Another Recipe from The Upper Crust - Tapas!
Parsnip Apple Bites on Lacy Cheese Crackers
Lacy Cheese Crackers
1 lb hard, aged cheese
1 small bunch fresh sage, chopped
Preheat oven to 400 F. Line a baking sheet with a silpat. Finely grate the cheese and toss with sage. Place heaping teaspoons of the cheese on the baking sheet, spaced about 2.5" apart. Bake for 3-5 minutes until melted and golden. Let cool and peel from silpat by hand. These a crispy and lovely but fragile so be careful!
Parsnip Apple Bites
1/2 spanish onion
3-4 medium parsnips
1 crisp red-skinned apple
2 T butter
3/4 cup dry white wine
2 large leaves fresh sage
1 tsp dijon or tangy mustard
1 T finely grated hard, aged cheese
Salt and pepper
1 egg, beaten
Finely chop the onion and caremlize in butter. Add half the white wine and simmer while you prep the other ingredients.
Grate parsnips and 1/2 the apple. Add to the wine-onion mix with the 2 whole sage leaves, simmer 10 minutes. Flavor with mustard, cheese, salt, and pepper to taste. Grate the remaining 1/2 apple and add to the mix along with the reamining white wine. Simmer 5-7 minutes more, until parsnips are not quite soft. Allow to cool and stir in beaten egg.
Fill the sections of a silicon baking mold or a buttered muffin pan. Bake 20 minutes or until the centers are firm. Cool and turn out of the baking mold.
Serve on the lacy cheese crackers with a bit of fresh sage on top.
Lacy Cheese Crackers
1 lb hard, aged cheese
1 small bunch fresh sage, chopped
Preheat oven to 400 F. Line a baking sheet with a silpat. Finely grate the cheese and toss with sage. Place heaping teaspoons of the cheese on the baking sheet, spaced about 2.5" apart. Bake for 3-5 minutes until melted and golden. Let cool and peel from silpat by hand. These a crispy and lovely but fragile so be careful!
Parsnip Apple Bites
1/2 spanish onion
3-4 medium parsnips
1 crisp red-skinned apple
2 T butter
3/4 cup dry white wine
2 large leaves fresh sage
1 tsp dijon or tangy mustard
1 T finely grated hard, aged cheese
Salt and pepper
1 egg, beaten
Finely chop the onion and caremlize in butter. Add half the white wine and simmer while you prep the other ingredients.
Grate parsnips and 1/2 the apple. Add to the wine-onion mix with the 2 whole sage leaves, simmer 10 minutes. Flavor with mustard, cheese, salt, and pepper to taste. Grate the remaining 1/2 apple and add to the mix along with the reamining white wine. Simmer 5-7 minutes more, until parsnips are not quite soft. Allow to cool and stir in beaten egg.
Fill the sections of a silicon baking mold or a buttered muffin pan. Bake 20 minutes or until the centers are firm. Cool and turn out of the baking mold.
Serve on the lacy cheese crackers with a bit of fresh sage on top.