The Spade & Spoon’s Vol-au-Vents

Kate over at The Spade & Spoon recently posted a wonderful tutorial on making Vol-au-Vents and I am in love with the presentation! With scalloped biscuit and star cutters, topping with her colorful and scrumptiously unique filling ideas, these will be a beautiful surefire hit at any dinner.

I can’t decide which one I’d like to try first, but my money is on:

Asparagus, Potato, and Lemon
Cook a peeled medium sized potato, and mash with a splash of soymilk, salt and pepper. Set aside to cool.
Blanch asparagus, and dunk in cold iced water to cool. The spears should be bright green. Drain.
Mix 50 ml extra virgin olive oil and 50 ml lemon juice with 1 tablespoon finely chopped tarragon, 
Put into a vol au vent case, a couple of spoons of potato, a couple of asparagus spear cuts, and drizzle with the lemon dressing. Dust with a little cracked black pepper.

Almond 'Cheese' wilted Spinach | Cranberry and Pumpkin Corn and Chive

Kate saves the cut-outs and tops them, too!

Cutting: Bottom layer with subsequent hollow layers

Thinking about Thanksgiving already…!

The Spade & Spoon is also a participating blog for VeganMoFo. Be sure to keep up with her throughout the month!


~ by Katherine Cota MacDonald on October 1, 2011.

2 Responses to “The Spade & Spoon’s Vol-au-Vents”

  1. Wow, those asparagus, potato and lemon ones sound amazing!

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