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lili@delightfulpalate.net

Baked Brie in Puff Pastry With Cranberry Relish and Delightful Palate’s Stone Fruit Nectar

Finished product and ready to slice into
Finished product and ready to slice into

Baked Brie in Puff Pastry With Cranberry Relish and Delightful Palate’s Stone Fruit Nectar

 

1 sheet of Puff Pastry, thawed out

I round of Brie cheese, cut in half horizontally, leaving rind on

¾ cup of fresh Cranberries, roughly chopped

¼ cup dried dates, chopped

2 Tablespoons of brown sugar

1 green onion, chopped

½ cup store bought praline pecans, chopped

3 Tablespoons of Delightful Palate’s Stone Fruit Nectar

½ teaspoon fresh thyme leaves

¼ teaspoon red pepper flakes

pinch of cinnamon

Salt and pepper

 

Egg wash:

1 egg

2 tablespoon of water

Place egg and milk in a small bowl and whisk together

 

Pre-heat oven to 400 degrees.  In a medium bowl mix in the cranberries, dates, brown sugar, green onion, pecans, Stone Fruit Nectar, thyme, red pepper flakes, sprinkle with salt and pepper and stir ingredients until combined. On a lightly floured board roll the puff pastry sheet to 11x12. Lightly grease a baking sheet place the puff pastry on the sheet then place the bottom half of the brie on top of pastry, mound the cranberry mixture on top of the bottom half of cheese and place the other piece of cheese on top. Fold the pastry over the cheese to cover beat the egg and water in a small bowl with a fork or whisk. Brush the pastry with the egg wash. Bake for 25 minutes. Serve with ginger snaps.

 Baked Brie Calzone in Puff Pastry with Delightful Palate’s Balsamic Garlic Honey

 

 

 

1 sheet of Puff Pastry, thawed out

I round of Brie cheese, cut in half horizontally, leaving rind on

¼ cup of Castelvetrano green olives

¼ cup chopped Sopressto dry sausage, chopped

2 Tablespoons of pepperdew, chopped

2 Tablespoons of sundried tomatoes, chopped

2 Tablespoons of sautéed red onion, chopped

3 Tablespoons parsley, chopped

3 Tablespoons of Delightful Palate’s Balsamic Garlic Honey

½ teaspoon fresh thyme leaves 

Egg wash:

1 egg

2 tablespoon of water

Place egg and milk in a small bowl and whisk together

Pre-heat oven to 400 degrees.  In a medium bowl mix in the olives, sopressto, pepperdew, sundried tomatoes, red onion, parsley, thyme and Balsamic Garlic Honey and stir ingredients until combined. On a lightly floured board roll the puff pastry sheet to 11x12. Lightly grease a baking sheet place the puff pastry on the sheet then place the bottom half of the brie on top of pastry, mound the mixture on top of the bottom half of cheese and place the other piece of cheese on top. Fold the pastry over the cheese to cover beat the egg and water in a small bowl with a fork or whisk. Brush the pastry with the egg wash. Bake for 25 minutes.