How was your Thanksgiving weekend? Mine was a blast but I wasn’t that much enthusiastic proceeding those days. And I’m talking about cleaning up the mess, putting away the dishes and reorganizing the furniture back to where they should be. Moreover, I can’t seem to find my brain right now, after all those margaritas and manhattans that went around during the holidays with family and friends.
And so my mood today is multi tasking. I need to clean up, write something and cook so that by the end of the day, I can start planning again for Christmas. This is going to be another celebration in the making.
First let me gather some leftovers for my meal and those Bufala Mozzarella balls look like they can use some loving. Aha, Pesto dip! And some puff pastry which I can use as base. And those left over chopped red onions intended for salads need not stay another day longer in the fridge. So today, I will be making this:
HANGOVER MOZZARELLA BALL TARTLETS
- 1 ½ cup Bufala Mozzarella balls
- 1 cup pesto
- 4 tbsp. Chopped red onions
- 1 ready puff pastry
Heat oven to 350 degrees F. Go check the dishwasher if your glasses and appetizer plates are dry. Put them all back to their respective glass cases. Go back to the kitchen and take your puff pastry.
Roll out the dough to half of the original thickness.
Cut 24 rounds of 1 ½ inch. Fit the rounds into the mini muffin cups.
Prick with a fork a couple of times on the bottom.
Bake until golden brown about 15 minutes.
Meantime, check to see if you have left over wine or liquor. If you have half a bottle of opened red wine, pour yourself a glass, or two. Heck, finish the contents of that unopened bottle. No use throwing good wine. That’s hard earned money you bought it with. But if there’s more than one open bottle, pour the rest in an ice cube tray and freeze it. You can use the frozen cubes of wine in your dishes when making stew or braised meats.
Go back to kitchen. Check your tartlets. If it’s not yet brown, leave it until it does. In the meantime, mix the pesto and the chopped red onions. Pinch the mozzarella balls into the pesto onion mixture.
Check your tartlets and when brown remove it from oven. Go back to the living room with a trash bag and throw away all cigarette butts from ashtrays, used paper napkins and wipe away stains from wine glass, food bits and crumbs. Go back to kitchen.
Distribute evenly the pesto, mozzarella and onion mix into the muffin cups. Bake for about 15 minutes. Go back to the living room with a broom. Sweep away anything that doesn’t belong to your space. Now go back to the kitchen and check on those tarts again to see if the cheese has melted. Am sure with the extra wine plus the tart you just made, pat yourself on the back and say, “great weekend!” If you have no mozzarella cheese at home, you can always order it online through the best cheese shop in town, the Ideal Cheese Shop. And so, with tart on one hand and wine on the other, time to process yourself for that Christmas Spirit!Bookmark & Share