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Guest Spotlight: The Outlander Cookbook!

June 20, 2016

Tags: outlander, guest post

If you're a fan of "Outlander" or a fan of food, this post is for you.

A few years ago when my Borgia duology was coming out, I had the idea of putting together a virtual potluck with several food bloggers who would cook Renaissance dishes out of my book. The results were fantastic, and I made the acquaintance of some wonderful cook--among them Theresa Carle-Sanders, pro chef and blogger extraordinaire at Outlander Kitchen, where she has been faithfully recreating one fabulous recipe after another from Diana Gabaldon's epic series. And with the recent smash hit of the Starz Outlander mini-series, I wasn't at all surprised to hear Theresa had landed an official cookbook deal!

I've already sampled several recipes out of this sensational cookbook (order here!) but this has to be my favorite so far--hands down winner when it came time to pick a recipe spotlight!


GOAT CHEESE AND BACON TARTS

It was a savoury made of goat’s meat and bacon, and he saw Fergus’s prominent Adam’s apple bob in the slender throat at the smell of it. He knew they saved the best of the food for him; it didn’t take much looking at the pinched faces across the table. When he came, he brought what meat he could, snared rabbits or grouse, sometimes a nest of plover’s eggs—but it was never enough, for a house where hospitality must stretch to cover the needs of not only family and servants, but the families of the murdered Kirby and Murray. At least until spring, the widows and children of his tenants must bide here, and he must do his best to feed them.

“Sit down by me,” he said to Jenny, taking her arm and gently guiding her to a seat on the bench beside him. She looked surprised—it was her habit to wait on him when he came—but sat down gladly enough. It was late, and she was tired; he could see the dark smudges beneath her eyes.


—VOYAGER, chapter 4, “The Dunbonnet”


From Theresa: Vegetarian options were tough to come by in the eighteenth century, and goat meat can be hard to find for some in the twenty-first, so I’m claiming food-from-fiction license with this switch-up from a meat pie to one-bite puff pastry rounds topped with a savory goat cheese spread. A delicious addition to the snack table at your next book club meeting or office party.


From Kate: These are a wonder. Cheese, bacon, and herbs all packed into one delicate, flavorful bite. A recipe done easily in several stages; light work for big payoff (especially if you go with frozen puff pastry). A winner!

***

Ingredients

4 slices thick-cut bacon, cut crosswise into ¼-inch strips
½ recipe Blitz Puff Pastry (page 29), chilled, or 1 pound (450 grams) frozen puff pastry, thawed
8 ounces (225 grams) goat cheese
1 tablespoon poppy seeds
3 tablespoons olive oil
Zest of 1 lemon, grated or minced
1 large egg
2 tablespoons butter
36 small fresh sage leaves, or 18 large ones, cut in half lengthwise


Method

Move a rack to the top-middle rung and heat the oven to 400°F.

In a frying pan, crisp the bacon over medium heat. Drain on paper towels.

On a lightly floured counter, roll the pastry out to a 16-inch square. Cover with plastic wrap and allow to rest for 10 minutes.

Meanwhile, combine the goat cheese, bacon, poppy seeds, 1 tablespoon of the olive oil, and lemon zest in a small bowl and stir well. Cover and refrigerate.

Lightly beat the egg with 1 teaspoon cold water to make an egg wash. Use a 3-inch round cutter to cut 36 rounds from the pastry. Transfer to a parchment paper–lined baking sheet and brush with the egg wash. Bake until puffed and golden, 12 to 15 minutes. Cool completely on the baking sheet.

Reduce the oven to 300°F.

In a small frying pan, heat the remaining 2 tablespoons olive oil and the butter until bubbling over medium heat. Fry the sage leaves in batches until crisp. Drain on a paper towel–lined plate and repeat with the remaining sage leaves.

Top each puff pastry round with a teaspoonful of the goat cheese mixture and a
fried sage leaf. Heat in the oven for 5 minutes and serve. Makes 36.