the appetizer:
Hors d'Oeuvre at Home by The Culinary Institute of America can help novice chefs cook like professionals with recipes like Blitz Puff Pastry, Cheese Sticks (Paillettes), Palmiers with Prosciutto, Crab Cakes with Creole Honey-Mustard Sauce, and Lamb Brochettes with Mint Pesto.
Folding Blitz Puff Pastry creates layers within
the dough that trap moisture and add volume
to the finished baked product.
Cheese Sticks (Paillettes)
Makes 30 cheese sticks
Be creative with Cheese Sticks—substitute different cheeses and spices to create different flavors to fit the theme of any occasion. You can also twist the strips of dough like a corkscrew before baking as a design element or to denote different flavors.
- 1 large egg yolk
- 1 Tbsp whole milk
- 1 1b Blitz Puff Pastry
- 1/4 cup grated Parmesan cheese
- Sweet Spanish paprika for sprinkling on pastry
1. Whisk together the egg yolk and milk in a cup to make an egg wash. Brush the puff pastry sheet with the egg wash.
2. Sprinkle the cheese and paprika evenly over the puff pastry sheet. Cut the sheet lengthwise into 1/4-in strips.
3. Bake the cheese sticks on parchment-lined sheet pans in a preheated 4oo°F oven until golden brown, about 10 minutes.
NOTE: Cayenne, poppy seeds, or sesame seeds may be used as alternative garnishes to the paprika.
- from:
- Hors d'Oeuvre at Home
- Essential Techniques and Recipes for Creating Great Small Bites
- by The Culinary Institute of America
- Wiley 2007
- Hardcover: 224 pages; $29.95
- ISBN-10: 0764595628
- ISBN-13: 978-0764595622
- Recipe reprinted by permission.
Hors d'Oeuvre at Home
Recipes
- Cookbook Profile Archive
This page created September 2007
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
The Global Gourmet® — www.globalgourmet.com