Apricot-Almond Baked Brie is elegant to serve and takes just moments to prepare. Even better, you can make it early in the day, refrigerate, and then bake it just before your guests come. What a treat!
¼ CUP CHOPPED DRIED APRICOTS
½ CUP BOILING WATER
¼ CUP APRICOT PRESERVES
¼ TEASPOON PURE ALMOND EXTRACT
1 SHEET PUFF PASTRY, THAWED (½ OF A 17.3-OUNCE PACKAGE)
2 TABLESPOONS SLICED ALMONDS, TOASTED
1 (8-OUNCE) BRIE CHEESE ROUND
1 LARGE EGG
1 TABLESPOON COLD WATER
WATER CRACKERS OR YOUR FAVORITE CRACKERS, FOR SERVING
SERVES 6
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine the dried apricots and boiling water in a 2-cup glass measuring cup. Let stand for 15 minutes. Drain and discard the water. Stir the apricot preserves and almond extract into the apricots. Set aside.
Unfold the puff pastry sheet on a lightly floured board. Roll to flatten it slightly. Use the tip of a knife to trim off the corners so the sheet is a slightly more rounded shape.
Spoon the almonds into the center of the pastry, loosely sprinkling them into a circle about 4 inches in diameter, or roughly the size of the Brie. Spoon the apricot mixture over the almonds, again roughly estimating the diameter of the Brie. Gently place the Brie on top of the apricot mixture.
Beat the egg with the cold water. Brush the outer edge of the pastry with the egg-water wash. Bring the edges of the pastry up and pinch together tightly, sealing the Brie and the apricots in a pastry envelope. Turn the packet over and place the Brie, seam-side down, on the lined baking sheet. If desired, use the corners trimmed off the pastry to make decorations and use the egg-water wash to “glue” the decorations to the top of the Brie (see Tips).
Bake for 20 to 25 minutes, or until the pastry is golden brown. Let stand for 5 to 10 minutes before serving. Serve warm with crackers.
To decorate the Brie, you might find inspiration from the seasons or holidays. For example, gather up the scraps and roll them into a long strip. Shape the strip into a loose bow and center it on top of the Brie, using the egg-water wash as “glue.” Or roll the scraps flat and use cookie cutters to cut out holly leaves, stars, hearts, or flowers. “Glue” the cut pastry shapes on the top-center of the Brie.
Can you eat the rind on Brie? Sure, and many feel it is the best part. There is no need to trim the rind off the Brie before you wrap it in the pastry or while enjoying it.
Toasting the almonds intensifies their flavor. To toast the almonds, spread the almonds in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until golden.
CROSTINI with GARLIC CONFIT, TOMATOES & PARMESAN
Confit historically referred to preserved meat, but today we have used the idea same to poach garlic in oil. The cloves will be soft and buttery and the flavor mild yet sweet. These fantastic crostini feature the garlic confit and are topped with roasted cherry tomatoes for a winning combination.
GARLIC CONFIT:
¼ CUP GARLIC CLOVES, PEELED (ABOUT 15 GARLIC CLOVES)
½ CUP OLIVE OIL
ROASTED TOMATOES:
1 CUP CHERRY TOMATOES, HALVED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
2 TEASPOONS BALSAMIC VINEGAR
TO ASSEMBLE:
14 TO 16 SLICES FRENCH BAGUETTE
2 TABLESPOONS MINCED FRESH BASIL, PLUS MORE FOR SERVING
¼ CUP SHREDDED PARMESAN CHEESE, OR THIN SLICES OF PARMESAN CHEESE
MAKES 14 TO 16 CROSTINI
MAKE THE GARLIC CONFIT: In a 1-quart saucepan, combine the garlic cloves and olive oil. Heat over low heat until the oil is just hot and small bubbles begin to appear. Reduce the heat to very low and cook, uncovered, for 40 to 45 minutes, or until the garlic cloves are very tender. (The garlic should not brown.) Remove from the heat and allow to cool completely.
