Mini Bites – Three Ways

Mini Bites - Three Ways

I don’t know about you, but I love all things mini. When I found out KitchenAid was launching their new Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer, I did a little happy dance. And while the cute factor alone would have sold me, there are so many reasons to get excited about the Artisan® Mini Stand Mixer. First of all, since it’s 20% smaller, it takes up less room on your countertop. Score one for apartment dwellers, small space livers, and anyone who really values their countertop space. Then, there’s the fact that it’s 25% lighter, which is fantastic, because that means it’s easier to move around. Next, there’s the fact that it’s got the same exact motor as the KitchenAid® Classic™ Stand Mixer, so you aren’t trading on power, just size. To top it all off, all your Classic™ Stand Mixer attachments fit and work perfectly onto the power hub of this tiny yet mighty Artisan® Mini Stand Mixer (including my favorites like the KitchenAid® 3-Piece Pasta Roller & Cutter Set and 5 Blade Spiralizer with Peel, Core and Slice).

To celebrate the launch of my new favorite appliance, I thought it’d be fun to share a menu that showcases the versatility of the Artisan® Mini Stand Mixer. I love that I’m able to create a bold, impactful meal with one mini appliance. And because this is the launch of the Artisan® Mini Stand Mixer, I thought I’d make all my recipes mini, too! I decided on crafting 3 bold bites for this menu: chive and black pepper gougeres, chive fettuccine bites with alliums, kale, and prosciutto, and individual blackberry and raspberry vanilla Eton mess.

Mini Bites - Three Ways

I’d recommend breaking up the work and prepping the day before by making the pasta and meringue cookies for these recipes in advance. Let’s start with the fettuccine noodles.

Mini Bites - Three Ways

Start by combining the flour and salt together in the bowl of your Artisan® Mini Stand Mixer fitted with the flat beater. Next, turn the mixer on low (speed 1 or 2) and stream in the beaten eggs.

Mini Bites - Three Ways

Add in the chopped chives and mix until the dough starts to come together. If the dough looks too dry, add another egg, or 1 to 2 tablespoons of cold water. If it looks too wet, add more flour as necessary.

Mini Bites - Three Ways

Knead the dough with your hands on a lightly-floured work surface until you are able to form a smooth ball. Cover the dough in plastic wrap and refrigerate for an hour.

Mini Bites - Three Ways

Then, using a sharp knife or dough cutter, cut your dough into 4 sections. Work with one section at a time, keeping the other sections covered.

Insert the KitchenAid® Pasta Roller and fit it onto the power hub of your Artisan® Mini Stand Mixer. Lightly flour the Pasta Roller and adjust it to setting 1. Flatten the first quarter of dough into a rectangle on a lightly floured work surface and run it through the Pasta Roller. Fold the pasta sheet in half and run through the Pasta Roller again, flouring as needed. Next adjust to setting 2 and run through, flouring if needed. Repeat until you reach setting 5. Then, repeat for the other three sections of dough. If any of the sheets becomes too long for you to manage, cut it in half and feed through the Pasta Roller in two pieces. Just make sure that all your dough has been fed through the Pasta Roller on setting 5, and you’ll be good to go!

Mini Bites - Three Ways

Next, change out the Pasta Roller for the Fettuccine Cutter. Carefully run the sheets through the Fettuccine Cutter and transfer to a baking sheet sprinkled with semolina flour. Repeat the process with the remaining dough sheets. Store in an airtight container in the refrigerator until ready to use.

Mini Bites - Three Ways

Next, it’s time to make the meringue cookies. Start by preheating the oven to 350°F. Line a small and a large baking sheet with parchment paper and evenly pour caster sugar onto the small sheet. Heat the small baking sheet with sugar for 7 minutes.

Mini Bites - Three Ways

Meanwhile, whisk the egg whites with a pinch of salt in the bowl of your Artisan® Mini Stand Mixer on low (speed 1 or 2) until small bubbles form. Then, increase the speed to medium-high (speed 4 or 6) and whisk until stiff peaks form.

Remove the sugar from the oven and turn down the oven temperature to 225°F, cracking open the door with a wooden spoon to bring the temperature down quicker. Increase your Artisan® Stand Mixer speed to high (speed 10) and slowly, a tablespoon at a time, spoon in the hot sugar into your egg whites mixture. Make sure that the mixture comes back to stiff peaks after each addition of the hot sugar. After all the sugar has been added, continue to whisk on a high speed until smooth, stiff and glossy peaks form, around 5-7 minutes. If the mixture has any grittiness, continue to whisk until all the sugar has dissolved.

