Sausage Stuffed Jalapenos
Preheat oven to 325 degrees
12 Fresh jalapenos, split in half long-ways, seeds & ribs removed
1 Package Italian sausage, either ground or in links
1 8 oz. package cream cheese at room temperature
1/2 Cup grated parmesan cheese
If sausage is in casing, remove it and crumble raw meat into a hot skillet, and sauté until cooked through.
Remove sausage from pan and allow to cool.
Mix cream cheese and parmesan into sausage to form a paste.
Pack sausage mixture into jalapeno halves. Bake for approximately 20 minutes or until slightly browned on top.
Sangria
1 bottle of red wine, such as Merlot or Cabernet Savignon
1/2 cup of simple syrup
(equal parts sugar and water, simmered until sugar dissolves)
1/4 cup of brandy
1/4 cup of orange liquor
(such as Cointreau, Triple Sec or Grand Marnier)
1 orange, sliced
1 lemon, sliced
Place the lemon and orange slices in a pitcher.
Add the bottle of wine, the brandy and the orange liquor.
Add the simple syrup. Stir well and taste. If you prefer the Sangria a little sweeter, add more simple syrup.
Cover and refrigerate until well chilled. Serve over a little ice.
Baked Brie en Croute
Preheat oven to 425 degrees
1 sheet of puff pastry, defrosted in accordance with package directions
1 piece of brie
(this could be a wedge cut from a large round, or a small 8oz round)
1 small package of spreadable herb cheese, such as Boursin or Alouette
1 egg, mixed with a little cold water (egg wash)
Unfold the puff pastry sheet, and make any necessary repairs, by pinching it back together and gently rolling it back to shape.
Place the brie on the pastry, and spread the herb cheese on the top and bottom.
Wrap the herb cheese covered brie the way you would wrap a gift, using the egg wash as “glue”. You’re working on the underside of the finished product, so the seams you’re making won’t be seen; however, be careful not to layer the pastry too thick because it is, after all, puff pastry and not wrapping paper! Cut away any excess pastry as necessary, but keep scraps for decoration.
When the brie is neatly wrapped, turn it over to work on the presentation side. You can decorate the brie by cutting shapes or designs from the left-over pastry, then gluing them on top with the egg wash. This is your chance to get creative!
Place the finished brie on a sheet tray and refrigerate for at least 15 minutes. It is important that the pastry be very cold and the oven be very hot in order to get the best rise out of the pastry (see Chef Talk notes on this web site for more information on puff pastry.)
Just before baking, brush the entire brie with the remaining egg wash. This will give the finished product a nice shine.
Bake for 14-18 minutes, or until nicely golden brown.
Let the cheese rest for 5-10 minutes before transferring to a serving plate. Garnish the plate with grapes or other fruits, and serve with crackers.
Fromage Fort (aka Strong Cheese)
1 pound of left-over cheese cut into 1/2 inch pieces and brought to room temperature (any combination of firm cheese)
3 ounces butter, also cut into 1/2 pieces and at room temperature
2 garlic cloves, peeled & left whole
1/3 cup dry white wine
Place the cheese, butter and garlic into the bowl of a food processor.
Pulse repeatedly to finely chop the cheese.
Slowly drizzle the wine through the feed tube to combine. Do not over mix.
Serve with crackers.
