Dannica, Steven and myself decided to be classy this past Friday night. And what’s more classy than throwing a dinner party?!
A couple bottles of wine in tow, we set off to create food masterpieces that could qualify us for Top Chef (not really, but we were really impressed with ourselves!)
Dannica was in charge of the main dish, “sauteed shrimp and asparagus pesto pasta with just a dash of alfredo sauce and a light dusting of parmesan cheese.” Yes, Dannica should totally write a cookbook!
I don’t even like shrimp and I loved loved loved it!
I was in charge of a fun appetizer. I found this recipe last week and I have been dying to make it! Anything with brie is automatically a winner in my book!
They was DELICIOUS! They were super easy to make and they were amazing right out of the oven! Don’t worry if the filling oozes out a little bit… it just gives it more character!
Hint: Be sure to let the puff pastry thaw a little bit, that way the crimping of the sides won’t be painstakingly hard. Steven had to come help me with pressing the edges of the pocket together (my whimpering was apparently a sign that I was struggling.) .
Baked Brie Bites, adapted from Joy The Baker
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie, cold
Jam (we used Raspberry!)
1 large egg, beaten
splash of milk
Cut the puff pastry into thirds along the creases then cut each panel into four pieces. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half.
Combine beaten egg and splash of milk.
Brush 12 of the small rectangles with egg wash.
Place a small sliver of brie (rind and all) on top of the egg wash. Top with about 1/2 teaspoon of jam.
Take another square of puff pastry and press between your fingers to make the rectangle
slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the
Brush tops with egg wash and sprinkle with salt.
Place a rack in the center of the oven and preheat oven to 375 degrees. Bake for 12 to 14 minutes or until golden brown.