I spotted this idea in Bon Appétit a couple of years ago and fell instantly in love. I’ve been making the marmalade regularly since then, as often as I lay my hands on organic blood oranges.
Adapted from Bon Appétit.
As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did!
The recipe is adapted from Edward Lee
A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer.
This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.
September Daring Bakers’ challenge is up. This time it’s classic puff pastry and vols-au-vent – flaky tartlets that can be filled with at least a thousand possible sweet or savory fillings. Only, I act as usual. First, being overwhelmed with different ideas, I decide to wait until my mind is made up. Then, I wait for the weather to become a bit cooler. And finally, when the weather is as hot as never, and the due date is tomorrow, I roll up my sleeves and get to work proceeding with the simplest solution.
I made one sweet and another savory vols-au-vent.
Yep, mascarpone is everywhere. I was utilizing the freshly made cheese; it is only wonderful when super-fresh.
The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon who chose this French treat, Vols-au-Vent based on the puff pastry recipe by Michel Richard from the cookbook “Baking with Julia” by Dorie Greenspan.
Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference is called forth by a generous amount (and I mean GENEROUS) of fresh herbs, garlic, parmesan, and good quality extra-virgin olive oil.
I believe everybody is familiar with the savory cheese version of cream puffs. The technique is the same, and it’s not complicated. The only problem these little appetizers present is a possible overindulging; it’s difficult to eat just a few. This particular recipe is from the mentioned earlier Gale Gand’s “Brunch!” How are these gougères different? She added a bit of Dijon mustard to the choux (such a lovely touch), brushed the freshly baked gougères with a mixture of garlic-infused melted butter and fresh chopped parsley and then sprinkled them with Parmesan (maybe the latter makes the gougères a little bit less authentic but, dare I say, even tastier).
