It is so windy out there, so much pre-spring anxiety. A good weather to observe from inside while having Sunday branch with friends.
A couple came over today to see my apartment and to share a meal.
Jeanie* is my longtime friend; she is an architect specializing in residential hi-end construction. She contracts with several prestigious and widely-publicized firms, for instance – with Jamie Drake ; she has an impeccable taste and solid technical expertise. Her boyfriend Max* is in commercial R.E. PR, I don’t know him all that well – he lives farther away from me than Jeanie.
They loved the apartment. I was a bit apprehensive, knowing Jennie’s discerning eye, but now can relax: not only she approved everything, they both were praising my every decision and Jennie even suggested I should publish the project in one of those sleek design magazines! And Max said he regrets hiring an interior designer from Westchester to renovate his condo building’s lobby before he saw my work – being a board member he would rather hire me!
I also got lots of compliments for the food – which I know were sincere since they emptied dishes and bowls completely. I’ll not bore you with full menu, but gotta tell about this new appetizer that I’ve adapted from Deb’s recipe . Instead of yeast dough I used filo pastry, and I modified the filler.
Make caramelized onion preserve per Deb’s recipe in advance (mine was done a month ago) and store in the fridge. Get some plain goat cheese and mustard of your choice (mine is a Russian kind, very sharp, so I used it sparingly).
The ingredients are for 12 pieces. Gently spread olive oil between 2 filo sheets, put them together, one on top of the other. Cut it with scissors into ~3″x3″ squares. Lightly oil nonstick baking form for mini-muffins and preheat the oven to 375F. Place each square into individual slot, bunch up to form open “bundle”. Smear center of each with a bit of mustard, then put a dollop of onion preserve, about a teaspoon, and top with piece of goat cheese. Place in the center rack for about 12-14 min until the dough is golden. Serve at room temperature with chilled Rosé; Max brought Estandon of 2011, and it was perfect**.
Try to make it and tell me if you liked it.
* Not her/his real name
**I am a complete innocent where wines are concerned, so I take no responsibility for this statement