Drain the garlic, reserving the olive oil, and place the garlic in a small bowl. Using a fork, mash the garlic until nearly smooth.
MAKE THE ROASTED TOMATOES: Preheat the oven to 400°F. Line a 10 x 15-inch jelly-roll pan or rimmed baking sheet with aluminum foil.
Place the cherry tomatoes in a zip-top bag. Drizzle with 1 tablespoon of the reserved olive oil and season with salt and pepper. Seal the bag and massage gently to coat the tomatoes evenly. Pour the tomatoes into a single layer in the prepared pan. Bake for 15 minutes, stirring midway through. Remove from the oven. Drizzle with the balsamic vinegar and toss gently to coat. Set aside to cool.
ASSEMBLE THE DISH: When ready to serve, toast the French bread slices under the broiler until golden brown. Allow to cool until you are able to handle the toast. Spread a light coating of the garlic paste on one side of each slice of toasted bread.
Stir the 2 tablespoons basil into the tomatoes. Divide the tomatoes evenly among the crostini. Garnish with Parmesan and additional minced basil.
When making the garlic confit, make a shallow layer of garlic in a small saucepan, and pour in enough olive oil to cover the garlic. If a garlic clove is especially large, cut it in half so that it is submerged in the olive oil and cooks more evenly. If ½ cup olive oil does not cover all of the garlic, add additional olive oil until it generously covers all of the garlic. Cook until the garlic is very tender, but watch the process and keep the heat very low so the garlic does not brown.
Garlic confit is a wonderful treat to make and keep refrigerated to use when needed, so if desired, increase the garlic to ½ cup and cover with about ¾ cup olive oil. Cook as directed, then spoon out about half of the garlic to use in this recipe. Place the remaining garlic in a small jar and pour the reserved olive oil over the garlic, taking care to submerge the garlic completely. Cover and store in the refrigerator for up to 1 week. Use a clean spoon to lift out the garlic confit or the seasoned oil to avoid cross-contamination. Add garlic confit to mashed potatoes for an instant flavor boost, use it to season roast chicken, or to flavor pizza or sandwiches, or spread it on focaccia or flatbread. The garlic-flavored oil is wonderful as a base for a vinaigrette, to brush over chicken for grilling, or to season vegetables when roasting. Use either the garlic confit or the garlic-flavored oil within 1 week.
For make-ahead convenience, make the garlic confit early in the day or the day before and refrigerate it overnight.
FLATBREAD with ROASTED ASPARAGUS & FONTINA
Flatbread ingredients can be altered to match what you have on hand, so feel free to change the vegetables or add meat. The perk with this recipe is that it can be made on one of those nights when you truly have no idea what’s for dinner and you cannot imagine spending a lot of time in the kitchen.
2 TABLESPOONS OLIVE OIL
2 CLOVES GARLIC, MINCED
8 OUNCES FRESH ASPARAGUS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1 TABLESPOON UNSALTED BUTTER
4 OUNCES BUTTON OR WILD MUSHROOMS, THINLY SLICED
2 NAAN OR PITA BREADS
⅔ CUP SHREDDED FONTINA CHEESE
SERVES 2 TO 4
Preheat the oven to 450°F.
Combine the olive oil and garlic in a small bowl. Pour half of the olive oil mixture into a gallon-size zip-top bag.
Snap off the woody ends of the asparagus, and if desired, remove the scales. Place the asparagus in the bag, seal the bag, and massage gently to distribute the oil and garlic evenly.
Place the asparagus in a single layer on a rimmed baking sheet. Season with salt and pepper. Roast, uncovered, for 5 to 7 minutes, or until the asparagus is tender. Set aside until cool enough to handle, then cut the asparagus into 1½-inch pieces.
Meanwhile, melt the butter in a 6-inch nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, for 5 to 6 minutes, until the mushrooms are cooked and their liquid has evaporated.
