Copyright Sandra Gutierrez;2009;All Rights Reserved.
I love making appetizers. I simply do. The smaller and more intricate they are, the more they fascinate me. Little parcels brimming with enticing flavors go so well with a glass of wine before dinner. I don't know, I guess they make me feel pampered. And in these times full of preoccupation a little pampering, is just what we need. The other day I found a box of puff pastry in my freezer and I decided to forage in my kitchen for other ingredients that I could use to tranform these into little boquitas (appetizers in Spanish). I prefer to make appetizers that freeze well so I can bake them on a whim whenever I crave a glass of wine and a little nibble before dinner. Not long ago, I saw a box of frozen appetizers in the freezer section of my neighborhood gourmet store. Frankly, to me, it makes no sense to pay top dollar for something that I can easily recreate at home and for a fraction of the price. So after seeing what I had in my kitchen, I came up with my own version. I can honestly tell you that I was very happy with the resulting texture and flavors of these appetizers. They are crispy, warm, creamy, sweet and savory, all at the same time. Caramelized onions are easy to make. However, there are two things to keep in mind. One is that if onions are to caramelize properly, they need to do so at very low heat, or else they will burn. Secondly, I find that onions don't like to be rushed or stirred too often during the process. In order to obtain a deeper flavor, I will help the caramelization by adding two additional sources of sweetness: one is sugar (just a little bit to help the onions begin the process of releasing their own sugars) and second is my addition of orange liqueur (that adds true orange essence and an additional sweetness to the recipe). Believe me, once juxtaposed with the tanginess of the cheese mixture, the onions won't appear overly-sweet. And you are only using a small amount of onion in each appetizer, so you really want to make the most of the flavors (this is concentration of flavor at its best). Just let me suggest that you watch the onions carefully during the last few minutes of this process because if you're not careful, these will burn when you least expect them. So remember; low heat, slow cooking, little stirring but careful watching. I make big batches of caramelized onions (doubling and tripling this recipe) and freeze them in containers. I have been known to use them to top pizzas, serve alongside roasted meats, and stir into risotto. Just thaw and proceed. If you do not have a mini muffin tin, cut the puff pastry into squares and lay them flat in a parchment paper-lined baking sheet; top with the cheese mixture and onions and then bake them, just like that. They won't look like tiny cups, but will turn out great--like little croustades-- and they will bake just as easily as they do in the muffin tins. You can also flash freeze them directly on the baking sheets until solid; then transfer these to a freezer-safe bag or box. Retrieve only the number of appetizers you wish to bake at a time. If you do own a mini-muffin tin, follow the recipe to the letter and freeze the appetizers in the tins; then transfer them to a freezer bag or box to retrieve at a later date. You will have to bake these in the muffin tins in order for them to retain their shape; otherwise, they will flatten out (as if you hadn't shaped them). Either way these are great and they keep frozen for up to 4 months, if properly stored. Pair them with a glass of your favorite, dry, white wine (nothing too sweet that competes with the onions). Here is my recipe for these yummy appetizers. I hope these will make you feel pampered as well. Caramelized Onion and Two Cheese Puffs 1 lb. puff pastry (2 sheets) 2 large yellow onions, thinly sliced 2 tablespoons extra virgin olive oil 1 1/2 tablespoons sugar 1 1/2 tablespoons orange liqueur 1/2 teaspoon dried thyme Pinch of Salt and black pepper, to taste 8 ounces cream cheese, softened 8 ounces feta, crumbled Thaw puff pastry, according to directions in package. In the meantime, place the onions,oil and sugar in a heavy bottomed pan, set over medium heat. Cook onions, stirring ocassionally for 8 minutes, or until they begin to change color. Add orange liqueur,thyme, salt and pepper and stir well; lower the heat (medium-low) and continue caramelizing onions until they are a light brown color (be careful not to burn them). Remove onions from the heat and cool completely (you can make this step 1 day ahead and keep the onions refrigerated until ready to use). Place pastry sheets on a floured surface. Gently, roll the puff pastry until it is 1/8 in. thick. Cut the pastry into 2 in. by 2 in. squares. Fit each square into a mini-muffin tin, making sure the bottoms are flat; set aside. In the bowl of a food processor fitted with a metal blade, combine the cream cheese and the feta; process until smooth. Place filling in a pastry bag (or zip-top bag). There is no need to fit bags with pastry tip, simply make sure there is enough opening for you to be able to pipe filling out. Pipe about 1 teaspoon of filling into the center of each pastry cup; top with caramelized onion mixture. Freeze appetizers until ready to bake. Preheat oven to 400 degrees F. Bake for 10-15 minutes or until pastry is golden and filling is hot. Remove them from the oven; allow them to sit for 1 minute before serving. Makes about 48 pieces. Note: You can bake these immediately, if you prefer, without freezing them. If you do, you will need to adjust baking time as they will take less time to bake. Copyright. Sandra A. Gutierrez, 2009; All Rights Reserved.
