Greetings! It’s the fifteenth of the month and time for another recipe! Last month we had a fabulous champagne cocktail flavored with pomegranate and ginger. This month I thought I’d offer something to eat alongside, because if you’re like me, champagne goes straight to your brain and begins its work in a big (and sometimes embarrassing) way.
I’ve picked out what I consider a perfect hors d’oeuvre to serve at your next cocktail party (snort, yeah, we all throw those weekly) or with drinks before dinner, as long as your meal isn’t incredibly rich. It’s my favorite type of recipe—elegant, impressive, delicious, and e-e-e-e-asy. You can toss it together and pop in the oven before your guests have time to towel off from their swim off your yacht. Or wipe their feet after a step or two in your inflatable wading pool.
The source is once again that recipe collection of all recipe collections, epicurious.com. Prosciutto and Gruyere Pinwheels.
Try smoked ham if you’d rather, cheat with Swiss cheese if you’re perennially on a budget like me, and experiment with fresh basil or rosemary in place of the sage. Then serve to your guests and prepare to be worshiped. We Blaze babes deserve nothing less.
Until next month!
Isabel
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I know this one! I swear, people will follow you into the kitchen and grab them off the cookie sheet and burn their mouths. Gruyere is expensive, but do not substitute!
How did you know about my wading pool? I have pictures!
Will try this one the next time I’m hosting one of those kitchen queens that love to entertain. So NOT me.
Bonnie
Heather, what a hoot, I think you and I should get together sometime and throw a dinner party. Or hell, just cook for each other and eat it all.
Bonnie, go for it. The truth is, we kitchen queens who love to entertain also love to be cooked for even if it’s hot dogs.
Isabel
Oh YUMMMM. I’m a big fan of anything in puff pastry
I wonder if it could be made vegetarian? Definitely the cheese and herbs, but with something else savory?
Hmm, Tawny, interesting idea. Maybe blue cheese of some kind? Tofu sausage? (not at the same time). Do they make tofu bacon? Mushrooms might give off too much water, but if you sauteed them way down to where they’re drier and then chopped them very fine?
Would be fun to experiment!
Isabel
You’re all intimidating (and not just in a writing kinda way)
Bonnie
Ooooh, savory with mushrooms and maybe a cream cheese?
Methinks I know what I’m cooking tomorrow!!!
Let us know how it works, Tawny!
Bonnie, don’t be intimidated. We just got born with the foodie gene.
Isabel
I haven’t made pinwheels in years! These sound tasty. The ones I’ve made before had cream cheese, chives and dried beef. I wonder if you could use spinach leaves in place of the meat for the vegetarians?
Oooh, spinach AND mushrooms. Love it *g*
I think spinach would be delicious! You’d have to be really careful to get the water out of it so it wouldn’t sog the pastry, but mmmmm.
Isabel
I’m so hungry and those sound terrific!
I luv ur receipes simple and easy to cook…
Thank you! I love spending time in the kitchen. And I love to eat!
Isabel