Showing posts with label Mariah Carey. Show all posts
Showing posts with label Mariah Carey. Show all posts

Monday, December 20, 2010

Goat Cheese with Pistachios, and Cranberries

We had such an eerie week...so glad it's Monday, and in 4 days, Christmas Eve will be here. All last week, my daughter and I were involved with the last of the Christmas presents for our close friends' children, and last of ours, as well. We're still trying to go on with our lives missing Sheryl, knowing how we spent quite a few Christmases together. Her horrific accidental death left such a toll on my daughter-in-law, and son, that it will be such a long healing process. On Saturday, we hosted a memorial for her, at my son's house. Out of respect I only took a few pictures of 2 of my appetizers, and some of the fabulous sweets from Costco.I will share the recipe with you for this awesome cheese ball-which really supposed to be a cheese log, but as usual, I want to adapt it my way.
So, my daughter-in-law requested to make a baked brie, and suggested that I serve it with pepper jelly, which is a great combo with the brie...I suggested to wrap the brie in puff pastry, and just spread the jelly on the top. Not knowing, that there's an actual recipe for it, I proceeded to make it my way, the first thing of course; scraping off the rind from the cheese which comes off so easily, and let the puff pastry thaw out for easier rolling. Also, unfortunately I did not bake it in a high 400 degree temp. I baked it at 350, which is a med. temp. for 35 minutes. Also, I brushed the entire finished crust, before baking it, with an egg wash. Same result, just from memory, of baking with puff pastry. Recipes, to follow!

Goat Cheese with Pistachio, and Cranberries
Adapted from Real Simple Magazine, Nov. 2010

2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 8- to 10-ounce log fresh goat cheese
crackers or bread, for serving

On a large plate, combine the pistachios and cranberries.
Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.
note: I rolled the cheese into a ball, and then rolled it in the fruit, and nut mixtures. Serves 8

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Baked Brie with Pepper Jelly
adapted from Best Bites

Puff pastry comes with two sheets per box, so remove one sheet and allow it to stand at room temperature for about 40 minutes. Place the remaining sheet in a freezer-safe bag and save it for another use.
When the pastry has thawed, gently unfold it on a very lightly floured surface. If there are any cracks, lightly moisten them and gently press them back together.

Carefully cut the wheel of brie in half lengthwise (it helps if it's cold). Place one half, rind side-down, on the pastry. Spread a layer of pepper jelly over the cheese. Place the other half, rind side-up on the jelly, almost like a brie sandwich (let's not even go there).

If you want, you can spread another layer of jelly on top of the rind.
You'll want 2-3 inches of pastry surrounding the cheese, but any more than that will get bulky, so you may need to trim about 1" of pastry on one or more sides (reserve the scraps for decorations). Carefully wrap the pastry around the cheese, sealing the edges shut so the melted cheese and jelly won't leak out when it's baked.
note:
If you want, you can have a jar of pepper jelly handy so if there isn't enough of that flavor in the baked brie (it actually ends up coming out pretty subtle), you can add a little more. Because it's awesome.

Ingredients, and directions

1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperature
About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.
1 egg white mixed with about 2 teaspoons cold water
Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.