Add a touch of France to your holiday hors d’oeuvre, by using Brie as the filling in these tartlets. Grapes make an elegant topper, adding color to this simple recipe. We say oui oui!
1/4 cup chopped walnuts
1/2 (15-oz.) package refrigerated piecrusts
1/2 (8-oz.) Brie round, rind removed
3/4 cup seedless red grapes, chopped
1 green onion, minced
1 1/2 teaspoons balsamic vinegar
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
Garnish: fresh rosemary sprigs
1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.
2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.
Baked pancetta on top of Bartlett pear slices, crumbled goat cheese, and a drizzle of honey makes an easy, salty-sweet appetizer recipe that tastes delicious and looks gorgeous!
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Garnish: fresh thyme sprigs
1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.
2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.
3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.
Be sure to press the cream cheese pastry dough all the way up the sides of the mini muffin cups so the tart shells will be deep enough to hold a generous amount of filling.
1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
1 cup (4 oz.) shredded Asiago cheese, divided
1 1/4 cups all-purpose flour
2 tablespoons butter
1 3/4 cups diced sweet onion
1 3/4 cups peeled and diced Granny Smith apples (about 2 large)
1 tablespoon light brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon table salt
4 bacon slices, cooked and finely chopped
2 teaspoons fresh thyme leaves
1. Beat first 2 ingredients and 1/2 cup Asiago cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.
2. Meanwhile, melt 2 Tbsp. butter in a medium skillet over medium heat; add onion, and sauté 5 minutes. Add apple and next 4 ingredients, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.
3. Preheat oven to 350°. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough into muffin cups, forming a shell. Sprinkle bacon into shells; top with apple mixture, mounding mixture slightly. Sprinkle with remaining 1/2 cup Asiago cheese.
4. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack, and sprinkle with thyme.
Add a little crunch to a juicy beef tenderloin with a flavorful coating of panko breadcrumbs, kettle-cooked potato chips, and fresh herbs. Top each serving with a bit of Cherry Chutney and blue cheese crumbles.
1 (4- to 5-lb.) beef tenderloin, trimmed
3 teaspoons kosher salt, divided
3/4 cup panko (Japanese breadcrumbs)
3 garlic cloves, pressed
2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil, divided
1 1/4 cups crushed, plain kettle-cooked potato chips
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 bay leaf, crushed
1 egg white, lightly beaten
1 tablespoon Dijon mustard
Garnish: fresh sage
1. Preheat oven to 400°. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.
2. Meanwhile, sauté panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.
3. Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.
4. Spread mustard over tenderloin. Press panko mixture onto top and sides.
5. Bake at 400° for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130° (rare). Let stand 10 minutes. Garnish, if desired.
Note: For medium-rare, cook tenderloin to 135°; for medium, cook to 150°.
Chunky Cherry Chutney is a slightly sweet condiment used to enhance your favorite dishes. Made with red bell pepper, green onions, and dried cherries, try this over beef tenderloin or pork.
2 tablespoons butter
1 1/2 cups diced red bell pepper
1/4 cup thinly sliced green onions
1/2 cup coarsely chopped dried cherries
3 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon finely chopped thyme
Salt and pepper to taste
Melt butter in a large skillet over medium heat. Stir in bell pepper and green onions; cook, stirring occasionally, 12 to 15 minutes or until browned and tender. Stir in cherries, balsamic vinegar, brown sugar, and thyme. Cook, stirring often, 2 to 5 minutes or until slightly thickened. Add salt and pepper to taste.
Onions, cheese, garlic, and olive oil combine in this delicious holiday side-dish recipe.
2 medium onions, cut into 8 wedges each, root end attached
1 tablespoon olive oil
3 tablespoons butter
1 clove garlic, minced
1 1/2 cups milk
1/3 cup all-purpose flour
4 ounces white cheddar cheese, shredded
1 tablespoon snipped fresh sage
- Preheat oven to 400 F. In a large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside.
Grease 10 to 12 (5- to 7-ounce) baking dishes with the remaining butter. In bowl, combine eggs and milk; whisk in flour. Add cheese and the snipped sage; combine. Spoon onion in dishes; pour egg mixture over. Bake 20 to 25 minutes or until puffed and golden. Remove; let stand 10 minutes. Serve warm with fresh sage leaves. Serves 10 to 12.
Better Homes & Gardens
Unique Holiday Desserts!
This apple-and-berry-packed pie is extra-tasty because of the white-Cheddar cheese crust that provides a sigh-worthy companion for the sweet fruit filling.
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold butter, cut into pieces
1 1/2 cups (6 oz.) shredded white Cheddar cheese
1/2 to 3/4 cup ice water
1 large egg, lightly beaten
Blackberry-Apple Pie Filling
1 tablespoon sparkling sugar
Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in cheese. Drizzle 1/2 cup ice water over flour mixture, stirring with a fork until dry ingredients are moistened and dough is crumbly but forms a ball when pressed together, adding more ice water, 1 Tbsp. at a time, if necessary (up to 1/4 cup). Divide dough in half. Place each half on a large piece of plastic wrap. Shape each dough half into a flat disk. Wrap each disk in plastic wrap, and chill 2 to 24 hours.
Preheat oven to 400°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate; trim off excess crust along edges. Brush edges of crust lightly with egg; reserve remaining egg. Spoon Blackberry-Apple Pie Filling into crust, mounding filling slightly in center.
Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust. Brush lattice with reserved egg; sprinkle with sparkling sugar. Place on a baking sheet.
Bake at 400° on lower oven rack 45 to 50 minutes. Cover loosely with foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Cool on a wire rack 2 hours.
Try This Twist! Cranberry-Apple Pie: Substitute Cranberry-Apple Pie Filling for Blackberry-Apple Pie Filling. Prepare as directed.
Blackberry-Apple Pie Filling
Make ahead: Prepare through Step 2. Chill up to 1 week. Stir in berries before spooning into crust.
3 pounds Granny Smith apples
3 pounds Braeburn apples
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 cup butter
1 (12-oz.) package frozen blackberries (2 cups)
1 tablespoon all-purpose flour
Peel apples, and cut into 1/2-inch-thick wedges; toss with sugar and 1/2 cup flour. Melt butter in a large skillet over medium-high heat; add apple mixture, and saute 15 to 20 minutes or until apples are tender. Remove from heat. Cool completely (about 1 hour). Toss frozen blackberries with 1 Tbsp. flour, and stir into apple mixture. Use immediately.
Try This Twist! Cranberry-Apple Pie Filling: Omit blackberries and 1 Tbsp. flour. Reduce remaining flour from 1/2 cup to 1/3 cup. Stir in 1 cup sweetened dried cranberries just before removing apples from heat in Step 2.