Aumonière (also known as beggar's purse) is the name of an appetizer made of a filled crêpe bound in such a way that it resembles a drawstring purse. The tie is usually made of chives. I made the filling with a combination of roasted orange bell pepper, kumquat jelly (I'll post the recipe soon), sweet marjoram, lemon thyme, onion chives, non-pareil capers, cream cheese, blue cheese, lemon and pistachio oil.
I tested out the recipe today in preparation for Mother's Day next week. The dish is ultra simple to make and can easily be assembled by a child. It’s a wonderful way to get your kids involved in the kitchen and let them prepare a special meal that they will enjoy as well.
Servings: 12 appetizers
, omitting the sugar
1 orange bell pepper
1 (4-ounce) chunk blue cheese, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
2 teaspoons homemade kumquat jelly
1 sprig sweet marjoram, finely chopped
1 sprig lemon thyme (or regular thyme), finely chopped
16 onion chives
1 tablespoon flat-leaf parsley leaves, finely chopped
2 tablespoons non-pareil capers
¼ teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 tablespoon pistachio oil
Prepping the lemon: Zest and juice the lemon. Set aside.
Prepping the chives: Wash and pat dry the chives. Finely chop 4 chives. Reserve the rest. Set aside.
Roasting the bell pepper: Stem, wash and pat dry the bell pepper. Brush with oil. Place a grill on your stove and char all the skin of the pepper. Wrap in aluminum foil. Let cool for about 5-10 minutes until you can handle it without discomfort. Clean the pepper using a knife; the skin will come right off. Seed and cut it into long strips. Reserve about 1/3 of it and finely chop the rest.
Making the cheese filling: In a bowl, combine the blue cheese, cream cheese, chopped roasted orange pepper, lemon juice and lemon zest, kumquat jelly and herbs. Add 1 tablespoon capers and pistachio oil. Season with salt and pepper.
Assembly time: Place a crêpe on the working space. Pipe or spoon on about 2 tablespoons and tie the crêpe into a bunch using the reserved chives. Place on a serving platter. Garnish with capers and the strips of bell peppers. Finish with sprigs or marjoram and thyme.
You could also add tuna or smoked salmon to the filling if you like.
I didn't put a lot of blue cheese in the filling; even a small amount adds a subtle, pleasant earthiness to the dish.
You can use regular capers but I prefer non pareil capers. They are native to the South of France; this variety has a sharp, piquant and briny aroma.
I used onion chives from the garden. They're flat and more sturdy, as opposed to garlic chives.
For more appetizer ideas, click on the link.