Good Afternoon. As Valentine‚Äôs Day approaches preparations are in the works. 24 cards for 1st grade, 15 cards for 2nd grade and another half dozen cut, glued and glittered for family. (That made one Capt. slow to recover move a bit faster!) Dinner reservations are set for us to share with friends and flowers sent to mothers (don‚Äôt forget yours!). Here is a hors d‚Äôoeuvre that I wanted to share that was a big hit last summer on the boat. You know if Barry reads this he might get the hint and make this favorite for me some time. How romantic! Have a wonderful holiday with your loved one!
Shallot & Onion Baked Brie
1 Baby Brie 1 sheet frozen puff pastry, thawed scallions shallots white pepper white wine
Shave off the top rind of the wheel of brie cheese and set aside. In a small bowl combine: 3 Tbsp. chopped scallions ¬º cup chopped shallots ¬º tsp. white pepper 2 Tbsp. white wine Spread shallot-onion mixture on the wheel of brie and replace the sliced off top of the cheese back on the wheel. Roll out puff pastry to approx. 1/8‚Äù thick. Place the wheel of brie in the middle of the puff pastry and pull up sides and pinch together to enclose the cheese. Turn over and place on a cookie sheet. Bake at 400F for 15-20 minutes. Remove from oven and let stand for 20 minutes before serving. Beware! It‚Äôs hot! Serve with crackers and a great bottle of wine! Here are some other suggestions for fillings: pesto with roasted garlic, raspberry salsa, cranberry relish & walnuts, hot pepper jelly. Bon Appetite!