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Even I can make these delicious gougeres :) I've also made them ahead of time & reheated in oven a bit, just fine.
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Though I've mentioned it on a few other threads (mainly the Wine board), one fav. of ours is boiled new potatoes. Do not overcook. Cut into halves, and use mellon baller to scoop out a little hole in each half. Fill with crème fraîche. Sprinkle caviar (of choice) atop. This works well as finger food, and even does well in the back of a limo in traffic.
Hunt
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re: Bill Hunt
I do these with smoked salmon instead of the caviar. We call the Neo-Swedish canapes.
I read an article once that said that Champagne went with anything you would serve a lager with, which lead to a champagne and hot dog party. it was actually a really good match, although not terribly sophisticated.
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re: lulubelle
We do something similar, with the smoked salmon - toast point, smoked salmon, crème fraîche and tiny capers. Again, great with Champagne (or a really good Pinot Grigio).
I find that Champagnes (and well-made sparklers from other countries) are great food wines, especially when you factor in the Rosés.
I'll have to try the smoked salmon on the potatoes. Sounds great.
Hunt
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