Mini Bites - Three Ways

Spoon or pipe the mixture (using a piping bag and a 1/2″ round tip) onto the large parchment paper-lined baking sheet, leaving about 3/4″ between each mound. Bake at 225°F in the middle of oven until crisp and firm, for around 1 1/2 to 2 hours. The meringues are done when they can easily peel off of the parchment paper. Turn the oven off and let the cookies cool completely on the baking sheet inside the oven, then peel off parchment paper and store in an airtight container until ready to use.

Mini Bites - Three Ways

The next day (or later in the same day), it’s time to make the gougeres. Begin by preheating the oven to 400°F. Line two baking sheets with parchment paper and set aside. Combine the water, milk, butter and salt and bring to a boil over high heat in a medium heavy-bottomed pan. Add the flour all at once and immediately lower the heat to medium-low, stirring with a wooden spoon until the flour is fully incorporated and forms a smooth dough. Continue stirring until the dough dries out and starts to pull away from the pan, around 2 minutes.

Mini Bites - Three Ways

Scrape the dough into the bowl of your Aritsan® Mini Stand Mixer fitted with the paddle and beat on low (speed 1 or 2) for 1 minute to cool down the mixture. Beat in the eggs, 1 at a time, beating until each egg is fully incorporated before adding the next. Add the nutmeg, pepper, chives, and 1 1/4 cups of cheese and mix on low until just combined.

Mini Bites - Three Ways

Transfer the dough to a pastry bag fitted with a 1/2″ round tip and pipe tablespoon-sized rounds onto the parchment paper-lined baking sheets. Be sure to leave 2″ between all rounds. You can also spoon the mixture onto your baking sheet if you do not have a pastry bag.

Mini Bites - Three Ways

Sprinkle with the reserved cheese and some cracked pepper and bake for 22 minutes, or until golden and puffed, rotating the pans front to back and top to bottom halfway through. Serve hot, or let cool and refrigerate or freeze. Chilled puffs can be reheated in a 350°F oven until piping hot.

While the gougeres are cooling, prepare your ingredients to make your chive fettuccine bites. Preheat the oven to 350°F and grease a 12-cavity muffin pan with oil or butter. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat and quickly fry the prosciutto until crispy, but not burnt. Set the crispy prosciutto aside on a paper towel-lined plate.

Mini Bites - Three Ways

Cook the fettuccine you made earlier in a large pot of boiling salted water, stirring occasionally until just al dente, around 3 minutes. Drain the pasta, reserving 3/4 cups of the pasta cooking water to use in your recipe.

Meanwhile, heat the remaining oil and butter together in a large skillet on medium-high heat. Add the leeks and cook until softened, around 5-8 minutes. Be sure to stir often. Whisk together 3/4 cup of the pasta water with the 2 large eggs and set aside. Then add the green onions, cooked fettuccine pasta, lemon and lemon zest, and kale to the skillet and sautée for 3 to 4 minutes. Add the egg-water mixture, 1/2 cup parmesan, prosciutto, and salt and pepper to taste, and toss to coat the pasta.

Remove from the heat and use a fork to twirl 2 tablespoons or so of pasta into each cavity of your greased muffin pan. Repeat until all 12 cavities are filled.

Mini Bites - Three Ways

Sprinkle with cheese and bake for 15 to 20 minutes, or until the tops begin to turn golden brown and the bites have set. Remove from pan and plate to serve.

Mini Bites - Three Ways

Finally, put together the Eton mess while the pasta bites are baking. Combine the berries, lemon juice, zest, and sugar and stir together. Gently and lightly crush the berries and let sit to macerate for 20 minutes.

In a chilled Artisan® Mini Stand Mixer bowl fitted with the whisk attachment, combine whipping cream, granulated sugar, and vanilla bean paste and whip on high (speed 10) until the whipped cream begins to hold stiff peaks.

Mini Bites - Three Ways

Grab your cooled meringues and crumble by hand in a plastic sealed bag. Layer crumbled meringues with whipped cream and macerated berries in a small cup or bowl, then repeat with a second layer. Serve and enjoy!

Mini Bites - Three Ways

The Artisan® Mini Stand Mixer is sure to become a staple in your kitchen. While small, the flavorful tastes of these three mini bites prove that this appliance doesn’t compromise on power. What other mini bites would you like to make with your Artisan® Stand Mixer?

