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Recipes & Entertaining Ideas

Filtering by Tag: Savory

Salt & Pepper Puff Pastry Croutons

Marc J. Sievers

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More often that not, croutons are an almost forgotten addition to salads and soups. They tend to be pretty flavorless and have a texture that can be, let’s say, a little too crunchy. Who says that croutons can’t be refined? My Salt & Pepper Puff Pastry Croutons are the perfect way to elevate any salad. You can either toss them in, or even serve on the side (in a beautiful basket) as an especially chic bread course!

Believe me, they are so delicious, you might not have any left to make it to the table for your guests! Speaking of guests, these croutons make a fabulous canapé (just sprinkle them with Parmesan or Gruyère) to serve with drinks as your guests arrive. If you are new to baking with puff pastry, one thing to keep in mind is to work quickly. The pastry will become more difficult to handle as it warms up. These can be made in any shape you like, so if you have any fun cookie cutters on hand, get as creative as you want!

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Salt & Pepper Puff Pastry Croutons

Ingredients

  • Egg – 1 extra-large, lightly beaten

  • Water – 1 tablespoon

  • Frozen Puff Pastry – defrosted overnight in the refrigerator

  • Flour – for preparing work surface

  • Fleur de Sel – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

Directions

  1. Preheat the oven to 425 degrees F.  Line a sheet pan with parchment paper.  Set aside.

  2. In a small bowl, beat 1 egg with 1 tablespoon of water.

  3. Place 1 sheet of thawed puff pastry onto a lightly floured surface.  Brush with the beaten egg.  Sprinkle evenly with 1 teaspoon of Fleur de Sel and 1 teaspoon of freshly cracked black pepper. 

  4. Using a cutter of your choice, cut the sheet of pastry into shapes.  Transfer each piece of pastry to the prepared baking sheet.  Bake for 10 - 15 minutes, or until puffed and golden brown.

Tip: You can make these croutons up to two days in advance and store in a sealed container.  Simply reheat on a baking sheet in a 350 degrees F oven for 5 - 10  minutes and you will have perfectly crisp puff pastry croutons!

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Savory Beet & Farrow Cake

Marc J. Sievers

Inspiration for new recipes really can come from anywhere.  A certain smell, a store window, a trip to a fabulous specialty foods store, and of course a restaurant!  Last year when Linda and I were out to lunch, we both ordered a vegetarian burger filled with roasted beets and nutty farrow – it was so good!  After a few tries, I came up with my Savory Beet & Farrow Cake – an elegant twist on the veggie burger we had at lunch.

Instead of making individual patties, I decided to bake it in cake form, making it elegant enough to serve at a dinner party or cut up into small squares for a cocktail party.  You can roast the vegetables and sauté the onion mixture up to three days ahead of time.  You can store them together in an airtight container in the refrigerator.  Then, on the day of your soirée, continue to follow the assembly and cooking directions - et voilà!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking! 


Savory Beet & Farrow Cake

Ingredients (serves 6 as a main course or up to 12 as an hors d'oeuvre)

  • Sweet Potato – 1 large, peeled, ½-inch diced

  • Beets – 2 medium, peeled, ½-inch diced

  • Farrow – ½ cup, uncooked

  • Water - ½ cup

  • Red Onion – 1 medium, peeled, ½-inch diced

  • Sage – 1 tablespoon, finely minced, fresh

  • Garlic – 4 cloves, peeled, finely minced

  • Nutmeg – ⅛ teaspoon, freshly grated

  • Panko – 1 cup

  • Sea Salt – 1 teaspoon, divided

  • Black Pepper – ¾ teaspoon, divided

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 3 tablespoons, divided

  • Parmigiano Reggiano – ¼ cup, freshly grated

  • Gruyère – ½ cup, freshly grated

  • Eggs – 5 extra-large, at room temperature

  • Half and Half – ¼ cup

Directions

  1. Preheat the oven to 400 degrees F. Prepare a 9-inch round spring-form pan by buttering both the interior sides and bottom. Line the bottom with parchment paper, then butter the top of the parchment paper. Set aside.

  2. Place the sweet potatoes and beets onto a sheet pan. Toss with 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of pepper. Roast for 40 minutes, turning once half way through the roasting time. Remove from the oven and set aside.

  3. Meanwhile, in a small sauce pan, bring ½ cup water to a boil. Add the farrow, and cook for 18 to 20 minutes, or until tender. The farrow will still have a bite to it. Drain well and set aside.

  4. In a medium sauté pan set over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once heated, add the onions and ¼ teaspoon of both salt and pepper. Cook until tender and translucent, stirring occasionally.

  5. Next, add the garlic, nutmeg, and sage, and continue to cook for an additional 2 minutes. Transfer to a large bowl. Add the roasted vegetables and cooked farrow and set aside.

