April 23 – French 75 & Cauliflower Canapés
This recipe is adapted from Ina Garten. I didn’t have all the ingredients she used so I needed to pivot and change it up a little bit. I also wanted to use sweet potato galettes rather than bread to keep the gluten at bay. These are so good and gluten free and vegetarian if you go that route and use the sweet potato disks. Otherwise, to simplify things, you could just use store-bought crackers. These elegant little canapes are paired with a French 75 cocktail today.
French 75
Makes 1 cocktail
1 1⁄2 oz gin
3⁄4 oz lemon juice
3⁄4 oz simple syrup
2-3 oz Prosecco, or Champagne
Lemon peel for garnish
Combine gin, lemon juice, and simple syrup in a cocktail shaker half filled with ice. Shake vigorously for 20 seconds. Strain into a champagne flute. Top with Prosecco. Garnish with a lemon twist.
Cauliflower Canapés
This is adapted from Ian Garten’s recipe.
Serves 6-8
1 1⁄2 lb cauliflower florets, or one small head
4 T olive oil, divided
1⁄4 t crushed red pepper flakes
1 t garlic powder, divided
1-2 sweet potatoes, scrubbed, sliced
1⁄4” thick Kosher salt and black pepper
8 oz mascarpone cheese, or cream cheese, at room temperature
4oz Gruyere cheese, grated
2 oz Parmesan cheese, grated
3 oz thin prosciutto, cut into thin strips
1⁄8 t ground nutmeg
Smoked paprika
Extra Parmesan cheese
Minced chives
Flaky sea salt
Preheat the oven to 400 degrees.
On a sheet pan, toss together the cauliflower florets, 3 T olive oil, red pepper flakes, 1⁄2 t garlic powder, and 1⁄2 t salt and 1⁄4 t black pepper. Roast for 20 minutes, rotating the pan and tossing the florets a couple of times so they brown evenly. Remove from the oven and set aside.
On a second sheet pan, toss the sweet potato slices with 1 T olive oil, 1⁄2 t garlic powder, 1⁄2 salt, and 1⁄4 t pepper. Roast 8-10 minutes until crisp and lightly browned.
In a medium bowl, combine the florets with the cream cheese, coating the florets by stirring gently. Add the Gruyère, Parmesan, prosciutto, nutmeg, 1⁄2 t salt and 1⁄4 t black pepper.
Preheat the broiler.
Place sweet potato slices on a sheet pan lined with parchment. Divide the cauliflower mixture evenly between the slices. Dust with smoked paprika. Broil 2-4 minutes until bubbly and browned. Transfer to serving plates and top with extra Parmesan, chives, and flaky salt.