BAKED FIG
AND WALNUT BRIE
So easy and delicious, this will become
an entertaining staple.
2 lbs. (or 1 kilo) brie round, room
temperature
2 cups fig preserves or jam
11/2 cups chopped walnuts or
pecans
Preheat oven to 325 degrees.
Place the brie in an attractive baking
dish or on a baking sheet that's been
lined with 2 pieces of heavy duty foil
(pulled up around the brie to form a
shallow bowl shape). Spread the fig
preserves over the brie round, and
sprinkle the nuts over. Bake, uncovered,
for 30-45 minutes, until the preserves
are bubbly and the nuts browned. Serve
immediately in the baking dish (or
carefully slide the brie round from the
foil onto a serving plate) with crackers
or French bread rounds.
Makes 20-25 servings (use a small-
er brie round if you are having less
people).
PENNE WITH VODKA
TOMATO CREAM SAUCE
Sauce:
2 Tbsp. butter
1 cup chopped onions
1 cup vodka
1 cup tomato puree
3 /4 cup heavy cream (not
whipped)
1 tsp. hot red pepper sauce, such
as Tabasco
salt and pepper to taste
Pasta:
1 lb. dry penne or other small
shaped pasta
fresh chopped parsley for garnish
freshly grated Parmesan cheese
for garnish
Make the sauce: Heat butter in a
medium saucepan over medium-high
heat. Add the onions and cook, stir-
ring frequently, until very soft. Add the
vodka and tomato puree, and bring
to a boil. Reduce heat to medium, and
stir in the cream and Tabasco. Season
to taste with salt and pepper. Keep
warm.
Make the pasta: Bring a large pot of
water to a boil over high heat. Add the
pasta, and cook according to package
directions until just al dente. Drain
the pasta well (do not rinse). Transfer
to large bowl, toss with the sauce,
sprinkle with parsley and serve, with
grated Parmesan cheese on the side.
Serves 6.
PIQUANT SALMON WITH
HONEY MUSTARD SAUCE
Sauce:
1 /4 cup honey
1 /4 cup grainy Dijon mustard
juice of 1 lemon
3 Tbsp. water
Salmon:
6 salmon fillet portions (about 6
oz. each)
kosher salt and pepper to taste
1 /4 cup mayonnaise
1 /2 tsp. fresh minced garlic
1 /8 tsp. ground cayenne pepper
1 Tbsp. chopped capers
Make sauce: Combine honey, mus-
tard and lemon juice in a small bowl,
and mix well. Set aside.
Make salmon: Preheat oven to
broil. Spray a baking sheet well with
nonstick cooking spray. Arrange the
salmon fillets on the sheet, and season
with salt and pepper. Combine the
mayonnaise, garlic, cayenne pepper
and capers in a small bowl, and stir
well. Spread this mixture over the
salmon fillets. Broil about 6 inches
from the broiling element for 10 min-
utes (do not overcook). Serve hot or
warm with sauce on the side.
Serves 6.
CHOCOLATE MOUSSE
11/2 lbs. dark chocolate chunks or
chocolate chips
1 /2 cup Kahlua (or other flavored
liqueur)
4 eggs, separated
1 cup heavy whipping cream
1 /4 cup sugar
pinch of salt
Place chocolate in a microwave-safe
bowl, and cook on high in microwave
oven for 2 minutes. Remove from
microwave, and stir with a spoon (a
regular soup spoon is best) until the
chocolate is smooth. If the chocolate
is still not completely melted, cook
in 30-second intervals, stirring after
each time. Stir in the Kahlua and the
egg yolks, one at a time.
With an electric mixer, whip the
cream until thickened, then gradually
beat in sugar. Continue to whip until
cream is stiff. Transfer the cream to a
bowl. Clean the beaters well, and dry
them before beating egg whites with
a pinch of salt until stiff peaks form.
Gently fold egg whites into cream.
Stir about 1/3 of cream mixture into
chocolate. Transfer the chocolate mix-
ture to the cream mixture, and fold
together gently, until no white streaks
remain. Pour into 12-14 individual
bowls or a serving dish. Chill for at
least one hour.
Makes 12-14 servings.
CHRISTMAS DAY SALE
Sunday December 25, 2011
11:30-3:30 pm
20% to 60% off
storewide
sale
Including new cruisewear
*special selection of boots - $34.90-values to $189
*special selection of shoes $29.90 values to $149
I DAY ONLY!
COME ONE COME ALL
SHOP CHRISTMAS DAY ONLY
FOR FUN, AND FANTASTIC SAVINGS!
*UGG EXCLUDED
SUNDANCE
SHOES
6915 Orchard Lake Road, West Bloomfield MI. 48322
248.737.9059
...
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R_EGENC MANOR_
CANTER
& BANQUET
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Regency Manor will take your
breath away with its captivating
decor. Our exquisite ballroom is
sure to fulfill all of your
expectations for your special
occasion! We offer outstanding
service, a tasteful menu and elegant
surrounding. Outside licensed
kosher catering welcome. Book
your next event at the beautifully
remodeled Regency Manor &
Banquet Center.
.,-,,.
T: 248.353.1133
F: 248.353.4433
w-vv-w.regencymanorbc.corn
25228 W. Twelve Mile Rd - Southfield, MI 48034
Located Between Northwestern 8c Telegraph
1721120
December 22 • 2011
33