Holidays are for gathering; around the christmas tree, around the fireside, and – one of our favorites – around the table. Especially when it’s filled with irresistible holiday eats and treats like these recipes from our Stonewall Kitchen Collection.
BOURBON PEAR CROSTINI
- Preheat oven to 350° F.
- Arrange baguette slices on two baking sheets. Brush olive oil on both sides. Bake 5- 10 minutes, turning over once during baking, until light golden brown.
- While crostini are baking, heat Bourbon Pear Onion Jam and cranberries over medium heat until the cranberries begin to crack and get soft. Set aside.
- Top each crostini with a thin slice of brie. Return to oven several minutes until the cheese melts.
- Top each crostini with the bourbon pear mixture and serve immediately.
FRESH SPRING ROLLS
- Place shrimp, avocado, carrots, pepper, cabbage and rice noodles in separate piles on a small sheet pan to create an assembly line.
- Fill a medium sauce pan, large enough to place a rice paper wrapper, with about 1” of water. Bring to a simmer, remove from heat and cool.
- Once the water is warm enough to touch, place one rice paper wrapper into the water until it is soft and pliable. Carefully remove and place on a cutting board lined with a wet towel.
- Line 4 shrimp slightly off center on the rice paper wrapper. Top with a small handful of sliced avocado, carrots, pepper, cabbage and rice noodles. Sprinkle with cilantro.
- Fold the two short ends over the ingredients, then fold the bottom over and begin to roll, compacting the ingredients.
- Continue with remaining wrappers and ingredients and serve with Sweet Chili Dipping Sauce
PEACH BELLINI SHORTBREAD BARS
- Preheat oven to 375° F. Grease a 9×13-inch pan. To make cutting the bars easier, line the greased pan with either foil or parchment paper making a sling with edges hanging over the sides.
- In a mixer fitted with a paddle attachment, cream the butter and the sugar until light and fluffy. Add the vanilla and mix. Then, add the flour and salt. Blend until crumb mixture is formed. Spread the shortbread dough evenly in the prepared pan. Spread the jam over the dough within 1/2-inch of the edge. Sprinkle almonds over the jam.
- Bake for 20-25 minutes, until dough is golden brown and bars are cooked in the center.
- When bars are cooled remove the bars by grabbing the foil or parchment paper and place on a cutting surface. Cut the bars and serve.
MAPLE PUMPKIN BAKED BRIE
- Preheat oven to 350° F.
- Add oil to pepitas and toss to coat. Spread pepitas on a baking sheet and bake 10-13 minutes, until lightly golden. Remove from oven and set aside to cool. Combine the Maple Pumpkin Butter or Spicy Pumpkin Butter and brandy.
- Remove the top rind of the Brie. Making sure you only cut through the skin of the Brie, run a knife around the top ¼-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the Maple Pumpkin Butter or Spicy Pumpkin Butter. Spread the pumpkin mixture over the top of the cheese. Place the Brie into a small, cast iron skillet (or oven proof baking dish) and bake for 10-15 minutes, until the cheese is soft, but not melted. Remove from oven. Sprinkle pepitas over the top and serve with crackers, French bread toasts or sliced apples.
FIG AND GINGER QUESADILLAS
- Preheat a charcoal or gas grill.
- Combine cream cheese, shredded cheese and Fig & Ginger Jam.
- Spread some of the cheese mixture over the tortillas, leaving a 1/2-inch border around the edges.
- Top two of the tortillas with the ham slices. Cover with remaining tortillas.
- Place each quesadilla directly onto the grill over a low flame. Cook on each side until the tortilla is crisp and golden, and grill marks appear.
- Remove to a cutting board and cut into 8 wedges.
BAKED BRIE IN PUFF PASTRY
- Preheat oven to 350° F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
- Allow pastry to thaw. Flour surface and roll the dough into a 13-inch square. You may want to pre-cut a strip of dough from the rolled out pastry to form a false ribbon around the neck of your bag. Place the pastry on the prepared baking sheet.
- Making sure you only cut through the skin of the Brie, run a knife around the top 1/4-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the chutney.
- Place the Brie in the center of the pastry. Spoon 1/4 cup of the Chutney over the Brie.
- Forming a bag, bring the sides of the pastry up to the center top of the Brie round. If there is too much pastry you may have to trim a little off.
- Carefully press the dough onto the Brie and pinch tightly at the top to seal.
- Whisk together the egg white and water. Brush entire bag with egg wash to make the baked dough shine.
- Place in preheated oven and bake 25-30 minutes until the dough is golden brown.
- Remove and allow to cool for a few minutes.
- With a large spatula transfer the Brie to a serving dish and serve with French bread toasts, sliced apples, grapes and crackers.