Gourmet Night at Andrea's
Roquefort Pinwheels
1 sheet Frozen Pepperidge Farm puff pastry, thawed
4 oz. Roquefort blue cheese
1 large Egg, lightly beaten with 1 tsp. water
1. Preheat oven to 400 degrees. Butter an 8 or 9 inch baking dish. Open the sheet of puff pastry and flatten with rolling pin.
2. Crumble blue cheese on the sheet, leaving a good inch-wide border all around.
3. Roll up the pastry the long way; cut into twelve 14 ½ inch slices with a sharp knife.
4. Place the rounds in the prepared dish; brush with egg wash.
5. Bake until puffed up and golden brown, 10-12 minutes.
*may use sharp cheddar cheese with very crisp bacon as well.
Brie in Puff Pastry
2 lb. Brie wheel
1 pkg. Frozen Pepperidge Farm puff pastry
1 Egg, separated
Brown sugar
Chopped nuts (pecans, walnuts, hazelnuts)
1. Cut wheel of Brie in half horizontally. Sprinkle on brown sugar and chopped nuts. Replace top of Brie.
2. Place Brie on one sheet of pastry. Beat the egg white with a fork and brush onto the cheese and pastry.
3. Place the other sheet of pastry on top of the cheese, cutting off excess pastry. Wrap bottom pastry up to the top and crimp edges to enclose cheese completely.
4. Beat egg yolk and brush over top and sides of pastry.
5. Place on baking sheet and bake at 425 degrees for 30 minutes, or until lightly browned.
6. Remove and let stand 10 minutes before serving. Serve with sliced apples, sliced French baguettes, grapes, etc.
Christmas Salad
1 head Red leaf lettuce
1 head Green leaf lettuce
2 large Ruby grapefruits
1 large Pomegranate
1 large Avocado
1 large Pear
1 cup Sugar
2 tsp. Dry mustard
1 tsp. Salt
2/3 cup Apple cider vinegar
2 cups Vegetable oil
1 TB. Poppy seeds
1. Blend sugar, mustard, salt, vinegar, oil, and poppy seeds in food processor to make dressing; refrigerate until ready to use.
2. Tear lettuce into pieces. Peel grapefruits and cut into sections. Seed pomegranate. Peel and slice avocado & pear.
3. Assemble salads on individual plates; place lettuce on plate, arrange grapefruit sections, pomegranate seeds, avocado & pear slices on top, then drizzle with dressing.
French Dip Sandwiches
3-4 lb. Beef brisket
1 can Beef consommé soup
1 can Water
1 pkg. Good Seasons Italian seasoning salad dressing
1 pkt. Au Jus gravy
1. Cut fat off brisket and place in slow cooker. Add all other ingredients. Cook 9+ hours on high. Shred meat three hours before it is finished cooking.
2. When meat is done, pour through a strainer keeping the juices to dip in. Serve on rolls with a slice of Swiss cheese or provolone cheese.
Classic Crème Brulee
8 Egg yolks
1/3 cup Granulated sugar
2 cups Heavy cream
1 tsp. Vanilla
¼ cup Granulated sugar for caramelized tops
1. Preheat oven to 300 degrees. In large bowl, whisk together egg yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 6 ramekins or custard cups. Place in a water bath (a pan with water measuring halfway up the ramekin) and bake until set, but still a little loose in the center, about 40-50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
3. When ready to serve, sprinkle about 2 tsp. of sugar over custard. For best results, use a small, hand-held torch to melt sugar. When using a torch, make sure sugar is all over custard because it makes black marks if it touches the custard instead of the sugar. If you don’t have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving.
Roquefort Pinwheels
1 sheet Frozen Pepperidge Farm puff pastry, thawed
4 oz. Roquefort blue cheese
1 large Egg, lightly beaten with 1 tsp. water
1. Preheat oven to 400 degrees. Butter an 8 or 9 inch baking dish. Open the sheet of puff pastry and flatten with rolling pin.
2. Crumble blue cheese on the sheet, leaving a good inch-wide border all around.
3. Roll up the pastry the long way; cut into twelve 14 ½ inch slices with a sharp knife.
4. Place the rounds in the prepared dish; brush with egg wash.
5. Bake until puffed up and golden brown, 10-12 minutes.
*may use sharp cheddar cheese with very crisp bacon as well.
Brie in Puff Pastry
2 lb. Brie wheel
1 pkg. Frozen Pepperidge Farm puff pastry
1 Egg, separated
Brown sugar
Chopped nuts (pecans, walnuts, hazelnuts)
1. Cut wheel of Brie in half horizontally. Sprinkle on brown sugar and chopped nuts. Replace top of Brie.
2. Place Brie on one sheet of pastry. Beat the egg white with a fork and brush onto the cheese and pastry.
3. Place the other sheet of pastry on top of the cheese, cutting off excess pastry. Wrap bottom pastry up to the top and crimp edges to enclose cheese completely.
4. Beat egg yolk and brush over top and sides of pastry.
5. Place on baking sheet and bake at 425 degrees for 30 minutes, or until lightly browned.
6. Remove and let stand 10 minutes before serving. Serve with sliced apples, sliced French baguettes, grapes, etc.
Christmas Salad
1 head Red leaf lettuce
1 head Green leaf lettuce
2 large Ruby grapefruits
1 large Pomegranate
1 large Avocado
1 large Pear
1 cup Sugar
2 tsp. Dry mustard
1 tsp. Salt
2/3 cup Apple cider vinegar
2 cups Vegetable oil
1 TB. Poppy seeds
1. Blend sugar, mustard, salt, vinegar, oil, and poppy seeds in food processor to make dressing; refrigerate until ready to use.
2. Tear lettuce into pieces. Peel grapefruits and cut into sections. Seed pomegranate. Peel and slice avocado & pear.
3. Assemble salads on individual plates; place lettuce on plate, arrange grapefruit sections, pomegranate seeds, avocado & pear slices on top, then drizzle with dressing.
French Dip Sandwiches
3-4 lb. Beef brisket
1 can Beef consommé soup
1 can Water
1 pkg. Good Seasons Italian seasoning salad dressing
1 pkt. Au Jus gravy
1. Cut fat off brisket and place in slow cooker. Add all other ingredients. Cook 9+ hours on high. Shred meat three hours before it is finished cooking.
2. When meat is done, pour through a strainer keeping the juices to dip in. Serve on rolls with a slice of Swiss cheese or provolone cheese.
Classic Crème Brulee
8 Egg yolks
1/3 cup Granulated sugar
2 cups Heavy cream
1 tsp. Vanilla
¼ cup Granulated sugar for caramelized tops
1. Preheat oven to 300 degrees. In large bowl, whisk together egg yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 6 ramekins or custard cups. Place in a water bath (a pan with water measuring halfway up the ramekin) and bake until set, but still a little loose in the center, about 40-50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
3. When ready to serve, sprinkle about 2 tsp. of sugar over custard. For best results, use a small, hand-held torch to melt sugar. When using a torch, make sure sugar is all over custard because it makes black marks if it touches the custard instead of the sugar. If you don’t have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving.
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