Category Archives: recipes

Brie – suggestions from food & wine list

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Idea one: take a wheel of Brie and cut it into wedges but keep it in wheel shape. Cut a Granny Smith or other tart apple into thin wedges and place snugly between the brie wedges. Cover with walnuts and 1/2 cup or so of Brown sugar, bake at 350 for about 20-30 minutes until the whole mess gets nice and melty.

Serve with crackers and/or further wedges of tart apple.

Idea two: Fruited Brie en Croute. Wheel of brie, topped generously with a mixture of your choice of dried cranberries, nuts (walnuts especially), raisins, and the like, chopped together and mixed with some sherry or other appropriate liquid, enclose the whole in puff pastry, bake (about 425 F. until golden), and serve it forth. Sizes, portions, and proportions depend on how much you have available, really — this is an algorithm more than a recipe. Divine while still warm, not bad either when cooled. Serve with crackers or slices of crusty bread.)

Idea three: Fix the above but eliminate the puff pastry, bake as directed perhaps under a tent of foil.

Idea four: Brie, Granny Smith, and walnuts as a salad with arugula and a raspberry vinaigrette.

Idea five: Brie, sprinkle with toasted almond slices and honey, pop into oven
until it starts to get runny. Food of the gods.

Idea six: Barbeque Marinated Brie

Barbeque Marinated Brie – Maggie Johnson

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1 tbsp lemon juice
1 tbsp veggie oil
1/2 c. finely chopped red pepper (or 1/4c green and 1/4 c red)
1 tbsp finely chopped parsley
1 clove garlic, minced
1 tsp dijon mustard
1/4 tsp black pepper
8-ounce wheel Brie or Camebert
crackers or french bread

Combine all ingredients except cheese and bread or crackers, mix well.

Place cheese wheel in a shallow glass bowl and poke full of holes with a fork. Pour marinade over cheese. Cover and let sit in frig for at least 2 hours, or overnight.

Heat grill to medium (about 350 degrees). Place a piece of foil on the grill and poke holes in the foil with a skewer. Place cheese on th efoil.

Heat until cheese starts to buldge around the edges and centre is soft, about 15 minutes. Serve warm with crackers or french bread.

Serves 8.

Smoked Oyster Pate – Helen Krafsur

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3 oz. pkg. softened cream cheese
1/2 cup sour cream
1 tsp. lemon juice add a bit of grated peel too
1/8 tsp. dill weed
3-3/4 oz. tin smoked oysters
1 tbs. chopped parsley

1 hard-cooked egg yolk for garnish

Blend cheese, sour cream, lemon juice and dill until smooth. Remove oysters from tin and mash with a fork. Fold into cheese mixture, add parsley. Chill. garnish with egg yolk and parsley and serve with bagel chips or crackers.

Note: I did not add egg yolk.

Veggie Pizza Three Versions

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Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 10- 12 min.

Mix together & spread over baked dough:
16 oz. cream cheese – use less, can substitute sour cream using much less that 2 c.
3/4 c. mayonnaise – use less
1/2 to 1 pkg. Hidden Valley Ranch Dressing mix
3/4 c. shredded cheese – your choice -cheddar & mozzarella work well
3/4 c. variety of chopped veggies such as broccoli, carrots, red, green or yellow peppers, cauliflower, sliced ripe olives

Mix cream cheese, mayo and dressing mix. Spread over crescent rolls, spread veggies and cheese over the top and refrigerate. Cut into squares and serve.

DMV Salmon Variation

Fix veggie squares in the normal way using the above recipe – Chey’s version. Prepare the spread with reduced amounts of cream cheese and /or sour cream and mayo. Spread mixture on baked crescent rolls crust, sprinkle with dried or fresh dill, placed thinly sliced smoked samon over and sprinkle with capers.

June McIlwain’s Recipe

Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
Bake @ 375 11 min.

Mix together and spread over baked dough:
12 oz. cream cheese
8 oz. Miracle Whip (or other)
½ Tbsp. lemon pepper Mix together
½ tsp. seasoned salt
4 green onions, chopped

Top with chopped cauliflower, broccoli, carrots, sliced ripe olives, cheddar & mozzarella cheeses.
Chill before serving.