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Looking for Wm Sonoma Appetizer Recipe

17 years ago

I was at a party last week where they served a great appetizer that was a mini muffin with blue cheese in it. It was amazing. I was told it was in the Wm Sonoma Appetizer cookbook. If anyone has it would you be willing to look it up and post it? I just can't buy ANOTHER cookbook right now.

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Comments (9)

User
17 years ago
Was it this one?

Home Cookin Chapter: Recipes From Thibeault's Table

Blue Cheese Tartlets
====================
Source: Williams-Somona

8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
1 egg
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teaspoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
. If using tart pastry, prepare the dough and refrigerator 30 minutes
before you are ready to roll it out. If using commercial puff pastry
defrost in the refrigerator or at room temperature.

Preheat an oven to 425Â°F. Bring a large saucepan filled with water to
a boil. Plunge the spinach or Swiss Chard into the boiling water and
cook for 30 seconds. Immediately drain in a colander and rinse with
cold water to halt the cooking. Drain again, pressing against the
greens to force out as much water as possible; set aside.

Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg
and salt and pepper to taste and beat with a fork until completely
blended. Coarsely chop the spinach or chard and add it to the bowl;
stir well.

On a lightly floured board, roll the dough out as thinly as possible.
Sprinkle the Roquefort or other blue cheese evenly over the dough.
With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18
dough rounds. Use the rounds to line 18 individual tartlet pans or
wells in tartlet trays or miniature muffin pans. If using the former,
arrange the lines pans on a large baking sheet. Fill each lined pan
with some of the egg mixture and scatter a few pine nuts on top. Place
the tarlets in the oven and bake until the filling sets and the crust
is golden, about 15 minutes. Serve Warm.
dancingqueengw
Original Author
17 years ago
Well they look like it. I saw her pour batter into her mini muffin tins and then drop in blue cheese. Do you think I could make popover batter and then drop the blue cheese into the cup once I poured it?

Yours look great. Thank you so much Ann.
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Carol Schmertzler Siegel
17 years ago
The Williams-Sonoma has the popover recipe. Click on the link, there's a picture of it, too. Looks great!

Tiny Roquefort Popovers

Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers wonÂt need to be pricked. Use mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. As noted in the recipe, you can reheat them but do not refrigerate, or they will become irreversibly soggy.
Ingredients:

1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 Tbs. finely chopped fresh flat-leaf parsley
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 Tbs. unsalted butter, melted
3 oz. Roquefort or other strong-flavored, crumbly blue cheese, crumbled

Position a rack in the lower third of an oven and preheat to 450Â°F. Generously brush one 24-cup or two 12-cup mini-muffin pans with vegetable oil.

In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (donÂt worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). Place a scant 1 tsp. crumbled cheese in the center of each filled cup.

Bake for 10 minutes. Do not open the oven door during this time. Reduce the oven temperature to 350Â°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.

Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. Serve immediately. Or, let cool on wire racks for up to 2 hours, then reheat in a 350Â°F oven for 10 minutes.

Makes 24 warm bites.
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

Here is a link that might be useful: Tiny Roquefort Popovers Williams-Sonoma
woodie
17 years ago
I have made those tiny roquefort popovers, they are great, MQ posted them several years ago! I was just going to post the recipe but Dishes beat me to it!
kathleen_li
17 years ago
That Dishes, she is fast on the trigger! :)
She could find the WMSonoma recipe, but couldn't find ME in WmSonoma! :)
Carol Schmertzler Siegel
17 years ago
ROTFL, Kathleen! So true!
Carol Schmertzler Siegel
17 years ago
Woodie, I forgot that MQ posted it. Got raves, too!
User
17 years ago
The popover recipe is very good. I have it saved as a MQ recipe. Forgot that it came from the Sonoma Appetizer cookbook.

Ann
caliloo
17 years ago
What Ann T said... I have this one saved too but as an MQMoi recipe!

Alexa

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