Wild Things Farm

  (Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer
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Brie en Croute with Walnuts and Pears

Two posts in one day?  Well, it's COLD outside and a friend just asked me to send her this recipe I prepared a couple of years ago for a Thanksgiving appetizer, so I decided to "blog" it to share with others, because it's a really good recipe.  It came from FoodNetwork.com, and contrary to what I usually do, I followed this recipe to the letter.

1/2 (17.3 ounce) package frozen puff pastry, thawed
flour, for dusting work surface
1-8 ounce package round brie cheese, halved crosswise
1/4 cup packed light brown sugar
1/4 cup chopped toasted walnuts
1 egg beaten with 1 tablespoon water
Pear slices, for serving
assorted crackers, for serving

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Unfold the puff pastry onto a lightly floured surface.  Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.

Place the bottom half of the brie round, cut side up in the center of the pastry.  Gently pack the sugar on top of the brie and arrange walnuts on top of the sugar.  Top with the remaining brie half, (cut side down).  Trim the puff pastry so that there is only a 2 inch border around the brie.  Place the brie, seam side down, onto the prepared baking sheet.  Use desired shape cookie cutter to cut designs from the excess pastry, if desired.  Place on top of the brie and brush again with the egg wash.

Bake for 20 minutes, or until the pastry is golden.  Allow brie to stand for 3 minutes before serving with pear slices and assorted crackers.

The only recommendation I would make is to double the recipe because it disappears fast!

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Great Use for Leftover Ham

Okay, so the holidays aren't approaching, we're surrounded!  One of my favorites during the holidays is ham.  Happy hoer LOVES ham, especially country ham.  This recipe doesn't use country ham though, it's a great way to use up leftover spiral sliced ham.  As with every recipe, you can tweek it however you wish.  It's definitely not a vegetarian dish, but delicious. 

Ham Tetrazinni

2 T chopped onion
1 T butter
2 cloves chopped garlic
1 can cream of mushroom soup
1/2 c water
1/2 c shredded cheddar
1 cup diced ham
6 oz spaghetti
2 T chopped fresh parsley
2 T chopped pimento peppers

Cook pasta.  Saute onion in butter in a large skillet. Add garlic when onion is soft.  Stir in soup, water, and cheese.  Heat and stir until the cheese is melted.  Add the ham, parsley and peppers.  Stir until heated through.  Serve sauce over spaghetti.  Add a side salad of fresh greens from the high tunnel.  YUM!


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