A few recipes for appetizers . . . .
ASIAN SAUCE INGREDIENTS:
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger
Cranberry Baked Brie Puff Pastry Bites
An easy and delicious puff pastry appetizer: puff pastry cut into rounds, filled with cranberries and Brie cheese, then baked. This recipe can be prepped weeks in advance, making it perfect for parties and holiday entertaining.
YIELD: 48, 1.5-inch pastry bites PREP TIME: 30 minutes COOK TIME: 15 minutes TOTAL TIME: 1 hour
Ingredients:
For the Cranberry Filling
1 cup fresh cranberries
3 tablespoons orange juice
2 tablespoons water
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
For the Puff Pastry Bites
2 10x10-inch sheets puff pastry, thawed in the refrigerator overnight
1 large egg, beaten
4 ounces Brie cheese, cold
Directions:
Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool.
Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round cookie or biscuit cutter, cut circles out of the pastry (48 rounds total).
Beat the egg in a small bowl, then lightly brush each pastry. Top 12 of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece Brie cheese, rind included.
Carefully place the remaining pastry rounds on top of the Brie and cranberry, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet.
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.
Assembled but unbaked puff pastry bites can be placed on a parchment-lined baking sheet and frozen. If freezing for later, still poke holes in the top but omit the exterior egg wash. Once frozen, remove the bites from the baking sheet and transfer to airtight bag. When ready to bake, apply the exterior egg wash. Puff pastry bites may be baked from frozen or thawed in the refrigerator, then baked chilled. If baking from frozen, keep the oven temperature the same, adding 3 to 5 minutes to the baking time. Pastry puffs may also be fully baked, then frozen and will reheat well in the oven.
Roasted Brussels Sprouts and Prosciutto Bites
INGREDIENTS
1 pound small Brussels sprouts, rinsed of any dirt
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
DIRECTIONS
Preheat oven to 400°F.
Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Continue until you have about 32 mini skewers.
Arrange on a platter and serve immediately.
