Dec 142017
 

Every time I see a wheel of Brie cheese, I think of my sister-in-law Denny. For most family gatherings, she would prepare a Brie en Croute. I wish that she was still with us. My Brie en Croute is good but hers was just a little better. Here is another use for Brie cheese.

1 tube refrigerator Crescent Rolls

1 can Pumpkin Filling

4 ounces Pecan Pieces

8 ounce Brie, cut into 16 pieces

Brown Sugar

Preheat oven to 350℉.

Open crescent roll tube. Unroll crescent on a light floured cutting board. Cut each triangle lenghtwise to form two skinner triangles. Spread 1 teaspoon pumpkin filling on each. Sprinkle with pecans and brown sugar. Lay Brie slice long-ways then fold the bottom piece of crescent onto the top piece of the crescent and press together. The Brie will be visible from both sides.Place on an ungreased pan or cookie sheet. Sprinkle the top with more brown sugar.

Bake for 10-12 minutes or until golden brown. Remove from pan and let cool for 2 minutes on a bakers rack before serving.

Dec 112017
 

One of my families Christmas traditions was how we would open presents. Since I have a large family, this could take hours. To pass the time, each siblings family would prepare an appetizer to snack on during the festivities. To accompany these dishes, numerous bottles of Champagne were opened. This week, I will feature two appetizers that would be right at home at the Centola Christmas gathering.

This cheesecake is not he sweet kind. Savory cheesecakes have been popular since Palace Cafe opened, featuring their Crabmeat Cheesecake as an appetizer. Here is my take on this dish. If you want, you can make it with just lobster or crabmeat.

1 3/4 cups Parmesan Cheese

1 3/4 cups Breadcrumbs

2 tablespoons Creole Seasoning

1/2 cup Butter, melted

1 tablespoon Garlic, minced

3/4 cup Onions, chopped

3/4 cup Bell Pepper, chopped

1 tablespoon Olive Oil

1 1/4 pounds Cream Cheese, softened

1 3/4 cups Ricotta Cheese

3 pieces GreenOnions, chopped

1/2 pound Lobster meat, chopped

1/2 pound Crabmeat, picked thru for shells

2 large Eggs, beaten

For the Crust:

Combine Parmesan and breadcrumbs. Add Creole seasoning to melted butter. Add this blend to the Parmesan/breadcrumb mixture. Mix well. Press mixture into a greased 9-inch springform pan. Set aside.

For the Filling:

Preheat oven to 350℉.

Sauté garlic, onions and pepper in olive oil, over medium heat, until soft. Fold in cream cheese and ricotta cheese. Mix well, until softened and completely blended. Remove from stove. Fold in lobster and crabmeat. Blend completely. Cool mixture. Add eggs and blend completely. Pour into prepared pie crust. Bake for 35 minutes. Remove from oven and cool. When cool, remove from springform pan. Place on a platter and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Dec 072017
 

Spirited coffee is a great way to end a meal. Here is a cajun twist.

3 cups Strong Coffee

6 tablespoons Molasses

6 tablespoons Dark Rum

Whipped Cream, for topping

Nutmeg for garnish

In a saucepan, combine coffee and molasses over medium heat. Heat to a low simmer, stirring constantly until molasses is dissolved. Do not allow the mixture to boil. Remove from heat and add the rum. Divide between 6 mugs. Top with whipped cream and a sprinkle of nutmeg. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Dec 062017
 

This post was supposed to be shared on Thanksgiving day. Sorry, it is a little late.

What can I say that has not been said about Louisiana Pecans? I love to use them during the holidays. So, why not in cookies.

6 tablespoons Butter

4 tablespoons plus 1/2 cup All-Purpose Flour in all, sifted

1 teaspoon Baking Powder

Pinch of Salt

2 cups Sugar

2 Eggs, well beaten

1 teaspoon Vanilla Extract

2 cups Pecans, coarsely chopped

Preheat oven to 400℉. With a pastry brush, spread 2 tablespoons of soften butter oven 2 large baking sheets. Sprinkle each baking sheet with 1 tablespoon of the flour and tip the pan from side to side to distribute the flour evenly. Invert the baking sheet and rap it sharply to remove the excess flour or use wax paper to line the pan. Sift the 1/2 cup of flour, baking powder and the salt together in a bowl, set aside.

In a deep bowl, cream 2 tablespoons of the butter until it is light and fluffy. Add the sugar, and beat in the eggs and the vanilla. Stir the flour mixture into the butter. Stir in the pecans.

Drop heaping teaspoonfuls size batter onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake for 5 minutes or until the cookies have spread into lace like 4-inch rounds and have turned golden brown.

Let the cookies cool for a minute or so, then transfer them to a wire racks to cool completely. Let the baking sheets cool completely, then coat them with the remaining 2 tablespoons Butter and 2 tablespoons flour, and bake the remaining cookies.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Dec 042017
 

Many people are addicted to coffee. Even on 100 degree days, they will drink coffee all day. With the winter upon us, I thought I would share 2 coffee drink recipes. And yes, they both include liquor. The first one is a punch great for parties.

6 Eggs

1/2 cup Sugar

3 cups Coffee with Chicory, strongly brewed and cooled

1/4 cup Bourbon

1 pint Vanilla or Coffee Ice Cream

In a large bowl, beat eggs at high speed until slightly thickened. Gradually add sugar, beating until the mixture is smooth and quite thick. Add the coffee and bourbon; mix thoroughly. Pour mixture into a pinch bowl or pitcher. Spoon in Ince cream; stir well. Allow the ice cream to melt slightly to flavor the pinch, then serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!