Geoff Rhyne’s Holiday Inspired Bites

Geoff Rhyne, Red Clay Hot Sauce

At Graft, we’ve been dreaming up the ways we want to break into the next year. From planning where we’ll spend the evening, the company we’ll surround ourselves with, to the food we’ll eat, there’s a lot to consider in what we’ll be doing the moment leading up to the big ball drop. At least whatever you choose to snack on, it probably won’t hurt to have one of the south’s tastiest condiments in tow. We teamed up with our favs at Red Clay Hot Sauce to help our Extra Sauce family usher in the new year. Check out Geoff’s recipe for some delectable NYE bites.

P.S If you’re looking for some tasty Pimento to throw in the mix with this recipe, we linked up Sean Brock’s take which is pretty superb with the OG Hot Sauce.

Geoff Rhyne

“For NYE bites and Champagne, I gravitate towards nishable items. I like the French technique for palmiers (look like pig ears or palmetto trees which is fun and Charleston-y). Years ago, I learned how to make a sweet version when I was doing pastries at Rue de Jean. I enjoy things that have versatility and that can be applied to both sweet and savory.

Recipe

For using our OG hot sauce, I would make a spreadable spicy pimento cheese , country ham and parmesan, or spicy chicken dip. Really, one could use spinach and artichoke dip too for a veggie option.

Using puff pastry, sprinkle or spread the filling evenly across the puff pastry. Roll one side of the long end towards the middle of the pastry sheet--likely 2-3 turns. Rotate 180 degrees, and roll/fold the other side up until they meet in the middle. Place in the freezer for 10-15 minutes to firm up.

Slice in 1/4 rings and place on a parchment lined pan. Bake at 400 degrees for 14-16 minutes until GBD. Serve immediately or at room temperature.

The rolls can be made ahead in bulk and kept frozen. Other fun renditions would be sweetened cream cheese and pecans with peach hot honey or even cream cheese and our red pepper or peach conserve! I love recipes like this that are more based on technique so that it allows the cook to be playful and work with what's on hand!