Place the naan on a rimmed baking sheet and brush evenly with the remaining olive oil–garlic mixture. Sprinkle the asparagus and mushrooms evenly over the bread. Sprinkle evenly with Fontina. Bake for 8 to 10 minutes, or until the cheese has melted and the crust is crisp.
Cut into slices and serve.
How large is the naan you are using? You may find that one naan, topped with half of the other ingredients, is plenty for you two. Others may wish to cook both naan as directed. Either way works great.
Fontina is a cheese that is perfect for melting. Of course, you could substitute Gruyère or provolone for a similar flavor and yes, if you must, mozzarella would work, too.
A food processor makes quick work of shredding cheese. For the best results, be sure the cheese is well chilled. If you wish to shred mozzarella, place the piece of mozzarella in the freezer for about 15 minutes to be sure it is well chilled before shredding.
Roasting asparagus is simple and brings out the flavor of the vegetable. It also maintains the delicious crisp-tender texture. Arrange the roasted asparagus on fresh salad greens and you capture a delightful contrast in flavors and textures.
4 OUNCES FRESH ASPARAGUS
3 TABLESPOONS OLIVE OIL
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON HONEY
1 TEASPOON DIJON MUSTARD
1½ CUPS TORN FRESH SPRING OR MIXED GREENS
½ CUP TORN FRESH ARUGULA LEAVES
¼ CUP THINLY SLICED RED BELL PEPPER STRIPS
2 TABLESPOONS SHREDDED PARMESAN CHEESE
SERVES 2
Preheat the oven to 450°F.
Snap off the woody ends of the asparagus, and if desired, remove the scales. Place the asparagus in a gallon-size zip-top bag. Drizzle with 1 tablespoon of the olive oil. Seal the bag and massage gently to distribute the oil. Place the asparagus in a single layer on a rimmed baking sheet. Season with salt and black pepper. Roast, uncovered, for 5 to 7 minutes, or until the asparagus is tender. Set aside to cool slightly.
Whisk together the remaining 2 tablespoons olive oil, the lemon juice, honey, and Dijon mustard in a small bowl. Season with salt and black pepper.
Combine the spring greens, arugula, and red pepper in a salad bowl. Drizzle with about half of the dressing mixture and toss to coat evenly. Arrange the greens on two salad plates. Top with the roasted asparagus. Drizzle with the remaining dressing mixture. Top with the Parmesan.
TIPS:
This salad can be doubled or tripled if you are serving guests.
Add 1 minced clove garlic to the dressing if you enjoy the flavor of garlic.
Asparagus ranges in size and thickness so 1 pound of asparagus can have just 12 spears, or it could have 20, 30, or more spears. For this salad, 10 to 12 very thin spears is ideal—they’ll roast quickly and are attractive on the bed of greens.
If arugula is not available or if you prefer not to use it, simply eliminate it and use 2 cups spring or mixed greens.
Crisp bacon, onions, and cheese always make a winning combination! This dip makes just enough so you two can settle in and watch the big game or graze during a movie, but is easily doubled so you can invite friends to join you.
1 TABLESPOON UNSALTED BUTTER
½ LARGE SWEET YELLOW ONION, CHOPPED
1 TEASPOON WHITE WINE VINEGAR
¼ TEASPOON HOT SAUCE
⅛ TEASPOON GARLIC POWDER
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
3 SLICES BACON, COOKED UNTIL CRISP THEN CRUMBLED
1 CUP SHREDDED COLBY JACK CHEESE
⅓ CUP MAYONNAISE
TOASTED BAGUETTE SLICES, CRACKERS, OR CRISP VEGETABLES, FOR SERVING
MAKES 1 CUP
Preheat the oven to 375°F. Spray a 2-cup ovenproof ramekin or individual casserole dish with nonstick spray.
Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring frequently, until very tender and golden brown, about 15 minutes. Stir in the vinegar, hot sauce, garlic powder, and salt and pepper to taste. Cook, stirring continuously, for about 30 seconds, or just until the vinegar is blended in.
Stir in the bacon, cheese, and mayonnaise. Spoon into the prepared dish and bake, uncovered, for 10 to 15 minutes, or until hot and bubbling.
Serve with toasted baguette slices or other favorite dippers.
TIPS:
Double the recipe to feed a larger crowd.
Would you like to trim the fat? Yes, you can substitute crisp turkey bacon and reduced-fat mayonnaise. You can use reduced-fat cheddar or Colby Jack cheese, but you might want to experiment with the brand as some melt more easily and smoothly than other brands.
Spicy and sweet are a match made in heaven. Let’s see, does that describe your relationship, these sliders, or both?
1 POUND LEAN GROUND BEEF
1 TABLESPOON MINCED CHIPOTLE PEPPER IN ADOBO SAUCE
1 TABLESPOON BARBECUE SAUCE
1 CLOVE GARLIC, MINCED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
6 SLIDER BUNS, TOASTED
3 TABLESPOONS SALSA
2 SLICES BACON, COOKED UNTIL CRISP, CUT INTO THIRDS
1 RIPE AVOCADO, PITTED, PEELED, AND THINLY SLICED
SERVES 6
Stir together the ground beef, chipotle pepper, barbecue sauce, garlic, and salt and pepper to taste in a bowl. Do not overwork the beef. Shape the mixture into 6 small patties.
Preheat a grill to medium-high or allow the coals to burn down to white ash.
Cook the patties for about 5 minutes per side, or until browned and a meat thermometer inserted into the center registers 160°F. Transfer the patties to a plate and cover with aluminum foil. Let rest for 5 minutes.
Serve each patty on a slider bun. Top each with about ½ tablespoon salsa, one third of a slice of cooked bacon, and 2 slices of avocado.
TIPS:
Alternatively, cook the beef patties in a grill pan or multi grill.
Substitute guacamole for the sliced avocado.
See the chipotle pepper tip in the Pulled Pork Carnitas recipe on.
STEAK BITES with SRIRACHA BUTTER
While Steak Bites with Sriracha Butter is a great addition to any party menu, we also enjoy this as an entrée with bistro-style fried potatoes and a crisp green salad.
1 BEEF FLANK STEAK, ABOUT ½ POUND
MARINADE:
½ CUP BEER
2 CLOVES GARLIC, MINCED
1 TABLESPOON SRIRACHA
1 TABLESPOON PACKED BROWN SUGAR
½ TEASPOON GROUND CUMIN
½ TEASPOON KOSHER SALT
¼ TEASPOON COARSELY GROUND BLACK PEPPER
SRIRACHA BUTTER:
4 TABLESPOONS (½ STICK) UNSALTED BUTTER, SOFTENED
1½ TEASPOONS SRIRACHA
1 CLOVE GARLIC, MINCED
SERVES 6 AS AN APPETIZER OR 2 AS AN ENTRÉE
Place the flank steak in a zip-top bag.
MAKE THE MARINADE: Whisk together all the marinade ingredients in a small bowl. Pour the marinade mixture over the steak in the bag, seal the bag, and refrigerate for several hours or overnight.
MAKE THE SRIRACHA BUTTER: Mash together all the ingredients for the Sriracha butter with a fork in a small bowl.
Preheat a grill to medium-high or allow the coals to burn down to white ash.
Drain and discard the marinade. Grill the steak, uncovered, over direct heat, for 6 minutes. Turn the meat and grill on the second side for 5 to 7 minutes, or until a meat thermometer inserted into the center registers 145°F for medium-rare or 160°F for medium. Remove the steak from the grill, cover with aluminum foil, and let rest for 5 to 10 minutes.
