Pate Bites And Herb Brie Board Food

BAKED BRIE BITES

Steps:

• Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 sheet over a 12-compartment ice cube tray (the other half of the sheet will hang off the tray) and gently use the back of your fingers (or the handle of a wooden spoon) to press the pastry down into each compartment of the tray. Repeat with the remaining pastry sheet and a second ice cube tray.
• Fill each ice cube compartment with 1 piece of brie, 1 teaspoon pecans, 1 red grape half and a pinch of black pepper.
• Brush the top of the pastry that is hanging off the ice cube tray with egg and fold it over the compartments to cover the fillings. Trim the excess pastry around the edges of the tray, then press the dough together with your fingers to seal. Freeze the ice cube trays for 15 minutes.
• Position a rack in the center of the oven and preheat to 400 degrees F.
• Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Cut in between each brie bite to separate. Use a fork to crimp the edges of each bite.
• Line a large baking sheet with parchment. Put the bites on the baking sheet, brush the egg on the tops and sprinkle with pepper.
• Bake, rotating the baking sheet about halfway through, until the brie bites are puffed and golden brown, about 25 minutes. Let cool for 5 minutes on the baking sheet before serving.

MAPLE, WALNUT AND BACON BRIE BITES

Steps:

• Preheat the oven to 250 degrees F.
• On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
• In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.

BETTER BREADED BITES (DEEP FRIED APPETIZER ALTERNATIVES)

Steps:

• Should be crushed fairly fine, either by hand, rolling pin, food processor or spice grinder. Need 2 to 4 cups depending on amount of base food being breaded.
• Preheat oven to 400 degrees F.
• Pour 1 to 2 cups of cornstarch into a bowl (use enough to coat the appetizer foods easily). Crack three whole eggs into a separate bowl and whisk. Add 1/4 to 1/2 cup cornstarch, dash of basil flakes, oregano, granulated onion, garlic salt, salt and pepper. Pour or spread breading medium into a baking pan, plate or shallow bowl.
• Place food in cornstarch. Coat thoroughly, making sure all the nooks and crannies are covered. In small batches transfer food to egg bath, coat evenly and place in breading medium, turning to coat completely. Repeat until finished.
• Place food on baking sheet that has been sprayed liberally with canola oil, making sure to get all sides. Bake in oven for 10 to 15 minutes, until crunchy. Serve with your favorite dipping sauces.

VERSATILE PATE BRISEE

Steps:

• Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)

PERFECT PATE BRISEE

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
• Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.