Mini Orange Pochettes By Melissa Darabian Food

MINI ORANGE POCHETTES BY MELISSA D'ARABIAN

Steps:

• Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
• Preheat oven to 375 degrees F,.
• Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
• Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
• Dip finger in tap water to help create a seal.
• Bake for 15 minutes at 375, until golden. Let cool.
• Sprinkle with powdered sugar and garnish with chocolate sauce if desired.

PISSALADIERE BY MELISSA D'ARABIAN

Steps:

• To make the onion filling:.
• In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft & caramelized, about 30 minutes.
• Add the minced garlic and thyme and cook for an additional 5 minutes.
• Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives.
• To assemble:.
• Preheat the oven to 425 degrees F.
• Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet.
• Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies & olives decoratively over the onions. Brush the exposed dough with the remaining olive oil & bake in the hot oven until golden & cooked through, 15-20 minutes.