Welcome!

Here you will find information about our upcoming dinner parties, including dates/times, themes, and locations. All of our recipes will also be posted here so you can recreate some of your favorite dishes and also post your comments. Feel free to tell someone how much you love their Grandmother's famous pie recipe or share a fabulous variation that you tried and enjoyed. This is also a place to discuss theme ideas, start a random food related/unrelated discussion and just catch up on conversations from a recent dinner party! Enjoy!!

Upcoming Dinner Party

When: October 13, 2008 @ 7 PM

Where: Elissa's apartment (see evite for address or call Pam)

Theme: Fresh fall favorites (think about seasonal produce) or Halloween

Wednesday, July 23, 2008

Pastry-wrapped brie with raspberries

Submitted by Kate Wasserman

Makes 8 appetizer servings.

INGREDIENTS

  • 1/2 cup raspberry preserves
  • 1/4 cup fresh or frozen unsweetened raspberries, thawed
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
  • 1 large egg, beaten to blend (for glaze)
  • Crackers and/or baguette slices
  • Grapes and/or apple slices
DIRECTIONS

Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, apple slices and grapes.

Source: From Bon Appétit Magazine, March 2001 Edition
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