Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Rum And Eggnog Fudge
I made my list up today for my Christmas Tray Give-aways, and I thought you might like to add this one as well.
- 1/4 cup, plus 2 tbsp. unsalted butter
- 2 cups sugar
- 2/3 cups evaporated milk
- pinch of salt
- 7 oz. marshmallow creme
- 12 oz. white chocolate discs (they are so much smoother)
- 1 tbsp. rye whiskey
- 1 tbsp. plus 1 tsp. rum (spiced is a good one here)
- 1 tsp. vanilla
- 1/2 cup toasted pistachios, roughly chopped
- 1/2 cup dried cherries
- freshly grated nutmeg and ground cinnamon for garnish
Grease a 9 inch baking dish with butter and line with two criss-cross pieces of parchment paper, making sure you have at least a 2 inch overhang on all sides. Set aside.
In a large saucepan, combine the butter, sugar, evaported milk and salt over medium heat, stirring constantly until it reaches the boil. Attach a candy thermometer and cook until it reaches 236F or 113C.
Remove from heat and quickly add the marshmallow creme and white chocolate, stirring vigorously until well combined and melted. Add the rum, whiskey, vanilla, pistachios and cherries, stirring well.
Pour into the prepared pan and sprinkle the top with nutmeg and cinnamon before chilling, uncovered in the refrigerator overnight.
Cut in bite-size pieces and serve on your prettiest tray. These are really enjoyed with a VSOP Brandy or a nice glass of wine.
Chevre Tartlets With Caramelized Onions
Wine and Cheese Night with friends and this is a winner. Make it ahead and you are in good planning mode.
- 4 phyllo sheets (13 x 17 inches)
- 8 tbsp. melted butter, divided
- 4 oz. lean bacon, chopped
- 2 large sweet onions, (is there such a thing?) thinly sliced
- 3 garlic cloves, finely chopped
- 1/2 tsp. fresh thyme leaves, finely chopped
- 6 oz. chevre cheese (goat’s cheese)
- 3 large eggs
- 1/2 cup half and half cream
Preheat oven to 375 degrees. Lightly grease 12 regular size muffin tins and set aside. Place 1 sheet of phyllo on work surface, and be sure to keep the others covered with a damp cloth. Brush lightly with butter. Top second sheet over the first and brush with butter. Repeat until finished, reserving 2 tbsp. of butter.
Use a sharp knife and cut crosswise into 4 strips and lengthwise into 3 strips (this will make your 12 squares). press each one into a muffin cup and bake for about 5-6 minutes until golden but not completely cooked. Remove from the oven and cool slightly before filling.
Lower oven to 350 degrees.
Cook bacon in a skillet over low heat stirring often. When crisp remove and drain on paper towels. Add the remaining 2 tbsp. of buttter and add the onions and cook over medium heat, again stirring often until they change colour. Add the garlic and thyme leaves. Reduce the heat to low and continue to cook for about 12-15 minutes until tender and caramelized. Mix in the bacon.
In a bowl mix together the cheese, eggs, cream and a pinch of salt and pepper. Whip until smooth. Evenly divide the onion mixture into the phyllo cups and top each one with about 2 tbsp of the egg mixture. Bake in the oven for 8-10 minutes until the custard has set and the cups are golden brown. If they begin to brown too quickly, gently lay a sheet of tin foil over the top.
Add 5-6 other nibblies and you have a successful party.
Make sure to have a chilled bottle of Sauvignon Blanc nearby.
Have fun!
Pear Chips-Perfect Entertaining This Season
This is entertaning at its very best. It is a make-ahead that is quick and easy. No gluten, for those of you who wish that, and can be used with a triple cream cheese, candied nuts, or fresh fruit like grapes.
What you do need is a mandolin for slicing super thin under-ripe pears. You can coat them with a cinnamon-sugar mix and then bake or brush with maple syrup and bake, or just have them plain. Mix together strawberries and Cool Whip and use as a dip.
4-5 pears, sliced on a mandolin and spread out on parchment lined baking sheets. Oven should be pre-heated to 225 degrees and bake these for 2 1/2 hours.
Turn them over and bake until they start to darken in colour and the edges have curled but still pliable. (A further 1 – 1 1/2 hours)
Transfer to a wire rack and let stand until crisp. Store these in an airtight container for up to 1 week.
Eat while watching TV or playing games………better than chocolate? ummmm, jury’s still out on that one. Enjoy.