I'm planning "champagne and d'oeuvres" for my book signing party. I need ideas using puff pastry. Thank you.
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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
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Brie topped with chutney, wrapped in puff pastry and baked.
Welcome to C@H, Audrey!
Practice safe lunch. Use a condiment.
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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.
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I can't contribute here...I've never used puff pastry before!
Loving every moment of my life!!
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hor d'oeuvres
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