just don't burn it!
This should make about 6 full sized sandwiches and about 24 minis possibly more depending on how big your bread is. Spoon a bit of the sauce over top of it after plating.
FRENCH ONION SOUP DUMPLINGS
RADISH SALAD
Salmon en Croute
Ingredients:
1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup/60 ml creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten
1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup/60 ml creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten
Skin and bone the salmon and set aside. Preheat the oven to 450 degrees.
Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.
Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.
Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.
Cossettes de Betteraves (Beet Chips)
3 large beets
¼ cup olive oil
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Heat oven to 400 degrees.
Clean beets with a sponge. Wearing gloves, thinly slice beets (about 1/8” thickness) and mix in bowl with olive oil until fully coated.
Line baking sheet with parchment paper and lay beets flat with slight overlap. The beets will shrink in size when cooked.
Sprinkle with dried thyme, salt and pepper.
Bake for 20-25 minutes removing when beets are browned and crisp.
¼ cup olive oil
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Heat oven to 400 degrees.
Clean beets with a sponge. Wearing gloves, thinly slice beets (about 1/8” thickness) and mix in bowl with olive oil until fully coated.
Line baking sheet with parchment paper and lay beets flat with slight overlap. The beets will shrink in size when cooked.
Sprinkle with dried thyme, salt and pepper.
Bake for 20-25 minutes removing when beets are browned and crisp.
PASSIONFRUIT CREME BRULEE
MACARONS
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