I recommend starting with my November party post 1. Essentially, I had a big party, cooked a ton of stuff, and need to get the posting on the party finished (especially considering it's nine months later!).
What's better for a party than Miniature quiches (p. 90) made with Miniature tartlet shells or turnovers (p. 90)? The dough was really easy to make. I prepared the Cream cheese dough (p. 666). I whisked together flour and salt and then added butter and cream cheese.
It went from this:
I wrapped the dough in plastic wrap and left it overnight. This is one of those recipes that you need to think about the night before since the dough takes a night to cure:
The next day I formed some of the dough into little balls (they look like cookies!):
I didn't have a mini muffin pan (I do now but I didn't back then) so these quiches had to be muffin sized (which is still pretty small). I spread the dough into the cup, which was much more difficult than it seems like it would be:
I baked the shells (as you can see, they got a little overcooked):
I filled the shells with a mixture of eggs, heavy cream, Parmesan, shallot, salt, pepper, and ham. My thinking was that ham is one of those things that almost everyone likes so it would be a good choice. I think ham and broccoli would have been even better!
The quiches were popped in the oven:
These were absolutely delicious! They were also surprisingly filling. I think these would be a great item to make and eat for breakfast on the go, too. Even so, with a lighter hand, these could be interesting and elegant and perfect for any appetizer meal.
I used that same dough to make Miniature turnovers with caramelized onions and blue cheese (p. 91). I love blue cheese but I hate caramelized onions so I thought this would be a good choice to make when I had other people to feed. I sauteed onion, olive oil, and salt in a skillet, and then added it to blue cheese, walnuts, and rosemary:
I rolled out the dough and cut it in to circles. I filled each circle with some of the filling and folded them in half.
After they went through the oven, they looked like this:
These were a HUGE hit. There is something very fancy about the combination of rosemary, caramelized onions, and blue cheese and the sweetness of the onions cut through the strength of the blue cheese. These turnovers were actually really easy to make--I really recommend making them.
The dough was tasty, too! The cream cheese gave the dough a little acidic kick that I really liked and the dough came together much easier than the dough made with only butter. Has anyone else made both these doughs? What did you think?