I have to make these! Not today..But I have to make these!Do u have a photoplease?

Sorry, Monique. I'm a dinosaur, and only use real film. Don't even know how a digital camera works.

Oh they do sound wonderful! On my short list!

I could imagine a "mini" cocktail party with these, your mini burgers, Monique, some sort of mini hot dogs, OH and the mini brown hots gardenlad mentioned on another thread. Could be fun especially if worked into a soup tasting party. Gotta remember this !!!

Thanks again for the recipe Gardenlad.

Saved in the memory banks (aka: to try file)

Thanks, Gardenlad!

Linda

Sharon.. every time you post a recipe..or make a comment..I think..:"We like all the same things:) "

"I could imagine a "mini" cocktail party with these..."

With a little thought, almost any entree can be miniturized for something like that. A lot of the big celebrity parties are nothing more than those sorts of foods, including such things as mini-mac & cheese, mini-burgers, mini-corndogs.

I like going the mini route for parties, setting out trays of goodies that I enjoy as entrees. Here's an example:

Lamb Patties on Squash Carpets.

Cut a peeled butternut or similar squash into discs about 5/8 thick. Poach the squash until it is barely tender. Cool. Using a small cookie cutter, shape the squash into equal-sized rounds.

Mix 1 pound ground lamb with 2 tsp baharat. Using a heaping tablespoon of this mixture, shape into patties no wider than the squash rounds. Pan fry the patties, in batches, to desired degree of doneness. I cook them 2-3 minutes per side. Keep patties warm.

Make a mint aioli. To a large dollop of mayo add 2-3 minced garlic cloves and about a teaspoon of minced fresh mint.

Arrange squash rings on a baking sheet. Sprinkle each with a little brown sugar, nutmeg, and cinnamon. Pop under the broiler until sugar melts and glazes the squash. Transfer squash to a serving platter. Top each squash ring with a lamb pattie. Spoon some aioli over the lamb. Garnish with mint leaves.

Another approach is to use wonton wrappers to create all sorts of stuffed goodies. These can be boiled (like ravioli), pan fried (like pot stickers), deep fried, or baked.

In each case I prep the wrappers the same way. I'm comfortable working six-up. so I lay that many out on a work surface. Each is brushed with an egg wash. Then a couple of teaspoonfulls of filling are laid in the center, and the whole thing covered with a second wrapper. Make sure to press the wrappers together well, to seal. I then trim them all to size with a cookie cutter---in this case using either a corrugated or fluted-edge. Although slower, you can trim them to size with a fluted pastry wheel too. Here's an example:

Mushroom Puffs

1 lb muchrooms, chopped fine
1 med onion, choped fine
2 tbls butter
1/2 cup sour cream
1 tbls flour
1/4 tsp pepper
2 eggs mixed with 2 tbls water (egg wash)
Bread crumbs
Seasoned salt

Saute mushrooms and onions in butter until onions are transparent. Combine sour cream, flour, salt & pepper. Add to mushroom mixture. Continue cooking, stirring constantly, until mixture bubbles, about 2 minutes.

Mix crumbs and salt at the rate of 1/2 cup crumbs to 1/2 tsp salt.

Fill wonton wraps as outlined above. Dip into egg wash, then into crumbs, coating well.

Bake at 400 degrees until golden brown, about 12-15 minutes.

Wonton wraps can also be used to create edible cups, by pressing them into a muffin tin and baking at 350 for a couple of minutes until they turn crisp and slightly brown. Then fill them with whatever you prefer; from quiche to taco salad to dessert stuff. For even smaller versions, use the mini-muffin tins, trimming the wonton wrap as necessary.

Getting back to Annie's recipe. Using either her rye recipe or standard paste, you can use a pastry tube to create all sorts of shapes. So, instead of just dropping by spoonsful, pipe out crescents, and rounds, and triangles and rings. Then use each shape for a different filling; perhaps chicken salad in one, ham spread in another, pate fois gras in yet a third.

Like I say, the possibilities are endless.

Thank you! Great ideas..

I was looking for a stuffed ruben style recipe and as it goes this site has it....I love this forum!