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Crab & Cucumber Puffs

Ingredients:

Pâté à Choux, unbaked (See Recipe for Pâté à Choux)

1 package cream cheese, softened

1 Tablespoon heavy cream

1 Tablespoon horseradish

¼ teaspoon ground black pepper

1 teaspoon oriental spice

4 green onions, diced

½ pound fresh crabmeat, rinsed, drained and chopped fine

Cucumber slices, one per puff

½ cup sliced almonds

½ teaspoon paprika

Directions:

Make Pâté à Choux as directed.

Put Pâté à Choux in pastry piping bag.

Pipe bite-sized dollops onto a cookie sheet.

Bake according to pastry cooking directions, and set aside.

Let cool.

Slice cooled puffs in half, width-wise.

Blend cream cheese in a medium bowl until smooth.

Stir in heavy cream, horseradish, black pepper, oriental spice, onions, and crabmeat.

Place one cucumber slice on the bottom slice of each puff.

Spoon crabmeat mixture onto cucumber slice.

Top crabmeat mixture with almonds.

Put top slice back on bottom slice of puff.

Sprinkle with paprika.

Dinner with Cecile and William: A Cookbook

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