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FOR THE SAVORY CHEESE PASTRY: Set oven at moderately hot 375 F. Sift the flour into a bowl with the salt, pepper and cayenne.
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Rub in the shortening with the fingertips until the mixture resembles crumbs.
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Stir in the cheese and gradually add the egg yolk mixture.
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Work lightly to make a dough and chill at least 30 minutes.
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On a lightly floured board, roll out the dough until about 1/4 inch thick and cut into rounds 1 1/4 inches in diameter.
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Or line the pastry into the boat or tartlet molds.
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Place on a baking sheet lined with foil or silicone paper and bake in heated oven for 7 to 8 minutes or until lightly browned.
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WATCHPOINT: do not put this kind of cheese pastry directly on the baking sheet.
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Such small canapes can easily become too brown in a very short timein the time it takes to lift the first half dozen from the baking sheet, the remaining pastries can scorch.
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By lifting the foil or silicone paper (parchment paper) straight from the hot baking sheet to a cooling rack you can remove all the pastries at once.
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HOW TO MAKE PASTRY BOATS AND TARTLET SHELLS: Houseware sections of large department stores or kitchen specialty shops often carry interesting tiny boat and tartlet molds made of tine.
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The most and best tartlet tins are 1 1/4 to 1 3/4 inches in diameters.
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These small shapes make a canape that is one mouthful.
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To line the molds with dough, arrange the molds close together near the pastry board.
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Three molds on top and two molds under, between the first and second mold.
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Roll out the dough on the board until just under 1/4 inch thick.
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Lift onto the rolling pin and lay gently on top of the molds.
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Take a small round piece of dough and dip it in flour.
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Use this dough to work the pastry dough down into each boat or tartlet mold (dont use your fingers or it might rip the dough).
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Take the rolling pin and roll it over the tops of the little molds.
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This neatly cuts the pastry off the top of each one.
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Lift up each tin mold and pat the pastry down with your thumb dipped flour.
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Place a small piece of wax paper or foil crumpled, and a few grains of rice into each mold.
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Paper and rice hold the pastry in position while it bakes.
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Bake blind in a moderately hot oven 375 F. for about 8 minutes or until the pastry is lightly browned.
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Remove the paper and rice and leave the pastry shells until nearly cold before removing them from the mold.
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FOR THE LOBSTER BOATS: This makes 24-30 boats.
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Cut the lobster meat into small pieces and let marinate in the vinaigrette dressing while bake boat molds of cheese pastry.
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Drain the lobster and mix it well with the celery and parsley.
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Stir in just enough mayonnaise to bind the mixture together and spoon it into the boat molds.
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Sprinkle the tops with the chopped watercress.
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FOR THE ASPARAGUS TARTLETS: Makes 24 to 30 tartlets.
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Roll out the savory cheese pastry dough and line the boat molds.
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Bake them blind and cool pastry boats before removing from molds.
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Drain the cooked asparagus on paper towels.
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Trim each spear to the size of a pastry boat.
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Spoon vinaigrette dressing and the mixed herbs over the asparagus and let stand to absorb the flavors.
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Soften the cream cheese and beat in salt and pepper to taste.
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Spoon it into the pastry boats, leveling the cheese with a small spatula.
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Arrange a spear of asparagus drained of dressing, on top of the cheese in the pastry boat.
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FOR THE STUFFED OLIVE CANAPES: To make the savory butter; cream the butter and beat in the chutney and egg yolks to make a smooth paste.
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Season well with salt and pepper.
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To pit olives: make a small cut across the top of the olive (not all the way through).
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Keeping the blade of the knife against the pit, cut in a spiral pattern removing flesh as you cut.
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Remove flesh from the bottom of the pit and the pitted olive will retain its shape.
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Spread a little savory butter on each canape; put remaining butter in a small paper decorating cone and snip off the tip.
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Pipe savory butter into each olive.
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Place a stuffed olive in the center of each canape and shape an anchovy fillet around it.
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For the decoration: mix the butter together with anchovy paste to taste and tint with a little red food coloring, if you like.
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Put into the second paper decorating cone fitted with the star tube, and pipe a tiny rosette on the top of each olive.
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NOTE: the egg white can be chopped and sprinkled on top of the olive, or it can be reserved for decorating other canapes.
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Grand Diplome Cooking Course
