Posts Tagged ‘Puff Pastry’


Happy New Year, and Asparagus Spiral Appetizers!

January 2, 2011

Looking for an easy, yet elegant appetizer for a cocktail party or a get together with family or friends?  Well look no further.  Seriously, whether vegetarian or not, this quick concoction is sure to impress any crowd.  And it’s so tasty I could hardly wait to share it here.  I want everyone to make it.  Really, it’s that delicious.  Plus, I got a new camera for Christmas that has a pretty good food setting, so I’m excited to share pictures!

We decided to make this appetizer for New Year’s Eve after Erik’s dad showed us a recipe he’d found online.  We tweaked it a bit, omitting the proscuitto it called for (though that does sounds awfully delicious – the meat eaters among us will have to try it that way and report their findings).  Though, we certainly didn’t miss the meat, and neither did the Bowens.

The original recipe didn’t mention a sauce, but I couldn’t really imagine it without one.  And since I have an ongoing love affair with horseradish, I thought nothing would be more fitting than a horseradishy dipping sauce.  Erik suggested horseradish hollandaise.  Bingo.  It coupled so nicely with the asparagus and puff pastry.  (Though I am ashamed to admit we used hollandaise from a packet…never again will I stoop so low, especially since hollandaise is a relatively simple sauce to make).

Also, ideally, I’d make my own puff pastry, but that is quite another adventure…

So, without further ado, the recipe…

Asparagus Spirals with Horseradish Hollandaise

  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1 cup whipped cream cheese, seasoned as desired
  • 30-40 asparagus spears, washed/dried/trimmed
  • 1 recipe hollandaise sauce (whether from a packet or homemade – we’re not judging)
  • 1-2 tsp. prepared horseradish

For the asparagus:

Preheat oven to 400 degrees.  Line baking sheet with foil.  Unfold thawed puff pastry sheets and spread ½ cup of cheese on each sheet.  Using a pizza cutter or sharp knife, cut puff pastry into thin strips (cut as many strips as you have asparagus spears).  Wrap each strip around an asparagus spear, using the cheese-side to stick the puff pastry to the asparagus.  Place on baking sheet and bake 20 minutes or until puff pastry is lightly golden brown.

For the sauce:

Stir 1-2 teaspoons of prepared horseradish (depending on your taste preference) into the finished hollandaise.  That’s it.  Really.  Dip the asparagus, and enjoy!  But, a word of caution…once you start snacking on them, it’s hard to stop.


~ Josie


Summer Nom Leftovers Pt. 1

November 14, 2010

I do have some more current things I’d like to share but I felt that I needed to bring to light some of the noms that were created this summer.  The summer time was glorious in all the deliciousness that came out of “The Bakery” as Josie’s apartment was affectionately called. Here is one of those recipes. I’m sure there will be quite a few posts like this. It was rather simple, yet extremely nomalicious.


The original recipe called for other mushrooms, but we used what we could find.

Great flavors all together, also with all the mushrooms it was very “meaty” and quite filling.

Thai Three Mushroom Tart

Adapted from The Complete Vegetarian Cookbook by Bay Books


It was delicious warm, but as with all "pizzas" even better as a chilly midnight snack.

  • 12 oz. puff pastry
  • 2 teaspoons sesame oil
  • 2 tablespoons olive oil
  • ½ pound shiitake mushrooms
  • ½ pound button mushrooms
  • ½ pound oyster mushrooms
  • ½ cup coconut milk
  • 1 stalk lemon grass, chopped
  • 1 ½ teaspoon grated ginger
  • 1 clove garlic, chopped
  • 2 tbsp chopped cilantro
  • 1 egg
  • 1 tbsp plain flour
  • 1 spring onion

Preheat the oven to 415 and grease a shallow tart pan. Roll out the pastry to line the base and sides of the pan. Trim off any excess. Stab it all around with a fork and stick in the oven for 20 minutes, or until crisp and cool. While cooling gently press down the pastry in the center to prepare for the filling. Reduce the oven heat to 400.

Heat the oils in a pan, add the shiitake and button mushrooms and stir until lightly browned. Add the oyster mushrooms and sprinkle a little salt and pepper to taste. Let cool and pour away any liquid.

Process the coconut milk, lemon grass, ginger, garlic, and cilantro until smooth. Add the egg and flour and blend in short bursts until combined. Season with a touch of salt and pepper.

Pour the mixture into the pastry and top with the mushrooms and the spring onions. Bake 30 minutes, or until the filling has set. Let sit for a few and serve with an extra sprinkle of cilantro. Indulge!

~Erik <(^_^)>