| Baked Brie with Tracy's Wine Jelly or Drizzle
60 ml wine jelly or drizzle, one round brie cheese, 3 tablespoons almonds or pecans.
Heat oven to 350 degrees F, place brie on a layer of parchment paper, spread jelly or drizzle over brie and add nuts. Place on baking sheet and bake for 10 - 15 minutes, just until cheese softens. Serve warm with flat breads or baguette slices.
Hot and Spicy Meatballs
Buy a package of frozen meatballs or make your own. Place meatballs in a crockpot and add the following: 250 ml Cranberry Raspberry Merlot Jelly and 1 to 2 cups of salsa ( mild, medium or hot depending on how spicy you like it), heat on high for 2 hours then turn to low and enjoy. Great appetizer.
Cheddar Pepper Tartlets
1 1/4 cups all purpose flour 300 ml
2 tbsp minced fresh parsley 25 ml
1/2 tsp salt 2 ml
1/2 cup cold butter, cubed 125 ml
1 cup finely shredded extra- 250 ml
old cheddar cheese
2 tbsp ice water 25 ml
Filling:
1/3 cup Tracy's Hot Pepper Jelly 75 ml
In a bowl whisk together flour, parsley and salt. Using pastry blender or two knives, cut in butter until mixture is in fine crumbs. Stir in cheese. Add water, 1 tbsp ( 15 ml ) at a time, tossing with fork until dough starts to clump together and adding up to 1 tbsp ( 15 ml ) more water, if necessary. Press into disk. Wrap in plastic wrap and refridgerate for 30 minutes.
Divide dough intp 36 pieces; roll each into ball. Place each in a 1 1/2 inch ( 4 cm ) tart cup, pressing on to bottom and up side. Prick bottoms with fork.
Filling:
Scoop 1/2 tsp ( 2ml ) of the pepper jelly into each cup. Bake in centre of 375 degree F ( 190 degree C ) oven until golden, 20 - 25 minutes. Let cool on rack for 5 minutes.
Run paring knife around tartlets to loosen from pan; remove tartlets from pan and let cool.
Makes 36 pieces. Serve at room temperature.
Variation - Pecan Goat Cheese Tartlets
Filling: Reduce hot red pepper by half. Add 1/2 tsp ( 2 ml ) soft goat cheese and pecan half to each tartlet.
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