Be sure to share your take on this Mini Bites – Three Ways recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Chive Fettuccine Bites with Alliums, Kale, and Prosciutto

Makes 4-6 servings

INGREDIENTS

For the pasta

2 cups flour
Pinch of salt
2 large eggs plus 2 large egg yolks, beaten
1/4 cup of chopped chives
Semolina flour, for sprinkling

For the sauce to coat the pasta

1/2 pound fresh chive fettuccine (ingredients above)
Kosher salt
2 – 3 ounces prosciutto, torn into bite-sized pieces
2 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 leek, white and pale green parts only, halved lengthwise and thinly sliced crosswise
1/4 cup chopped fresh scallions
Juice from 1/2 a lemon and zest from whole lemon
2 cups dino kale, stems removed and leaves torn into bite-sized pieces
2 large eggs
3/4 cup pasta water
1/2 cup finely grated Parmesan, plus more for sprinkling
Salt and freshly ground black pepper, to taste

DIRECTIONS

For the pasta

Combine the flour and salt together in the bowl of your KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer fitted with the flat beater.

Turn the Artisan® Mini Stand Mixer on low (speed 1 or 2) and stream in the beaten eggs. Add in the chopped chives and mix until the dough starts to come together. If the dough looks too dry, add another egg or 1 to 2 tablespoons of cold water. If it looks too wet, add more flour as necessary.

Knead the dough with your hands on a lightly floured work surface until you are able to form a smooth ball. Cover the dough in plastic wrap and refrigerate for an hour.

Using a sharp knife or dough cutter, cut your dough into 4 sections. Work with one section at a time, keeping the other sections covered.

Insert the Pasta Roller on your KitchenAid® 3-Piece Pasta Roller & Cutter Set and fit it onto the power hub of your Artisan® Mini Stand Mixer. Lightly flour the Pasta Roller and adjust it to setting 1. Flatten the first quarter of dough into a rectangle on a lightly floured work surface and run it through the pasta roller. Fold the pasta sheet in half and run through again, flouring as needed. Next adjust to setting 2 and run through, flouring if needed. Repeat until you reach setting 5. Then, repeat for the other three sections of dough. If the sheet becomes too long for you to manage, cut it in half and feed through the Pasta Roller in two pieces.

Next, change out the Pasta Roller for the Fettuccine Cutter. Carefully run the sheets through the Fettuccine Cutter and transfer to a baking sheet sprinkled with semolina flour. Repeat the process with the remaining dough sheets. Store in an airtight container in the refrigerator until ready to use.

When ready to make the bites, cook the pasta in a large pot of boiling salted water, stirring occasionally, until just al dente, around 3 minutes. Drain, reserving 3/4 cups pasta cooking water.

For the sauce and assembling the bites

Preheat the oven to 350°F and grease a 12-cavity muffin pan with oil or butter. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat and quickly fry the prosciutto until crispy but not burnt. Set the crispy prosciutto aside on a paper towel-lined plate.

Meanwhile, heat the remaining oil and butter together in the large skillet and heat on medium. Add the leeks and cook until softened, around 5-8 minutes. Be sure to stir often. Whisk together 3/4 cup of the pasta water with the 2 large eggs and set aside. Then add the green onions, cooked pasta, lemon and lemon zest, and kale to the pan and sautée for 3 to 4 minutes. Add the egg-water mixture, 1/2 cup parmesan, prosciutto, and salt and pepper to taste and toss to coat.

Remove from heat and use a fork to twirl 2 tablespoons or so of pasta into each cavity of your greased muffin pan. Sprinkle with cheese and bake for 15 to 20 minutes, or until the tops begin to brown and the bites have set. Remove from pan and plate to serve.

Chive Fettuccine Bites with Alliums, Kale, and Prosciutto Recipe

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Individual Blackberry and Raspberry Vanilla Eton Mess

Makes 4 servings

INGREDIENTS

For the meringues

3 large egg whites, at room temperature
1 pinch salt
3/4 cup caster sugar
1/2 teaspoon distilled white vinegar
1 teaspoon vanilla bean paste

For the macerated berries

6 ounces blackberries
6 ounces raspberries
Juice and zest of two lemons
1 tablespoon granulated sugar

For whipped cream

1 cup heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla bean paste

DIRECTIONS

For the meringues

Preheat the oven to 350°F. Line a small and a large baking sheet with parchment paper and evenly pour caster sugar onto the small baking sheet. Heat it for 7 minutes.

