Palmiers

As an early Christmas gift last week I was given the latest cookbook by a certain Hamptons Contessa. It came in handy this weekend when I threw a little holiday dinner bash and found myself in desperate need of an easy and all-impressive appetizer. Behold the Palmier! The French word for palm tree, Palmiers are also known as palm leaves or elephant ears. In a traditional French patisserie these little treats would be flaky and sugary, occasionally with the helping hand of cinnamon. However, much to the delight of small plates the world over these pastries do enormously well with savory toppings.

What is mostly involved in preparing Palmiers is purchased puff pastry dough (unless you want to go out balls blazing with Julia Child.) After setting the frozen sheets out to thaw you want to roll them out and spread with your filling of choice. In the recipe I prepared I chose sun-dried tomatoes, goat cheese and fresh basil– which I had the luxury of plucking out of my pots in the kitchen window. I was recommended to use pesto which I didn’t have time for (hence the fresh basil) and chopped pine nuts which I was clean out of– didn’t even miss them. Were you in need of a simple dessert you could make like the French and use butter and sugar, or spread it with a thin layer of Nutella and call yourself Italian. The best part is, the more ways you experiment the more ways to enjoy!

To whet the appetite of six or so use half the dough–one sheet, or go for both and do one savory, one sweet.

• half or whole package frozen puff pastry, defrosted (look for Peppridge Farm near the ice cream aisle)
• half a log of goat cheese, seasoned or plain
• sun-dried tomatoes in oil, chopped
• fresh basil
• big pinch of salt (avoid kosher or rock you’ll get chunks of it)

Lightly flour your work surface (cutting board or clean counter) and rolling pin–cylindrical jar if you’re getting creative. Roll the dough out so it gains a few inches on all sides. Arrange pinches of goat cheese, sun-dried tomatoes (don’t go overkill because you’re going to roll this up, and welcome any oil that spills out of the tomatoes), torn fresh basil and a light sprinkling of salt. Roll each width or short end to the center so you’ve got two rolls next to each other like a compacted sleigh bed and give ‘em a smoosh. Wrap in plastic wrap and refrigerate for 40 to an hour.
After you’ve told the dough to go chill out, preheat your oven to 400 degrees and unwrap the dough. Slice about 1/4 inch thick and lay out on a baking sheet that you’ve laid with parchment (wax) paper. Bake 14 minutes until golden and revel when your friends tell you how brilliant you are!

Snow as the Comeback Kid

We lucky inhabitants of the arctic North saw a somewhat early snowfall at the start of the week. As most Chicagoans began their seasonal griping while digging out their cars and enjoying double-time commutes, my only cynical retaliation was a knowing roll-of-the-eyes that I employed to mask my inner 8 year old. But with 18 snowflake-free years under my belt how can I help but turn into a giddy bright-eyed girl when I see the the grimy urbanity with which I otherwise live embraced by a blanket of soft white?

Nothing is more magical than snow, especially at the start of the season when the novelty of it is not yet lost. Finally a tangible reason to light those fireplaces! to plant that holly and ivy! to hum Bing Crosby as you trek up the street to the train!

For those who no longer awake to the sight of a winter-white window, or who have never resided outside of Southern California, I give you a few snapshots to whet your winter palate.