Tag Archives: balsamic vinegar

Greens Dressed with Apples and Pine Nuts

“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings

Apple Salad w/Pine Nuts, Chevre, and Greens | Inn at the Crossroads

Greens w/Apples & Pine Nuts

Thoughts:

Wonderful.

I had been putting off many of the salad recipes for lack of inspiration, but no more. This is a terrific salad! The apple slices are the star of the dish, but wouldn’t be nearly as amazing without the cheese and dressing. Creamy cheese between bites of crunchy apple, tangy dressing over soft pine nuts and pomegranate seeds bursting with color: the whole dish is a textural and taste powerhouse that’s as delicious as it is healthy. How could it get any better?

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Mushroom Straws

Mushroom. Puff Pastry. Parmesan. Balsamic.

Rich, savory, and delicious, these mushroom straws are an easy snack for parties. Guests will marvel at their deliciousness, never suspecting how simple they were to make. I, for one, ate about half a batch on my own throughout the course of the day. Normally, I would be embarrassed to admit such, but I think you will agree, once you’ve tasted one, that they’re difficult to stop eating.

Puff pastry, in my opinion, is always a win. 

But go on to fill it with this savory puree, and it becomes even better. The balsamic, while not quite robust enough to feature in the flavor, helps to round out the woodsy flavor of the mushrooms. The saltiness of the Parm stands out without overpowering the other components, and the pinch of pepper gives just a hint of a bite.

Truly, try these out the next time you’re expecting guests, and watch how quickly they go!

Mushroom Straws Recipe

Prep: 5 minutes           Baking: 15 minutes

Makes about 40 short straws

Ingredients:

  • 1 box puff pastry (17.3 oz.)
  • 1 shallot
  • 3 Tbs. butter
  • 2 oz. mushrooms
  • 2 tsp. Balsamic vinegar
  • 3 Tbs. grated Parmesan cheese
  • 1 egg, beaten, for wash
  • poppy seeds (optional)
Thaw the puff pastry.
 
In a pan over medium heat, saute the shallot in butter until it’s soft. Add the mushrooms and cook, stirring, for a few minutes until the mushrooms are also soft. Remove from heat, and puree the shallots and mushrooms, along with all the butter, and the balsamic, in a food processor. 
 
Preheat the oven to 400F, and line a couple of baking sheets with parchment paper. Spread out your thawed puff pastry. If it is one sheet, cut into even halves. Gently spread the mushroom filling over the whole bottom sheet of pastry, making sure to go straight to the edges. Lay the top half of the pastry over this.
Brush the top of the pastry with a beaten egg, and sprinkle with a few poppy seeds. With a sharp knife, or a pizza cutter, slice the filled dough into strips about 1/2″ wide. Place the strips on the prepared baking sheets, twisting some, if you like, for visual diversity.
Bake the mushroom straws for about 15 minutes, or until they are a rich golden brown. Allow them to cool for a few minutes before serving.