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AND FIG BAKED BRIE
1 lb. puff pastry
1 large brie (about 2 lbs. or 1
1 cup fig preserves
1 cup golden raisins
1 cup dark raisins or dried cran-
1 cup slivered almonds
Preheat oven to 350 degrees. Line
a rimmed baking sheet with parch-
ment, or spray an attractive serving
dish with nonstick cooking spray. Set
Spread the fig preserves over one
side of the brie.
Place the puff pastry sheets on a
clean surface overlapping slightly.
Press the edges together to make
one large pastry. Roll the pastry into
almost a square.
Sprinkle the raisins and nuts in a
circle about the size of the brie on the
pastry. Place the brie, fig preserves-
side down, over the raisins and nuts.
Fold the pastry over the brie, and seal
into a package. Place the brie, folded-
edges-down, on the prepared baking
Bake for 20-30 minutes until the
pastry is golden. Serve hot with sliced
French breads and assorted crackers.
Makes 20-24 servings.
1 loaf cocktail pumpernickel
bread, cut diagonally into triangles
1/2 cup creme fraiche (available at
gourmet markets), or sour cream
1/2 cup salmon caviar or caviar of
3 hard-boiled eggs, finely
'A cup minced shallots
Arrange triangles on a baking
sheet. Top with a small dollop of
creme fraiche. Top with a small
spoonful of caviar. Next to, not on
top of the caviar, add small amounts
of chopped egg and shallots. Serve
immediately, or cover with plastic
wrap for up to 4 hours. Makes 3
dozen or more appetizers.
DIJON PECAN AND
The trick to this recipe is to cook the
lamb a bit first and then finish the
cooking just before serving.
2 8-rib racks of lamb (about 3
lbs.), bones and meat trimmed of
most of the fat
'A cup Dijon mustard
1 cup plain breadcrumbs
1/2 cup finely chopped pecans
'A cup balsamic vinegar
Preheat oven to 400 degrees. Arrange
the racks, bone side up, on a baking
sheet, and roast for 10 minutes.
Remove from heat, and cool until
ready to serve (this may be done up to
a day ahead). Before cooking to serve,
spread the meaty portions of the rack
of lamb with mustard. Combine the
breadcrumb and nuts, and press the
mixture over the mustard.
Arrange the lamb as before, and
roast for 20 minutes or until a meat
thermometer registers 130-140 degrees.
Let the rack stand for a few minutes
before slicing into individual chops and
serving, drizzled with the balsamic vin-
egar. Makes 16 appetizer chops.
We can help you choose
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fit your needs.
Ju st ask our friendly, in-store
erage Consultant, Fred!
SOUTHWEST CORN CAKES
Make these tiny for just a one-bite
appetizer. Serve with bits of smoked
salmon and creme fraiche (or sour
cream) spooned on top, or with a
combination of salsa and sour cream
mixed together as a sauce.
2 eggs, lightly beaten
2 cups fresh or frozen corn ker-
1 cup chopped red bell pepper
1/2 cup chopped onions
1/2 cup (or more) water
% cup vegetable oil
1-2 Tbsp. red pepper sauce (such
as Tabasco), to taste
1/2 cup (or more) flour
1 cup cornmeal
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
vegetable oil for frying
Combine all ingredients, except
oil for frying, in a large bowl, and
stir well to combine. Let stand for 10
minutes before cooking.
Coat a large skillet with 1 /8-inch of
vegetable oil for frying. Heat the oil
over medium-high heat until very
hot. Test-fry a corn cake by drop-
ping 1 heaping tsp. of the batter from
the tip of the spoon (not from the
sides or the pancake may not have a
perfect round shape), and fry until
golden on each side.
If the batter is too thin and
spreads, add more flour to the bat-
ter. If the batter is too thick (doesn't
spread slightly), add more water.
Taste your test corn cake for season-
ings, and adjust salt, pepper and red
pepper sauce to taste.
Make the rest of the corn cakes,
adding more oil to the skillet as
needed. Transfer the finished corn
cakes to a dish or pan layered with
several sheets of paper towel to soak
up excess oil.
Eat the corn cakes warm or at room
temperature. These may be made up
to a day in advance and reheated at
300 degrees for 15-30 minutes. Makes
3 dozen or more corn cakes.
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Also featuring Detroit favorites:
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All recipes © Annabel Cohen 2013; annabelonthemenu@gmaiLcom.
December 12 • 2013