5) "Bon Voyage" Appetizer Trio
As penance for not posting lately, I'm offering a three-fer. I hope this squares us.
Last Sunday my wife and I hosted a surprise going-away party for my brother-in-law Bryan. The sad reality of his departure was set aside as friends and family gathered for an evening of conversing, reminiscing, and general merriment. Despite being told by my wife to take the night off culinarily, I sprang into action upon seeing the speed with which the food brought and/or bought by others disappeared, and whipped up three dishes.
A word on the first dish: I've made this one many times, and it's always a crowd-pleaser. My friends Casey and Kamila introduced me to a version of the first dish, so I can't claim much credit, but since many people have asked about it, this seems like a good forum to share the recipe. As for the preserves, I've used blueberry, raspberry, apricot, and lingonberry. They were all delicious, though blueberry is still my favorite. Feel free to use any fruit you like.
A word on the second dish: those not wanting to detract from the fatty goodness can skip the lime and jalapeño, though it's pretty one-note without them, in my opinion. If you really want to go all out, I recommend using Valley View Chipotle Colby (available at The Wedge Co-Op), or a nice sharp cheddar like Tillamook. Serve with freshly-sliced apples, crackers, or chips. Whatever you like.
5.1) Baked Brie with Blueberry Preserves
Ingredients:
-1 can Pillsbury Crescent Recipe Creations seamless dough sheet
-1 wheel Brie cheese (with rind)
-1/4 cup blueberry preserves (Trader Joe's recommended)
-1 tablespoon of real maple syrup
-1 tablespoon of brown sugar
-zest from one lemon
-flour
Baking Instructions:
1) Preheat the oven to 350 degrees.
2) Sprinkle some flour on the countertop. Open the Crescent dough sheet and spread it out in front of you on the floured counter.
3) Place the wheel of Brie in the center of the dough sheet, then top with the berry preserves and lemon zest.
4) Fold the short sides toward the center, then fold the long dough flaps toward the center, one over the other. Pinch the seams.
5) Pour the maple syrup on the top, and then transfer to a non-stick baking sheet. Use your fingers to even distribute the brown sugar.
6) Bake for 30 minutes, until golden brown, checking the progress after 10 minutes. If the form isn't holding its shape, use toothpicks (or in a real pinch, flavored chewing sticks) to reinforce the seams.
7) Once the desired color has been achieved, removed from oven and allow at least 10 minutes of resting time before cutting, so the molten Brie doesn't flow everywhere. Cut into strips using a serrated bread knife.
8) Eat and enjoy.
5.2) Jalapeño-Lime Artichoke Dip
Ingredients:
-1 shallot, finely diced
-1/2 jalapeño, seeds removed and finely diced
-1 jar marinated artichoke hearts, chopped
-1 lime, zested and juiced-1/2 packages of cream cheese, softened
-1/4 cup of mayonnaise
-1/2 cup shredded cheese
-fresh-ground black pepper
Baking Instructions:
1) Preheat the oven to 350 degrees.
2) Combine the softened cream cheese, mayonnaise, and shredded cheese in an 8x8 baking dish.
3) Stir in the shallots, jalapeños, and artichokes. Add the lime juice and zest. Once combined, top with pepper.
4) Cover with aluminum foil and bake for 20 minutes. Then remove foil and bake a further 10 minutes, until the top begins to brown.
5) Serve with chips, crackers, or apples. Eat and enjoy.
5.3) Watermelon Tartare with Balsamic Reduction
Ingredients:
-1 watermelon (you'll use less than a third for this recipe)
-1/4 cup of balsamic vinegar
-2 tablespoons of fresh mint or cilantro, chopped
-crumbled feta cheese
Cooking Instructions:
1) Pour the balsamic vinegar into a small sauce pan and bring to a boil, then turn the heat down to low. stirring every minute or so. Reduce until the consistency is akin to maple syrup. Once that is achieved, pour into a small bowl and set aside.
2) Slice one of the long sides of the watermelon to create a flat surface for further cutting. With the watermelon not sitting securely on its flat side, cut about three inches from one of the ends (you want to remove the rind "cap"). Carefully cut two 1/2-inch thick rounds. Slice of the rinds from each, and cut into 1"x1" squares.
3) Arrange the watermelon squares on a serving plate. Drizzle with the balsamic reduction, ensuring that each square receives at least a few drops. Garnish with mint (or cilantro) and feta.
4) Eat and enjoy.
Till next time.
