The croissant dough recipe (thanks Julia) is versatile and is a great canvas for just about anything you want to fill it with. Chocolate-Hazelnut, Blue Cheese-Honey, or Brie-Apple is a good place to start!
Fig, Honey-Chevre, Salted Butter, and Rosemary Tostini
With a food as perfect as a fig, you need very little to enhance the flavor. The base is a thick slice of toasted or grilled sourdough bread, slathered with a good amount of salted butter. On top of that, there’s a healthy layer of Honey Chevre, sliced figs, and a sprinkle of fresh rosemary. Simple. Delicious.
Sweet Potato, Goat Cheese, and Proscuitto Napoleons with Buttered Rum Sauce
Between each layer of crispy sweet potatoes is goat cheese and proscuitto, pierced with a rosemary skewer and drizzled with buttered rum sauce. This bite is perfect for a dinner party or your next Sunday dinner.
Shanghai Soup Dumplings
In celebration of Chinese New Year, make these Shanghai Soup Dumplings for you and your guests. These little purses are filled with a ground pork, ginger, and garlic mixture and a perfect bite of hot, savory soup. Serve with black vinegar and minced ginger. Oh, and don’t forget the spoons!!
Spent Grain Soft Pretzels and Pimento Cheese Fondue
This recipe can be found in Tupelo Honey’s newest cookbook, Tupelo Honey: New Southern Flavors from the Blue Ridge Mountains. The only adaptations is the addition of spent grains (from a IPA home brew) to the pretzel dough and beer in place of wine in the fondue.
Brie en Croute with Curried Lowbush Cranberry Relish
The golden, curry colored birch trees and the cranberries that grow under them are the inspiration for this dish. Cranberries, curry powder, honey, brie, and puff pastry is all it takes to encapsulate the flavors of fall.