Preheat oven to 325\u00b0F. Place a wire rack on a baking tray then cover with baking paper.
Rinse blueberries under cold water. Drain but don't dry completely. Toss with sugar. Arrange, in a single layer, on prepared rack. Bake for 45 mins, or until blueberries shrivel slightly.
Serve warm with Brie and almond crispbread.
Peel asparagus and boil in water with 1 teaspoon each sugar and salt until soft, about 20 minutes.
Roughly chop walnuts, carefully toast in a dry pan.
Arrange drained asparagus on two platters, sprinkle with toasted walnuts and cranberries, drizzle with flax seed oil.
Enjoy!
Whisk together 1/4 cup orange juice, 1 tsp orange zest, 2 tbsp lemon juice, 1/2 tsp lemon zest, chives and maple syrup. Slowly whisk in vegetable oil. Season. Add pears, walnuts and cranberries. Gently toss to coat. Transfer to a serving bowl and chill until ready to serve.
-quart baking dish with cooking spray and set aside.
Cut
ottom.
Open and flatten each loin and then set them
ater to boil. Add linguine, and cook until al dente, about
Melt butter in large pot.
Add onions, leeks and mushrooms. Cook until tender, 5 minutes.
Add sherry and bay leaf until reduced to a little bit of liquid.
Add stock, cook until mushrooms are tender.
Add cream, thyme, salt and pepper.
Cook gently until reduced.
At serving time, remove bay leaf.
Ladle soup into individual crocks (heatproof).
Spread bread slices with Brie and place over top of soup.
Place under broiler until browned.
Serve hot!
Heat small or large wheel of brie in 350\u00b0F oven for approximately 10 minutes or until soft. Also heat french bread until warm.
Prepare salsa ingredients and mix together.
Serve the peach salsa alongside the brie and french bread.
This is also great with some blackberry coulis. Delish!
In a small saucepan, whisk together vinegar, mustard and honey.
Set pan over medium-high heat and bring to a simmer.
Simmer until liquid reduces to 1/4 cup, about 3 minutes.
Spread mixture on toasted or grilled challah bread slices
Top with Brie and then chicken.
Using a vegetable peeler, shave apple into thin slices and arrange over chicken.
Top with second slice of bread.
In a pie pan or other shallow dish, whisk together the eggs, milk, vanilla, salt, and spices.
Cover one side of 6 bread slices with brie and apple slices.
Place remaining bread slices on top to form sandwiches; then press them together slightly to seal.
Dip sandwiches in egg mixture for 30 seconds on each side.
Melt some butter in a small frying pan over med-high heat.
Cover and cook each sandwich for 2-3 minutes on each side, or until lightly browned.
Serve hot with syrup.
Season the outside and inside cavity with salt and pepper. Arrange the
ish.
Blend syrup, butter, and peel in a small bowl
ombine with cranberries and a little water.
Zest orange into apples and cranberries.
-inch round cake pan with softened butter. (I found it
ice in a large skillet and toast over a high flame
Preheat oven to 375 degrees F (190 degrees C).
Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.
Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange
00b0F. Combine green beans with shallots, oil and lemon zest on heavy
Combine orange juice, rice, and water in a saucepan; bring to a boil, reduce heat to low, cover saucepan with a lid, and simmer until rice is tender, about 45 minutes. Remove from heat and let steam, covered, for 10 minutes more. Stir pistachios and cranberries into rice.
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.