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*** A WORD FROM THE KITCHEN ***
As far as Thanksgiving appetizers what you want to
keep in mind is not to have things too heavy that
will tend to load people up before the big meal. A
baked brie served with gourmet crackers on a nice
platter usually does the trick. I like the smooth
melted cheese combo with apples in this pastry-
covered holiday version. I think this makes a perfect
pre-holiday meal appetziter. If you're wondering you
can also leave the rind on the cheese it is edible.
You can also find a variety of pre-packaged flavored
bries in pastry in stores that just need to be
popped in the oven to warm. I haven't had the chance
to sampled them but I've often seen some that look
good.
Enjoy!
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RECIPE: BAKED BRIE WITH CRANBERRIES & APPLES
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INGREDIENTS:
1 tbsp. unsalted butter
2 Golden Delicious apples, cored, peeled, cut 1/2-inch dice
1/4 cup granulated sugar
1/8 tsp. ground cardamom
1 round Brie cheese, 6 to 8 oz. about 4 1/2 inches wide
10-inch round of puff pastry dough, rolled to 1/4-inch thick
1 egg, beaten with 1 tbsp. water
any gourmet crackers for serving
DIRECTIONS:
In a 2-quart saute pan over medium heat, melt the butter.
Add the apples and sauté, stirring occasionally, until the
apples are tender and have released most of their liquid,
5 to 7 minutes. Add the sugar and cardamom, stir to dissolve
and cook, stirring occasionally, until most of the liquid
has evaporated, 12 to 15 minutes more. Remove from the heat
and let the apple compote cool to room temperature. Position
a rack in the center of an oven and preheat to 375 degrees.
Line a baking sheet with parchment paper. With a sharp knife,
cut the cheese in half horizontally. On a clean work surface,
place one half of the cheese, sliced side up, and evenly spread
1/2 cup of the apple compote over it. Set the other half,
sliced side down, over the compote and spread an additional
1/2 cup compote over the top. Place the dough on a lightly
floured surface and set the cheese in the center of the dough.
Fold the dough up over the sides of the cheese, pleating the
upper edges to fit snugly around the cheese. Pinch the dough
together in the center to seal. Brush the dough evenly with
the egg wash and place on the prepared baking sheet. Bake
until the pastry is golden all over and crisp, 40 to 45
minutes. Let it rest for 5 minutes, then transfer to a platter
along with a sharp knife and the crackers. Serve any remaining
compote alongside.
Yield: 8 Servings
Categories: Appetizers, Cheese, Holiday
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MARZEE'S CORNER
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CROCKPOT HOLIDAY CIDER
Serve this hot spiced cider right from the slow cooker.
1 gallon Cider
4 small cinnamon sticks
20 whole cloves
Put all in the slow cooker or crockpot and and turn on
high until hot and then turn on low or just put on low
and leave it. We serve from the slow cooker or crockpot
all day.
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