Holiday appetizers from Busch's Fresh Food Market - FOX 13 News

Holiday appetizers from Busch's Fresh Food Market

Posted: Updated:

Get these recipes courtesy of Busch's Fresh Food Market.

Baked Brie With Figs & Cherries
Yield: 4-6 Servings
Ingredients:
2 tablespoons  dried cherries or cranberries
2 tablespoons chopped walnuts or pecans (optional)
¼ cup fig jam
1 sheet puff pastry
1 half pound wheel of Brie (8 oz.)
1 egg yolk

Directions:
1. Preheat the oven to 400°F and line a baking sheet or baking dish with parchment paper.
2. In a bowl, combine the dried cherries, walnuts, and fig jam until well mixed.
3. On a lightly floured surface, roll the pastry out to a 12-inch square and cut two 6-inch squares from it. Put one of the squares on the prepared, lined pan.
4. Place the wheel of Brie in the center of one of the pastry squares, then spoon the fruit and jam mixture onto the cheese, using a spatula to spread it out in an even layer.
5. Drape the second square of puff pastry over the topped cheese, and crimp the edges shut. (You may want to trim off the corners with kitchen scissors.) Make sure you seal the puff pastry well so that the Brie doesn't ooze out in the oven. Do not make any holes in the dough.
6. Combine the egg yolk and 1 Tbs. water in a small dish, then brush the mixture over the surface of the pastry with a pastry brush.
7. Bake the Brie for 15 to 20 minutes, or until golden brown. Let it rest for 10 minutes before serving.

Garlic & Rosemary White Bean Dip
Yield: 12 Servings

Ingredients:
1 (15.5 oz) can white beans, drained and rinsed
1 teaspoon minced garlic
1/2 teaspoon sea salt
1 tablespoon lemon juice
1/4 cup extra virgin olive oil, divided
2 teaspoons minced fresh rosemary
Ground black pepper
Minced fresh parsley

Directions:
1. Place the white beans, garlic, sea salt, lemon juice, and olive oil in the bowl of a food processor.
2. Puree the bean mixture until smooth.  Scrape the bean mixture out of the food processor and mix in the chopped rosemary and black pepper.
3. Place the dip in a bowl to serve and garnish with the minced parsley.

  • MorningsMorningsMore>>

  • The Doctor Is In : Back Pain

    The Doctor Is In : Back Pain

    Tuesday, April 15 2014 12:52 PM EDT2014-04-15 16:52:45 GMT
    On Wednesday, join Fox 2's Deena Centofanti and two specialists from Henry Ford Hospital as they discuss the different levels of back pain and how to treat it.  
    On Wednesday, join Fox 2's Deena Centofanti and two specialists from Henry Ford Hospital as they discuss the different levels of back pain and how to treat it.  
  • Slurping Turtle's Shoyu Ramen

    Slurping Turtle's Shoyu Ramen

    Tuesday, April 15 2014 10:31 AM EDT2014-04-15 14:31:26 GMT
    Get the recipe from Takashi Yagihashi of Slurping Turtle in Ann Arbor.
    Get the recipe from Takashi Yagihashi of Slurping Turtle in Ann Arbor.
  • General Tso Chicken

    General Tso Chicken

    Tuesday, April 15 2014 10:30 AM EDT2014-04-15 14:30:15 GMT
    Get the recipe for General Tso Chicken from Far East Chinese and Tai Food in Clawson and Ganbei Chinese Restaurant Bar in Rochester.
    Get the recipe for General Tso Chicken from Far East Chinese and Tai Food in Clawson and Ganbei Chinese Restaurant Bar in Rochester.
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices