Wine-Soaked Fig Brie

Posted on December 23, 2016 by admin
Wine-Soaked Fig Brie
Impress your guests with this easy but striking (and tasty) appetizer!
Write a review
Save Recipe
Print
Ingredients
  1. 1 (8-ounce) brie round
  2. 8-10 mission figs, dry
  3. 1 cup dry red wine
  4. 1 cup dry sherry
  5. 2 sprigs fresh sage
  6. 1/2 cup cooking oil
Instructions
  1. Preheat oven to 450 F. Remove cheese from wrapper and place in the Camembert Baker. Place in the oven until the top is slightly browned and the rind has begun to break and release the cheese, approximately 12–15 minutes.
  2. In a small saucepan, soak the figs in the red wine and sherry for about 15 minutes. Place over medium heat and cook for 10 minutes. Remove the figs from the liquid and place in a bowl.
  3. Continue to cook the sauce for about 8 minutes, until reduced to a syrup consistency. Just before turning off the heat, toss in one sprig of sage and cook for 30 seconds. Turn off the heat and allow it to steep in the pan.
  4. Remove the leaves from the second sprig of sage.
  5. In a small sauté pan or cast iron skillet, heat the oil for about 5 minutes. Flatten the sage leaves in your hands as you lay them in the cooking oil to fry. They will bubble initially, but will be ready after about 30 seconds, when bubbling stops. Carefully remove with tweezers or small tongs. Let cool on a paper towel.
  6. Remove sage from the syrup. Combine the syrup and cooked figs, and spoon over the warm brie. Garnish with fried sage leaves.
Notes
  1. Courtesy of Le Creuset
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Appetizers, Cheese, Dips | Tagged , | Comments Off on Wine-Soaked Fig Brie

Red Wine and Shallot Marmalade

Posted on December 23, 2016 by admin
Red Wine and Shallot Marmalade
This savory blend is wonderful served hot as a condiment for red meats or cold with cheeses or on sandwiches.
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound large shallots, peeled and sliced into 1/8 inch thick rings (3½ cups sliced)
  2. ¼ teaspoon kosher salt
  3. 1 cup water
  4. 1 ½ cups full bodied red wine such as cabernet sauvignon
  5. 1 cup port wine
  6. ¼ cup sugar
  7. 1 bay leaf
  8. ¼ teaspoon freshly ground black pepper
  9. 1 teaspoon red wine vinegar
Instructions
  1. Combine the sliced shallots, salt and water in the All-Clad 3 qt. Sauce Pot and cover it with the lid. Bring the pot to a boil and steam the shallots for 5 minutes or until the shallots no longer have a crunch when tasted.
  2. Remove the lid and add the red wine, port, sugar, bay leaf and black pepper. Bring to a gentle boil and cook, stirring occasionally until most of the liquid has been reduced. Reduce the temperature to low when you begin to see large bubbles forming in the liquid.
  3. Continue to cook until the liquid has almost completely evaporated and is very syrupy. Stir in the red wine vinegar and remove from heat. Transfer the marmalade to a cutting board and chop it to a relish like consistency. The marmalade can be served hot as a condiment for red meats or cold with cheeses or on sandwiches. The marmalade can be stored in the refrigerator for up to a week.
Notes
  1. Courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Appetizers, Beef, Cheese, Condiments | Tagged , | Comments Off on Red Wine and Shallot Marmalade

Chocolate Chip Cookies

Posted on December 22, 2016 by admin
Chocolate Chip Cookies
Yields 20
Write a review
Save Recipe
Print
Ingredients
  1. 3 1/3 cups all-purpose flour
  2. 1½ teaspoons baking powder
  3. 1¼ teaspoons baking soda
  4. 1½ teaspoons coarse salt
  5. 2½ sticks unsalted butter, room temperature
  6. 1¼ cups light brown sugar, packed
  7. 1 cup plus 2 tablespoons granulated sugar
  8. 2 large eggs, room temperature
  9. 2 teaspoons pure vanilla extract
  10. 20oz. bittersweet chocolate chips, or chopped dark chocolate
  11. sea salt or fleur de sel, for sprinkling
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Sift together the flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
  3. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough.
  4. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. Do not press the dough down - let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.
  5. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.
Adapted from the New York Times
Adapted from the New York Times
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Desserts | Tagged , , | Comments Off on Chocolate Chip Cookies