Appetizers
Brie en Croute
Ingredients:
6 oz Brie, chilled
1 large egg
2 sheets of frozen Puff Pastry, Thawed
Dressing Ingredients:
3 Tbs. White Wine Vinegar
1 tsp. Prepared Dijon mustard
1 tsp. Tomato chutney
6 Tbs. Extra-virgin Olive Oil
Salt & Black Pepper to taste
Presentation Requirements:
2 vine-ripened Tomatoes
4-oz mixed greens, like Mesclun (About 4 cups)
Trim and discard rind from Brie and cut into 1/4 inch cubes. Freeze diced Brie, covered - until hard, at least 1 hour or up to 3 days. In a small mixing bowl, lightly beat the egg.
Using a 3 1/2-inch round cookie or biscuit cutter, cut out 4 rounds from pastry sheet and fit the pastry rounds into four large muffin cups. Fill the pastry cups with frozen Brie cubes.
Using a 2 1/2-inch round cookie or biscuit cutter, cut 4 more rounds from the remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. Make steam vents in Pastry tops with a small, sharp knife. Refrigerate the Brie filled pastries 30 minutes.
Meanwhile, prepare the dressing while the pastries are chilling.In a small bowl, whisk together vinegar, mustard, and chutney. Add the olive oil in a stream, whisking until emulsified. Season dressing with salt and pepper. (The dressing may be prepared 1 day in advance of service, covered and chilled.Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.
Pre-heat oven to 425-F. Bake the pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en Croute in cups on a wire rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together Mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en Croute warm with the green salad.
Serves 4
Fried Won Ton Brie
Ingredients for Pineapple Marmalade (Makes 2 cups)
2 cups chopped pineapple (fresh or canned)
1 cup granulated sugar
Pinch of hot chili pepper flakes (optional)
In heavy saucepan, combine pineapple and sugar. Bring to a boil, then simmer uncovered until it thickens to a surpy consistency, stirring occasionally. (About 45 minutes for fresh pineapples or less, if you're using canned pineapple)..
Ingredients for Deep Fried Won Ton Brie
Won Ton wrappers
Brie cheese
Oil for deep frying
Take a won ton wrapper and brush with egg white. Place a cube of brie in the middle. (If desired, add a sprinkle of chopped macadamia nuts). Press the cheese down while gathering up the won ton wrapper to make a little purse, and pinch the wrapper together just above the cheese to seal. The won ton wrapper should fan out a little at the top. In a deep heavy pot or wok, heat oil to 350 degrees. Deep fry purses to a golden brown for about 2 to 3 minutes. Drain on paper towels. Serve with warm pineapple marmalade
Hot Dog Roll-ups
8 hot dogs
1 block (4 oz) cheddar cheese, cut into 8 strips
2 bacon strips cooked and crumbled
1 tube (8oz) refrigerated crescent rolls
Cut a lengthwise slit in each hot dog; fill with strip of cheese and about 1/2 tsp bacon. Separate crescent dough into 8 triangles. Place hot dog on wide point of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375* for 12 minutes or until golden brown. Makes 8
Mozzarella Sticks
1 lb Mozzarella cheese
2 eggs
2 tbsp Bold & spicy mustard
2 Tbsp milk
1/4 cup all-purpose flour
1 cup unseasoned dry bread crumbs
3/4 cup oil
Cut mozzarella into 1/2 inch sticks. Beat together eggs, 2 tbsp mustard and milk in shallow bowl. Shake cheese with flour in plastic bag. Dust off excess flour. Dip in egg-milk mixture, then roll in crumbs. Cook, about 4 at a time, in oil in medium size skillet on medium high heat. Turn quickly with 2 spatulas until all sides are golden brown. Drain on paper towels. Serve with cocktail sauce, spaghetti sauce or taco sauce. Makes 30
Stuffed Onions
6 large onions
1/2 cup ham, cut into small cubes
1 egg
1/2 cup fine breadcrumbs
3 tbsp fresh parsley, chopped
1 garlic clove, chopped
nutmeg, grated
3/4 cup parmesan cheese, grated
6 tbsp olive oil
salt & pepper to taste
Directions:
Peel onions without cutting through base. Cook in a large pan of boiling water for 20 minutes; drain and refresh in cold water. Using a small sharp knife; cut around and scoop out central section. Remove about half the inside. Lightly salt the empty cavities and leave the onions to drain upside down.
