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Snow © 2001. All rights reserved.
de la Creme
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
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).
Cheese Almond Pastries
8 oz of sliced almonds finely
chopped in food processor
8 oz crumbled Danish or
Amish bleu cheese
1 small bunch finely snipped
1/4 teaspoon cayenne pepper
1 Tbs. minced (not pressed)
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,
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!
© 2001 Jamie Joy Gatto. All rights reserved. Do not copy or post.
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