Baked Brie

This is one of my go-to appetizers - it's a staple at our annual White Elephant Party.  It's simple, classy and delicious.  Plus, you can leave it plain or, add fruit, nuts, jams, or jellies.

My favorite way to prepare it is with Hot Pepper Jelly in between the brie before it's wrapped and baked.  The brie is creamy and mild and the little bite of the hot pepper is a perfect match.

Be sure to serve this immediately.  Brie gets quite hard as it cools so enjoy it while it's hot!  If you have a hot plate, it works great for keeping it warm.

Baked Brie

Ingredients:

1 sheet of puff pastry, thawed
1 wheel of brie
1 tbsp jam or jelly, if desired
1 baguette, sliced and toasted

Directions

1.  Preheat oven to 350.  Carefully slice the brie in half (skip this step if you are not filling your brie).

 

2.  Cut the puff pastry so that it is a large square, just slightly larger than the brie.  Using a rolling pin, roll the square out so that there is 2-3 inches of pastry on all sides of the brie.

 

3.  Place one side of the brie on the puff pastry and place your filling in the center.  Spread it so that it comes within a 1/4 inch of the edge.  Place the top of the brie on top and, starting with a corner, carefully encase the brie with the puff pastry.  Dip your finger in water and place it on the pastry as you seal.  This will help the pastry stick to itself and ensure a better seal.

 

 

 

4.  Carefully flip the brie over and bake at 350 for 30-40 minutes, until the brie is golden brown.  Serve with slices of toasted baguette or crackers.  Enjoy!

 

 

~ Sara :)

 

Blue Cheese Dressing

My love for blue cheese really came alive when I was pregnant with Ashlyn (and yes, I was sure to ask my dr. about it before I indulged!).  I craved salads loaded with blue cheese.  There was even a point I had a HUGE craving for blue cheese stuffed olives.  Thing is, I don't like olives.  It's one of the few foods I've never liked.  But, I gave into my craving, bought some blue cheese stuffed olives, popped one in my mouth.....and proceeded to spit it right into the trash.  Turns out that even when pregnant, I still don't like olives. 


Anyhow, blue cheese.  Mmmmm.....I just adore blue cheese.  I like it on pizza, on a black bean burger, stuffed in endive, and of course on a salad.  It's just delicious.  I also love a good blue cheese dressing, but I have never had success finding a good blue cheese dressing in the grocery store.  So, I decided to take it upon myself and make one that I can use at home.  And, if you ask me, the best toppings for a salad to go with this dressing are dried cherries and walnuts.  Delish!  And don't limit this dressing to just a salad topping.  Try it in coleslaw or my Blue Cheese Broccoli Slaw!

Looks good, doesn't it???

Whenever I'm making a dressing, I like to make, shake, and store it in a mason jar.  Put all the ingredients in, put a lid on, shake it up and pop it in the fridge.  Easy enough!

Blue Cheese Dressing
Makes about 1 cup

 

 

Ingredients:

3/4 cup mayonnaise
2 tbsp plain Greek yogurt or sour cream
2 tbsp vinegar
2 tsp granulated sugar
2 oz blue cheese, crumbled
Salt & Pepper to taste

Directions:

1.  Combine all ingredients and mix well.  Cover and place in the refrigerator - use within 2 weeks.   Enjoy!

 Happy Eating!

~ Sara