More Great Recipes: Appetizer

CARAMELIZED PHYLLO WITH A RED ONION CONFIT


User Avatar
Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

1 tablespoon mayonnaise Homemade Mayonnaise:
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced

1 egg yolk or 1 egg white
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 cup canola oil
*****************************
Chili Vinaigrette - see recipe in dressings
******************************
Homemade Mayonnaise - see recipe in dressings
*****************************
3 phyllo slices
¼ cup canola oil
1/3 cup sugar
****************************
¼ cup olive oil
½ large red onion, thinly sliced
Sea salt to taste
****************************
1 tablespoon Crème Fraiche – can be purchased in the market
1 teaspoon horseradish
1 ounce Wasabi caviar
*************************
6 herb leaves


For Chili Vinaigrette, place all ingredients, except oil, in work bowl of food processor. Gradually add oil. Place into squeeze bottle and store in refrigerator until ready to use.


Prepare Homemade Mayonnaise and reserve.


Preheat oven to 425 degrees. Spread each phyllo sheet on board and brush generously with canola oil. Dust with sugar. Stack one sheet on top of the other. Brush with remaining canola oil and sugar. Cut phyllo into 1-inch squares. Carefully place squares on parchment-lined cookie sheet. Cover phyllo squares with another sheet of parchment paper and top with a cookie sheet that is weighed down with a brick, to prevent from curling up. Bake for 10 minutes or until golden brown. Lift brick to check if golden brown. If so, remove cookie sheet and parchment paper. Turn phyllo over and bake 5 minutes more. Reserve.


Sauté onion in olive oil until caramelized and golden brown. Season with sea salt. Reserve. May be made earlier in the day or the day before.


Mix together Homemade Mayonnaise, Crème Fraiche, and horseradish. Place one caramelized square on plate and to with a little horseradish cream. Layer, starting with another phyllo square, then onions and caviar. Top with 3rd remaining phyllo square. Top plate with Chili Vinaigrette and herb leaf. Repeat to make desired amount. Serve and enjoy!


*Homemade Mayonnaise


1 tablespoon olive oil


1 shallot, minced


2 garlic cloves, minced


1 egg yolk or 1 egg white


1 tablespoon sugar


1 teaspoon salt


1 teaspoon Worcestershire sauce


1 tablespoon lemon juice


¼ cup red wine vinegar


1 tablespoon Dijon mustard


1 teaspoon dry mustard


1 cup canola oil


Heat olive oil in small skillet over low heat. Add shallots and sauté until translucent. Add garlic and cook 1 minute. Remove from heat and cool. Reserve.


Place either egg yolk or egg white in work bowl of food processor. Add the reserved sautéed shallot/garlic mixture and the rest of the ingredients, except oil. With motor running, slowly add canola oil. If mayonnaise gets too thick, add water and lemon juice. Place in container and refrigerate until ready to use. Makes 1 cup.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart