Bloody Mary Devilled Eggs with Mezcal-Marinated Olives
Elevate your traditional deviled eggs with this unique twist. Perfect for any gathering, this recipe combines the rich flavours of a Bloody Mary, with the smoky essence of Mezcal-marinated olives. Try pairing this recipe with Fandango Mezcal.Ingredients
Serves 24 devilled eggs
12 large eggs
¼ cup (60 ml) mayonnaise
1½ tbsp (22.5 ml) tomato paste
1 tbsp (15 ml) prepared horseradish
2 tsp (10 ml) Tabasco sauce
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) celery seeds
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) Old Bay seasoning
celery leaves, for garnish
Mezcal-Marinated Olives, for garnish, make ahead, recipe follows
Mezcal-Marinated Olives:
½ cup (125 ml) mezcal
¼ cup (60 ml) extra-virgin olive oil
1 lemon
1 cup (250 ml) Castelvetrano olives
1 large clove garlic, thinly sliced
2 sprigs fresh oregano
In a liquid measuring cup, whisk
Instructions
- Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over.
- Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp
- (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired.
- Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive.
- Makes 24 devilled eggs.
- Mezcal-Marinated Olives:
- Using a vegetable peeler, peel 4 long strips of lemon peel.
- In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week.
- Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
- Makes 1 cup (250 ml)
Drink Pairings
Buttered Radish Tartine with Vanilla Sea Salt
Presenting a delightful twist on the classic, these Buttered Radish Tartines highlight the quality of each ingredient, given the simplicity of the small list. Opting for a higher-fat, European-style butter works particularly well as the sweetness harmonizes with the sharpness of the radishes. Pro tip: create homemade vanilla sugar, burying the leftover vanilla bean pod in a cup of granulated sugar and leave to infuse for a week. Try pairing this recipe with Bartier Bros. Rosé or Les Fleurs Du Mal Côtes De Gascogne.Ingredients
Serves 16 tartines
1 vanilla bean
½ cup (125 ml) fleur de sel or coarse grey sea salt
12 to 15 small round, red radishes
1¼ cups (310 ml) unsalted butter, cubed, room temperature
16 slices baguette, toasted
Instructions
- Split the vanilla bean pod, scrape out and reserve seeds using tip of a paring knife. Reserve empty vanilla pod for another use.
- Pour salt into a medium bowl and add vanilla seeds. Using your fingertips, blend salt and vanilla seeds until seeds are well dispersed. Place in an airtight container and set aside at room temperature. Salt will keep indefinitely.
- Using a sharp paring knife, cut away roots and leafy tops from radishes, forming perfectly round spheres. Wash and thoroughly dry radishes.
- Place softened butter in a large bowl and use a rubber spatula to fold in radishes.
- Lightly oil a 3¼ × 5¾-in (2-cup/500 ml) mini loaf pan with vegetable oil and line with plastic wrap, allowing for at least 2-in (5 cm) overhang on all sides. Press and pull wrap as needed to eliminate air bubbles. Transfer radish butter to pan and spread it evenly to edges while packing it down firmly.
- Smooth top and tap pan on counter to remove any air bubbles. Wrap overhanging plastic wrap overtop butter and refrigerate until very firm, at least 4 hours and up to overnight.
- When ready to serve, use plastic wrap to lift butter out of loaf pan and transfer to a work surface. Remove plastic wrap. Using a very sharp knife, cut into ¼-in (0.6 cm) thick slices. Any leftover butter can be wrapped in parchment and stored in refrigerator for up to 4 days.
- Place each slice of butter on a piece of toasted baguette and garnish with a sprinkling of vanilla sea salt. Serve and enjoy.
