Baked Brie with Fruit, Honey and Almonds
This one is always a hit and goes really fast.
1 sheet frozen puff pastry
1 brie round
3 tbl. honey
1/4 cup toasted almonds
1 thinly sliced apple or pear
1 egg beaten with 1 tsp water
Place the brie in the middle of the pastry. Top the brie with the fruit slices, almond slices and drizzle with honey. Wrap puff pastry over the brie to enclose, and make sure there no cracks so the cheese doesn't melt out. Brush with a little melted butter or beaten egg. Bake at 350 for 15-20 minutes until lightly browned. I like to serve with french bread, crackers and apple slices.
Try with all sorts of fruit and nuts or onions! Or top with Major Grey's chutney before wrapping and baking.
I have two cauliflower and onion tarts I'm dying to try. One from my Newlywed cookbook and one from smitten kitchen. They're up next, (***update the newlywed and smittenkitchen recipe are the same!!!! so I only have to try one!), but this one is simple, quick and easy, using premade puff pastry. It's all in the caramelized onions, my new obsession. I'll put those bad boys on anything these days.
Caramelized Onion Tart
Ingredients:
2 Tbl. butter
1 medium-large yellow onion, thinly sliced
1 tsp. fresh thyme leaves
1 tsp. sugar
1/4 tsp. each S&P
2 Tbl. white wine (optional)
1/2 cup ricotta cheese
1 egg yolk
1 sheet frozen puff pastry, thawed
1/4 cup shredded Parmesan cheese
Minced fresh parsley, for garnish
Directions:
Preheat the oven to 350° F.
In a medium pan set over medium heat, melt the butter. Add the sliced onion, thyme, sugar, salt, pepper, and white wine to the pan. Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20 to 25 minutes. Remove from the heat and set aside. In a small bowl whisk together the ricotta and egg yolk until smooth.
To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch. Spread the ricotta mixture over the puff pastry. Sprinkle about half of the Parmesan cheese over the ricotta mixture. Layer the caramelized onions evenly over the ricotta mixture. Top with the remaining Parmesan. Bake 25 to 30 minutes, until the puff pastry is golden and baked through. Garnish with fresh parsley, if desired. Slice into squares or rectangles and serve warm.
Shrimp & Guacamole Phyllo Cups
Ingredients:
12 Athens mini phyllo pastry shells, thawed
2 large ripe avocados, peeled and seeded
1 Roma tomato, diced
1/2 cup chopped red onion
2 tbl. lime juice
1 jalapeno pepper, seeded and minced
1 tbl ground cumin
1/4 cup fresh cilantro leaves, chopped
2 tsp. kosher salt, divided
1 Tbl. olive oil
1/2 tsp. freshly ground black pepper
12 large shrimp, peeled (tails on) and deveined
12 cilantro leaves
3 grape or cherry tomatoes, quartered
Coarse salt, for garnish
Directions:
Preheat oven to 350°F. Place pastry shells on a baking sheet lined with aluminum foil. Bake 5 minutes; transfer to a platter. Increase oven temperature to 450°F.
Meanwhile, combine avocado, tomato, onion, lime juice, jalapeno pepper, cilantro, cumin, and 1 tsp. salt in a medium-sized bowl.
Whisk olive oil, remaining 1/2 tsp. salt, and pepper. Add shrimp and toss to coat.
Arrange shrimp in a single layer on the same foil-lined sheet. Roast 3 minutes one one side, then turn and roast 2 to 4 minutes or until shrimp are firm and opaque.
Spoon 1 Tbsp. guacamole into each pastry cup. Stand a shrimp in each cup and garnish with cilantro leaves, tomato, and coarse salt.
One of my absolute favorites: Curry* Chicken Salad in Phyllo Cups
Make mini phyllo cups (or buy premade phyllo cups) using 6 6 Frozen phyllo dough sheets, thawed:
Coat miniature muffin cups with cooking spray. Cover phyllo with a plastic wrap and a moist towel. Place 1 sheet of phyllo on a large clean cutting board, spray with olive oil and layer all 6 phyllo sheets with oil between.
Cut the phyllo into 24 squares (1 1/4 inch) using a pizza cutter or sharp knife. Place each square into the muffin pan, pressing lightly to form a cup, and bake in a preheated 375 degree oven for 5 minutes or until crisp. Remove from oven and cook on a rack.
Chicken Salad: my favorite is curry, but make your fave recipe
1.5 lbs boneless skinless chicken breasts, cooked and diced (boil in water or chicken broth to cook)
2 ribs celery, finely diced
3-4 whole green onions, sliced
1/3 cup lite mayonnaise + 1/3 cup greek yogurt (or plain yogurt)
1 tsp lemon juice
2 tbsp. mild curry paste or 4 tsp curry powder (adjust to your taste)
1/4 cup Major Gray's Mango Chutney
1/4 tsp each S&P
add in some slivered almonds and craisins or grapes.
if you don't have the mango chutney, here's a dressing for make your own style:
Mix mayo, yogurt, curry paste/powder, S&P, with 1/4 tsp ground ginger, 1 tsp honey, 1 mango diced, onions, nuts.
Fill the phyllo cups lightly with chicken salad and garnish with 1/2 grape and some cilantro or parsley leaves.
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