Baked Brie is usually either baked covered in puff pastry dough, or baked naked and drizzled with honey. We cover ours in pie dough. It’s simple to do, we can make it ourselves, and if we’ve had the foresight to pick up a small wheel of brie (which we often do) this becomes party of a pantry meal. My 12-year-old insists that when she goes away to college, sometimes she can see this being her dinner (maybe with some fruit, hopefully). We like to do this occasionally as a part of our weekly Snack Plate tradition.
1 4 – 6oz wheel of brie cheese
1/2 recipe of Wesson Oil Pie Crust
Make the Wesson Oil Pie Crust as directed. Roll out the resulting ball of dough between two sheets of wax paper. Keep rolling until the dough is as thin as you can get it.
With a sharp knife, cut off most of the rind from the cheese. Brie rind is edible, so you can skip this step, but leaving the rind on will prevent the cheese from getting as gooey as you might want it.
Remove the top layer of wax paper covering the dough. Place the entire wheel of cheese on one end of the dough. Using the wax paper to support the delicate dough, flip the other end of the dough over on top of the cheese. Gently press down from the top where the dough meets the cheese. Cut off the extra dough with a sharp knife. Using a fork, crimp the edges of the dough together to create a seal.
Bake in an oven-safe ramekin or on an oven-safe plate at 400 degrees for 15 – 20 minutes. Serve with crackers and fruit either as an appetizer, or as a part of Snack Plate.
Strawberry Lemonade makes a pitcher-full so it’s fun to do for parties, barbecues and picnics. Depending on the time of year, I have used both fresh strawberries and frozen with excellent results. If I’m making this for kids, I blend it until it’s completely smooth. Children are notorious for being picky about suspicious chunks in their drinks. Adults usually enjoy a bit of texture. The mint is just a garnish so I wouldn’t use that unless I already had some.
Steamed Edamame isn’t something we have used a recipe for in several years, but I can see how if it isn’t already part of your repertoire, starting with some specific directions, with pictures, could be helpful. Not everyone knows what it is, what it looks like, or what to do with it. If you are one of those people, I definitely recommend that you give it a try. Edamame is one of few vegetables that isn’t mushy out of the freezer, and served with a nice flaked sea salt, it’s downright addictive. We always have some on hand for quick sides for grilled meats, such as Seoul-ful Chicken.
Banana Walnut Oatmeal is my go-to “home alone for breakfast on a weekend” recipe. My husband tolerates oatmeal if it appears suddenly, but he doesn’t seek it out; he’d rather have muffins. The kids won’t touch it. I have always liked it, even plain, but this simple recipe takes it up another notch from just warm and comforting to downright tasty. The addition of the maple syrup and the banana give it a balanced sweetness without adding any extra processed sugar. I make this recipe pretty much as written, although I don’t measure the nuts; I just use a small-ish handful, give them a chop and mix them in to the whole batch. If, like me, you are cooking this for just yourself, the second serving that this makes will reheat well the next day.
Magic Shell came as a revelation. It is an ice cream sauce from the depths of my childhood, only this is a bona fide recipe. Other than the ice cream you put it on, it has exactly two ingredients, both of which are things that already exist in my pantry as a matter of course. Coconut oil is also in another of my favorite recipes, Chewy Chocolate Chip Cookies . And who doesn’t have chocolate? The recipe says to use the microwave, which I’m sure works fine, but we always use the stovetop. I hate repeatedly opening and closing the microwave door.
Maple Glazed City Ham is hands down our favorite ham recipe, and really, our only go-to for the couple of times a year that roasted ham is on the menu. It’s sweet and savory and just as important, super simple and easy. If you aren’t a mustard fan, don’t let the 2 tablespoons of whole grain mustard scare you. My husband hates mustard and he still loves this ham. The mustard mixes well with the other ingredients in the recipe. As far as ham recipes go, we’ve stopped looking.
A cold whiskey sour makes a nice post-dinner cocktail. It’s a little bit tart, and a little bit sweet, making it a good sipping drink and a suitable dessert when no brownies are at hand. Cherry Bomb by Eastside Distillery in Portland, OR is my favorite whiskey to use, but when we are out of the Cherry Bomb, we also enjoy this made with regular whiskey.
2 oz whiskey
1 oz fresh lemon juice, strained
1 1/2 oz Simple Syrup
Serve in a tumbler over plenty of ice. Makes one drink.