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Pate Brise
Lemongrass-Crab
Quiche
Five Spice Apple Pie
Foie Gras-Leek Tart
Sara Moulton’s Asparagus Parmesan Pastry Rolls
WINE
NOTES
Veuve Clicquot Demi-Sec:
The Demi-Sec is a slightly off-dry style of champagne that is full of
creamy fruit flavors. Great both as a dessert wine or with spicy Asian
cuisine. A great pairing is with the foie tart as the extra body and
sweetness help highlight the foie and caramelized leeks. Half bottles of
champagne are ideal for small groups as they are more likely to be
finished before they go flat.
Joseph Voillot Bourgogne Rouge:
Burgundy is known for its great villages such as Gevrey Chambertin,
Mersault but not all wine makes ‘the cut’ to be labeled from a village.
This is usually great wine, if you are buying it from a trusted producer.
This particular wine is very fruit forward and full of cherries, rose
petals and earthy notes. Great with rich dishes as it is light and
refreshing.
Machiatto: Italian for an
espresso with foam, the addition of a small amount of foamed milk helps
smooth out the bitterness while still providing a dose of pure coffee
flavor. |
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Pate
Brise
Makes about 4 9-to 10-inch
pies
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1 pound cake
flour
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1 pound bread
flour
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1/4 ounce
salt
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1/4 ounce sugar
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1 pound
butter
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8 ounces
water
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4 egg yolks
In a large bowl, combine flours,
salt and sugar. Cut in butter and mix until a crumbly/sandy texture is
achieved. Add water and eggs and mix until just combined. Remove dough
from bowl, form into a ball, cover with plastic wrap and chill for one
hour before using.
To blind bake shells, roll out
dough to just under ¼- inch thick and let rest, covered with plastic, at
least 1 hour, preferably overnight. To bake, dock the pastry. This can be
done by piercing all over with a fork. Cut a piece large enough so when
pressed it into the pie tin, you have a 1-inch overhang to allow for
shrinkage. Preheat oven to 325 degrees for a convection oven (350 degrees
for a standard oven). Tip: Place the cut pastry in the tin, place another
tin inside and bake upside down, with a little weight like a sheet tray on
the tins. This keeps the sides from shrinking. Bake for about 15 to 20
minutes to allow pastry to set. Remove sheet tray, remove top tin, then
place sheet tray back on and bake 5 minutes more until golden. Flip shell
so it is right side up and place into the first tin to continue baking the
inside, for about 5 minutes. When nice and golden all around, place on a
rack to cool before filling.
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