Mind Caviar Creme de la Creme

"I've been on a diet for two weeks and all I lost was two weeks."

~ Totie Fields (1979)

Mind Caviar, Vol. 2 Spring Issue, 2001

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Creme de la Creme
by Jamie Joy Gatto

Filling in for Alfred Richard this issue is your intrepid editrix, Jamie Joy, playing renaissance woman extraordinaire, cooking, writing, editing and being a literate (and literal) slut. I pray you won't mind my guest appearance, but I don't blame you one bit for missing Alfred and his decadent recipes. He is one talented man!

Rich and decadent... The following recipe is for little tender flaky bites of pungent bleu cheese pastries. I don't recommend sharing them in bed, as they'd leave lots of crumbs, but by all means share them during an intimate picnic or over your favorite cocktails with your favorite lover(s).

Bleu Cheese Almond Pastries

Ingredients

8 oz of sliced almonds finely chopped in food processor
8 oz crumbled Danish or Amish bleu cheese
1 small bunch finely snipped fresh parsley
1/4 teaspoon cayenne pepper
1 Tbs. minced (not pressed) fresh garlic
2 packages of folded refrigerated pre-made piecrusts (4 crusts altogether)
2 tablespoons milk
1 egg lightly beaten
1/2 cup Parmesan or Romano cheese, freshly grated (no canned cheese!)
Fresh cracked black peppercorns, generous

Method

1. For filling: in a large mixing bowl, stir together almonds, garlic, parsley, and cayenne pepper. Fold in Bleu Cheese.
2. On a lightly floured surface, unfold piecrust according to package directions. (Tip: keep piecrust chilled until ready to use.)
3. Spread filling evenly over the crust, but not all the way to the edges and pat down. Cut the pastry circle into 16 wedges-- or if the crust is large, you can usually cut into 20 thin pieces.
4. Starting at wide ends, loosely roll up wedges.
5. Place rolls, tip side up, on a lightly greased baking sheet.
4. Brush rolls lightly with beaten egg and milk. Sprinkle with cracked black pepper, Parmesan or Romano cheese, and more fresh parsley.
6. Bake in a 425 degree F. oven about 15 minutes or until golden. Cool slightly on a wire rack. Serve warm or cooled. Makes 60-80 tiny bite-sized appetizers.

Make-Ahead Tip: Prepare as above. Cover and chill unbaked in refrigerator for up to 24 hours. Bake and serve as above. After cooking them, they'll keep in refrigerator for several days, so you can make ahead and re-heat or serve cool. They're yummy either way!

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