Fairy Food

Updated at: Thu, 17 Aug 2023 09:46:26 GMT

Step 1

Preheat oven to 425°

Step 2

Wash and dry all your produce, removing stickers and outer leaves of things.

Step 3

First we chop everything. Starfruit and shallot into coins, pear into thick matchsticks.

Step 4

Endive gets sliced lengthwise and then into half moons (rinse and pat dry, I only get so many shots to edit with. Pretend it happened)

Step 5

Tarragon, chopped semi-coarsely

Step 6

Strip the sage and most of the thyme from their stalks

Step 7

Grate gruyere, crumble Boursin.

Step 8

Add your pears, 3/4’s of your thyme, your lavender, tsp brown sugar, lemon zest, and some black pepper to a bowl and let that hang out.

Step 9

Cooking parts:

Step 10

Pastry shells:

Step 11

Set your puff pastries out on a baking sheet, follow directions for their preparation. Mine were 20 mins at 425, and I cooled them on a rack with their little plugs pulled out while I prepared the other elements. Leave the oven on, but turn it down to 375-400.

Step 12

Aromatics:

Step 13

Cut the head off your garlic, drizzle with olive oil and add a sprig of thyme, sprinkle with salt and Aleppo pepper, wrap it in foil and throw in the oven on whatever rack along with your pastries

Step 14

Melt a couple tbsp butter and your olive oil on med-low, add endives, sage, and thyme. After that softens, add your shallots and remove the sage when it begins to crisp, set aside on a paper towel. Add tarragon and splash with white cooking wine. Add your pear mixture. Once that softens a bit, remove to a bowl and set pan aside, leaving whatever has cooked off IN the pan.

Step 15

Heat your bigger pan and add a couple tbsp of your butter on med. incorporate butter. If it’s too dry, add a lil more butter. Don’t brown the flour, and begin to add your small carton of light cream or milk. Take your time and keep the heat around medium low.

Step 16

Once that’s smoothed out and mixed up just right, add your nutmeg, mustard powder, salt & pepper to taste, and 3/4ths of your gruyere. Once it’s incorporated and smooth, set aside.

Step 17

To the pear pan, add some butter and once it’s warmed up at medium heat, add your starfruit and sprinkle with brown sugar and Aleppo pepper, add a squeeze of lemon or a sprinkle of lemon zest, or both. Once the starfruit has browned a touch on both sides, remove from heat.

Step 18

Your garlic should be done around now, so take it out and unwrap it. Let cool a little, if you wanna throw it in the freezer for five mins or so, that’ll help your cloves come out whole.

Step 19

I like to remove them with cooking tweezers because I’m greedy and I want ALL the garlic. I also really don’t like what squeezing the garlic out of the head reminds me of (Dr. Pimple Popper, anyone?)

Step 20

To assemble your little fairy bites:

Step 21

About a tablespoon of mornay sauce goes in the bottom of each puff pastry shell. That’s our (delicious, sweet, buttery) glue. Add a clove of your roasted garlic to each. Next we divvy up the pear mixture, and add some of our crumbled Boursin cheese, and cover with gruyere. Grate some more if you need to. Pop that back in the oven to melt the cheese. Once it’s melted (keep an eye on it so your pastry doesn’t burn, pull it out and add your crispy sage leaves and starfruit in a way that looks pretty to you.

Step 22

They’re done.

Step 23

Enjoy.

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Crispy

Delicious

Moist

Special occasion

Sweet