Baked Brie

1 (13-16 oz) whole Brie cheese with rind left on 3 Tbsp strawberry preserves 2 tsp balsamic vinegar 1/2 cup sliced fresh strawberries 1-1/2 Tbsp toasted hazelnuts or sliced toasted almonds Toasted Bread Hearts and Crackers

Method

Preheat oven to 350 degrees F. Place the Brie on a baking sheet or in a shallow baking dish. Bake for about 10 minutes or until the Brie is soft and warm, but not runny. While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat.


Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts. Serve with crackers or toasted bread hearts.

Optional:

Replace strawberries with fresh blackberries.  Substitute blackberry jam and blackberry balsamic vinegar for strawberry preserves and regular balsamic.

Pork Scaloppine

1 pound pork loin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 Tbsp olive oil, divided
2 Tbsp butter, divided
1 clove garlic chopped, I used roasted
2 Tbsp capers
2 tsp lemon juice
1/2 to 3/4 cup cream

Cut Loin in slices 1/4 inch thick.
Season with salt and pepper.
Melt 1 tbsp butter with 1 tbsp olive oil in hot cast iron skillet.
Brown half of the loin slices with the garlic. 2 minutes max on each side. Remove to platter and repeat with remaining loin in additional butter and oil. Keep warm.
Remove garlic and deglaze hot skillet with lemon juice. Add capers and cream and reduce slightly. Immediately pour of browned loin and serve.
Serves 4

Beef Bourguignon

• 1 Tablespoon Olive Oil
• 8 ounces, weight Bacon, Sliced
• 2-½ pounds Chuck Beef, Cut Into 1" Cubes
• 2 cups Carrots, Cut Into 1" Chunks
• 2 whole Onions, Sliced
• 2 cloves Garlic Chopped, I used roasted garlic
  
• ½ cups Cognac, *optional
  
• 1/2 bottle Pinot Noir Wine
• 2 cups Beef Broth
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Fresh Thyme Leaves
• 4 Tablespoons Softened Unsalted Butter, Divided
• 3 Tablespoons Flour
• 1 pound Frozen Pearl Onions
• 1 pound Fresh Mushrooms, Stems Removed & Caps Thickly Sliced, I used baby bellas
  
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat the oven to 250 degrees.
Heat the olive oil in a large heavy pot, such as a dutch oven. Add the bacon and cook over medium heat until lightly browned, about 10 minutes. Using a slotted spoon, remove the bacon to a large plate.
Dry the beef cubes with paper towels and sprinkle generously with some kosher salt and freshly ground pepper. In batches, sear the beef in the pot, for 3 to 5 minutes, turning occasionally to brown on all sides. Remove to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Add the carrots, onions, 1 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper to the pot; cook for 10 to 15 minutes, until the onions are lightly browned. Add the garlic and cook for an additional minute. *Add the cognac, stand back, and light with a match to burn off the alcohol. Add the beef and bacon back into the pot, along with any accumulated juices. Stir in the wine, beef broth, thyme and tomato paste. Bring to a simmer, cover, and cook in the oven for 2 1/2 hours, or until the meat is very tender.
Remove the pot from the oven and place on the stove. Combine the flour with 2 tablespoons of unsalted butter with a fork. Stir into the stew. Add the frozen onions.
In a separate pan, saute the mushrooms with remaining 2 tablespoons of butter, until lightly browned, about 10 minutes. Add them to the pot.
Bring the stew back up to a boil, reduce the heat, and simmer for 15 minutes, or until it thickens. Season to taste and serve.

Memaw's Chocolate Frozen Pie

memaw's chocolate frozen pie
(we anderson girls like to call this a "lowfat" dessert)

1 pkg cream cheese or neufchatel (lower in fat)
1/2 c. sugar
1 teaspoon vanilla
combine the above ingredients in a medium mixing bowl.

1/3 c. cocoa

1/2 c. milk

combine the two ingredients.
then add to the cream cheese mixture.

8 oz. cool whip, light **

1 c. (or so) semi sweet chocolate chips

stir into the cocoa-cream cheese mixture.

pour into a chocolate cookie crust.* and freeze.

*You will have extra mixture, put the extra into a freezer- friendly container and

freeze.

** Ashley makes this dessert but she replaces the Cool Whip with homemade whipped cream. A bit more caloric, but in the long run much more healthy than the HFCS and hydrogenated coconut oil found in Cool Whip.