Meanwhile, whisk the egg whites with a pinch of salt in the bowl of your Artisan® Mini Stand Mixer on low (speed 1 or 2) until small bubbles form. Then, increase the speed to medium-high (speed 4 or 6) and whisk until stiff peaks form.

Remove the sugar from the oven and turn down the oven temperature to 225°F, cracking open the door with a wooden spoon to bring the temperature down quicker. Increase your Artisan® Mini Stand Mixer to high (speed 10) and slowly, a tablespoon at a time, spoon in the hot sugar. Make sure that the mixture comes back to stiff peaks after each addition of the hot sugar. After all the sugar has been added, continue to whisk on high speed until smooth, stiff and glossy peaks form, around 5-7 minutes. If the mixture has any grittiness, continue to whisk until all the sugar has dissolved.

Spoon or pipe the mixture (using a piping bag and a 1/2″ round tip) into tablespoon-size rounds onto a large parchment paper-lined sheet, leaving about 3/4″ between each mound. Bake in the middle of oven until crisp and firm, for around 1 1/2 to 2 hours. Meringues are done when they can easily peel off the parchment paper. Turn the oven off and let the cookies cool completely on the baking sheet inside the oven, then peel off parchment paper and store in an airtight container until ready to use.

For the macerated berries

Combine berries, lemon juice and zest, and sugar and stir together. Gently and lightly crush the berries and let sit to macerate for 20 minutes.

For the whipped cream and assembly

In a chilled Artisan® Mini Stand Mixer bowl fitted with the whisk, combine whipping cream, granulated sugar, and vanilla bean paste and and whip on high (speed 10) until cream just holds stiff peaks.

To assemble, layer crumbled meringue cookies with whipped cream and macerated berries in a small cup or bowl, then repeat with a second layer. Serve and enjoy!

Individual Blackberry and Raspberry Vanilla Eton Mess Recipe

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Chive and Black Pepper Gougeres

Makes 4-6 servings

INGREDIENTS

1/2 cup whole milk
1/2 cup water
8 tablespoons unsalted butter, cut into tablespoons
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
Pinch of freshly grated nutmeg
2 tablespoons freshly crack blacked pepper, plus more for sprinkling
1/4 cup chopped chives
1 1/2 cups grated cheese (I used half gouda and half cheddar)

DIRECTIONS

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside. Combine the water, milk, butter and salt and bring to a boil over high heat in a medium heavy-bottomed pan. Add the flour all at once and immediately lower the heat to medium-low. Stir with a wooden spoon until the flour is fully incorporated and forms a smooth dough. Continue stirring until the dough dries out and starts to pull away from the pan, around 2 minutes.

Scrape the dough into the bowl of your Artisan® Mini Stand Mixer fitted with the paddle attachment and beat on low (speed 1 or 2) for 1 minute to cool. Beat in the eggs, 1 at a time, beating until each egg is fully incorporated before adding the next. Add the nutmeg, pepper, chives, and 1 1/4 cups of cheese and mix on low until just combined.

Transfer the dough to a pastry bag fitted with a 1/2″ round tip and pipe tablespoon-size rounds onto the parchment paper lined baking sheets. Be sure to leave 2″ between all rounds. Sprinkle with reserved cheese and some cracked pepper and bake for 22 minutes, or until golden and puffed, rotating pans front to back and top to bottom halfway through. Serve hot, or let cool and refrigerate or freeze. Chilled puffs can be reheated in a 350° oven until piping hot.

Chive and Black Pepper Gougeres Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer
Mini Mixer. Powerful Performance. The Artisan® Mini tilt-head stand mixer makes up to 5 dozen cookies in a single batch, with the same power as the full size KitchenAid® tilt-head Stand Mixers while being 20% smaller, 25% lighter*. *KitchenAid® Artisan® Mini compared to the full size KitchenAid® tilt head Stand Mixers. Learn More

KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer

KitchenAid® Pasta Roller & Cutter Set
Bring the taste of fresh pasta into your home with this KitchenAid® Stand Mixer attachment set. The pasta roller helps you guide sheets of just-made dough through to the desired thickness. You can then cut the pasta yourself into thick pappardelle noodles or squares for ravioli or run the sheets through the fettuccine or spaghetti cutter for perfectly uniform pasta. Learn More

KitchenAid® Pasta Roller & Cutter Set

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