Drink Pairings
Morel Mushroom Dumplings
Truly one of BC's greatest treasures is the morel mushroom. With its unique shape and delicate texture, it seems like a perfect match for one of our province's favourite snacks, the dumpling! These Morel Mushroom Dumplings are guaranteed to touch the heart (a literal translation of Dim sum). Try pairing this recipe with Osoyoos Larose Pétales D’osoyoos or Nk’mip Chardonnay.Ingredients
Serves 4 to 6 as a starter
DIPPING SAUCE
2 tbsp (30 ml) light soy sauce
3 tbsp (45 ml) Chinese (Chinkiang) black vinegar or unseasoned rice vinegar
1-in (2.5 cm) knob fresh ginger, peeled and cut into thin strips
1 tbsp (15 ml) water
½ tsp (2.5 ml) granulated sugar
MORELS
20 to 24 large dried or fresh morel mushrooms (1½- to 2-in/4 to 5 cm long)
9 oz (250 g) medium-firm tofu
¼ tsp (1 ml) freshly ground white pepper
½ tsp (2.5 ml) granulated sugar
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) miso
2 tsp (10 ml) cornstarch
2 tsp (10 ml) sesame oil
1 tsp (5 ml) canola oil
2 green onions, thinly sliced, white and green parts separated
1 tbsp + 1 tsp (20 ml) minced fresh ginger
1 clove garlic, minced
½ cup (125 ml) carrot, diced into ⅛-in (0.3 cm) pieces
¾ cup (180 ml) smoked tofu, diced into ⅛-in (0.3 cm) pieces
1 egg white, lightly beaten
Instructions
- To make Dipping Sauce, in a small bowl, combine light soy sauce, vinegar, ginger, water and sugar. Stir until sugar is dissolved, then let sit for at least 30 minutes. If making ahead, omit ginger and store rest of combined ingredients in an airtight container in refrigerator for up to 10 days; when ready to use, stir in ginger about 30 minutes before serving.
- To make Morels, if using dried, place in a bowl, cover with boiling water and soak for 10 minutes, until soft and pliable. If using fresh, place in a bowl, cover with cool, lightly salted water and soak for 5 minutes to remove any residual dirt. Drain, trim any long stems down to ½-in (1.25 cm) and set aside.
- Drain medium-firm tofu and place on a clean, dry tea towel. Roll up and twist both ends to squeeze out excess liquid. Transfer to a bowl and mash with white pepper, sugar, dark soy sauce, miso and cornstarch.
- To a medium non-stick pan or wok over medium-high heat, add sesame and canola oils and stir-fry green onion whites, ginger and garlic for about 1 minute, taking care not to burn garlic. Add carrots and smoked tofu and continue to stir-fry for 2 to 3 minutes longer. Add tofu mixture and cook for another 2 minutes, then transfer to a bowl. Add egg white and green onion tops and mix well until egg white is fully incorporated.
- Line a bamboo steamer with parchment or a Napa cabbage leaf. Fill a saucepan with about 3-in (7.5 cm) water and bring to a boil.
- Transfer cooked filling mixture to a piping bag with a piping tip just large enough to fit opening of morels. Pipe with enough filling to completely stuff each mushroom. Arrange stuffed morels in steamer and place over saucepan of boiling water. Steam for 10 minutes or until filling reaches 165 F (74 C).
- Serve warm with dipping sauce. Unused filling and sauce can be refrigerated in airtight containers for up to 3 days.
Drink Pairings
Spot Prawn Rhubarb Ceviche
Fresh spot prawns stand as a cherished West Coast ingredient. Yet, their availability is fleeting, harvested only for a brief period each spring. Maximize their appeal by incorporating them into this vibrant Spot Prawn Rhubarb Ceviche, guaranteed to attract much admiration. Try pairing this recipe with Ruffino Aqua di Venus Pinot Grigio or Veuve du Vernay Brut Rose.Ingredients
Serves 6
¼ cup (60 ml) roughly chopped fresh rhubarb (about 1 large stalk)
1 lemon, juice only (about 3 tbsp/45 ml)
1 lime, juice only (about 2 tbsp/30 ml)
1 handful fresh cilantro, leaves and stems separated
1 jalapeño pepper, halved widthwise through its centre
kosher salt, to taste
¼ small red onion
¼ cup (60 ml) salted almonds
¼ English cucumber
14 oz (398 g) spot prawn tails, peeled and deveined
microgreens of choice, for garnish
Plantain Chips, to serve, make ahead, recipe follows
Plantain Chips:
vegetable oil, for frying
3 green plantains (about 1½ lbs/680 g)
1½ tsp (7.5 ml) fine sea salt
Instructions
- In a blender, combine rhubarb, lemon juice and lime juice and blend until smooth. Transfer to a medium non-reactive bowl along with cilantro stems, top half of jalapeño and a pinch of salt. Refrigerate for 1 hour to allow dressing to infuse.
- Dice red onion and put in a bowl of ice‑cold water for 10 minutes, then drain and pat dry with paper towel. Set aside.
