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 →
As we dive into 2012, which is already promising to be a succulent and satisfying year for me, I find myself wanting a break from all the sugar-frosted sweet things I’ve been consuming and jumping on the bandwagon with all those who have a new year’s resolution to eat healthier.
How long this will last remains to be seen, but I have always been an advocate for the fact that healthy food is also delicious food, and despite what Paula Dean may have to say, you do not, in fact, need to use that entire stick of butter to create a tasty meal in your own home.
With the holiday ending, I’ve also found myself swimming in leftovers. The half-carved rotisserie chicken I used to make BBQ chicken pizza, the veggies left over from the veggies and dip platter, and the puff pastry sheet I didn’t use when I made (and subsequently parked myself in front of) baked brie.
Since moving into my very first apartment, I am determined to be all grown up and economical, so I sat and pondered what the heck I could make that would use up such a random assortment of leftover ingredients. Continue reading →