Is there anything more kitschy retro than a vol au vent?
Okay, I hear you Jello Salad. Let me rephrase.
Is there anything more kitschy retro and DELICIOUS than a vol au vent?
No, there is not.
And when you add some Old Bay into an already super tasty mix of crab, mushroom and watercress? Oh boy, do you have something special happening both on your plate and in your mouth!
I do not understand why vol au vents have fallen out of favour. They’re so pretty. Like little flowers of yumminess. I think we should start a movement. Viva La Vol Au Vent!
And hopefully this will be the recipe that will convince you to join in!
Let’s break it down shall we?
Lovely sweet crab meat, earthy mushrooms, peppery watercress, spicy Old Bay all wrapped in a lovely creamy, cheese sauce and baked in the lightest of light choux pastry.
It’s all good.
It’s all sooooo good!
These are perfect cocktail party food. Make the filling in advance, then 15 minutes before serving pile into your vol au vent shells to heat through. Quick, easy, pretty, tasty.
What more could you want? Here’s the recipe:
I fear both that I am running out of month and Old Bay….I had two more posts planned and then, on the weekend I found another awesome Old Bay recipe…the Octoberfest may well spill into November! I’m totally ok with that. The Germans start their Octoberfest in September, why shouldn’t I end mine in November?
Have a great week. And remember, viva la vol au vent!