- Finely slice remaining half of jalapeño into rings and roughly chop cilantro leaves and almonds. Dice cucumber and place in a large non-reactive bowl along with diced red onions, jalapeño rings, chopped cilantro and almonds. Set aside.
- Cut spot prawn tails into bite-sized pieces and add to bowl with vegetable mixture.
- Once ceviche dressing has infused, strain it through a fine-mesh strainer and discard jalapeño top and cilantro stems. Pour dressing over spot prawn mixture. Set aside for 5 minutes so acid in marinade begins to “cook” prawns and they start to turn opaque. Taste and season with extra salt, if desired.
- To serve, divide among 6 small glasses. Garnish with microgreens and serve with Plantain Chips.
- Plantain Chips: In a deep fryer or large, deep saucepan over medium heat, heat oil until it registers 375 F (190 C) on a deep-frying thermometer. Line a baking sheet with paper towel and set aside. Peel plantains. Using a sharp knife or mandoline, slice crosswise into thin rounds. Place sliced plantains, about 6 to 8 at a time, in hot oil and fry, turning frequently, until golden, 30 to 45 seconds. Transfer to lined baking sheet and season immediately with a sprinkle of salt. Can be made up to 2 days ahead and kept in an airtight container at room temperature.
Drink Pairings
Mushroom Polenta Board
One of life’s greatest gifts in the Pacific Northwest is a spring walk through a BC forest, where winter’s rains have given way to new life at every turn – mushrooms peeking through the undergrowth, splashes of green, and the sweet smell of pine. Try not to be inspired! All mushrooms for this Mushroom Polenta Board recipe can be purchased in stores or at your local farmers' markets. Try pairing this recipe with Quails Gate Pinot Noir or Saintly the Good Rosé.Ingredients
Serves 2 as a main course or 4 as a starter
LEMON PINE NUT CRUMB
1 tbsp (15 ml) olive oil or butter
½ tsp (2.5 ml) minced garlic
¼ cup (60 ml) panko bread crumbs
2 tbsp (30 ml) pine nuts, toasted and roughly chopped
1 lemon, zest only
⅛ tsp (a pinch) salt
3 tbsp (45 ml) finely chopped fresh parsley
ROASTED CREMINI MUSHROOMS
8oz (225 g) cremini mushrooms
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) melted butter
½ tsp (2.5 ml) chopped fresh rosemary
¼ tsp (1 ml) garlic powder
⅛ tsp (a pinch) each salt and freshly ground black pepper
POLENTA
½ cup (125 ml) cornmeal
2½ cups (625 ml) chicken or vegetable stock
1 tbsp (15 ml) butter
salt, to taste
MARSALA MUSHROOM SAUCE
2 tbsp (30 ml) olive oil
6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2.5 ml) dried tarragon
⅔ cup (160 ml) Marsala
½ cup (125 ml) chicken stock
¼ cup (60 ml) whipping cream
½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water
salt and freshly ground black pepper, to taste
microgreens and fresh herbs, for garnish
Instructions
- To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside.
- To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender.
- To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm.
- To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper.
- To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired.
Drink Pairings
Honey & Blue Cheese Madeleines
Elegant savoury Madeleines are addictively fluffy, salty and cheesy. These iconic shell-shaped cakes offer a convenient make-ahead option, freezing beautifully and easily thawing and warming in a 325°F (170°C) oven for 10 to 15 minutes. Try pairing this recipe with Riesling St Urbans Hof Mosel Old Vines or Mission Hill Reserve Riesling Icewine 2016.Ingredients
Serves about 15 madeleines
¾ cup (180 ml) all-purpose flour
¾ tsp (4 ml) baking powder
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) freshly ground black or pink pepper
2 large eggs, room temperature
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) liquid honey
6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds
½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue)
1 tbsp (15 ml) chopped fresh sage leaves
Instructions
- In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes.
- Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats.
- Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven.
