Recipes From Reto's Kitchen: Asparagus & Choux Puffs

Cooking With Reto's Kitchen In The WFMY News 2 Kitchen

 Asparagus wrapped in prosciutto - roasted, with goat cheese

 

Recipe By     :

Serving Size  : 10    Preparation Time :0:00

Categories    : - cocktail menu                 Hors D'oeuvre

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  20                    asparagusge

  2             ounces  goat cheese

                        piping bag

  10            slices  prosciutto, la quercia -- cut in half

                        olive oil

                        pepper

                        parchment paper

 

place goat cheese in piping bag and soften at room temperature

trim asparagus

cut prosciutto slices in half

pipe a 2 inch long 1/4 inch wide line of goat cheese on the prosciutto

tightly roll uncooked asparagus in the prosciutto

set on sheet pan lined with parchment paper

drizzle with a little olive oil

 

preheat oven to 350

bake for 15 minutes for thick asparagus

if asparagus are thin, bake at 400 for 10 minutes

 

season with freshly ground pepper

 

Yield:

  "20 each"

       Choux puffs with creamy blue cheese mousse and roasted pear

 

Recipe By     :

Serving Size  : 20    Preparation Time :0:00

Categories    : - cocktail menu

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  

                        piping bag

                        parchment paper

     3/4         pound  gorgonzola cheese -- crumbled, at room temperature

     1/2           cup  cream -- or more if needed

                        more cream -- as needed to make a soft paste

                        piping bag

                        pears

  1 1/2                 pears -- washed

     1/8           cup  sugar

                        parchment paper

                        packing

                        small serrated knife

 

crumble blue cheese and let it come to room temperature

add cream and mix with a spoon, mashing to make it a soft paste

place in piping bag

 

pears

pre-heat convection to 450 degrees, line pan with foil first, then parchment paper

wash, cut into quarters with skin on, trim off pips and woody parts, slice in small 1/4 inch slices

sprinkle to coat with sugar 

roast in convection for 8 minutes until soft and brown

 

cut puff with serrated knife, to create a small lid and a larger bottom cup

pipe blue cheese in bottom

top with a piece of pear, and put lid back on

 

Yield:

  "30 puffs"

(© 2016 WFMY)


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