What sauce goes with sage-y chickpea puffs?

[jlgarret]

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?

Thanks!

-Jessica

[goodhealthgourmet]

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.

[jlgarret]

Oh my goodness! That sounds delicious. Pomegranate is both pretty, "in", and has just the right sassiness to zip up these vegan hors d'oeuvres. Perfect for New Years. Thanks! I'll let you know how it turns out.

[goodhealthgourmet]

my pleasure. you can even garnish with pomegranate seeds to make it more festive!

[jlgarret]

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)
S&P&cayenne

Reduced.
Thickened with a little corn starch, 'cause I'm impatient.

It's waiting in a creamer to drizzle over the puffs.
YUM!
....
I think peach would be lovely for the summer.

[goodhealthgourmet]

sounds terrific. and yes, i'm glad i remembered to suggest a pinch of chile - that little bit of heat always seems to do the trick :)

enjoy...and Happy New Year!