Assorted Appetizers

Ingredients

• 5 sheets puff pastry (frozen)
• 2 Tbsp softened butter
• 1 egg yolk
• 1 Egg white
• 250 g Gorgonzola cheese
• 100 g heavy cream
• salt (pepper)
• 8 slices toast bread
• 1 large can pink tuna in oil
• 4 tbsp light mayonnaise
• salt (pepper)
• 2 limes
• 100 g Arugula
• 2 bunches chives
• 12 orange-flavored muffins
• 250 g flour
• 2 tsp Baking powder
• 1 packet vanilla sugar
• a pinch salt
• 2 small untreated oranges (juice and grated zest)
• 125 g softened butter
• 200 g sugar
• 3 eggs
• 250 g plain yogurt
• 1 muffin tin
• 250 g softened butter
• 1 untreated orange
• a pinch sugar
• 2 orange slices

Instructions

1. 1.

   Let puff pastry thaw on a kitchen towel, cut 8 heart shapes from two sheets. Brush two more sheets with butter, stack them, roll to double size. Cut 8 hearts the same size as the heart bases and then cut smaller hearts in the center, leaving a narrow edge. Place each edge on a heart base coated with egg white, set on a cold-washed baking tray, bake at 200°C for about 8-10 minutes, brush with yolk and bake briefly more. Remove and cool.

2. 2.

   Crush Gorgonzola with a fork, whisk in cream until smooth, season with salt and pepper. Fill a piping bag with small nozzle and pipe three dots into each pastry heart.

3. 3.

   Toast bread, cut into triangles. Drain tuna, flake with a fork, blend with mayonnaise in a mixer until smooth. Season, spread on toast triangles, sprinkle with chive rolls, top with arugula leaves. Peel limes thickly, filet, and garnish on the breads.

4. 4.

   Mix flour, baking powder, vanilla sugar, and salt in a bowl.

5. 5.

   Cream softened butter with sugar, add orange juice and zest, eggs, and yogurt. Pour liquid into dry mix and stir until wet ingredients are incorporated.

6. 6.

   Grease muffin tin.

7. 7.

   Scoop 2 heaping tbsp of batter into each cup. Bake at 180°C on middle rack for about 25 minutes. Let muffins cool in tin for ~5 minutes, then remove carefully and let cool completely.

8. 8.

   Press orange flesh, mix with butter and sugar, refrigerate for 1 hour. Garnish before serving with orange slices.