Manchego Cheesy Palmiers

palmier.final.jpg

Sheets upon sheets of puff pastry take up a disproportionate amount of space in my freezer. For awhile, they actually took refuge in a neighbor’s freezer while I sorted out space in my own. Why, you ask, do I have so much puff pastry when I can’t even consume it? Just because I can’t enjoy its light, buttery layers of puff doesn’t mean my catering clients and guests can’t. Plus, I do enjoy creating treats with it. It’s so versatile. It’s so light. It’s so crispy and flaky. Yet still gives you a doughy mouth feel. Yes, I have a great imagination of what it would taste like. I’m working off of memory banks deep in the recesses of my mind.

So, when I needed some of this light puffiness for a catering gig a few months back I opted to buy the larger box. As expected, I knew I would find other uses for it. If you recall, it certainly came in handy dandy when I baked it up for a not too sweet dessert. Then another cocktail party gig came a-calling. That event needed a small bite. It needed to be warm. And if it were cheesy too then let’s just call it the perfect trifecta. With all this extra puff pastry, palmiers came to mind, and thus won my little heart.

In an effort to continue to prove how incredibly easy some recipes are, this is another one that falls squarely in the ‘anyone can do this’ category. Let me show you how.

In four steps, this is how simple.

  1. Roll pastry

  2. Spread cheese

  3. Fold, fold and fold again.

  4. Cut and bake.

    Ok, there is a fifth step. EAT and ENJOY!

Here are the actual steps with a few more details.

Cheese, glorious cheese. In this case Manchego.

Cheese, glorious cheese. In this case Manchego.

ingredients

1 Puff Pastry sheet, thawed
2 c Manchego cheese*, grated
1 egg, beaten plus a splash of water

* Of course, you can use whatever hard cheese you like. But my catering gig focused on tapas from Spain, therefore, Manchego was the natural choice.

instructions

  1. Take puff pastry out of the freezer and let it defrost. Once thawed, sprinkle flour on a board and roll the pastry out to 12” x 17”.

2. Generously spread 1.5 c Manchego or your desired cheese over the entire dough. Then place parchment over top and gently roll again to press the cheese into the dough.

Cover the entire surface. You’ll want cheesy goodness in every bite.

Cover the entire surface. You’ll want cheesy goodness in every bite.

A gentle roll is all you need. It helps to secure the cheese so it doesn’t fly all over the place when you fold the edges over.

A gentle roll is all you need. It helps to secure the cheese so it doesn’t fly all over the place when you fold the edges over.

3. Fold the edges in 1/3 the way, then fold and fold again until you get to the center. The folds create more of a heart shape. You can also roll the edges into the center to create more of a rounded palmier. Your choice. I wanted hearts. Also, the more folds you have the smaller the size of each one. Fewer folds creates a larger individual palmier. (Also, note that I added more cheese after the second fold. That’s only because I wanted it to be cheesy.

First fold.

First fold.

Then add another 1/2 cup of cheese before the final fold.

More cheese, please. This is the second fold. From this point, fold one more time to close it up.

More cheese, please. This is the second fold. From this point, fold one more time to close it up.

4. Cut 1/2” slices and place them cut side down on a parchment lined baking sheet, brush tops with egg wash and bake at 420 for 10-12 minutes or until golden brown.

All those folds will explode open into light fluffiness in the hot oven.

All those folds will explode open into light fluffiness in the hot oven.

Lightly brush with egg wash.

Lightly brush with egg wash.

It’s just that SIMPLE, and these are as cute as a button or should I say, as a heart shaped cheesy bite.

They make the ideal bite sized snack to enjoy with afternoon tea, or anytime. I also wrapped them up in parchment paper and gave them to a neighbor as a little birthday gift. (And of course, gave some to the kind neighbor who housed my pastry for way too long, thanks Antoinette!)

palmier.package.jpg

And as if those reasons aren’t enough to motivate you to make them, they are perfect for stacking up on an appetizer platter. Since I was asked to bring an appetizer to a dinner party, I added them onto a cheese and charcuterie platter. They were all gobbled up!

Those are   boquerones skewers   standing up in a glass jar. They look like lollipops. Rounding out the platter:  Manchego  and  Majorero Pimentón  cheeses, my   spiced nuts  , mortadella,  Chorizo Vela , olives, roasted red pepppers, cucumbers and cornichon and  Mary’s Gone Crackers .

Those are boquerones skewers standing up in a glass jar. They look like lollipops. Rounding out the platter: Manchego and Majorero Pimentón cheeses, my spiced nuts, mortadella, Chorizo Vela, olives, roasted red pepppers, cucumbers and cornichon and Mary’s Gone Crackers.

appetizer.platterCU.jpg

Try it, and I beg you to please stop saying that it’s only easy for me. I have faith in your ability, and so should you.

5 Appetizers That Impress & Relieve Stress

DP.JC.722014.dec.holidays.jpg

Let’s face it, it’s not only during the holidays when we need easy appetizer ideas. Handy dandy, simple offerings are in demand throughout the year. These 5 appetizers can certainly be used anytime, but will surely be useful right about now.

