Sparkling Cranberry Brie Bites

So we have started a little tradition in our family and that is that we only eat appetizers on New Years Eve. (We also do this during college football season) So needless to say, we have tried a LOT of appetizers. This by far was one of my favorites, and I will definitely make it again and again.

Just as a brief explanation it is a toasted baguette, with a slice of brie slightly melted, topped with an absolutely delicious cranberry chutney, and topped with sparkling cranberries.

I got the recipe from here.

Sugared Cranberries

2 cups fresh cranberries
1 cup good (like real, not Aunt Jemima) maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers (We used toasted baguette)
8 oz Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

Cranberry chutney

1 orange peeled, tough membrane removed (all the white stuff, basically you just want the pulp)
1/4 c. orange juice
1 c. fresh cranberries (you really can use frozen once they are thawed)
3/4 c. sugar
1 med golden delicious apple, peeled, cored, and chopped (I used a crispin because that is what I like)
1/4 c. chopped walnuts (as fine as you like them)
1/2 Tbsp apple cider vinegar
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer stirring occationally for 5-8 min. Or until cranberries are bursting. (the last time I made this I could actually hear the cranberries pop, it was fun) Chill until serving time. You can freeze in small containers for later use.

Also tasted really good on chicken, pork and turkey. Yum, let me tell you. Makes your house smell good too.

Mini Crab Cups

Mini Crab Cups

1 Tbsp water
1 Tbsp honey
2 tsp canola oil
30 gyoza skins
1/2 c. finely chopped celery
1/2 c. chopped seeded tomato
1/2 c. light mayo (I used regular)
1/4 c. chopped fresh chives
3 Tbsp finely chopped cilantro
1 tsp minced seeded jalapeno pepper (I left this out)
1 tsp grated lime rind
3 Tbsp fresh lime juice
1 Tbsp worcestershire sauce
1/4 tsp freshly ground black pepper
1 lb lump crabmeat, shell pieces removed
cilantro leaves (optional)

Preheat oven to 375. Combine first three ingredients, stirring with a whisk. Brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 mini muffin cups pressing firmly into the base. Bake at 375 for 12 min. or until lightly browned. Cool in pans on a wire rack. Carefully remove cups from pans.

Combine celery and next 10 ingredients (through crabmeat) in a large bowl. Toss gently. Spoon 1-1/2 Tbsp crab mixture into each gyoza cup. Garnish each with a cilantro leaf.

The crab mixture can be made a day ahead.

Braided Pork Loin, Mediterranean tomato bites, and twice baked potatoes

Three recipes, one dinner. I was really quite happy with the results of this dinner.


Braided Pork Loin


1 pork loin
1/2 c. Italian dressing
3 Tbsp soy sauce
1 Tbsp Worcestershire
(these are estimates as I just dump in what looks good to me)


Cut pork loin in half length wise (hot dog style). Then take one half and leaving about 1/2" at the top cut into thirds. You need to top connected so you can braid it. Braid and hold together at the bottom with a toothpick. Repeat with other half. Place in zip top bag along with other ingredients. Marinade for about an hour. Cook on grill on medium until done (I don't have a time on this. It didn't take all that long though)




Mediterranean tomato bites


1 pkg puff pastry
1 1/2 c. gouda cheese (6 oz)
6 plum tomatoes cut into 1/4" slices
1/4 c. pitted ripe olives, coarsly chopped
1 cup crumbled feta cheese
fresh basil finely chopped


Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese.
Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature. Yield: 32 appetizers.


(I totally didn't make this many. I used one sheet at a time and only cut it into 9 squares and used baby beef tomatoes. Still really good and a wonderful side dish.)




Twice baked potatoes


4 medium baking potatoes
1/4 c. butter or margarine
1 c. sour cream
1 c. shredded cheddar cheese
4 bacon strips cooked and crumbled
3-4 green onions chopped


Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells.
Place on a baking sheet. Bake for 30-35 minutes or until heated through. Yield: 8 servings.