Baked Brie

A simple appetizer that somehow always becomes the talk of the buffet, this baked brie has been the crowd pleaser of my social gatherings since my high school days! Five ingredients work together to create a sweet and savory bite that, in my opinion, is undeniably addicting. Serve at your next wine gathering, birthday event (yes, Edie?) or playoff watch party!

baked brie

Makes 8 servings

1 round of brie

1 Pillsbury pie dough (not the serrated crescent rolls!)

2 tablespoons apricot preserves

1 tablespoon sliced almonds

1 tablespoon honey

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Unroll pie dough onto parchment paper and place brie in the center. Using a knife, spread apricot preserves on top of brie. Wrap dough around brie and make sure not to leave any holes!

3. Drizzle honey and sprinkle almonds on top. Bake for 20 minutes, then rotate baking sheet and place a loose piece of aluminum on top for remaining 10 minutes. Serve warm with water crackers!

Homemade Herbed Ricotta

And we're back...with the perfect accompaniment for yesterday's rosemary parmesan crackers! I know you're thinking, "Geez, Cara...homemade cheese? Is that really necessary?"

Yes. Yes it is.

The process for ricotta takes maybe 20 minutes total. The recipe is simple and the taste will make you second guess any store-bought version. If you're not up for it in time for your New Years party, put this on your resolutions list: "MAKE HOMEMADE CHEESE."

While I'm not celebrating Christmas, I am looking forward to a relaxing evening with my family at home. We head out to sunny Los Angeles bright and early. I can't wait to share some of my favorite moments while I'm there. Happy holidays, ladies and gentleman!

homemade herbed ricotta

Makes approximately 2 cups

1 cup heavy cream

4 cups whole milk

3 tablespoons lemon juice

1 teaspoon kosher salt

Black pepper

1 tablespoon fresh dill, chopped

2 scallions, chopped

1. Dampen two layers of cheesecloth and place tightly over a fine sieve. Place sieve in a large bowl.

2. In a saucepan over medium-high heat, bring the milk, cream and salt to a rolling boil. Reduce heat to a simmer and immediately add lemon juice. Stirring constantly, simmer for 2 minutes, as mixture curdles. (Curdling may appear subtle, but if you touch the mixture, it should feel like soft clumps between your fingers.)

3. Slowly pour mixture through the cheesecloth. Allow to drain for 12-25 minutes, depending on whether you like your ricotta creamier or drier. Once it has reached your desired consistency, transfer ricotta to a bowl, cover tightly with plastic wrap, and chill for about an hour in the refrigerator.

4. Chop the dill and scallions. Add to the chilled ricotta, and season with freshly ground pepper, and stir until blended and creamy. Serve generously over freshly grilled bread or with rosemary parmesan crackers!

adapted from curly girl kitchen

Rosemary Parmesan Crackers

Wow. What a whirlwind of a week I have already had, and winter break has just begun. (Pardon my ridiculous use of alliteration...) I just got back from a quick pitstop in Austin for a final exam, weekend in Fayetteville, Arkansas to celebrate my boyfriend's graduation, and I'm already in re-packing mode for the next stops: Los Angeles, New Orleans and Cambodia! (Any meal recommendations?)

Today, I will be bringing back more posts to make up for my lack of time last week. And what better way to kick off some mouth watering new recipes than with New Years appetizers that will please any guest at your party. I'll be celebrating the new year down in New Orleans with plenty of creole goodness and good friends, but my St. Mary's reunion soon after in Memphis will indeed highlight these dishes!

Last weekend, my favorite co-chef Mary Catherine Hughes came over for an afternoon of foodie experimentation and much fun! With the holiday playlist on Pandora in the background, we hilariously yet successfully attempted a homemade cheese and cracker. MC and I realized that making the homemade version of classic holiday party appetizers does not require too much extra energy or stress; the taste is 100% worth it.

Below is our holiday spread. I will be posted the homemade herbed ricotta very soon, so be on the lookout!

rosemary parmesan crackers

Makes approximately 36 crackers

3/4 cup all-purpose flour

1 teaspoon coarse salt

2 teaspoons finely chopped rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated Parmesan cheese

5 tablespoons sour cream

1 large egg white, lightly beaten

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and chill dough in the freezer for approximately 2 hours (or refrigerate overnight).

3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately for 25 minutes, rotating sheet once, until crackers are golden brown and firm in the center, Transfer to a rack to cool and serve with your favorite dip (such as my homemade herbed ricotta) or cheese plate selections.

adapted from sacramento street

Heirloom Tomato Crostini with Feta and Honey

What are you doing to send off the season? 

I spent my morning last week at Whole Foods exploring the last gems of this summer's harvests. The heirloom tomatoes were insanely beautiful and bright, almost tie-dye in color. I walked over to the cheese section in search of that buttery, slice-able feta that photographs well and doesn't crumble. The "cheese dude" was extremely helpful, allowing me to try seven different types in the store before making a final decision. We agreed that Pure Luck farms had the best feta to offer. My friends also agreed at our Rosh Hashanah (Jewish New Year) hors d'oeuvres dinner!

heirloom tomato crostini with feta and honey

Makes many servings

Crusty bread, such as ciabatta or a French baguette

Olive oil

Heirloom tomato slices

Good feta in salt brine (Pure Luck Farmers if you're in Texas)

Honey

Salt and pepper

Fresh basil

1. Drizzle bread slices with olive oil and toast in oven on 400 degrees until crispy.

2. Top with sliced tomato, slice of feta, salt and pepper, a drizzle of honey, and basil.

adapted from love and lemons