Hi, guys! I’m finally back from my hiatus! I loved having a few months off to take care of the new baby, but I’m definitely ready to get cooking again. Full steam ahead! ^.^

Some of you may remember that I’m trying out a new format this year. I love doing full menus of recipes, but I don’t think I’ll be able to invest that much time in the blog this year. This is because, in addition to the new baby, I’ve got a Super Secret Writing Project in the works! 🙂 I can’t give more details quite yet, so all I can say is that it’s gonna take up quite a bit of free time. Rather than shut down the blog for a year, I decided to reduce my schedule to 1 post per month and take reader requests for recipes (you can send me your request here). Today is our first installment!

Today’s recipe is inspired by Gulliver’s Travels…although, if I’m being honest, it’s more like 3 recipes. I guess after being away so long, I was a little overeager to get back in the kitchen. 😉 But I promise there’s a practical reason for tripling up on recipes today: this post is a tribute to the Lilliputians, the tiny civilization Gulliver meets during the early part of his journey. He’s a giant in their world, so a few bite-size dainties to him are a whole feast to them!

This 3-course feast starts with Caprese salad bites made from hollowed out cherry tomatoes, bits of fresh mozzarella, snips of fresh basil, and a touch of honey vinaigrette dressing (the dressing recipe is a variation of one from Iowa Girl Eats). Next comes a mini beef wellington recipe I found on the Food Network. Finally, we have 3-tier mini cakes with vanilla pound cake, chocolate buttercream, and fresh berries.

Whether you’re a minute Lilliputian or a giant from a far off land, you’re sure to find these dishes satisfying.

 A

Gulliver’s Travels: A Lilliputian Feast

“A dish of their meat was a good mouthful, and a barrel of their liquor a reasonable draught. Their mutton yields to ours, but their beef is excellent. I have had a sirloin so large, that I have been forced to make three bites of it…”

— Gulliver’s Travels

 

INGREDIENTS:

• For the Beef Wellingtons
  • 1 tbsp olive oil
  • 1 lb beef tenderloin
  • kosher salt and pepper to taste
  • 4 oz baby bella mushrooms, finely chopped
  • 2 tbsp yellow onion, finely chopped
  • 1 sheet frozen puff pastry, thawed (Most puff pastry packs come with 2 sheets. You can use the extra sheet to make a double batch of beef welllingtons, or do what I did: slice into 1″ strips, brush with melted butter, sprinkle with cinnamon and sugar, and bake in a 400° oven until golden. Delish!)
  • 1 egg
• For the Cakes
  • 1 16-oz Sara Lee butter pound cake, thawed
  • chocolate buttercream frosting (You can use store-bought or go with my recipe: Mix 6 tbsp softened butter in standing mixer on high speed until smooth. Sift in 3/4 cup powdered sugar and 1/4 cup cocoa powder. Beat on medium speed until combined. Beat in 1/2 tbsp milk and 1 tsp vanilla. Sift in another 1/2 cup powdered sugar and beat until combined. Beat in 1 tbsp milk. If necessary, beat in additional powdered sugar or milk to reach desired consistency.)
  • Approx. 3 cups blueberries (You’ll need 108 berries, to be exact.)
  • 5 small strawberries, cut into quarters
• For the Salads
  • 24 cherry tomatoes
  • 24 1/2-inch cubes fresh mozzarella
  • 12 medium-sized fresh basil leaves, cut width-wise into quarters
  • honey balsamic vinaigrette dressing (Add 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp honey, 1/8 salt, and 1/8 pepper in a small sealable container. Secure the lid and shake vigorously to combine.)

      

Makes a meal for 6 human beings or a feast for 24 Lilliputians (12 mini Wellingtons, 24 mini Caprese salads, 18 cakes)

 

INSTRUCTIONS:

1. 1. For the Beef Wellingtons: Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone mat and set aside.
   2. Pat your beef tenderloin dry with a paper towel and cut into 1-inch cubes. Sprinkle with salt and pepper and gently toss to evenly coat.
   3. Heat the oil in a large saucepan over medium-high heat and sear each cube of beef on 2 sides for 1-2 minutes per side (just enough to trap the juices). Transfer to a large plate and set aside.
   4. Add the mushrooms to the saucepan and cook for about 5 minutes, stirring regularly. They will begin to release liquid. Stir in the shallots and cook for another 10 minutes, continuing to stir, until the mix dries out and the shallots have cooked through. Remove from heat.
   5.  Lightly flour a work surface and roll out 1 sheet puff pastry into a 10″x14″ rectangle. Slice into 4 rows of 3 rectangles. Spoon a teaspoon of mushroom mix into the center of each rectangle. Place a cube of tenderloin on top, seared side up. NOTE: You may not need all your meat cubes, so while you’re waiting for your wellingtons to cook, feel free to cook the extra cubes to desired doneness and have a snack!
   6. In a small bowl, whisk your egg and use it to brush the edges of each rectangle.
   7. Take 2 opposite corners of 1 rectangle and pinch them together over the top of the beef cube. Repeat with the two remaining corners to create a sealed packet (you’ll want to pinch them well and make sure there are no holes or gaps). Repeat with all the remaining rectangles until you have 12 packets.
   8. Flip the packets sealed side down. Brush the tops with the remaining egg wash and lightly sprinkle with kosher salt.
   9. Bake 20 minutes or until golden brown. If desired, cut 1 in half to check the doneness of the tenderloin and cook for up to 5 more minutes if needed.

      

   10. For the Cakes: Cut your cake into 1/2-inch thick slices and cut 2 1¾-inch circles from each slice. Scoop your chocolate frosting into a piping bag fitted with a large round piping tip.
   11. Pipe a 1/4-inch frosting dot in the center of one of your cake disks. Alternate placing 3 blueberries and 3 more frosting dots around it (as pictured below). Repeat with another disk, placing it on top of the 1st disk so that the blueberries on top are lined up with frosting dots on the bottom. Lay a strawberry quarter on top, pressing gently to adhere.
       
       

       

   12. Repeat with all the remaining disks, frosting, and berries until you have 18 cakes.

       

   13. For the Salads: Cut the tops from the tomatoes and hollow them out. Add a small drizzle of dressing to the bottom of each tomato cup. Add 1 mozzarella cube and 1-2 basil bits to your tomato cups.

       

   14. Serve to the new friends you make on your travels. Enjoy!
        

Try more mini recipes! 🙂

Arrietty’s Mini Cherry Cakes

Borrower Potato Soup in Mini Potato Cups

A Borrower’s Breakfast

Badger Set Salad Bites from the Borrowers