Recipes for Ringing in the New Year
Monday, December 26, 2011
We asked one of our favorite foodies, Tracy Holleran of The Secret Ingredient Cooking School for some of her favorite recipes for a New Year's Eve Celebration. Enjoy!
Baked Brie with Raspberries
1 – 4 to 6 oz wheel of brie
1 tablespoon preserves or marmalade (apricot, raspberry, or your favorite)
10-12 whole fresh raspberries
Preheat oven to 350 degrees.
Carefully slice off the thin papery layer on top of the brie, exposing the cheese interior.
Spread preserves over cut side of the brie.
Arrange the raspberries (bottom-side facing up) on the brie, using the preserves as a sort of “glue”.
Place on a baking sheet and bake for 15-20 minutes, or until cheese is softened and warm.
Serve with crackers or thinly sliced baguette.
Serves a crowd!
2 bottles sparkling wine or champagne (I used Cava, but dry Prosecco would also work)
1 1/2 cups minted simple syrup (see below)
3/4 cup limoncello liquor
1 cup orange juice
1 cup strawberries
1 lemon, zested and sliced
1 lime, zested and sliced
fresh mint leaves
Put all ingredients into a large pitcher with a couple handfuls of ice, stir, and serve immediately! Alternatively, you can freeze the lemon and lime slices on a plastic wrap lined baking sheet and use those as "ice".
(For minted simple syrup, combine a bottle of purchased simple syrup in a saucepan with a handful of fresh mint sprigs. Bring to a boil, remove from heat, and allow to steep while it’s cooling. Cool completely and strain out the mint before adding to the sangria. To make this from scratch, combine 1.5 cups water and 1.5 cups sugar in a saucepan and bring to a boil until sugar is dissolved, add mint, and allow to steep as directed above.)
Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, Connecticut. For more information aboout Tracy, visit TheSecretIngredientOnline.com or blog.ctnews.com/holleran.