Last Sunday my wife and I hosted a surprise going-away party for my brother-in-law Bryan. The sad reality of his departure was set aside as friends and family gathered for an evening of conversing, reminiscing, and general merriment. Despite being told by my wife to take the night off culinarily, I sprang into action upon seeing the speed with which the food brought and/or bought by others disappeared, and whipped up three dishes.
A word on the first dish: I've made this one many times, and it's always a crowd-pleaser. My friends Casey and Kamila introduced me to a version of the first dish, so I can't claim much credit, but since many people have asked about it, this seems like a good forum to share the recipe. As for the preserves, I've used blueberry, raspberry, apricot, and lingonberry. They were all delicious, though blueberry is still my favorite. Feel free to use any fruit you like.
A word on the second dish: those not wanting to detract from the fatty goodness can skip the lime and jalapeño, though it's pretty one-note without them, in my opinion. If you really want to go all out, I recommend using Valley View Chipotle Colby (available at The Wedge Co-Op), or a nice sharp cheddar like Tillamook. Serve with freshly-sliced apples, crackers, or chips. Whatever you like.
5.1) Baked Brie with Blueberry Preserves
Ingredients:
-1 can Pillsbury Crescent Recipe Creations seamless dough sheet
-1 wheel Brie cheese (with rind)
-1/4 cup blueberry preserves (Trader Joe's recommended)
-1 tablespoon of real maple syrup
-1 tablespoon of brown sugar
-zest from one lemon
-flour
Baking Instructions:
1) Preheat the oven to 350 degrees.
2) Sprinkle some flour on the countertop. Open the Crescent dough sheet and spread it out in front of you on the floured counter.
3) Place the wheel of Brie in the center of the dough sheet, then top with the berry preserves and lemon zest.
4) Fold the short sides toward the center, then fold the long dough flaps toward the center, one over the other. Pinch the seams.
5) Pour the maple syrup on the top, and then transfer to a non-stick baking sheet. Use your fingers to even distribute the brown sugar.
6) Bake for 30 minutes, until golden brown, checking the progress after 10 minutes. If the form isn't holding its shape, use toothpicks (or in a real pinch, flavored chewing sticks) to reinforce the seams.
7) Once the desired color has been achieved, removed from oven and allow at least 10 minutes of resting time before cutting, so the molten Brie doesn't flow everywhere. Cut into strips using a serrated bread knife.
8) Eat and enjoy.
5.2) Jalapeño-Lime Artichoke Dip
Ingredients:
-1 shallot, finely diced
-1/2 jalapeño, seeds removed and finely diced
-1 jar marinated artichoke hearts, chopped
-1 lime, zested and juiced-1/2 packages of cream cheese, softened
-1/4 cup of mayonnaise
-1/2 cup shredded cheese
-fresh-ground black pepper
Baking Instructions:
1) Preheat the oven to 350 degrees.
2) Combine the softened cream cheese, mayonnaise, and shredded cheese in an 8x8 baking dish.
3) Stir in the shallots, jalapeños, and artichokes. Add the lime juice and zest. Once combined, top with pepper.
4) Cover with aluminum foil and bake for 20 minutes. Then remove foil and bake a further 10 minutes, until the top begins to brown.
5) Serve with chips, crackers, or apples. Eat and enjoy.
5.3) Watermelon Tartare with Balsamic Reduction
Ingredients:
-1 watermelon (you'll use less than a third for this recipe)
-1/4 cup of balsamic vinegar
-2 tablespoons of fresh mint or cilantro, chopped
-crumbled feta cheese
Cooking Instructions:
1) Pour the balsamic vinegar into a small sauce pan and bring to a boil, then turn the heat down to low. stirring every minute or so. Reduce until the consistency is akin to maple syrup. Once that is achieved, pour into a small bowl and set aside.
2) Slice one of the long sides of the watermelon to create a flat surface for further cutting. With the watermelon not sitting securely on its flat side, cut about three inches from one of the ends (you want to remove the rind "cap"). Carefully cut two 1/2-inch thick rounds. Slice of the rinds from each, and cut into 1"x1" squares.
3) Arrange the watermelon squares on a serving plate. Drizzle with the balsamic reduction, ensuring that each square receives at least a few drops. Garnish with mint (or cilantro) and feta.
4) Eat and enjoy.
Till next time.
I'll have to forgo the bluberries since Jason doesn't like them, but he will go bonkers if I use lingonberry preserves on the brie! Thanks for the tip! Keep them coming!
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