A feast for the eyes and then the stomach: hearty Potato Flowers
Is there any room that isn't cheered up by a beautiful flower arrangement? Well, the same principle applies to a dinner spread. Not only are these creative blossoms a feast for the eyes, they'll have your tastebuds ooh-ing and ahh-ing right along!
You will need (for 6 servings):
For the chutney:
- 2 red onions, cut into rings
- 1/2 cup sugar
- 1/2 cup balsamic vinegar
- 1 3/4 cups water
For the flowers:
- 1 red onion
- 3 medium potatoes
- 1/2 cup olive oil
- 1 soft cheese such as camembert, brie, or reblochon
- 1 roll ready-made puff pastry dough
- 6 slices of bacon
- salt and pepper
- First prepare the sweet onion chutney. Heat onions, sugar, balsamic vinegar and water in a saucepan and cook until reduced by half, stirring occasionally.
- When the chutney is ready, cut the third red onion and the potatoes into thin strips. Brush the potato slices with olive oil and cut the cheese into slices.
- Roll out the puff pastry dough and cut it vertically into six equal strips. Spread the onion chutney onto each strip and cover with a slice of bacon. Arrange the potato slices so that they overlap the edge of the dough. Season with salt and pepper, then add the onion slices so that they are also peeking over the dough's edge.
- Line the bottom edge of the dough lengthwise with the cheese slices, then fold over and roll the strips up, creating a flower effect.
- Place the potato flowers in the indentations of a muffin tray and bake at 350 °F for 25 minutes.
Served as an appetizer or side dish, these potato flowers bring a touch of elegance to your evening. If you fancy keeping the flower theme going, how about some fragrant Apple Roses for dessert? Can your kitchen handle all of these flavorful bouquets?