Now when it comes to navigating entertaining, we can be the driver of our own roadmap. It’s up to us to take control. It can be as elaborate as a sit down plated meal with several courses. Or as simple as making a salad, a vegetable and protein. Or even simpler (and better!) a huge bowl of pasta. But it is up to each host/hostess to decide whether to make it complicated or easy. Admittedly, there are times when entertaining calls for a little more pizzazz. And I would venture to say that the holidays definitely require a little more brio. Believe it or not, adding an appetizer to any meal can elevate an evening. I always want my guests to feel special, whether it’s a weeknight meal, an weekend dinner or a big party celebration, and I’ve found that serving appetizers somehow ups the ante and makes any event feel special. But please, let’s not confuse special with hard and stressful.

How I plan out what appetizers I will serve depends on my mood, and it can swing full pendulum, from easy breezy all the way to ones that require a day of prep, cook time and time in plating. For me, it all comes down to how much experimenting I want to do, and how much time I have to play. But that’s just me. I like trying new things and being adventurous. But sometimes, I need speed and simplicity. Luckily, in my experimenting I have come up with a few apps that don’t take a ton of effort, and really please my guests.

Here are Apps that impress AND relieve stress.
(Disclaimer: In no means are these appetizers magical or medicinal in their ability to relieve stress. It’s soley their ease, and delicious impact that creates a stress free zone! Well, I might consider that magic.)

Shaved Parmigiano with Roasted Peppers & Hazelnuts

This is as easy as using a flick of the wrist. That is, one that is holding a vegetable peeler. Simply shave slices of Parmigiano Reggiano. Roll roasted pepper strips up into rosettes or twirls. (A good jarred kind is the way to go. Even I admit, roasting your own peppers is more work than it’s worth. This is definitely one time when homemade doesn’t make sense!) Arrange the platter as you like. I like all the peppers in the middle with the cheese acting like a moat. Then generously sprinkle with chopped hazelnuts. It seriously could not be simpler.

Shaved-Parm-w_Red-Peppers.jpg

Platter of Crunch - Fennel Bites & Cucumber Carrot Roll Ups

I always like having a platter with a fresh offering. Not only does it help to refresh the palate but it’s a satisfying treat for the vegetarians. Create a platter full of fresh vegetables. You can use whatever you like but I love big chunks of fennel drizzled with olive oil, course sea salt and pepper. Ribbons of English cucumber plain or rolled up with carrot shreds. The carrots were marinated in a basil balsamic vinaigrette. Check out the recipe here.

My method for platter arrangement is color blocking. I think this looks inviting. Do what pleases your eye and your palate.

Fresh fennel, cucumber and carrots are refreshing and crunchy.

Fresh fennel, cucumber and carrots are refreshing and crunchy.

Fresh Ricotta with Herbs & Oven Roasted Tomatoes

Well, if you took my advice in late summer and roasted a bunch of tomatoes and stored them away, then this one is as easy as opening that container. (Now you understand why I suggest this because the tomatoes can be used in so many ways.) But if you don’t have any roasted tomatoes in your freezer, making a fresh batch is not difficult. Click for The Great Tomato Caper post. For the rest of the dish, simply buy fresh ricotta and spoon it into a bowl creating a nice mound. Generously sprinkle course sea salt, freshly cracked pepper, chopped basil and drizzle with good olive oil. Arrange the roasted tomatoes around and serve with crusty bread.

This combo of sweet tomatoes with fresh creamy ricotta is one that will keep your guests coming back for another smattering.

This combo of sweet tomatoes with fresh creamy ricotta is one that will keep your guests coming back for another smattering.

Sauteéd mushrooms & polenta chips

This one takes a bit more time, but you can actually do some of this ahead of time. I’ve served this appetizer several different ways. Click here for the recipe. In this version I made the polenta squares thinner so they act more like a cracker. Your guests can make their own little bite with as much or as little sauteéd mushrooms as they want. Heck, if you also serve the Ricotta dish, guests can top their polenta squares with mushrooms and a bit of ricotta!

Polenta.Mushroom.Bites.jpg

Dry Cured Meat & Arugula Platter

This seriously could not be simpler than buying and arranging. Pick up your favorite dry cured meat and serve it up with some spicy baby arugula. Guests can roll up the meat with some zest greens for a crisp, salty bite. I love keeping it simple and rustic by serving it right on a wooden board.
Some dry cured meats that I like to serve: Bresaola, Prosciutto or Serrano ham, Capacollo, Mortadella, Coppa.

Cured.Meat.Platter.jpg

I hope these few ideas help keep your stress levels down this holiday season. I really don’t like that I keep repeating that, but it is true that the holidays, and entertaining can be just that - intense. I’m here to help in any way I can, because for me, gathering together with the people you love, serving them food you all love is a glorious thing. And something for which we can all be grateful.

Stirred with love, these apps are just as easy as the ones we download on our phones!