Drink Pairings
Caramelized Onion & Rosemary Shortbread
Shortbread, a classic holiday cookie offering but with a twist. These Caramelized Onion and Rosemary Shortbread takes a more savoury approach making them hors d’oeuvre worthy. A great make tip when making these ahead is to roll the dough out and refrigerate between pieces of parchment paper for up to 2 days. When ready to bake, simply cut dough out in desired shapes, bake and enjoy alongside your favourite holiday cocktail. Try pairing this recipe with Cabernet Sauvignon Meiomi or Chardonnay Bread and Butter 2019.Ingredients
Serves
1 tbsp + ½ cup (140 ml) unsalted butter, divided
1 tsp (5 ml) grapeseed oil
½ large yellow onion, diced
⅛ tsp (a pinch) kosher salt
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) red wine vinegar
¼ cup (60 ml) icing sugar
2 tsp (10 ml) finely chopped fresh rosemary leaves
1 cup + 2 tbsp (280 ml) all-purpose flour
Instructions
- In a frying pan, heat 1 tbsp (15 ml) butter and the oil over medium. Add onions and salt and cook, stirring often, until translucent and starting to caramelize, 5 to 10 minutes. Add granulated sugar and continue to cook, stirring often, until onions caramelize further, 4 to 6 minutes longer. Deglaze pan with red wine vinegar and cook until all liquid has cooked off. Transfer onions to a plate lined with paper towels. Set aside and allow to cool to room temperature.
- In a medium bowl with a handheld mixer, or in bowl of a stand mixer fitted with paddle attachment, cream remaining ½ cup (125 ml) butter and the icing sugar until light and fluffy, about 2 minutes. Add rosemary, flour and cooled onions. Combine on low speed until a crumbly dough forms.
- Turn dough out onto a large piece of parchment and press together with your hands. Top dough with another large piece of parchment and roll dough to just under ½-in (1.25 cm) thick. Transfer dough from parchment to a baking sheet and refrigerate for at least 30 minutes.
- Meanwhile, preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
- With a 2½-in (6.25 cm) scalloped round cookie cutter, cut out cookies from chilled dough and divide rounds evenly among prepared baking sheets. Place baking sheets in refrigerator for 10 minutes before baking, 1 tray at a time, until edges are just barely golden brown, 10 to 12 minutes. Allow shortbread to rest on tray for 2 minutes before transferring to a rack to cool completely to room temperature. Can be stored in an airtight container at room temperature for up to 1 week.
Drink Pairings
Turkey Brie Bites
Wrapped in golden puff pastry these bite-sized Turkey Brie wonders are teeming with flavour favourites! Turkey, cranberry and Brie are a tried, tested and a true trifecta of flavours that are sure to delight every holiday celebration. Better make extra batches as you and your guests won’t stop at one! These can also be frozen and re-heated for any surprise holiday visitors. Try pairing this recipe with Pinot Noir Hahn Monterey 2020.Ingredients
Serves 24 bites
2 cups (500 ml) shredded or finely diced cooked turkey
¼ cup (60 ml) mayonnaise
2 tsp (10 ml) Dijon mustard
salt and pepper, to taste
2 × 14 oz (397 g) packages puff pastry, thawed
½ cup (125 ml) cranberry jelly
9 oz (250 g) block brie, chilled, cut into 24 slices about 1¼-in (3 cm) wide and ¼-in (0.6 cm) thick
1 egg
2 tbsp (30 ml) water
Maldon sea salt, for garnish
chopped fresh parsley or fresh rosemary leaves, for garnish
Instructions
- Line a large baking sheet with parchment and set aside.
- In a medium bowl, combine turkey, mayonnaise and Dijon mustard. Mix well and season with salt and pepper. Cover and set aside.
- On a clean, lightly floured work surface, cut pastry into 4 portions. Roll each portion to about ¼-in (0.6 cm) thick. Using a 2¾-in (7 cm) round cookie cutter, cut 24 pastry circles. Repeat using a 3-in (7.5 cm) cookie cutter. Refrigerate for 30 minutes.
- Spread a single layer of 2¾-in (7 cm) pastry circles on prepared baking sheet, 2-in (5 cm) apart. Spoon about 2 tsp (10 ml) turkey mixture in centre of each circle, followed by about 1 tsp (5 ml) cranberry jelly and a slice of brie.
- Lightly brush edge of each pastry circle with water and cover with a 3-in (7.5 cm) pastry circle. Press edges to seal. Using a fork, poke holes in centre of each pastry puff and crimp edges. If desired, use a 2¾-in (7 cm) round cookie cutter with scalloped edges to trim outer edge of each circle. Refrigerate for at least 30 minutes. Can be made up to a day in advance and refrigerated until ready to bake.
- When ready to bake, preheat oven to 400 F (200 C).
- In a small bowl, prepare an egg wash by whisking egg and water until blended. Brush surface lightly with egg wash and bake for 20 to 25 minutes, or until golden brown.
