According to my calculations, tonight and tomorrow finish off this year’s holiday’s festivities. For you party animals, then, something in the appetizer category ought to come in handy.
The first possibility is recommended by Paula Hanes, who tells us, "I think it was 2002 when you published an awesome recipe for a baked brie — it was split and stuffed with nuts and jam.
"I’ve lost it and am heartbroken since it’s popular at parties (I like being popular!). Can you help me find it again?"
As long as I was pawing around in the 2002 Herald Food Files, I took the opportunity to snaffle another appetizer as well.
One hot appetizer, one cold. Take your pick:
Cherry brie appetizer
1(5-inch) wheel Brie cheese (15-16 ounces)
1/4cup cherry jelly, preserves or spread
1/2cup coarsely chopped dried tart cherries
1/4cup coarsely chopped pecans
1/2teaspoon grated orange peel
Water crackers or French bread slices
Refrigerate brie until chilled and firm (or freeze 30 minutes). Cut brie in half horizontally and set aside.
Place jelly, preserves or spread in a small microwave-safe container and microwave on high 25 to 30 seconds or until melted. Combine melted jelly, cherries, pecans and orange peel; mix well. Reserve 1/4 cup.
Spread remaining cherry mixture evenly on cut side of one piece of brie. Top with the other piece, cut side down. Lightly press together and place on microwave-safe plate. Microwave on high 40 to 50 seconds or until cheese is soft but not runny. Lightly press top section into cherry mixture.
Top brie with reserved cherry mixture and garnish as desired. Serve with crackers or bread.
Makes about 20 appetizer servings.
Note: Cherry mixture can be prepared in advance and stored in the refrigerator up to 2 days. Spread cherry mixture on brie just before serving.
Gouda cheese and beer spread
4ounces cream cheese, softened
1/3cup sliced green onions
1 1/2tablespoons Dusseldorf or spicy brown mustard
8ounces regular or smoked Gouda cheese, shredded
1/3cup beer, preferably lager
Paprika
Cocktail rye bread, rye crisps or crackers
Fresh chopped chives
Place cream cheese, green onions and mustard in food processor. Process until combined. Add cheese and beer; process until well blended.
Transfer to bowl and sprinkle paprika on top of spread.
Cover and chill at least 2 hours, or up to 24 hours, before serving.
Serve with rye bread, rye crisps or crackers. Garnish with fresh chopped chives.
The next Forum will appear in Friday’s Time Out section.
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