What sauce goes with sage-y chickpea puffs?
I made a bunch appetizers for New Year's Eve. Basically, they're veggie burgery stuff (chickpea/mushroom/brown-rice) inside a puff pastry shell. The dominant flavors are sage, thyme & soy sauce.
I baked a couple tonight to test them and they're very pretty but pretty bland. I have 30 more assembled in the fridge waiting for Thursday to bake. I'm hoping to think of a dipping sauce to serve with them to give them something extra. I feel like they need an acid, but maybe something sweet too. Maybe hoisin? Or something with balsamic vinegar? Any ideas?
sweet, tangy & a bit spicy sounds about right.
tart cherry or pomegranate would be terrific with those herbs. reduce the juice (or heat some pomegranate molasses) with vinegar, minced garlic or shallot & a splash of fruity red wine, and season with salt & pepper. i might even add a pinch of chile powder for a little heat.
and i don't know why this particular dish is sending me in the fruit direction, but i'm thinking apricot or peach nectar would work well too.
It's the cayenne that *makes* it. I used pomegranate/cranberry juice. The cranberry makes it taste like fancy cranberry sauce, which actually works just fine.
1/2 onion (very finely diced) sauted in olive oil
Pom/Cran juice (10 oz?)
1 glug malbec that's been opened a little too long (= wine & vinegar)
Thickened with a little corn starch, 'cause I'm impatient.
It's waiting in a creamer to drizzle over the puffs.
I think peach would be lovely for the summer.