Clam shaped appetizers made with madeline tins. Need ideas for filling
I saw a recipe in Gourmet magazine years ago for some appetizers made with madeline tins. A savory pastry dough was pressed into the tin and baked. And then a caviar filling was added to the baked shell.
I want to try this for an upcoming holiday party with my very underused madeline tins. I have one that is not the usual narrow madeline shape but more of a wide clam shell shape. So I think they will look nice.
But I didn't want to use caviar. What else would be good? It would be just a little dollop in the shell.
I was thinking of maybe kind of a sauteed mushroom thing. But what else would be good?
(Could be something placed in the shell with a small cookie scoop. Or not.)
All ideas appreciated.
Taking into consideration the depth of the tins (they would need to hold a good 1 tbs.) per, you could do a sort of creamy but well-reduced clam chowder: chopped clam bellies, cubed potatoes, onion, a little cream, and some rendered bacon or salt pork (or proscuitto). Seasoned with Kosher salt and white pepper and garnished with a sprig of fresh thyme. (of course you could always use shrimp or lobster to up the ante and garnish with a few grains of caviar.
I see no reason at all that the 'shrooms wouldn't work.
Be careful about using anything that will require a re-bake. It's a delicate pastry and you don't want to compromise the texture or flavor.
I wonder about a cube of pate with a minced cornichon garnish (or rabbit rilletes). If you have online access check out D'Artagnan, I can't vouch highly enough for what Ariane does. it would solve the re-baking question. You can even get aspic which is high-quality and delicious, from her.