Drink and a nosh: Brie fig tartlets with red pepper jelly, pistachios and honey balsamic glaze; Siesta cocktail

 

Having had reasonable success with mini tartlet shells before (glazed fig and gorgonzola tarts), I figured I'd try to build up a repertoire of possibilities based on what's in the house.

Cheesy fig bites
Adapted from “Betty Crocker’s Tiny Bites”

Ingredients
1 (1.9-ounce) package frozen mini phyllo shells
1½ ounces Brie, cut into ½-inch cubes
2½ tablespoons red or green pepper jelly
1 tablespoon honey
½ tablespoon balsamic vinegar
⅜ cup chopped dried figs (Calimyrna would be pretty if you can get them)
2 tablespoons chopped pistachios

Method
Preheat oven to 350 degrees. Place phyllo shells on an ungreased rimmed  baking sheet. Divide cheese among shells. Bake for about 6 minutes or until cheese is melted and shells are crisp.

Meanwhile, microwave jelly for 15 seconds on high so make it drizzling consistency. In a separate container, heat honey on high in the microwave for 15 seconds. Stir vinegar into honey.

Divide fig pieces among shells. Drizzle with the warmed jelly. Sprinkle with the chopped mustachios. Drizzle honey-vinegar mixture over the top. 

Makes 15, so you'd want to double this for a party.

Rating: These are fun, tasty little morsels. While they're great warm, they were fine enough after having sat out at room temperature for some time as well; the shells stayed crispy. Nice balance of sweet and tangy. Good looks/effort reward ratio. I might have expected to like these slightly less than the fig-gorgonzola tarts, but I actually liked these better. But again, what's in the house would be the biggest driver of what to make. Just keep those little shells on hand as a safety net. 

Siesta cocktail
From epicurious.com

Ingredients
2 ounces tequila (I used Patrón silver)
¾ ounce fresh lime juice
¾ ounce simple syrup
½ ounce Campari
½ ounce fresh grapefruit juice
Lime wheel for garnish

Method
Shake all ingredients in a cocktail shaker with ice until container is very cold. Strain through a fine strainer into a cocktail glass. (Ostensibly this serves 1, but my coupe glasses are so small it serves 2.)

Rating: After the initial sip, I thought this was a tad sweet. Then the tequila kicked in with a smooth wave of flavor and I decided it was fine, just fine. I used pink grapefruit juice, which might also lend more sweetness, but pretty color too.

Play along: Marcus King's "El Dorado"