Saturday, December 19, 2009

Bring on the festivities!

So sorry I have been out of pocket this week. it has been a really busy week with very little free time. But, alas, my Christmas shopping is done and the kids are out of school! We are so close to the big day! I know that several of you are playing hostess to friends and family for the holidays, so I plan to dedicate each day to share a recipe that would be great for your gatherings!
If your family and friends are like mine, munching on something before a meal is not an option, but a rite of passage! This Brie en Croute that I like to make is easy and delicious! It is actually a recipe I tore from a magazine a few years ago, except I add some extras like herbs and spices to give it my own signature. Bon Appetite!


Brie en Croute:

1 pkg. puff pastry dough, thawed
1 brie round (Sam's usually has this around the holidays)
1/4 c. dried cherries or cranberrie
1 tsp. chopped fresh rosemary
1/2 c. chopped nuts
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. honey
1 egg white, slightly beaten with 1 Tbsp. water added

Directions
*Mix the cherries, or cranberries(your choice, with the rosemary, nuts, cinnamon, nutmeg and honey. Unroll the pastry dough on a flat greased surface. Place the cherry mixture in the middle of the pastry dough. (You may have some leftover- this is great on toast) Put the brie, flat side down on top of the cherry mixture. Fold the pastry dough to the middle, pulling slighty to even out. You will have excess dough in the middle and need to cut this off. Flip over and place on baking sheet. Take the leftover dough and roll out flat. Cut long stips to make "ribbons". You can form a bow with the strips or add your own decorative touch. Put this in the center on the top of your brie pastry. Brush the top of the pastry with the egg wash. Bake at 350 degrees till golden brown. About 20-25 minutes.

1 comments:

Jennifer Werneth said...

mmm...my mouth is watering!

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