cooking school: dish it Up!

Fourth pairing:
The Right Bet and Broccoli Parmesan Puffs

The Right Bet    
The homemade Blackberry Liqueur recipe is from Luscious Liqueurs, by A.J. Rathbun. Use fresh blackberries for a more scrumptious result. Make the liqueur about 1 month in advance of serving.

1   ounce Blackberry Liqueur (recipe below)
2   ounces vodka
1   ounce Chambord
Ice
Lemon twist

Shake Blackberry Liqueur, vodka, and Chambord with ice. Strain into a cocktail glass; garnish with a lemon twist. Makes 1 drink.

Blackberry Liqueur: Gently wash 3 cups fresh blackberries; dry on towels. Place blackberries in glass container with tight-fitting lid. Wash, dry, and remove peel from 1 lemon. Scrape any white pith from peel. (Set lemon aside for another use.) Add lemon peel to blackberries. Using wooden spoon, gently mash blackberries and peel. Add one 750-milliliter bottle vodka; stir and seal jar. Place in cool, dry spot away from sunlight. Let sit for 2 weeks, swirling occasionally. Add 1-3/4 cups Simple Syrup (recipe below); stir again and reseal. Let sit 2 more weeks. Strain liqueur through double layer of 100% cotton cheesecloth into pitcher. Strain again through 2 new layers of cheesecloth into large bottle or small bottles or jars. Serve at room temperature or chilled. Makes about 3-1/4 pints.

Simple Syrup: Combine 1-1/2 cups granulated sugar and 1-1/4 cups water in large saucepan. Stirring occasionally, bring mixture to boiling over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes. Store in clean glass jar in refrigerator up to 1 month. Makes 1-3/4 cups.                                                                                                                                                                                                           
Broccoli Parmesan Puffs    
3      tablespoons olive oil
2      medium leeks, chopped (2/3 cup)
2      cups chopped fresh broccoli
1/2    teaspoon salt
1/4    teaspoon freshly ground pepper
2      ounces Parmesan cheese, cut into rough pea-size cubes (1/2 cup)
1/4    cup chopped prosciutto or cooked ham
1/2    of a 17.3-ounce package frozen puff pastry sheets, thawed (1 sheet)
4 to 5 dried tomatoes (oil-pack), drained and cut into strips

Preheat the oven to 400°F. Add 2 tablespoons olive oil to large skillet. Heat over medium-high heat. Add leeks; cook and stir 2 minutes. Add broccoli; stir well, cover, and reduce the heat to medium. Cook 5 minutes, stirring occasionally.

Remove leek-broccoli mixture from heat; transfer to food processor. Add salt and pepper. Cover; pulse 3 to 5 times until chopped but not mushy. Pour mixture into  bowl; add cheese and ham. Stir to combine.

Unfold puff pastry sheet. Cut into 9 squares; cut each square into two triangles. Using pastry brush, lightly oil baking sheet with oil. Arrange triangles on baking sheet. Lightly brush each triangle with remaining oil. Bake 9 minutes.    Remove the puff pastry triangles from the oven. Using spoon, carefully cut through the top few layers of pastry to create a hole. Spoon filling into hole and on top of each pastry triangle. Top each with strips of dried tomato. Return to oven; bake 3 to 5 minutes more or until golden. Serve hot. Makes 18 hors d’oeurves.

Photograph: Peter Krumhardt