Check Out These Buns!

Gordon and Annette attended the annual Harvest Moon Homage, hosted by the Lodi Chapter of the Knights of the Vine (KOV) and the Lodi Amateur Vintners Association (LAVA). There were 15 tables with a wine made by a LAVA member, and food prepared by a KOV member as a pairing. Annette and Gord had signed up for one of the tables, and prepared a dish to be paired with Chateau Von Krogh 2013 Cabernet Sauvignon – Symmetry.

The Wine Pairing Menu
The Wine We Paired With

Our pairing was billed as “Pao de Queijo in a prosciutto shell with mushroom compote and brie”. Pao de Queijo is Portugese for cheese buns, and is a traditional recipe that is gluten free and delicious. We call them “evil buns”, because you can’t stop eating them.

Evil Buns

Annette then steps it up a notch by baking the buns in a small muffin pan lined with prosciutto, and adding filling. Several times we have made them with chevre and sundried tomatoes, which is outrageously good. We call these “eviler buns”. We tried these with the 2013 Cabernet, but the pairing clashed due to the acidity in the tomatoes. So we experimented and came up with a version using brie and mushrooms. Outstanding pairing, with the earthiness of the mushroom pairing beautifully with the cab and smoothing out the tannins. We call these “evilest buns”. There were a great hit with the attendees.

The Display Table filled with Evilest Buns

Several people asked for the recipe, so Annette has prepared the attached for those that want to play along at home:

The recipe for the basic buns is shown on the picture below. I use regular tapioca flour. Manioc flour is hard to come by and when found can be of questionable quality.

Mushroom filling:

Mushrooms

Shallots

lemon juice

dry sherry

marjoram

thyme

tarragon

black pepper

Chicken stock (better than bullion low sodium)

Truffle oil

Use a food processor to finely chop the mushrooms and shallots.

Melt some butter in a fry pan and add the mushrooms and shallots. Cook down until the liquid is gone. Add the herbs & pepper. Melt the chicken stock in a little hot water with a bit of truffle oil add to the mushrooms with the dry sherry. Simmer down until all the liquid is evaporated. Adjust seasonings as desired. Go easy on the truffle oil, a little goes a long way. I used about a teaspoon for  the filling for 132 cheese puffs.night.

Butter the mini muffin tins generously. Use a 1/4 slice of Costco Prosciutto to line each muffin cup. Add a bit of batter, place a dollop of cooled mushroom mixture, top with another bit of batter. Push a small cube of brie into the batter. Bake at 375 for 20 minutes.

Notes: A small knife may be needed to gently release the buns from the muffin tin. The prosciutto is more easily dealt with by taking the interleaved stack out of the package, lay it on a cutting board and with a sharp knife cut through the full stack into 4 equally sized pieces. Peel off the plastic and press into the muffin tins.

Another variation is to line the muffin tins with prosciutto then fill about 3/4 full with batter, press in a 3/4 tsp sized chunk of chevre, top with a few pieces of sun dried tomatoes (the oil marinated ones) and a sprinkle of Italian herbs. Bake as above.

Have fun inventing new versions.

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