Either that or I've died and gone to heaven and there's a French chef catering to my cheesy, rich commands! Was trying a new recipe just recently and cannot believe I have never done this before. Wow, a first time event! Maybe it was the pricey brie cheese or lazily never wanting to take time to thaw the puff pastry (also a bit pricey)I got at the market! Whatever...I can now say I have baked some brie in a puff pastry. So easy to do and elegant to serve! It's on my menu for this weekend along with some other scrumptious morsels. Shop green and see you soon at Brunch in the Ozarks!
Menu
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Baked Brie in Puff Pastry
Ingredients:
1/2 package frozen puff pastry, thawed
1 (8 ounce) package brie cheese, round
3 tablespoons jelly, of choice
Directions:
Preheat oven to 425.
Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place cheese wheel on top (leave rind on).
Place preserves on top of cheese.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers
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Baked Acorn Squash with Apples
Ingredients:
3 medium acorn squash
3 tart apples, peeled, cored, and cut into small chunks
1 Tablespoon all-purpose flour
Salt and freshly ground black pepper
6 Tablespoons butter
3 Tablespoons light brown sugar
1 teaspoon ground cinnamon
Directions:
To facilitate slicing, partially bake or microwave the squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.
Menu
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Baked Brie in Puff Pastry
Ingredients:
1/2 package frozen puff pastry, thawed
1 (8 ounce) package brie cheese, round
3 tablespoons jelly, of choice
Directions:
Preheat oven to 425.
Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place cheese wheel on top (leave rind on).
Place preserves on top of cheese.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers
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Baked Acorn Squash with Apples
Ingredients:
3 medium acorn squash
3 tart apples, peeled, cored, and cut into small chunks
1 Tablespoon all-purpose flour
Salt and freshly ground black pepper
6 Tablespoons butter
3 Tablespoons light brown sugar
1 teaspoon ground cinnamon
Directions:
To facilitate slicing, partially bake or microwave the squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.
Preheat the oven to 350 degrees F.
Lightly oil 6 individual baking dishes or a large shallow pan.
In a mixing bowl, combine the apples and flour and toss to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise.
Scoop out the seeds and fibrous tissue.
Transfer the shells to the prepared baking dish.
Transfer the shells to the prepared baking dish.
Spoon the apples into the squash cavities and sprinkle with salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon.
Stir over medium heat until the sugar is dissolved.
Brush over the exposed flesh of the squash and then drizzle what remains over the apples.
Cover with aluminum foil and bake for 20 minutes.
Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.
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Grilled Chutney Chicken
Ingredients:
Chutney Sauce:
1/2 cup of your favorite chutney
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon red (cayenne) pepper
6 pieces chicken, such as breast halves, legs, or thighs
Directions:
Preheat barbecue grill (spray grill with vegetable oil cooking spray).
Make the Chutney Sauce:
In a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended. Place chicken onto hot grill and brush generously with chutney sauce.
Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times.
Remove from grill, transfer onto a serving platter, and serve immediately. Yield: 6 servings
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Caesar Salad
Ingredients:
2 large raw egg yolks (optional)
5 large cloves garlic, peeled
3 Tablespoons Dijon mustard
1/4 cup fresh lemon juice
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
1 cup extra-virgin olive oil
1 (2-ounce) can anchovy fillets, chopped
Salt and freshly ground black pepper to taste
1 head romaine lettuce, cleaned, dried, and torn
Garnish:
1/2 cup freshly grated Parmesan cheese
1 cup croutons
Directions:
In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, Dijon, mustard, lemon juice, wine vinegar, and Worcestershire sauce.
Pulse the mixture together until the garlic is finely chopped.
Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise emulsion.
Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste.
This makes enough dressing for 8 servings. The extra dressing can be stored in the refrigerator 3 to 4 days.
To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly.
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Iced Tea, Coffee, or Beverage of choice
____________________________________________________________________
Grilled Chutney Chicken
Ingredients:
Chutney Sauce:
1/2 cup of your favorite chutney
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon red (cayenne) pepper
6 pieces chicken, such as breast halves, legs, or thighs
Directions:
Preheat barbecue grill (spray grill with vegetable oil cooking spray).
Make the Chutney Sauce:
In a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended. Place chicken onto hot grill and brush generously with chutney sauce.
Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times.
Remove from grill, transfer onto a serving platter, and serve immediately. Yield: 6 servings
____________________________________________________________________
Caesar Salad
Ingredients:
2 large raw egg yolks (optional)
5 large cloves garlic, peeled
3 Tablespoons Dijon mustard
1/4 cup fresh lemon juice
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
1 cup extra-virgin olive oil
1 (2-ounce) can anchovy fillets, chopped
Salt and freshly ground black pepper to taste
1 head romaine lettuce, cleaned, dried, and torn
Garnish:
1/2 cup freshly grated Parmesan cheese
1 cup croutons
Directions:
In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, Dijon, mustard, lemon juice, wine vinegar, and Worcestershire sauce.
Pulse the mixture together until the garlic is finely chopped.
Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise emulsion.
Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste.
This makes enough dressing for 8 servings. The extra dressing can be stored in the refrigerator 3 to 4 days.
To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly.
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Iced Tea, Coffee, or Beverage of choice
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