Last weekend I catered a 60th wedding anniversary for some extended family. There were about 35 people in attendance, and all of them big eaters. I had to make enough food for about 50.
Here's what I made for the party:
Fruit plate with my mom's famous marshmallow dip
Veggie platter with balsamic dip
3 lbs Fried gnocchi (a la Nigella Lawson) with pesto
Crab toasts (triple batch)
10 lbs pork and beef tenderloin
Wonton tacos (double batch)
Smoked salmon platter
Mushroom puffs (double batch)
The mushroom puffs, while great on their own, showed some serious potential. This recipe makes a lot of puffs, but the point is that you freeze them and eat them 4 or 5 at a time. Trust me, you'll want a lot of these babies.
Recipe Adapted from Southern Living
Ingredients
1 package frozen puff pastry sheets
1 8-oz can mushrooms, drained
1 8-oz can spinach (or 1 package thawed frozen spinach), drained
1 8-oz package cream cheese (can be light)
1/2 cup Parmesan cheese
1 tsp hot sauce
1 tsp Worcestershire sauce
1 egg
Black pepper
Preparation
1. Mix together the cream cheese, hot sauce, Worcestershire sauce, Parmesan, mushrooms and spinach (make sure they're dry!).
2. Thaw the puff pastry overnight in the fridge or for a couple hours on the counter. When it's pliable, roll it out with some flour so that it's almost doubled in size.
3. Cut the puff pastry in half lengthwise. Dollop the cheese mixture onto the puff pastry and spread it in an even layer across the sheet.
4. Paint the edges of the pastry with a beaten egg. Fold the pastry over lengthwise, across the mixture, and seal the edges with a fork.
5. Brush more egg on top of the pastry and sprinkle with pepper. Cut the pastry log in half, then in half again. From there, you can cut the quarters into thirds or halves, depending on how big you want the puffs (I opted for thirds, and that will make quite a few puffs).
6. Freeze the puffs until you're ready to use them. Bake them at 425 for 20 minutes or until toasty.
-Katie
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