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BAKED BRIE WITH JAM
Print Recipe here: http://bit.ly/2LVED1x
8 oz (230g) wheel of brie
2 tbsp. (30ml) fig jam
1 tsp (5 ml) fresh rosemary, minced
2 dried figs, sliced
1 tbsp. (15 ml) of pecans, chopped
1 baguette, sliced and Toasted
2 bunches grapes
Slice baguette into thin slices and place on a baking sheet. Place under the broiler until toasted, and then flip until toasted on the other side. Remove from oven and set aside to cool.
Place brie in an oven-safe dish, a 6” (15cm) Lodge Skillet works perfectly!
Spread jam on top, add rosemary, dried figs, and pecans.
Place in preheated 375F (190C) for 15 minutes. Place on a wooden charger, add grapes and toasted baguette!
SOUR CREAM AND ONION DIP
Print Recipe here: http://bit.ly/35qg7NS
1 tbsp (15 ml) olive oil
1 ½ cups (350ml) yellow onions, diced
salt and pepper to taste
1 ½ tsp (7.5ml) balsamic vinegar
16 oz (900g) of sour cream
2 tbsp (30ml) mayonnaise
2 tsp (10ml) horseradish
¼ cup (60ml) chives, minced
salt and pepper to taste
Heat olive oil in a skillet, cook onions until translucent and fragrant. Season with salt and pepper, and add vinegar. Cook 1-2 minutes more until vinegar is evaporated. Transfer to a bowl and set aside to cool.
In a medium sized bowl, whisk together the sour cream, mayonnaise, horseradish, chives, salt and pepper. Then add the onions.
Keep refrigerated until ready to serve. Then transfer to a serving dish and serve with kettle potato chips, waffle fries or roasted fingerling potatoes.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.