Preheat oven to 400 F (200 C). In a small bowl; beat ham into egg. Stir in breadcrumbs, parsley, garlic, nutmeg and all but 3 tablespoons cheese. Add 3 tablespoons oil and season with salt and pepper.
Pat the insides of the onions dry with paper towel. Stuff with above mixture; layer on oiled baking dish. Sprinkle tops with remaining cheese and then oil. Bake for 45 minutes or until onions are tender and golden on top. Serves 6
Stilton-Stuffed Mushrooms
6 tbsp butter or margarine, melted
16 slices (1/2 thick) French bread or 8 slices Italian bread*
2 tbsp freshly squeezed lemon juice
16 large (1 1/2 inches) or 8 jumbo (3-4 inch) Mushrooms*
1 large egg
1/2 lb Stilton cheese or other blue cheese, crumbled
16 large walnut pieces
Fresh Parsley Sprigs
Fresh or canned red pepper strips
Preheat oven to 400* Line a large baking sheet with aluminum foil. Lightly butter both sides of bread using 4 tbsp butter. Arrange on prepared baking sheet. Bake 5 minutes, turning once or until lightly browned on both sides. Remove from oven and set aside. Use damp paper towels to wipe mushrooms being sure to remove all dirt and sand. Pat dry with paper towels. Gently twist each mushroom stem to remove (Reserve these mushroom stems for use in a salad or soup.) In a large bowl, toss mushroom caps in fresh lemon juice; drain. Discard remaining lemon juice. Place 2 tbsp. melted butter in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet. In a small bowl beat egg with fork'; stir in Stilton cheese. Spoon cheese mixture into mushroom caps, dividing evenly. (At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown. Remove from broiler; use tongs to place on serving platter. Place a walnut piece, a parsley sprig and two red pepper strips on top of each stuffed mushroom. Serve mushroom caps hot.
Note: Select French bread and 1 1/2 inch mushrooms if you plan to serve this dish as a hors d'oeurve. Select Italian bread and 3 to 4 inch mushrooms if you plan to serve this dish as a first course or as a vegetable side dish.
Mushroom Tips: Selecting: Mushrooms with closed caps are the freshest and have the most delicate flavor/. Use these for sautéing and eating raw. As mushrooms lose moisture, the caps open and pull away from the stems and the mushrooms develop a richer flavor. Use these for making stuffed mushrooms.
Storing: Place fresh mushrooms in a brown paper bag or wrap them in damp paper towels; refrigerate. Wipe mushrooms with damp paper towel just before using. Serves 8
Stuffed Mushrooms
16 large mushrooms
1/4 cup finely chopped onion
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
Heavy cream
Remove stems from caps, wash. Chop stems and combine with onions, bread crumbs, and cheese. Add enough heavy cream to moisten. Bake in buttered dish for 30 minutes at 350. Makes 16
Hidden Valley Ranch Party Pinwheels
1 pkg Hidden Valley Ranch Milk Recipe Original Ranch salad dressing mix
2 (8 oz) pkg. cream cheese, softened
2 green onions, minced
4 (12 inch) flour tortilla
1/2 cup diced red pepper
1/2 cup diced celery
1 can sliced black olives, drained
Mix first 3 ingredients. Spread on tortillas, sprinkle on remaining ingredients. Then roll and wrap tightly. Chill 2 hrs. Cut off roll ends. Cut rolls into 1 inch slices. Makes 3 dozen