Caramelized Onion and Apple Tassies
Cassoulet with Toulouse Sausage, Lamb Stew, and Duck Confit
Chocolate Tart
It's that time of year when I get to choose the Sunday Dinner menu. Actually, I choose most of the Sunday menus, but this Sunday happens to precede my birthday (always nice to turn 21 again). You'll note that not much has change over the past three years when my birthday rolls around. In fact, the only thing that really changes on the menu is the appetizer and dessert. I promise that one of these years I will get to the Cassoulet. But it is very involved (I even make my own sausage) and I spend days prepping. So for now, I will keep it simple and share the appetizer.
We enjoyed these little bite-sized cups a few weeks ago. They were so delicious that I wanted to make them again while the apples are at their peak. I changed up the original recipe a bit to suit my own tastes. The original recipe called for Asiago cheese in the dough and filling, but I chose to use a good aged White Cheddar, but just in the filling. I completely omitted the cheese from the dough. I also used apple cider vinegar in lieu of balsamic since there are apples in the recipe. I added some crème fraîche for richness and an egg as a binder. These adaptations made for a two bite cup of Fall goodness. Oh and I almost forgot... there's bacon in there too!
