Fun with Food

Here's what you missed from our previous Fun with Food Cooking Classes.

Brie in Phyllo Pastry with Caramelized Walnuts and Apples

Ingredients:

• 4 small Brie
• 1 package phyllo dough
• 2 eggs
• ¼ cup milk
• 1 cup walnut pieces
• 4 apples peeled and sliced
• 1 cup brown sugar
• ¼ cup unsalted butter
• Pinch cinnamon

Method:

Lay out the phyllo dough. In the centre of each square, lay one Brie wheel.

In a small bowl, beat eggs and milk. Brush egg wash onto edges of pastry and seal up Brie with pastry. Turn over, fold side down, brush with egg wash, cover and put into fridge. Let chill 30 minutes.

Put pastry into a 400oF oven. Bake until golden brown. Let stand for 10 minutes to let cheese settle.

In a pan over medium heat, add remaining ingredients and simmer until butter and sugar become smooth and apples are tender. Ladle over top of pastry.

Cranberry Glazed Cocktail Meatballs

Ingredients:

• 2 lb ground beef
• 1 lb ground pork or 3 lb ground chicken or veal
• 1 tablespoon garlic powder
• Salt & pepper
• Hot sauce to taste
• Lea & Perrins to taste
• ¼ cup chopped parsley
• ¼ cup chopped chives
• 6 eggs, large
• 1 or more cups breadcrumbs
• 1 tablespoon Dijon mustard
• 2 can cranberry jelly
• 2 oz grand marnier or orange liquor

Method:

Mix all of the above ingredients except the jelly and liquor.

Adjust and test seasoning by cooking off a small bit to see how it tastes.

Shape all of the ground meat mix into brussel sprout size balls and chill 30 minutes.

Next in a 350oF oven, bake the meatballs until firm to the touch. While they are baking, heat the cranberry jelly and alcohol in a small sauce pan until dissolved and liquid. Set aside and keep warm.

When the meatballs are done, pour the sauce over them, toss to coat and serve in a bowl with toothpicks.

Devils on Horseback

Ingredients:

• 32 pitted prunes
• 32 pimento stuffed olives
• 16 strips of bacon cut in half lengthwise

Method:

Stuff each prune with an olive. Then wrap each with a half strip of bacon. Secure with a toothpick and place them on a baking tray that has been lined with parchment paper.

Place the tray in a 350o F oven. Bake the hors’ d’oeurves until the bacon is golden brown and crisp.

Serve hot.

Prosciutto, Dijon and Rosemary Pinwheels

Ingredients:

• 2 sheets of Puff Pastry
• 24 thin slices of Prosciutto
• 1 small jar of Dijon mustard
• 1 bunch Rosemary finally chopped
• Salt and pepper to taste

Method:

Roll out each sheet to 1/8” thick and spread a thin layer of mustard on each sheet of pastry. Then sprinkle evenly with the chopped rosemary. Season with salt and pepper. Next lay out the prosciutto slices.

Roll up each pastry sheet into a spiral.

Chill each roll for 30 minutes.

Remove from fridge and slice each roll into ¼” slices. Lay out slices on baking sheet.

Put into a 4000 F oven and bake until golden brown and crisp.

Serve cool or warm.