Spread the steak with a thin layer of the Sriracha butter. Slice the steak very thinly against the grain. Serve the steak fanned out on a serving platter or roll up each slice and secure with a toothpick. Serve with the remaining Sriracha butter.
TIPS:
Substitute any hot sauce for Sriracha.
This butter adds flavor to many grilled meats including rib eye, sirloin, and chicken breasts.
Alternatively, cook the beef in a grill pan or multi grill.
Meatball Tapas make great appetizers but we enjoy them for dinner, too. Have plenty of crusty bread on hand to mop up the sauce.
1 POUND GROUND CHUCK
1 POUND GROUND PORK
2 CLOVES GARLIC, MINCED
2 TEASPOONS GROUND CUMIN
1½ TEASPOONS HOT SMOKED PAPRIKA
¼ TEASPOON CAYENNE PEPPER
¼ CUP PLAIN DRY BREAD CRUMBS
1 LARGE EGG, LIGHTLY BEATEN
3 TABLESPOONS CHOPPED FRESH PARSLEY
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
3 TO 4 TABLESPOONS OLIVE OIL
1 SMALL YELLOW ONION, CHOPPED
1 (28-OUNCE) CAN CRUSHED TOMATOES
CHOPPED FRESH PARSLEY, FOR SERVING
CRUSTY BREAD OR, RUSTIC COUNTRY BREAD (OPTIONAL), FOR SERVING
SERVES 6 TO 8 AS TAPAS OR 4 AS AN ENTRÉE
Preheat the oven to 350°F.
Combine the ground chuck, pork, garlic, cumin, 1 teaspoon of the smoked paprika, the cayenne, bread crumbs, egg, and parsley in a bowl. Season with salt and black pepper and mix with your hands to combine; do not overmix. Form the mixture into about 25 meatballs, 1½ inches in diameter.
Heat 2 tablespoons of the oil in a 12-inch ovenproof skillet over medium-high heat. Add the meatballs to the pan, leaving space between meatballs. (Work in batches if necessary to avoid overcrowding.) Brown the meatballs on all sides.
Remove the meatballs from the skillet; add additional oil to the skillet if needed. Add the onion and cook, stirring frequently, until the onion is tender. Add the tomatoes and the remaining ½ teaspoon smoked paprika. Return the meatballs to the skillet and gently spoon the sauce over them. Transfer to the oven and bake, uncovered, for 20 to 25 minutes, or until the sauce is hot and bubbly and the meatballs register 160° F in the center.
Remove the skillet from the oven and transfer the meatballs and sauce to a serving bowl. Garnish with chopped parsley and serve with crusty bread, if desired.
There are lots of varieties of paprika available today and some taste quite different from the typical commercial paprika your mom or grandma bought years ago. Paprika is actually ground sweet red peppers and the flavor can range from quite mild and sweet to hot and spicy. Paprika was a very popular spice in Hungary, so today many people think of it as Hungarian. The pods for Hungarian paprika are sun-dried but the flavor of typical Hungarian paprika can range from sweet to hot. Spanish paprika (sometimes called pimentón) can also range in flavor from mild to hot or picante, but it is wood-smoked and has become quite popular today for its smoky flavor.
These meatballs are great to freeze—just thaw, heat, and serve on a busy evening. Spoon the prepared meatballs with some of the sauce into a freezer container. Cover, label, and freeze. When ready to serve, allow the meat to thaw in the refrigerator overnight or place in the refrigerator before you leave for work that day, then when ready to serve, heat in the microwave until steaming hot.
To make the meatballs in a slow cooker, mix and brown the meatballs as directed. Spray a 4-quart slow cooker with nonstick spray. Place the browned meatballs in the slow cooker. Cook the onion in the skillet as directed. Spoon the onions, tomatoes, and remaining paprika over the meatballs. Cover and cook on low for 3 to 4 hours or on high for 1½ to 2 hours. Serve the meatballs from the slow cooker. (Set to “Warm” for serving if your slow cooker has a warm setting.)
