Status: ROGUE

As the chill in the air becomes a staple of the day, you no longer look to at your summer clothing and memories because you’re comfortable in scarves and boots. The weeks roll away with the shortened days...then it happens: countless invitations come for holiday parties, potlucks, and gatherings! Now, I am a fan of these things, but I do know how daunting it can be for some. The next three posts are for these very events -- I will give you an appetizer, a side dish, and a dessert. Per usual, they are all cheap and easy, and allow enough space to #goROGUE Below is the 1st of the 3-part series: Potluck Like'a Pro!

I am a sucker for a floating puff pastry at a dinner party or cocktail hour! Give me pinwheel, cups, stuffed - I’ll enjoy it. I always mess up by going to these events slightly hungry, thus, I end up stalking the event staff to get the small eats as they leave the kitchen...never a high point for me, but they take pity on me and I am forever grateful. Anywho, coming to a holiday gathering a fresh puff pastry appetizer will def give you points as “fancy.” Most of the recipes I have seen/used do not take much time or effort. The one I share below is from this recipe, but of course I did my own thing with it :)

Money Matters
It cost about $14 to create 20 pieces. I had a good amount of the spices on hand, as well as the butter. I would have saved $3 had I gone with regular mushrooms, instead of the dried ones.

#ROGUElyfe

I used a spiced goat cheese instead of the gruyere, which gives the dish a different color and flavor.
I used a sherry vinegar, instead of balsamic...I used what I had on hand.
I used frozen puff pieces instead of the sheets.

My Take
Recipe
2 tbsp salted butter, divided
1 tbsp vegetable oil, divided
1 oz dried mushrooms
1 medium yellow onions, thinly sliced
¼ tsp fresh thyme
1 tbsp brown sugar
1 tbsp sherry vinegar
¼ tsp garlic powder
salt and pepper, to taste
2 oz goat cheese
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten
Chopped parsley

Directions

Preheat the oven to 400 degrees F. Line baking sheet with parchment paper or silicone mats. Soak the mushrooms in warm water and allow to sit for 10-15 minutes.

In a large skillet over medium heat, heat ½ tablespoon of oil along with ½ tablespoon of butter. Once the mushrooms are done, add them to the skillet and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

Heat the remaining butter and oil and sauté the onions for 5 minutes. Add the thyme and sugar and continue to cook for 15 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. Add the vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat.

Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Add the cheese and mix well.

Place the puff pastry on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center.

Bake for 15-20 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving, and sprinkle with parsley.

Happy Cooking Y’all :)