On our vacation, we had another wine pairing dinner.
Good friends deserve good wine and food!
Don’t you agree?
So I started our dinner with three different appetizers. We had Bacon Wrapped Dates, Caramelized Pears, Sage and Blue Cheese on Crostini and these Ham and cheese Palmier. I used Prosciutto for the ham, Gruyere for the cheese, but you could use any thinly sliced ham and mix up the cheese. The best part was I made them ahead using store bought puff pastry and froze them till ready to use.
Recipe is at the bottom of this post. But do enjoy the flowers on your way!
I absolutely LOVE this picture. It’s one that will be blown up and framed.
While on vacation at Sunset Bay, we visited Shore Acres Botanical garden. It was past prime season but we enjoyed the rose garden which was certainly at it’s prime.We just drank in the beauty!
All these rose pictures are being considered for the pictures that are going above my bed.
Which three do you think I should blow up?
I love them all!
OK, back to these Palmiers. I got this recipe from the cookbook “Puff” by Martha Holmberg. It’s the cover picture of the book so it’s the first one I tried. Glad I did!
Ham, Gruyere, and Dijon Palmiers
1 Sheet frozen puff pastry (about 9 oz) thawed
2 TBSP Dijon Mustard
1 Cup grated Gruyere Cheese
1/4 Cup freshly grated Parmesan Cheese
4 OZ thinly sliced good quality ham, such as Black Forest I used Prosciutto
1.Roll out the pastry to a 10×14 inch rectangle on a floured surface. Trim if necessary to make rectangle neat.
2. Spread the mustard over the pastry. Sprinkle evenly with both grated cheeses.Arrange the ham in a single even layer, tearing or cutting to make pieces fit. Lie a piece of parchment paper over the top of the pastry and gently compress the layers with a rolling pin. Peel of the paper without disturbing the ham.
3. Cut the pastry in half width wise into two 10X7 in bands. With your fingers, gently roll one short edge of one of the bands into the center and then roll the opposite edge to meet in the center. Press lightly so the rolls stick together. Spread a few drops of water where the two rolls meet to help it stick. Repeat with second band. Wrap the rolls in plastic and chill till firm.
4. With a sharp knife, cut each band into 12 pieces. Arrange on parchment paper or silicon mat and bake at 425 for 10-12 minutes or till browned.
{ 24 comments… read them below or add one }
Your pictures are beautiful! I would go with the first rose one, the last rose one (pink) and the large creamy yellow rose with buds in the middle—I love the Queen Anne's Lace and bee, but think a nice collection of 3 rose pix grouped would look great
LOVELY photos. And the palmiers look great!
Megan, your entire post is delightful. The palmiers are beautiful.
Your pictures are beautiful! I'm so impressed that you made these ahead of time and froze them to take with you! They sound so easy and delicious!
Oh yum! Anything with prosciutto has to be delicious!!!
Your floral pictures are stunning. And those palmiers sound so savory, so delectable!
Hmmm, they are all lovely photos and the roses are beautiful but I do think I like the first one with the honeybee on the flower which I know isn't a rose.
Your palmiers look and sound good. I gave that cookbook to a friend. I'm not certain she's used it but good to see someone else has.
~ingrid
The Palmiers look yummy! And I don't know which picture I like the most.. they are all beautiful but your right.. the one with the bee on the yarrow (or is that queen annes lace) is definitely gorgeous, but I also like the rose with the buds surrounding it.
Hope you had a wonderful vacation!!
Oh wow! These look so great! I've only had the sweet version of these. I didn't even know that they came in this flavor! I would love to try them!
Your rose photos and the little bee are gorgeous!
Oh my, does this look fancy and delicious!
I like the first two and the last pix the best, but they're all lovely.
Nice job on the palmiers. They actually do look kinda flower like, so I'm glad you put them in again at the bottom
Gorgeous pictures! The palmiers sound delicious – love the combo!
All the pictures are beautiful! I'd go with 3 roses above your bed.
The palmiers look delicious and different…nicely done!
Definitely the yellow rose!!
Great recipe – I'll have to make this soon – gruyere is such a yummy cheese – but then again, not sure there are any cheeses out there that I don't like!
Between the flowers and those palmiers, I'd be in heaven!
I love the sound of these savoury palmiers. I find the sweet sugar ones a bit plain and dry but these look delicious with lots of filling
Palmiers are such an elegant appetizer. These sound delicious. I've made some simple ones also with puff pastry but never ones that are so beautiful and tasty looking. Yours are so pretty. Thanks for the great recipe.
The flowers are beautiful! And of course the chow looks good too
These look really good.
Love all your flower photos!
I love your palmier! You used great ingredients for them!
Love the new look!
Never seen palmiers with such a nice combination of flavors. I only see it plain around here.
Hi Megan,
Would you be willing to share your recipe for the Chorizo Stuffed Potatoes? they look awesome!
Did you freeze before or after cooking? thanks!