Baked brie is sort of an obsession of mine. Gooey, melted cheese topped with something sweet, wrapped up in puff pasty? Where do I sign?!
It’s an awesome dish to bring to a holiday party, and it looks gorgeous until people start digging in. Then it gets tricky.
As tasty as it is, baked brie usually ends up becoming a mess. Slicing through the puff pastry layer, and attempting to get the ideal ratio of brie to pastry to sweet topping can be tough to wrangle.
And then you put it all on a cracker. That part always baffled me a little. As I sat there putting pastry on a cracker, I found myself thinking…why? Why am I putting pastry filled with cheese and sweet goodness on a cracker? It’s like putting bread on more bread and putting stuff on top of your double bread.
So, being the plucky problem solver that I am (not that bread on bread is a problem…if you’re into that) I devised a solution. Continue reading →
I don’t know about you, but I was always a fan of cranberry sauce from a can. Maybe it was the shape. Maybe it was the texture. Maybe it was the fact it was sort of (in my younger brain) like apple sauce, and therefore better than the vegetables, but for whatever reason, I have always loved cranberry sauce.
I was first introduced to fresh cranberry sauce while visiting friends in Oxford. Their mom made an amazing traditional roast, and had fresh cranberry sauce as one of the sides. Continue reading →
Cranberry sauce is one of my favorite Thanksgiving foods. The tang of the cranberry mixed with the sweetness of stuffing all piled on juicy sliced turkey is what it’s all about. For years I had only ever had cranberry sauce with a can, so imagine how life-chaning it was for me when I had it at a friend’s house made from scratch! I left determined to try it myself, and it was so easy! Ever since then, I have made my cranberry sauce from scratch. Here’s my favorite recipe!
1/2 shallot, finely diced
12 oz. of cranberries
2 Tbsp. orange juice
2 Tbsp. red wine (I used cabernet)
1/2 tsp. orange zest
1. Dice your shallot and place it in a medium-sized sauce pan over medium heat. Cook for a minute, then add the cranberries and sugar. You’ll hear some popping and sizzling, but don’t worry, that’s meant to happen! As the berries burst the sugar will dissolve. Keep stirring to make sure nothing gets burned.
2. As the sauce simmers, add the orange juice, wine and zest. Keep stirring occasionally until the sauce begins to thicken. Cook to your desired thickness and then remove from the heat.
3. Serve with your favorite Thanksgiving traditions, or add it to a sandwich, burger, or anywhere else you’d like!