Tag: drinks

Palmiers au Fromage

21 November 2024

It’s Friday evening, friends are coming over for dinner, a nice bottle of crémant d’Alsace is waiting to be opened, you switch on your oven, slice the dough and transfer the slices to the oven. An hour or so later you serve a glass of crémant, accompanied by crispy, lukewarm, aromatic Palmiers au Fromage. Aren’t they lovely?

What You Need
  • Puff Pastry
  • 50 grams of Butter
  • 25 grams of very, very old cheese
  • (optional) Black Pepper and Mustard
What You Do

We used three sheets (12* 12 cm) of puff pastry. Combine the sheets into one by folding the dough. You want to keep the layered structure of the puff pastry. Transfer to the refrigerator for 30 minutes or so. In the meantime, combine 50 grams of very soft butter with 25 grams of finely grated very old cheese until it’s fluffy and creamy. This may take some time! Taste and decide if you want to add more cheese, mustard and/or black pepper.
Dust your work top with flour, roll out the dough, size 12 by 36 cm. Used a brush to coat the dough with the butter mixture. Pick up the left short side of the dough and fold until halfway. Do the same with the right size. It should now be 12 by approximately 18 cm. Repeat. Probably you can’t repeat it after having folded the dough twice. If you think you can, please do so. Now brush halve the dough and fold. The result looks like a 12-cm-long sausage. Wrap in plastic foil, transfer to the refrigerator and let cool through and through.
Preheat your oven to 200 °C or 390 °F. Use a sharp knife to slice the dough-sausage, 0.5 cm is perfect. Cover a baking tray with parchment (baking) paper and bake the Palmiers au Fromage for 10 – 15 minutes or until golden-brown.

Palmiers ©cadwu
Palmiers ©cadwu

Deviled Eggs with Chervil and Crayfish

1 February 2024

Deviled (or stuffed) eggs are a traditional appetizer or hors-d’œuvre, easy, tasty and always welcome. Simply cook the eggs, halve them, scoop out the yolk and mix with butter, cream or mayonnaise and add for instance mustard, or curry powder, or pickles or, well, actually, most combinations work.

The idea of deviled or stuffed egg goes back many years. See for instance this recipe from Carolus Battus (published in 1593). Or try this recipe for uova ripiene from Pellegrino Artusi (1891): boil, peel and halve the eggs. Use one anchovy per two eggs. Use a fork to combine anchovy, egg yolk, a little parsley, very little onion and butter to make a smooth paste. Stuff the eggs with the paste and cover with mayonnaise.

Artusi also described a second recipe: stuff the eggs with a mixture of egg yolk, bread (soaked in milk) and mushrooms (soaked in lukewarm water). Stuff the eggs. Arrange the eggs in an oven dish, cover with potato puree and serve warm. We could imagine topping with grated cheese and turn it into Deviled Eggs Au Gratin.

We combine the eggs with mayonnaise, mustard, chervil and crayfish. Chervil is a delicate herb. It brings a hint of liquorice or anise to food, for instance to omelettes, salads or in this case the egg mixture and the cray fish. Decorating with chervil is not only nice; it also makes the chervil more present.

Drink Pairing

Deviled eggs are flexible when it comes to drink pairing. Simply enjoy with your favourite drink!

What You Need
  • 6 Organic Eggs
  • Dijon Mustard
  • Mayonnaise
  • Chervil
  • Cray Fish
  • Black Pepper
What You Do

Boil the eggs, peel and halve. Scoop out the egg yolk, finely chop the chervil, add a teaspoon or two of mustard (after all, they are called deviled egg), two or three teaspoons of mayonnaise, some black pepper and a generous amount of chervil. Mix with a fork. Taste and adjust. Stuff the eggs and decorate with grayfish and chervil. Keeps well in the refrigerator for a few hours if covered with cling foil. Just before serving, decorate the eggs with chervil.

Deviled Eggs with Chervil and Crayfish ©cadwu
Deviled Eggs with Chervil and Crayfish ©cadwu