At a buffet, puff pastry tarts come in all forms and can be made in advance. Served warm or at room temperature, they can be topped in so many ways. In this version, we went with mushrooms, both chopped and cooked, and fresh and thinly sliced.
Рубрика: Flavours of Fall
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Barbecue-Spiced Pumpkin Seeds
These spiced pumpkin seeds are perfect for adding texture to a salad or to be served during happy hour. Simply toss them in a blend of spices and brown sugar, to give them a barbecue flavour, before baking in the oven. Even the kids will love them as a snack.
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Spicy Olive Ciabatta
This ciabatta recipe has a poolish dough base, which can be compared to a sourdough starter, giving a nice structure to the dough. The poolish is made of a mixture of flour, water and yeast that must double in volume before adding more flour and water. Just stretch and fold the dough, which becomes smooth and elastic, over itself three times until it becomes beautifully shiny, soft and dense. The ciabatta tastes great plain, but don’t hesitate to add the bold, punchy flavour of olive and chilies. It’s a dream sandwich bread!
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Pork and Cheese Meatballs with Carrot Purée
When it comes to appetizers, meatballs are always a crowd-pleaser. In this recipe, we’ve made them cheesy by shaping the meat around a cube of Gruyère cheese. Sprinkle on some Parmesan cheese before baking and serve with carrot purée, which brings brightness to the dish.
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Pita Chips with Za’atar
These chips seasoned with za’atar, a Middle Eastern spice blend, go perfectly with a warm homemade or store-bought dip. Served alongside raw veggies during happy hour or at a buffet, they’re delicious with a slow cooker warm artichoke dip.
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Flaky Honey-Orange Scones with Burnt Honey Butter
This recipe is halfway between a scone and a croissant. The dough is made with yeast, thin slices of butter and buttermilk. Create layers of flour and butter that bake up wonderfully flaky by rolling and folding the dough over itself. To go with the scones, make a caramelized honey butter, whose texture is similar to soft caramel as it cools. This is a very straightforward recipe that’s perfect for brunch.
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Al Telefono Arancini (The Best)
It’s impossible to resist these rice-based appetizers, each with a piece of cheese in the middle that stretches like a phone cord (hence the name) once melted. These little balls of risotto are fried, crispy and flavourful, just how Ricardo likes them.
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Lemon, Lime and Passion Fruit Mocktail
Inspired by lemonade, this lime, lemon and passion fruit mocktail is perfect for hosting guests who prefer an alcohol-free drink. Garnish each glass with flowers of your choice, fixed in place with small clips, for an inexpensive detail that’ll make each drink festive.
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Giant Apricot, Passion Fruit and Pistachio Brioche
The flavours of apricots, passion fruit and pistachios come together in this giant brioche. Instead of making several small brioches, roll the fragrant olive oil-based dough in a cast iron skillet. Brush it with a passion fruit and apricot jam glaze and then sprinkle with chopped pistachios. You can prepare the brioche the night before and bake it fresh in the morning, just in time for brunch. It will be a hit at the table.
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Pear and Star Anise Martini
This revisited martini, combining the sweetness of pear with floral and spiced flavours, offers seasonal comfort. It’s prepared with anise-flavoured vodka, elderflower liqueur and lemon juice. As a reminder, garnish the cocktail with a pear slice and star anise.