Devils Workshop

has been moved to new address

Sorry for inconvenience...

Megans Cookin: Prosciutto, Gruyere, and Dijon Palmiers

Monday, July 13, 2009

Prosciutto, Gruyere, and Dijon Palmiers

On our vacation, we had another wine pairing dinner.

Good friends deserve good wine and food!

Don't you agree?

So I started our dinner with three different appetizers. We had Bacon Wrapped Dates, Caramelized Pears, Sage and Blue Cheese on Crostini and these Ham and cheese Palmier. I used Prosciutto for the ham, Gruyere for the cheese, but you could use any thinly sliced ham and mix up the cheese. The best part was I made them ahead using store bought puff pastry and froze them till ready to use.

They were a big hit!

Recipe is at the bottom of this post. But do enjoy the flowers on your way!

I absolutely LOVE this picture. It's one that will be blown up and framed.

While on vacation at Sunset Bay, we visited Shore Acres Botanical garden. It was past prime season but we enjoyed the rose garden which was certainly at it's prime.
We just drank in the beauty!

All these rose pictures are being considered for the pictures that are going above my bed.

Which three do you think I should blow up?

I love them all!

But I just need three.

OK, back to these Palmiers. I got this recipe from the cookbook "Puff" by Martha Holmberg. It's the cover picture of the book so it's the first one I tried. Glad I did!

Ham, Gruyere, and Dijon Palmiers

1 Sheet frozen puff pastry (about 9 oz) thawed
2 TBSP Dijon Mustard
1 Cup grated Gruyere Cheese
1/4 Cup freshly grated Parmesan Cheese
4 OZ thinly sliced good quality ham, such as Black Forest I used Prosciutto

1.Roll out the pastry to a 10x14 inch rectangle on a floured surface. Trim if necessary to make rectangle neat.

2. Spread the mustard over the pastry. Sprinkle evenly with both grated cheeses.Arrange the ham in a single even layer, tearing or cutting to make pieces fit. Lie a piece of parchment paper over the top of the pastry and gently compress the layers with a rolling pin. Peel of the paper without disturbing the ham.

3. Cut the pastry in half width wise into two 10X7 in bands. With your fingers, gently roll one short edge of one of the bands into the center and then roll the opposite edge to meet in the center. Press lightly so the rolls stick together. Spread a few drops of water where the two rolls meet to help it stick. Repeat with second band. Wrap the rolls in plastic and chill till firm.

4. With a sharp knife, cut each band into 12 pieces. Arrange on parchment paper or silicon mat and bake at 425 for 10-12 minutes or till browned.

Bookmark and Share

Labels: , ,


Blogger Sparow said...

Your pictures are beautiful! I would go with the first rose one, the last rose one (pink) and the large creamy yellow rose with buds in the middle---I love the Queen Anne's Lace and bee, but think a nice collection of 3 rose pix grouped would look great :-)

July 13, 2009 at 2:04 PM  
Blogger Maria said...

LOVELY photos. And the palmiers look great!

July 13, 2009 at 2:39 PM  
Blogger Mary Bergfeld said...

Megan, your entire post is delightful. The palmiers are beautiful.

July 13, 2009 at 3:24 PM  
Blogger Barbara Bakes said...

Your pictures are beautiful! I'm so impressed that you made these ahead of time and froze them to take with you! They sound so easy and delicious!

July 13, 2009 at 5:32 PM  
Anonymous Nutmeg Nanny said...

Oh yum! Anything with prosciutto has to be delicious!!!

July 13, 2009 at 6:53 PM  
Blogger Donna-FFW said...

Your floral pictures are stunning. And those palmiers sound so savory, so delectable!

July 13, 2009 at 6:57 PM  
Blogger Ingrid_3Bs said...

Hmmm, they are all lovely photos and the roses are beautiful but I do think I like the first one with the honeybee on the flower which I know isn't a rose.

Your palmiers look and sound good. I gave that cookbook to a friend. I'm not certain she's used it but good to see someone else has.

July 13, 2009 at 8:23 PM  
Blogger Laurie said...

The Palmiers look yummy! And I don't know which picture I like the most.. they are all beautiful but your right.. the one with the bee on the yarrow (or is that queen annes lace) is definitely gorgeous, but I also like the rose with the buds surrounding it. :) Hope you had a wonderful vacation!!

July 13, 2009 at 9:47 PM  
Blogger theUngourmet said...

Oh wow! These look so great! I've only had the sweet version of these. I didn't even know that they came in this flavor! I would love to try them!

Your rose photos and the little bee are gorgeous!

July 13, 2009 at 11:24 PM  
Blogger Katy ~ said...

Oh my, does this look fancy and delicious!

I like the first two and the last pix the best, but they're all lovely.

July 14, 2009 at 2:33 AM  
Blogger Adam said...

Nice job on the palmiers. They actually do look kinda flower like, so I'm glad you put them in again at the bottom :)

July 14, 2009 at 5:37 AM  
Blogger Reeni said...

Gorgeous pictures! The palmiers sound delicious - love the combo!

July 14, 2009 at 8:45 AM  
Blogger Lyndas recipe box said...

All the pictures are beautiful! I'd go with 3 roses above your bed.
The palmiers look delicious and different...nicely done!

July 14, 2009 at 8:49 AM  
Anonymous Anonymous said...

Definitely the yellow rose!!

Great recipe - I'll have to make this soon - gruyere is such a yummy cheese - but then again, not sure there are any cheeses out there that I don't like! :D

July 14, 2009 at 12:30 PM  
Blogger The Blonde Duck said...

Between the flowers and those palmiers, I'd be in heaven!

July 14, 2009 at 1:26 PM  
Anonymous Lorraine @ Not Quite Nigella said...

I love the sound of these savoury palmiers. I find the sweet sugar ones a bit plain and dry but these look delicious with lots of filling :)

July 14, 2009 at 5:33 PM  
Blogger Teresa Cordero Cordell said...

Palmiers are such an elegant appetizer. These sound delicious. I've made some simple ones also with puff pastry but never ones that are so beautiful and tasty looking. Yours are so pretty. Thanks for the great recipe.

July 14, 2009 at 9:37 PM  
Blogger stephchows said...

The flowers are beautiful! And of course the chow looks good too :)

July 15, 2009 at 8:10 AM  
Blogger Katrina said...

These look really good.
Love all your flower photos!

July 15, 2009 at 8:07 PM  
Blogger Karine said...

I love your palmier! You used great ingredients for them!

July 15, 2009 at 8:26 PM  
Blogger The Blonde Duck said...

Love the new look!

July 16, 2009 at 2:08 PM  
Anonymous Jude said...

Never seen palmiers with such a nice combination of flavors. I only see it plain around here.

July 26, 2009 at 11:07 PM  
Anonymous Michelle said...

Hi Megan,
Would you be willing to share your recipe for the Chorizo Stuffed Potatoes? they look awesome!

December 9, 2009 at 10:02 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home