I only make baked brie once a year because it is so rich and.....definitely not heart healthy, but when I do make it it is always for Christmas and it is always a family favorite. Creamy brie baked with jam and brown sugar inside of puff pastry dough. In previous years I've usually made it with raspberry jam, but I heard on twitter that it tastes really great with apricot preserves, too, so that's what I tried this year and sweet Lord, were they right. The apricot goes great with the melted brie, and the brown sugar melts and finds its way to the bottom puff pastry crust and kind of caramelizes into it. Altogether a great appetizer, plus it's really simple to make too, but looks pretty fancy! Also, last week I hosted a giveaway of the Foti's Greek Deli Cookbook, and today I am announcing the winner. Drumroll please....
Sunday, December 25, 2011
Sunday, December 18, 2011
Thursday, December 15, 2011
The first time I had duck, it was love at first bite. I was having lunch at a Thai restaurant near my college campus and they had a duck curry on their specials menu. Wanting to try something new, I ordered it, and was completely blown away by what I had been missing for nineteen years. So tender and comforting, the wonderfully rich flavor of duck meat cannot be matched within the world of poultry, at least in my opinion! My family usually prepares turkey around the holidays, but we've all kind of gotten bored with the taste of it, and so I decided that this holiday season would be a good time to change our traditional Holiday meal to a bird I find much more rich and flavorful. I reached out to the great folks at D'Artagnan about making Duck a l'Orange, because I had never made it before and had no idea which breed of duck would be best for it. D'Artagnan was incredibly helpful and recommended the Pekin duck for this particular recipe as that breed retains moisture best when roasted. D'Artagnan was founded by Ariane Daguin, whose dad, Andre Daguin, is famous throughout France for his foie gras (duck liver). She followed her father's foosteps, but brought the duck industry over to the U.S. to provide this side of the globe with ecologically sound and humanely raised ducks, poultry, and other meats. I feel like meat tastes better when you know that it was raised in a kind and caring manner, maybe it's because my meat-eater's guilt complex is significantly reduced by the image of happy, flapping ducks quacking about in a lovely green field.
Sunday, December 11, 2011
Saturday, December 3, 2011
This year I stayed in Southern California for Thanksgiving because plane tickets were just too darn expensive. $400 round trip to Portland and back? I can only afford to pay that fare once a year, and that's for Christmas. So, instead I went to my friend Ryan's family's Thanksgiving at his grandparents house. Jeremy has been going there for the past four years, and it was nice that I was able to come this year, too. We had a great time, the food was delicious and the company was wonderful. I decided to make a pie to contribute to the dessert table, and finally settled on blackberry cream cheese. I know cream cheese mixtures baked are usually referred to as cheesecake, but this is in a pie crust with pie filling, so to me it pretty much shouts "PIE!". I used the crust from my Buttermilk Blueberry Pie recipe because I loved that crust so much, but cut it down by about 1/4 because I made a lattice top instead of a full top, but if you want to make a full top for the pie you can feel free to use the larger recipe in that post. Also of note, this recipe is for a pie that is to be made in a springform cake pan, not a regular pie pan. If you want to make it in a regular pie pan, I would suggest cutting the entire recipe in half.