This is always a big hit at Holiday Parties and it’s so so simple.
One large round of brie
One package premade pastry crust – I use Pillsbury
2 T butter, melted
1 T water
Just unwrap a large round of brie (Costco has a lovely, inexpensive brie)
Peel all of the rind off – if you put it in the freezer for a little while before you peel it, the rind comes off easier…
Roll out a large square of pastry dough and brush with melted butter – I used premade, but if you want to go all Martha on me, you can make your own!
Place the peeled brie in the middle of the dough and top with as much cranberry sauce as you can fit (again, I used canned, but if you want to make your own, it would probably be even yummier)
cover with another piece of rolled pastry
cover tightly and refrigerate until about 40 minutes before you are ready to serve it. Bake at 300 degrees just until the pastry browns…
At at party I gave last year, one of my neighbors stood over the brie with a spoon in one hand and a cracker in the other all night! It was awesome…
I like to serve this with a chilled glass of gewurztraminer and of course, lots of crackers…Print This Recipe
This post is in honor of the letter “C” and part of Jenny Matlock’s Alphabet Thursday. For more curious “C” posts, please click here http://jennymatlock.blogspot.com/Tags: Appetizers
Posted in She Cooks | 10 Comments »
This is the perfect way to use up that turkey carcass. It’s warm and comforting and exactly what you need to combat the excesses of the holiday!
1 turkey carcass
1 large onion, sliced
3 carrots, sliced
2 celery stalks, sliced
Water to cover
1 cup semolina flour
1/4 t salt, plus a sprinkle or two more
1/2 t olive oil
small bunch of parsley, chopped
salt and pepper to taste
First break the carcass up so it will fit in your pressure cooker
and add to pressure cooker with carrots, celery and water to cover
cover and bring up to pressure (high) for 30 minutes, then let it come down naturally. Let broth and vegetables cool, then remove meat and veggies
carefully remove bones and dice meat, place in a large pot with the broth and vegetables, adding additional chicken broth if needed to cover
bring the soup to a simmer, add the chopped parsley and salt and pepper to taste
at this point you can just add a handful of noodles, or for a little more investment of time, you can make homemade noodles. It really doesn’t take very long and the difference is simply amazing.
Put the flour and salt in a bowl and make a well in the middle
put the egg and olive oil in the well and mix thoroughly, turn out on a semolina covered board and knead until smooth, about 10 minutes
leave the dough on the work surface and cover with the bowl, let it sit for 20 minutes, then roll out like a pie crust
cut with a pizza cutter or sharp knife into strips
carefully add the noodles to the soup and cook until the noodles are al dente, just a few minutes (keep testing).
Served with a green salad and a glass of chardonnay for soup perfection!
RMWPrint This Recipe Tags: soup
Posted in She Cooks | 6 Comments »
Isn’t this a great old barn?
It’s on a working farm in my little town and the other day I noticed that the people who own it were restoring it…
I LOVE the color and the “B” on it. It makes me anxious to get going on my barn! I guess I have to get the house done first, though….
This post is in honor of the letter “B” and part of Jenny Matlock’s Alphabet Thursday. For more “B” posts, please click here http://jennymatlock.blogspot.com/Posted in She Shoots | 15 Comments »