  6. In a small bowl, beat the eggs and half and half. Then add both cheeses.

  7. Pour the egg mixture over the vegetable mixture and add the panko. Gently stir to mix completely.

  8. Transfer the mixture into the prepared spring form pan. Bake for 25 to 27 minutes, or until set.

  9. Remove the pan from the oven and allow to cool for 5 minutes before serving.

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Warm Figs with Goat Cheese

Marc J. Sievers

Fresh figs are such a luxury this time of year!  Their normal season begins the first few weeks of June, then they come back to greet us from August through October.  While you can certainly find dried figs year round—they are fabulous to serve with cheeses, in pastas, or just eaten right from the container—fresh figs add such an elegant touch to a party.

In the past, I have written a few recipes using these luscious fruits, but my Warm Figs with Goat Cheese may just become your new favorite way to enjoy fresh figs this time of year!  How can you go wrong with fresh figs drizzled in earthy honey, rosemary, pistachios, and goat cheese?  The aromatic and savory rosemary adds a bit of an autumnal vibe, perfect for the start of this transitional time of year. 

Presentation is very casual as guests can literally spoon the warm figs onto slices of toasted bread.  Or, serve as a salad!  Best of all, you can assemble this dish one hour head of time and allow it to sit at room temperature (no need to take up precious fridge space).  Add the pistachios just before you are ready to bake and then bake as your guests arrive and are greeted by a fabulous and sophisticated aroma that will surely get them excited for what’s to come.

I like to bake and serve this dish in a cast iron skillet or pie plate—from oven to table!  Summer coming to an end isn’t so bad after all!  This is only the beginning of the fabulous fruits of Fall!


Warm Figs with Goat Cheese

Ingredients (serves 6 as an hors d’oeuvre, 4 as salad course)

  • Fresh Figs – 1 pint, stems removed and cut in half

  • Honey – 1/3 cup

  • Rosemary – ¾ teaspoon, finely minced

  • Goat Cheese – 3 ounces, at room temperature

  • Pistachios – ¼ cup, roughly chopped

  • Black Pepper – ½ teaspoon, freshly cracked

  • Sea Salt – ¼ teaspoon

  • *Baguette or crackers for serving as a hors d’oeuvre

  • *Arugula for serving as a salad

Directions

  1. Preheat the oven to 400 degrees F.

  2. Arrange the figs cut side up in a single layer in an oven proof dish or cast iron skillet.

  3. Drizzle the honey over the figs and sprinkle evenly with the pistachios, rosemary, salt, and pepper. Crumble the goat cheese evenly over top.

  4. Bake for 5 minutes, or until the cheese begins to soften.

  5. Remove from the oven and allow to cool for 10 minutes before serving.

As an hors d’oeuvre – allow guests to spoon the warm figs onto toasted slices of baguette or simple crackers.

As a salad – arrange handfuls of washed arugula onto salad plates (or onto a large platter for family style) and top with the warm figs.  The honey and natural juices from the figs will act as the vinaigrette.

Order a signed copy of my cookbook Entertaining with Love!

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Fancy Schmancy Butter!

Marc J. Sievers

OK!  So let me start by giving you the true definition of what I call “Fancy Schmancy Butter”:

Compound butters (French: “Beurre composé”, pl. “Beurres composés”) are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. [Wikipedia]

Now that we have all the formalities out of the way, doesn’t that just sound delicious?!  I have been making (and eating!) fancy schmancy butters for years.  They are all the rage is fabulous bistros and high-end eateries all of the world.  They can be made in a wide variety of flavors, textures and even colors and are as simple as chopping, dash-ing, and mixing!  Whether you are serving something savory or something sweet, my fancy schmancy butters are guaranteed to add a burst of flavor and a creaminess to anything you can dream up!

Three distinct flavors; endless serving possibilities!


Herbed Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Lemon Zest – 2 teaspoons

  • Dill - 2 teaspoons, finely minced, fresh

  • Parsley - 2 teaspoons, finely minced, Italian flat leaf variety

  • Chives - 2 teaspoons, finely minced

  • Honey – 1 teaspoon

  • Sea Salt – 1/4 teaspoon

  • Black Pepper – 1/2 teaspoon, freshly cracked

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4½ -inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with roasted and steamed vegetables, grilled chicken and fish, pasta and toasted baguette.


Countryside Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Orange Zest – 1 tablespoon

  • Strawberry Preserves – 2 tablespoons

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with biscuits, french toast and pancakes.


Sweet Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Brown Sugar – 2 teaspoons

  • Milk Chocolate – 2 tablespoons, rough chopped

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.

Tip: Pairs perfectly with pancakes, croissants and warm baguette for an unexpected twist for dessert.

Order a signed copy of my cookbook Entertaining with Love!

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