It is finally here. The day when you take over my wedding and make big decisions for me! That’s right. We have our final amuse bouche for review, and today, you start the voting.
Here is how this is going down. You will have 4 chances to win a copy of one of my FAVORITE cookbooks in the world, French Fridays with Dorie, AND any baked good of your choice featured on Whit’s Amuse Bouche, mailed to your doorstep. Here’s how:
In order to be considered, you must SUBCRIBE to Whit’s Amuse Bouche and leave a comment with your vote for the 3 recipes you think we should use as our amuse bouches at our wedding.
To have extra entries in winning:
You can follow Amuse Bouche on Twitter
You can tweet the following: “Vote for Whit’s wedding amuse bouche’s and win a copy of French Fridays with Dorie, AND Baked goods!” http://whitsamusebouche.com/?p=1047
You can follow us on facebook
That’s a total of 4 opportunities to win this amazing package. (And if you already have French Fridays with Dorie then maybe I’ll buy you a different cookbook okay?) We need all the votes we can get to pick the best ab’s for our wedding!
Voting is open until Tuesday, March 29th at 5 pm chicago time. As always, email me at whitsamusebouche (at) gmail (dot) com with questions.
Please pick 3 of the following 6 to be featured at the cocktail portion of our wedding:
Broccoli Cheddar Hand Pies
I know. I’ve been holding out on you on that last one. But sweet sassy, they are worth it.
Broccoli and Cheddar Hand Pies
4 tablespoons butter
1 shallot, minced
4 tablespoons flour
2 cups whole milk, hot
1 cup grated cheddar
Pinch of cumin
Salt and pepper to taste
1 large head of broccoli, chopped
9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
In a large bowl, combine the flour, baking powder and salt.
Mix well, and add the shortening and knead it into the flour with your hands until crumbly.
Add the milk all at once and mix until it begins to come together.
Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over until it is smooth.
Preheat oven to 350°F.
Melt butter a medium saucepan over medium heat, and then add the shallot. In another sauce pan, heat the milk. Cook for 3 to 5 minutes, or until shallot softens. Add the flour and reduce heat to low, stirring briskly to coat with the butter and cook until just golden, about 2 minutes. Add the hot milk and whisk constantly, making sure there are no lumps. Cook over low for about 10 minutes, until the sauce is thick. Whisk in cheese, cumin and salt and pepper to taste. Stir in the broccoli.
Using a rolling pin, roll the dough to 1/2-inch thickness, then cut into rounds using a biscuit cutter.
Roll each round as thinly as possible.
Spoon 1 to 2 tablespoons of filling onto the dough,
and cover with a second round. Seal the edges together with the tines of a fork.
Gently press down to flatten and evenly distribute the filling and cut a slit in the top of the pie. As each pie is formed, place it on a lined baking sheet. Bake pies for 30 minutes, rotating the baking sheet half way. Let the pies rest for at least five minutes for cutting.
Ready, Set, VOTE! The winner will be announced Tuesday night!