So- I made three things for Thanksgiving. I am going to put the Internet links for each one, and then list the modifications I made or the tips I have.
My fave:
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| Brie en croute |
There is a link to the specific brie I made, but it is malfunctioning.
So, to fancy it up like I did, add this:
Before you lay the cheese on the pastry-
Mix 1/2 tsp fresh chopped rosemary, 1/4 cup chopped toasted pecans, 1/4 cup honey and 1/4 cup dried fruit of your choice (I used cranberries, original recipe calls for cherries). Soften fruit first by soaking in hot water for 1 min, then pat dry on paper towel. Place the mix in the center of the pastry and lay brie round on top. Then proceed with basic recipe linked above.
Tip- I think that technically the thick "rind" that comes on brie is supposed to be left on. But ours (purchased at Wal-Mart) had a very thick, not tasty, "skin". We used the side edge of a spoon turned upside down to scrape the rind off. A veggie/potato peeler also works well along the rim.
Serve warm. Reheats well in the microwave.
So, I sent my fab sis-in-law/owner of this somewhat neglected blog :) I found out you are technically supposed to leave the rind (mold) on. But it's up to your taste buds.
Opinion 1
Opinion 2
Opinion 3
Pepperidge Farm's website has a few other brie recipes that sound yummy!
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| Cheese's Baked Mac n Cheese |
So I definitely "healthied" this one up.
I used only 1 link (about 8 oz) of smoked turkey sausage, reduced fat shredded cheddar cheese blend, fat free milk and whole wheat flour. I also recommend only using 1/4 to 1/3 cup of bread crumbs. They recommend waaaay too many IMO.
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| Classy Green Bean Casserole |
I used fat free sour cream, low-fat/sodium mushroom soup and reduced fat crackers. IMO- the sour cream probably should have been at least light, maybe even full-fat. Or maybe I'm just not a fan of this recipe. But if you make the modifications, it would be pretty low-cal.
I hope you all enjoyed your holiday!
meant to call you last night. made the brie en croute w/ apricot jam (which we randomly had already : ) and toasted pecans. was divine. i do want to try to make this in a rameken w/ pastry puff only on top, a la a brie pot pie /fondue. since i think the puff pastry is best on top where it's flaky vs on bottom where it's gooey. but divine any way you slice it. literally.
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