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Friend Thanksgiving, “Friendgiving” Part 2

November 24, 2010

So I have been swamped with work this week and unable to get the follow up Friend Thanksgiving post up, but as it’s been three days I already want to reminisce about all the tasty delights that appeared on out gigantic table Sunday afternoon.

For an appetizer I made Baked Brie with the newly canned Cranberry Chutney, its super easy to make, super tasty, but super messy and awkward to actually get in your mouth.

Baked Brie with Cranberry Chutney

1 small wheel of Brie

1 sheet of pastry dough (best to get the pillsbury kind that is a flat sheet without the perforations)

Chutney, Honey, Jam, Preserves, whatever type of sweet you want to top it with

I found this perfect sized little wheel at the grocery store, they also have a much larger one if you are making a huge appetizer.

I unwrapped the Brie and sliced off as much of the casing as I could, some people leave it on, but I have an aversion to cheese rind and when you bake it, the rind sometimes makes the cheese taste a little raunchy.

Then I popped the whole wheel onto the flattened out pastry

Wrapped it up as artistically as possible

Into the oven at 350 degrees for about 15-20 minutes or until the pastry is lightly browned…or put it in a warm oven that has been turned off, realize this 20 minutes later, then turn the oven on to 350 degrees and bake for about 15 minutes until lightly browned…not that I speak from experience. You can eat it straight or top it with your favorite tart sweet things (apple relish works great as well)

Note the delicious cheese oozing out of the bottom left corner. Tasty!

I also made up some Glazed Carrots for a Veggie Side. I used to have these all the time when I was a kid and subsisted entirely on butter laden or sugary confections (french toast, pancakes, brownies, rice with butter, mac’n’cheese). My parents used to think I had an eating disorder because I would only eat white foods (rice, pasta, cheese, bread, cucumbers, pancakes), but I vote it was because all those things came with butter and/or sugar.

But back to

Glazed Carrots

2-3 large carrots, peeled and diced into 1/8 inch rounds (or semi circles if you have super large carrots)

1/4 cup of brown sugar

1 tablespoon of butter

1 tablespoon spicy brown mustard

1. Steam the carrots until tender

2. Stir in the butter, brown sugar and mustard

3. Enjoy!

And look at the oven full of tasty things that our friends brought, Sweet Potato Stuffed Orange Cups, Sausage Stuffing, and Cheesy Cream Cheese and Parmesan Mashed Potatoes, and of course the requisite crescent roll….mmmmmm all so good!

Not pictured but sure to be recreated at some point, Blueberry Pie, Apple Pie, Cranberry Walnut Salad, Pumpkin Whoopie Pie, and plenty of Vino.

A fantastic success, thank goodness there is another Thanksgiving tomorrow, because the meal and the leftovers were just not enough!


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