This week there will be little drinking. My babydoll is still trying to knock out a sinus infection and my allergies are making under eye patches more appealing than cocktails. I generally find that when my allergies are acting up the best thing for them is to drink as much water as possible in an attempt to flush my system.
So tonight’s delightful beverage of choice is from HINT water. While I adore the blackberry, tonight I went with pomegranate and I rather like it. It has a hint of sweet, a hint of tart and is quite refreshing. I also poured it into a stemless champagne flute (Rachel Zoe Collection from TJMAXX if you are interested). It makes any drink feel fancy.
And to be honest our Friday night Happy Hour is more about resting and regrouping together at the end of the work week than it is about having a cocktail. The cocktail is just a nice way to celebrate and slow down. But quite honestly, the Pomegranate Hint Water in my pretty glass is plenty fine for me to sip tonight.
And I get to pair it with a super simple treat that always feels like I spent way more effort on it than I actually did. This is a super easy treat that is just plain yummy. The ingredients list is short.
One red onion, diced
8 ounces of button mushrooms, diced
1 Tablespoon of fresh sage leaves, minced
1-2 Tablespoons of butter (i use unsalted butter)
1 sheet of puff pastry
salt to taste
Okay are you ready for the cook? First dice and chop all of your ingredients. The melt one tablespoon of butter in a pan and add the onions and a pinch of salt. Use medium heat and cook until they are soft. You can go all the way to caramelized if you want, but I generally find red onions to be sweet enough without caramelizing. If I use a yellow onion I take the onions to a caramelized state.
If the pan is dry add another table spoon of butter and add the mushrooms and a pinch of salt. Cook until the are brown and have released the juices.
You may notice that I have used two pans. You don’t need to do this. The onions take longer but you can add the mushrooms in once the onions start to look translucent. I just started my onions in a non-stick skillet by accident. Mushrooms won’t brown in a non-stick skillet. They will cook, but they won’t brown. That is the only reason that i cooked them separately.
Once the mushrooms are almost done, add in the sage leaves. You want them in the pan just long enough to release their oils. If you start them with the mushrooms then by the end they get a little sour and overly medicinal. So just toss them in towards the end and let them just release the oils.
Take out your onion mushroom and sage mix out of the pan and let cool. I put my mix in a strainer so that any excess liquid comes out but really there isn’t much liquid that remains. It is mostly so it cools faster.
Once cooled, cut your puff pastry into squares (or circles or stars or whatever shape you want). Place a spoon of your mix on the pastry and seal it up into a little triangle, or make it like a ravioli, or a dumpling. The shape is up to you, just make sure it is sealed. Then place the parcels on a lined baking sheet and bake at 350 until golden brown and crispy.
While this is a basic recipe, feel free to play around with it. Sometimes we add goats cheese to this mix. Sometimes I’ll make them sweet with a filling of mascarpone and apricot jam. It is one of those super simple tricks that make an easy happy hour treat, or canape for drop by guests. The trick is always to make sure that your filling is not too wet. I also like to use cooked fillings so that all I need in the oven is time to brown the puff pastry.
And actually if you make too many of these, they freeze really well. Just don’t cook the once you plan to freeze. Fill the puff pastry and then freeze them flat. Once full frozen, put them in a bag. Then when you take them out, thaw in the fridge and bake.
Whatever your end of the week looks like, I hope you take a few minutes to just slow down and spend time just to enjoy a few moments of peace.