- Allow to rest for 5 minutes before serving. Finish with sprinkles of Maldon sea salt and fresh herbs.
Drink Pairings
Cranberry & Bacon Jam Pinwheels
With holiday party season upon us, look no further for an impressive nibble to offer guests at your next soirée. The Cranberry and Bacon Jam will make more then you need for this recipe, but it is delightful wrapped up as a hostess gift or served alongside a cheese board. This recipe also easily scales up should you find you need to bake for a crowd. Simply increase the amount of puff pastry, goat cheese and pecans needed. Try pairing this recipe with Ruffino Prosecco Rose or Bartier Bros Rose 2022.Ingredients
Serves 8 pinwheels
Cranberry & Bacon Jam, make ahead, recipe follows
1 × 1 lb (450 g) package puff pastry, thawed
4 oz (110 g) goat’s cheese, room temperature
1 large egg, beaten
¼ cup (60 ml) pecans, roughly chopped, for garnish (optional)
Instructions
- Start by making Cranberry & Bacon Jam.
- When ready to assemble and bake pinwheels, preheat oven to 375 F (190 C). Line 2 baking sheets with parchment and set aside.
- Lightly dust a clean work surface with flour before laying out puff pastry. Roll pastry into a 7 × 14-in (18 × 35 cm) rectangle and cut into 8 squares about 3½-in (9 cm) each.
- Divide pastry squares among prepared baking sheets. Working with 1 square at a time, place 1 tsp (5 ml) goat’s cheese at centre of each square. Top with 1 tsp (5 ml) Cranberry & Bacon Jam. With a sharp knife, cut diagonal slits in each corner to about ¼-in (0.6 cm) from filling. Bring every other corner up into centre to form a pinwheel design and press lightly to secure into filling. Brush with beaten egg and sprinkle with chopped pecans, if desired.
- Bake until puffed and golden brown, 20 to 30 minutes. Transfer to a rack to cool completely at room temperature. Can be stored in an airtight container in refrigerator for up to 1 week.
Drink Pairings
Pesto Trees
These Pesto Trees are simply irresistible! Warm, buttery layers of puff pastry laced with umami-rich pesto and cheese will delight every palate. These skewered “trees” are perfect for guests to nibble and mingle at any festive cocktail party or open-house. They freeze well so make a few batches and stash’em away! Try pairing this recipe with Sauvignon Blanc Oyster Bay.Ingredients
Serves 24 pesto trees
1 × 14 oz (397 g) package puff pastry, thawed, chilled
½ cup (125 ml) basil pesto
3 tbsp (45 ml) shredded Asiago
1 egg
2 tbsp (30 ml) water
24 wooden appetizer skewers
Instructions
- Line 1 large and 1 small baking sheet with parchment.
- On a clean, lightly floured work surface, cut pastry in half. Roll 1 half of puff pastry to ¼-in (0.6 cm) thick. Cut an 8 × 12‑in (20 × 30 cm) rectangle, reserving excess pastry. Spread half of the pesto all over surface of rectangle. Sprinkle half of the Asiago evenly over top. Cut along shorter edge into twelve 1 × 8-in (2.5 × 20 cm) strips. Repeat with second half of puff pastry and remaining pesto and Asiago to yield a total of 24 strips.
- Fold each strip in a zigzag manner, shortening turns as pastry builds upwards, to create a narrow treetop. Insert a wooden skewer through layers of pastry. Place on large baking sheet 2-in (5 cm) apart and refrigerate for 1 hour to chill pastry dough completely.
- Roll out reserved pastry trimmings to ¼-in (0.6 cm) thick. Using a 1¼-in (3 cm) flower- or star-shaped cookie cutter, cut 24 pastry pieces. Place on small baking sheet about 1-in (2.5 cm) apart and refrigerate until ready to bake.
- Preheat oven to 400 F (200 C).
- In a small bowl, prepare an egg wash by whisking egg and water until blended. Lightly brush flower- or star‑shaped pastry with egg wash and bake for 8 to 10 minutes, until pastry is flaky and golden. Allow to cool on rack.
- Lightly brush skewered pastry trees with egg wash and bake for 12 to 15 minutes, until pastry is flaky and golden at edges.
- Remove from oven and allow to cool for 5 minutes. Gently pierce a small pastry flower or star on top of each pesto tree before serving.