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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(12 of 12)
Re: Puff Pastry Challenge!
Mar 26, 2009 4:41 PM
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They're pickley if that makes sense! lol. The ones I bought are pickled in a brine.
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~*~Angela~*~
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(11 of 12)
Re: Puff Pastry Challenge!
Mar 24, 2009 5:59 PM
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> CCapers, great little burst of taste is what I'd say you are missing........;0)
> I even put them in omelets, scrambled eggs, salads..cold pasta salads as well as hot pasta dishes too, potato salad...etc.
>
Boy I need to get over to this board more often, obviously. LOL Are they sweet, sour, slimy, raisin-ish? They remind of caviar, which I tasted once and did not enjoy at all. I have never spent the money on them because I had no idea if I would like them and I hate to waste money. LOL
Angela - glad you enjoyed the things you made!
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Lisa
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(10 of 12)
Re: Puff Pastry Challenge!
Mar 12, 2009 4:31 PM
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I did the fruit tart and the smoked salmon that was listed here! I can't never go wrong with the recipes that you all post! They were both AMAZING and a huge it!  I also did some puffy breadsticks and a beer/cheese dip for them! -- ~*~Angela~*~ |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(9 of 12)
Re: Puff Pastry Challenge!
Feb 12, 2009 12:54 AM
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>
> I have to admit I have never tried capers. What am I missing?
>
> -- Lisa
CCapers, great little burst of taste is what I'd say you are missing........;0)
I even put them in omelets, scrambled eggs, salads..cold pasta salads as well as hot pasta dishes too, potato salad...etc.
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(8 of 12)
Re: Puff Pastry Challenge!
Feb 10, 2009 6:14 PM
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I'm curious as to what you ended up serving, Angela. I love the cream cheese and smoked salmon idea Janet mentioned. Sounds very gourmet without being difficult to prepare.
I have to admit I have never tried capers. What am I missing?
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Lisa
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(7 of 12)
Re: Puff Pastry Challenge!
Feb 8, 2009 12:37 PM
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Hi Angela - capers would probably be with the pickles in your grocery store. They add a pickle-ish tang, and you wouldn't need many. From epicurious.com: "The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar BRINE. Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries that are about the size of a cocktail olive. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes." |
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(6 of 12)
Re: Puff Pastry Challenge!
Jan 29, 2009 4:27 PM
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Oh I love your idea Janet! I'm a huge fan of smoked salmon. I've never bought capers before though, exactly where would one find these in the store?
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~*~Angela~*~
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Camilla Saulsbury
Posts:
39
From:
Texas
Registered:
12/5/08
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(5 of 12)
Re: Puff Pastry Challenge!
Jan 25, 2009 5:26 PM
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Sounds wonderful, Janet--it's hard to go wrong with the classics, and your variations are very savvy--thanks for sharing!
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(4 of 12)
Re: Puff Pastry Challenge!
Jan 25, 2009 1:18 PM
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Angela, what about a variation on the classic cream cheese with smoked salmon?
I've made this with gruyere and asparagus (another good choice for filling), and involves pre-baking a rectangle of puff pastry that's been docked with the tines of a fork in all but a 1" border, cooled, and then had shredded cheese spread over the middle, and topped with a single layer of asparagus before going back in the oven. Slice into appetizer-sized squares (or larger squares for a meal), and enjoy.
For the smoked salmon version, I'd pre-bake the puff pastry, and after it's cooled spread with the cream cheese - maybe lightened with some sour cream and flavoured with a bit of snipped chives - and top with a layer of smoked salmon. Garnish with some drained capers. Deeelish!
• Janet
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(3 of 12)
Re: Puff Pastry Challenge!
Jan 22, 2009 4:14 PM
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Hmm, sounds good LM. I was thinking of maybe a sweetened cream cheese layered in with sliced strawberries and drizzled with chocolate?? Does that sound good to anyone? lol
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~*~Angela~*~
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LM
Posts:
42
From:
NY
Registered:
3/22/07
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(2 of 12)
Re: Puff Pastry Challenge!
Jan 16, 2009 2:20 PM
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How about a cream cheese fruit "tart" with maybe cinnamon or nutmeg in it.
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MMM...foodage!
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(1 of 12)
Jan 15, 2009 4:26 PM
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I'm doing a Super Bowl party in a few weeks and I want to serve some type of puff pastry dish. Savory or sweet doesnt matter! Any ideas with cream cheese?? (I have LOTS of this). I also have various spices, canned fruits, cream cheese, velveeta, chocolate (chips and chocolate almond bark).......any ideas??
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~*~Angela~*~
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