Monday, October 1, 2007

Just a quick note on the hors d'oeuvres we made this weekend. Really wish I took pictures. The recipes were simple and easy to make in bulk. We made Giada's parmesan popovers and the prosciutto palmiers from Chowhound. The recipes:

  • Parmesan popovers
    • Mini-muffin tins work best for these. Try to serve them warm, as they taste even better that way.
  • Prosciutto palmiers
    • I used two 6-ounce packages for three batches of this recipe, so their guideline is a little much for the prosciutto.
    • This recipe is super-easy, but the ingredients are a little pricey.
    • Palmiers are flaky cookies that are shaped like ears. Puff pastry can be purchased at the grocery store, look for them in the freezer section. Once I rolled it up, I put it in the freezer for 5 minutes to firm up, then moved it to the fridge until I was ready to slice and bake.

0 bites:

0 bites