Makes 10 to 12 servings
Nonstick cooking spray
1 tube crescent roll dough (refrigerated section)
1 wheel Brie cheese (19.6 ounces)
1 egg
1 teaspoon water
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Open the crescent dough and smooth it out. Pinch together all of the perforated seams with your fingers to make 1 piece of dough. It will be a rectangular shape. With a sharp knife, cut off about 1 inch of the dough to make it a square. Reserve this scrap of dough. Unwrap the Brie and place it in the middle of the dough. Stretching the dough slightly to fit, wrap it up around the Brie and pinch the seams together to completely wrap the Brie in the dough. Pinch together at the top. I cut out small shapes (such as leaves or bells) from the reserved scrap of dough and press them onto the dough to cover the top seam.
Beat the egg with the water in a small bowl and, using a pastry or barbecue basting brush, lightly brush the beaten egg on the dough. This will give it a nice shine when it is baked. Bake for 12 to 18 minutes and serve immediately on a pretty platter. Cut a small wedge and let the melted cheese ooze out a bit. Serve with a cheese knife and spoon on the platter so guests can serve themselves.
This soup is elegant and delicious. Its smooth consistency and delicate layers of flavors make it a perfect first course for any autumn meal including Thanksgiving.
Serves 8-10
3 tablespoons olive oil
2 large white onions, finely chopped
1 tablespoon curry powder
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
8 cups chicken broth
1 large butternut squash (approx. 7-8 cups), peeled, seeded and chopped
3 Granny Smith apples, peeled, cored and diced
2 tablespoons salt plus more to taste
Fresh ground black pepper to taste
½ cup heavy cream (optional)
1 tablespoon chopped fresh flat-leaf parsley
Heat the olive oil in a large pot. Add the onions and cook until translucent, about 5 minutes. Add the curry powder, nutmeg, allspice and cinnamon, cook for 1 minute. Add the chicken stock and bring to a boil. Add the squash, apples and salt. Simmer, covered, for 45-55 minutes or until squash is tender. Strain the soup and reserve the liquid. Place the squash and apples in a food processor or blender and pulse until pureed.
Return the puree, liquid and cream to the pot and bring to a simmer. Ladle into bowls, garnish with chopped parsley and serve.
TIMESAVER: Purchase the butternut squash already pre-peeled and cut into chunks in packages in the produce section.
This recipe is great for party entertaining. Serve it as an appetizer or as a side dish. Use a purchased pie crust, purchased basil pesto, fresh mozzarella and of course beautiful, plump tomatoes. The aroma is incredible and so is the taste. Serve it with a bottle of sangiovese wine. You and your guests will love it!
Happy Entertaining!
Patricia Mendez
Tomato Tart
1 refrigerated pie crust, purchased, room temperature
¼ cup Parmegiano-Reggiano cheese, grated or regular Parmesan cheese
1 – 4 oz. container or ½ cup basil pesto sauce, purchased
8 ounces fresh mozzarella, thinly sliced, drained well
3-4 medium tomatoes, red, orange, yellow
2 tablespoons fresh basil, torn for garnish
Place pie crust in 9 inch tart or pie pan. Press down on bottom and sides of pan. Press down edges and stab crust with a fork in several places. Sprinkle with Parmegiano-Reggiano cheese and bake for 10-12 minutes at 450 degrees or until golden brown. Cool.
This tart is best quickly assembled right before serving. Spread pesto sauce in bottom of tart crust and top with slices of mozzarella. Arrange tomato slices, working from the outside to the inside of the tart. Salt and pepper and slice into small wedges and garnish with a bit of the fresh basil to serve. Slice into 14-16 appetizer-size serving pieces and serve immediately. To serve as a side dish, cut into 8 slices.
