|
The
word napoleon
on a cafe menu has traditionally referred to a flaky but stalwart,
four-to-five-inch layered French or Italian pastry filled with creme
patissiere (custard) and topped with a glazing of sugar . Pastry
napoleons are still available, but the buzz at the bistro nowadays
are napoleons of a different kind. Chefs are calling their stackable
dishes napoleon, whether sweet or savory, made with puff pastry,
tacos or other layer-friendly food.
"ARCHITECT
" YOUR OWN NAPOLEON
The nice thing about making napoleons at home is that they are quick
and easy, can be created out of almost anything in the fridge and
look terrific for company.
Puff
pastry, found in frozen sheets in the supermarket, is
the most common layering element for napoleons
Spring
rolls, won-ton wrappers, toasted tortillas, and even lasagna sheets
can be used.
A
little imagination can bring together triangles of baked
puff pastry with a mixture of smoked salmon, red onion, capers,
lemon juice and cream cheese.
For
a fast, impressive dessert, layer fruit, puff pastry
and vanilla yogurt or pudding. Finish with a drizzle of chocolate
sauce and a dusting of powdered sugar.
Make
a mushroom mountain using toasted pita bread triangles
layered with herbed-cooked mushrooms and covered in sauce.
Our
Chef's Salad Napoleon, pictured here, was put together
in minutes with a mixture of spring salad greens, goat cheese, and
baked crepes cut into triangles that were drizzled with a bottled
salad dressing. Napoleons allow you to be a free-spirit. Top them
with outlandish garnishes as we did here with a little hot pepper.
Grilled Garden Napoleon
Apple Napoleons with Caramel Sauce
|