I have a whole pile of bookmarked #readcookeat recipes waiting to be made, so I had a quick scan through and decided that this one from Veronica Henry's High Tide (click through to read my review) sounded like a perfect winter warmer. There were a few other candidates though.
p71 "The Townhouse by the Sea has a great restuarant. Maybe not by New York standards, but if you've had enough of Cornish pasties ..." - I've made Sausagemeat Pasties, Christmas Pasties (with the leftovers), Sweet & Spicy Chicken, Leek & Potato Pasties and British Ploughman Pasties, but I was tempted to look up a recipe for a totally authentic Cornish pasty when I saw this mention, but I decided to see what else would crop up first.
p190 "Alexa cut big chunks from a loaf of homemade challah for them to dip in a bowl of baba ghanoush. "It looks awful but it tastes great", she assured Daisy." Baba ghanoush was one of the recipes that I tried with the ingredients from my Lebanese Kitchen Nomad box quite some time ago.
Ultimately, this was the one that leapt out at me though :
p236 Angelica returned with a tray bearing etched tumblers, garnished with mint and blackberries. There was a plate of canapés too. "Onion tarlets with melted reblochon," she told them. "With the compliments of the chef."
Onion Tartlets with Reblochon
1 ready-made puff pastry sheet
250g bacon lardons
5 onions, sliced
1tbsp balsamic vinegar
1/2 a reblochon cheese
a handful of cherry tomatoes
Put the puff pastry in a pie dish (use the paper from the pack as baking parchment to line the tin) and put it in the oven while it preheats (to 180°).
Fry the bacon lardons and, when they start to release fat, toss in the onions. Cook over a moderate heat for 10 minutes, stirring every now and then.
Reduce the heat, add the mushrooms, cook for a few more minutes, then add a spoonful each of balsamic vinegar and sugar. Keep cooking until the onions are soft and caramelised.
Take the puff pastry out of the oven and pour over the bacon/onion mixture. (Don't worry if it's puffed up, it will flatten back down when you add the filling.)
Cut the reblochon in half to form two semicircles, then in half again through the thickness. Lay both pieces on the onions/bacon crust side up.
Dot halved cherry tomatoes around the edges. Put back in the oven for about half an hour until the cheese is molten and browned on the top of the crust.
Cooking the books to join in with Galina's #readcookeat challenge at Chez Maximka