Brie with Strawberries on Brioche Crostini

I brought this to my writer's group last night and it was a big hit! The combination of flavors is wonderful. If you need an easy, unique appetizer to bring to a meal, look no further! The recipe title looks fancy, but it's easy to make and you can impress your guests just by saying it's name. I found this recipe here on the Food Network.

Ingredients:


6 slices brioche bread sliced 1/4-inch thick (I used a baguette loaf)
3 ounces whipped cream cheese, at room temperature
1/2 teaspoon chopped chives (or green onion)
3 good strawberries
1/2 small (about 2 inches diameter) Brie wheel
6 sprigs parsley

Directions:

Preheat the oven to 325 degrees F.

Bring the cream cheese to room temperature then whip in a mixer. Add chives or green onion.
Using a 1 1/2-inch diameter biscuit cutter, cut the sliced bread into 6 circles and put on a baking sheet. (Or if you're me, you just slice the baguette). Toast the brioche circles in the oven for 3 to 5 minutes, until golden brown. Places the cream cheese mixture in a small pastry bag with star tip. Pipe out about 1/2-ounce of cream cheese and chive mixture onto each toasted brioche circle. Cut off top of strawberry, slice in half lengthwise, then cut each half into 3 wedges. Cut the 1/2 wheel of Brie into 6 triangle wedges. Place 1 wedge of strawberry and 1 wedge of Brie standing up on the cream cheese. Place 1 parsley sprig on top of each.

The Search for a Chocolate Chip Recipe is Over!

My husband's favorite cookies are chocolate chip so I've tried MANY recipes over the years, some with ordinary ingredients, some with something a little different, like cinnamon. But this is the BEST recipe I've ever tried, hands down. I'll never make anything else! This comes courtesy of Alton Brown of the Food Network.

Ingredients:


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:

Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Directions:

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Key Lime Pie with Huckleberry Compote and Passion Fruit Colis

This recipe is a unique combination of flavors that even kids like! I combined several recipes to get the perfect crust, filling and topping. I used frozen huckleberries that I bought in Idaho this last summer and they were amazing!
Crust
1.5 cups crushed graham crackers
2 tablespoons sugar
1/3 cup butter

Compote
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise

Coulis
3/4 cup frozen passion fruit puree,* thawed OR 1 cup passion fruit juice w/ 1 tablespoon cornstarch
1/2 cup sugar
1/2 vanilla bean, split lengthwise

Filling
2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice
2 whole eggs

Make crust by combining graham crackers and sugar, then adding melted butter. Cook at 350 degrees for 10 minutes. Set out to cool.

Make filling by combining condensed milk and eggs. Add lime juice. Pour into cooled shell. Bake at 325 degrees for 15 minutes. Cool and then refrigerate at least 2 hours.
Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. Cover and refrigerate. Discard vanilla bean before serving.
Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. Cover and keep refrigerated. Discard vanilla bean before using.

Spread Coulis on plate, then add a slice of pie. Pour on compote.