Friday, February 13, 2009
Favorite Ingredients Friday (Mardi Gras Edition)
I got a request last week from Barbara at therextras for a Favorite Ingredients Friday Mardi Gras Edition (Mardi Gras I believe is 24 February)! I told her I'd be happy to work that in!
So, please share any savory recipes that you might think of cooking in the spirit of Mardi Gras.
My contribution was found from a fun Mardi Gras recipes website. Be careful, this is so tasty that you might be tempted to eat ALL of it yourself! :)
Baked Brie En Croute
one small round of brie
one sheet purchased puff pastry
apricot preserves (optional but worth using)
dried cranberries (optional but worth using)
Roll out the puff pastry sheet, making sure the folded seams will hold together. If adding a flavor layer between your crust and the brie, spread the apricot preserves on the pastry, then sprinkle dried cranberries over the preserves. Place the brie with its rind intact on the pastry, and fold up the edges of the pastry around the brie, pinching to seal the pastry edges. Turn over onto greased foil so the pinched pastry seam is on the bottom. Decorate with extra puff pastry scraps if you wish. Brush with milk or egg wash, then bake at 400F for 15 minutes or until crust is golden brown. Wait at least 20-30 minutes before serving, since the cheese will be piping hot and very runny. Serve with a knife spreader and assorted crackers.
Be creative with your flavor layer! :) Apricot preserves and dried blueberries, spiced loquat jam, anything you like, but sweet with acidity seems to work best with the brie flavor. You can also use miniature individual bries for even smaller bries en croute.
Now I look forward to seeing your Favorite Ingredients Friday Mardi Gras Edition recipe!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.