Hello blog world! I am delighted to be here! I have finally taken the plunge! It escapes me why I was so hesitant to start a blog in the first place. I wanted to present you with delicious food that was easy, entertaining, and elegant: chic! So here you go! Here is my unwavering attempt:
Since this is the first blog, let's start with something simple like Brie En Croute.
I first tasted this on Christmas Eve 2008. My dad was in town from San Francisco for the Holidays and, I am happy to say, the fabulous culinary world of San Francisco took hold of my father. As soon as the flavors of this Brie En Croute concoction hit my taste buds they did a little happy dance. I've been craving it ever since.
Brie En Croute
Ingredients:
1 Sheet from a package of Pepperidge Farm puff pastry package (look in frozen food section with other Pepperidge Farm desserts)
1 egg
1 tbsp water
1/3 cup dried cherries
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp. chopped fresh rosemary leaves
1 (13.2 ounce) Bie cheese round
Directions:
Thaw pastry sheet at room temp. 40 minutes or until it's easy to handle. Heat oven to 400 degrees F. Soften cherries in 1/2 cup of hot water, letting stand or 1 minute, drain and pat dry. Beat egg and water in a small bowl. Unfold pastry sheet on a lightly floured surface. Roll sheet into a 14 inch square. Stir cherries, pecans, honey, and rosemary in a bowl. Spread cherry mixture onto the center of the pastry square. Top with cheese. Brush edges of pastry with egg mixture. Fold two opposite corners of pastry over cheese. Trim remaining two corners of square to 2 inches from edge of cheese. Fold sides up onto cheese and press edges to seal. Place seam side down onto baking sheet. Decorate top with pastry scraps using a small cookie cutter or cutting dough into pieces to arrange on top.
Bake for 20 to 25 minutes, or until pastry is a deep golden brown. Let stand for 45 minutes before serving. (Best served with Wheat Thins)
ENJOY!
