Wednesday, November 5, 2008

Crispy Asparagus Straws with Lemon Parmesan Aioli

Crispy Asparagus Straws with Lemon Parmesan Aioli
This is a delicious appetizer, you can prepare them ahead of time
and bake off just before serving.
36 asparagus spears
4 sheets of phyllo dough, thawed
6 oz. Parmesan cheese, grated
¼ cup butter, melted
salt and pepper to sprinkle on top
Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly
tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,
cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet
into nine rectangles, two cuts down from the top, two cuts across. Place an
asparagus spear at the bottom of the short side of the rectangle with the tip
sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll
up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining
cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until
golden brown and crispy 10 to 12 minutes. Serve warm.

Lemon Parmesan Aioli
½ cup Sour Cream
¾ cup Mayonnaise
1 cup finely grated Parmigiano-Reggiano Cheese (2 ounces)
2 Tablespoons fresh lemon juice
Fresh Lemon Zest from 2 lemons
1-teaspoon black pepper
1 clove of garlic, pressed
½ teaspoon kosher or sea salt
Whisk together all ingredients in a bowl and let chill for 2 hours

Makes 36 single asparagus straws.

Recent Mailer

Above is a recent postcard mailer that I sent out. (click on image for full size) If you are not on my mailing list, please let me know and I will put you on it. I send out recipe postcards about once every 4 months or so. Enjoy this recent recipe of "Cranberry Fig Relish" at your Thanksgiving dinner! As soon as I can update my website, I will scan and post my past recipe cards so you all can enjoy the recipes that I enjoy...until then; remember...Good food is Always in style!

Autumn Cocktail Party

Miniature Cheesecakes:
Pumpkin with Butterscotch Carmel, Cherry and Blueberry

Chicken Salad Stuffed Phyllo Shells
with Dried Cranberries and Pecans

Miniature Individual Chicken Pot Pies

Catered a fun cocktail party for Jeff and his lovely wife Erin in Hillsborough this past Saturday night on November 1st. The party they were hosting was a celebration of their good friends recent marriage. The menu was assorted Hor D'Ouevres, buffet style and some items passed out by servers. The menu perfectley coincided with the first rain storm of the Autumn season. Guests were arriving from the cold, windy and rainy weather to jazz music in the background and warm, comforting food and good friends! What else could you ask for? It was great to serve such a wonderful comfort food with Chicken Pot Pie in miniature as an Hor D'Ouevres, the party guests were all suprised by it.
Autumn Cocktail Party
Assorted Fine Cheese with Crackers
Cherry Tomato & Mozzarella skewers with Balsamic Glaze
Saffron Butternut Squash Risotto with Peas in spoons
Tuna Tartare on crispy wonton with Edammame Wasabi puree
Chicken Pecan Salad with Dried Cranberries in Phyllo cups
Miniature Chicken Pot Pies
Dijon Rosemary Petite Lamb Chops with Fresh Mint SauceMini Cheesecakes: Cherry, Blueberry & Pumpkin with Carmel Butterscotch